Brioche Dinner Rolls #SundaySupper

Brioche Dinner Rolls #SundaySupper Brioche Dinner Rolls #SundaySupper

Brioche Dinner Rolls: Tender and Buttery

The cool, crisp start to autumn brought back my desire to turn on the oven and bake up some bread. Since my mixer can do all the kneading, it’s a matter of allotting enough time at home for the yeast to work its magic. These rolls required an overnight rising as well as a couple hour long proofing sessions. But the dough can stay parked in the fridge up to 5 days, so that added some flexibility to my timetable. Lots of eggs and butter made these brioche dinner rolls a spectacular addition to all our meals!

Brioche Dinner Rolls #SundaySupper #KGGrassfed

So Versatile

Bill inhaled these with butter and jam for breakfast, then made mini ham sandwiches for lunch.  I’m certain there were a few on his dinner plate as well. If you’d rather, you can form the dough into a log and bake up a tender, rich loaf for slicing. A traditional French bread, you sometimes see a Brioche à tête where the dough is baked in a fluted tin and topped with a smaller ball/head or tête. Been there, done that. And mine looked  like the wee, tilted head was a little soused.  I’d suggest cutting the dough in half, baking 12 rolls up, then later in the week, treating yourself to a loaf with the remaining dough. With the high butter content, the dough is a little sticky, but it’s not the perfectly executed shape, but the taste and texture that make these some of our favorite rolls.

Brioche Dinner Rolls #SundaySupper

Brioche Dinner Rolls
 
Ingredients
Recipe adapted from Dorie Greenspan
Bread:
  • ⅓ cup warm water (110°F to 115°F)
  • ⅓ cup warm whole milk (110°F to 115°F)
  • 2 packages instant yeast (I use Red Star Platinum yeast)
  • 3¾-4 cups all purpose flour
  • 1½ teaspoons salt
  • 3 eggs, room temperature
  • ¼ cup sugar
  • 12 tablespoons (1½ sticks) butter, room temperature (I used Kerrygold)
Egg wash:
  • 1 egg
  • 1 tablespoon water
Instructions
  1. Combine water and milk in bowl of heavy-duty mixer fitted with paddle attachment.
  2. Add 3¾ cups flour, salt then yeast. Blend at medium-low speed, scraping down sides of bowl as needed, 1 to 2 minutes. Dough will look shaggy. Add eggs, beating until mixed in. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
  3. Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes. Increase speed to medium-high and beat until dough pulls away from sides of bowl, 8 to 9 minutes. Add up to ¼ cup more flour if needed to get dough to pull away from the bowl.
  4. Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm area until almost doubled, about an hour.
  5. Gently deflate dough.. Cover bowl tightly with plastic wrap and chill, deflating dough every 30 minutes until dough stops rising, about 2 hours. Chill overnight.
  6. Butter two 9 x 9 or similar sized pans. Divide dough in half, then each half into 12 equal pieces. Flatten each piece of dough, gather the edges together to form a ball and roll into a round. Place 12 dough balls into each pan, cover with greased plastic wrap.
  7. Place pans in warm draft-free area. Let dough rise until light and almost doubled , 50 to 60 minutes.
  8. Preheat oven to 400°. Whisk together egg and water to make egg wash. Gently brush egg glaze over risen dough.
  9. Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Serve warm or at room temperature.
Yield: 2 loaves (or 24 rolls)
Total time: 8+ hours

Unprocessed Recipes from the Sunday Supper Crew:

This Sunday, my Sunday Supper friends are featuring homemade recipes without processed ingredients. We’ve gotten away from homemade foods, instead relying on boxes, cans and fast food options to get our meals on the table. I hope these recipes will inspire you to make a few dishes totally from scratch. You’ll be amazed at how incredible they taste. Plus, I promise, you’ll be able to pronounce all the ingredients in these recipes! Thanks to my friend, Foodie Stuntman, for hosting us this week.

Alluring Appetizers and Stunning Sides

Enticing Entreés

Decadent Desserts

Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here—>Sunday Supper Movement.

Comments

  1. Sometimes I’m convinced I could live on dinner rolls but I know I could live on these beauties! 🙂

  2. Great to know the dough can last up to 5 days…Your brioche rolls do indeed look to be dreamy delights, Liz. I’d be inhaling them 3 times a day if they were in my kitchen, too!

