Super Fast and Easy Brioche Rolls

Two Brioche Rolls are on a plate with a jar of jam.

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Super Fast and Easy Brioche Rolls

These updated, super-fast and easy, Brioche Rolls are the perfect complement to any special dinner and never more so than during the holidays. When I say super easy, I mean super easy. Just a quick turn in a food processor and the dough is are ready to rise.

Prep Time20

Cook Time25

Total Time5 45

Course: Bread

Cuisine: American

Keyword: Brioche, Brioche rolls, butter rolls, Cheesy Brioche, Dinner Rolls, easy to make, Herbed Brioche, Lemon Brioche, make ahead, Orange Brioche, yeast rolls

Servings: Rolls

Calories: 337kcal

Author: Helen S Fletcher

Ingredients

Brioche Rolls

1 ½ teaspoon instant yeast
2 tablespoons warm water (105 to 115 degrees)
Pinch of sugar
2 ¼ cups bread flour (315 grams or 11 ounces)
1 ½ tablespoons sugar
½ teaspoon salt
¾ cup unsalted butter cold (170 grams or 6 ounces or 1 ½ sticks)
3 eggs room temperature
¼ cup light cream or half and half room temperature

To Finish

1 egg well beaten
Sesame seeds as needed

Instructions

Making the Brioche

In a small bowl, place 3 tablespoons of flour from the measured flour, the yeast and a pinch of sugar. Stir in 2 tablespoons of warm water.
Cover with plastic wrap and allow to double in bulk – about 15 to 20 minutes.
In a food processor fitted with the steel blade, place the remaining flour, salt and sugar.
Process 5 seconds to mix.
Cut the cold butter into small pieces and place in a circle over the dry ingredients.
Process until the butter is indistinguishable in the mixture, about 20 seconds.
Scrape down and process 20 seconds more. Place the eggs in a circle over the dry ingredients, pour the cream over the eggs, and add the sponge, also in a circle.
Process approximately 25 seconds until the ball, which initially forms, breaks down into a creamy, evenly dispersed batter in the processor bowl. Do not stop processing until this batter is formed, as the motor may stall when you try to restart it.
If it doesn't break down after the allowed time, that's fine. Just continue with the instructions.
For an easy way to clean the dough off the blade, pulse the processor several times. The centrifugal force will throw most of the dough off. Remove the blade and scoop the remainder out.
The dough, which is more like a batter, will be very sticky and that is as it should be. Remove it from the processor bowl and place in a bowl sprayed with a non-stick baking release.
Place plastic wrap directly on top of the batter and cover with a towel. Let rise at room temperature 2 ½ to 3 hours, longer if the room is cool until doubled in bulk. Stir down with a spoon, re-cover with plastic wrap and refrigerate overnight. The dough may or may not rise again in the refrigerator. It doesn’t make a difference. Deflate the dough and use as directed.
Note: This dough may be held in the refrigerator up to 3 days before serving.
Yield: About 715 grams or about 25 ounces.

Shaping the Rolls

Spray 8 brioche tins or Texas muffin cups with a non-stick baking release. Set aside.
Divide the dough into 8 equal pieces of 85 grams or 3 ounces each. Refrigerate.
Working with one piece at a time, tuck all the edges underneath. Pinch together tightly.
Place the roll pinched side down on the work surface. Cup your hand over the roll and rotate it clockwise or counter clockwise to form a smooth, rounded ball. Place in a tin or cup. Repeat with the remaining 7 pieces of dough.
Cover with a tea towel and let rise until almost doubled in bulk.
Preheat the oven to 350°F.
While the oven preheats, beat the egg well. Brush the tops of each roll with the egg. Repeat again just before baking and sprinkle with the sesame seeds.
Bake for 20 to 25 minutes until deep golden brown.

Notes

Keep the processor running until the dough, which is more like a batter, is completely mixed. The machine has a tendency to stall if turned off and then turned back on.
A sponge is used when the yeast needs to be increased without adding additional dried yeast. This is particularly important for rich doughs that use eggs, butter, sugar, and/or cream. These slow the growth of the yeast so there needs to be a way of speeding it up without impartng a "yeasty" taste. So a bit of flour, water and dried yeast is mixed together. As it sits, the yeast is activated and many, many more yeast cells are made.
It is important to keep the dough cold while shaping it. Because of the large amount of butter, the dough can soften fairly easily. To prevent this, after portioning out the rolls, keep them in the refrigerator except for the one you are shaping.
These take longer to rise after shaping because they are cold and the dough contains a lot of inhibitors.
If you're wondering where the title "Sixty Second Brioche" comes from, it take about that much time in the processor. Fast, very fast!
When applying the egg wash, do not let it run down the side of the pan. Just keep it on the roll so it doesn't stick the roll to the pan while baking.

Nutrition