  3. They look so perfect! I would love one while still warm 🙂

  4. These would be perfect for the Thanksgiving table, Liz, but I think I’d have to bake the whole lot of dough to make doubly certain that there would be enough leftover for turkey sandwiches the next day. Just beautiful!

  5. Lynn@Happier Than A Pig In Mud says:

    It’s so nice to be baking bread/rolls again Liz! Your brioche looks great:@)

  6. Adding these rolls to make for holiday family meals. Oh yea. Definitely must make.

  7. No wonder these beauties disappeared so quickly in your house – and I think the shape, colour, everything is near-on perfect! Just beautiful 🙂

  8. These are gorgeous. Its that time of year when I start thinking homemade bread too. I think you have inspired me to bake some bread today! I love the warmth and the smell of the dough baking! (p.s. it’s COLD here today. )

  9. What lovely rolls Lizzy ! Look delicious!
    Have a nice day!
    xo

  10. This Brioche looks amazing!
    I really love brioche, but the problem i have with doughs is the kneading ’cause i still don’t have a mixer, so it’s sometimes very hard and frustrating.
    Thanks for sharing!

  11. These definitely need a place at the dinner table! Delish!

  12. Brioche is quite a treat! I know these would freeze well too for a spontaneous treat any night.

  13. Liz, I would be right there with you and Bill inhaling these brioche dinner rolls. . I’ve only made brioche a couple of times, but each time, I love it so much because it smells and tastes so good! these rolls are GORGEOUS!

  14. Your brioche rolls are gorgeous!!!

  15. I’m not a baker, but I might have to start after looking at these rolls!

  16. I am yet to give brioche a go I love it so much and these look so good a definite crowd pleaser. You have inspired me I shall have to give these a go.

  17. Wow, these are perfect for holiday meals when you have so much going on, since you can prep the dough in advance!

  18. These are beautiful! I’ve never tried to make dinner rolls, but you are inspiring me!

  19. Those are gorgeous!!! Now I want some mini ham sandwiches please!!!

  20. Brioche is the stuff that dreams are made of! Seriously. I love homemade brioche…don’t make it too often though. Nice recipe, Liz.

  21. Beautiful! Have a great week, Liz. 🙂

  22. These rolls look divine! Brioche is my weakness! Who am I kidding? All bread is my weakness but I could eat my weight in brioche!

  23. Brioche is divine! I can see us making these for Thanksgiving soon!

  24. I’m in the mood for Brioche now! Since our temps are cooling a bit (just hovering at 100) I’ve been doing a little more baking – think it is time to do brioche again!

  25. I love a mixer that can also knead. Despite how long these take to make, they look worth it. What gorgeous dinner rolls and they look so beautiful all joined together in your dish. I’m glad Bill enjoyed them! xx

  26. Lizzy,
    Those brioche rolls look melt in your mouth delicious. I bet warming them in the microwave for 15 to 20 seconds for leftovers (if there are any) would be yummy too.,
    Annamaria

  27. I must – MUST – try these! 😀

    I’ve been really getting into bread making lately. I’ve had a few sour batches lately, but it only encourages me to keep trying rather than giving up. Seeing these beautiful rolls makes me want to get started in the kitchen right now! 😀

    xo,
    Tammy<3

  28. Heavenly, Liz!

  29. Looks delicious!

  30. These rolls look absolutely fantastic!!
    We love brioche and I actually make brioche-challahs every now and then
    With butter on top – there’s nothing better for breakfast 🙂

  31. A must try!

  32. So funny! The great sprits are together again! I made a brioche as you! I love make brioche in this season! Your looks so good !

  33. This recipe is for keeps. The rolls look perfect.

  34. The color on these are amazing and they look like clouds when split open. The perfect dinner roll!

  35. These rolls are look and sound soooo heavenly!

  36. WOW these roll look and sound delicious!! I don’t blame Bill for diving in immediately! I think I could eat my weight in them!!!

  37. Inhaled? I can see why! I just love, love, love the thought of inhaling dinner rolls–everything from the aroma to the taste must make these amazing. I’m totally saving this one, Liz!

  38. I would love to make these for Thanksgiving!! Brioche rolls are so wonderful – I haven’t made them now in years. Thanks for a great reminder!!

  39. So gorgeously golden brown and soft! Excellent, Liz.

  40. Oh my gosh these are gorgeous!

  41. Oh my goodness, I can see why these were inhaled so quickly, they look phenomenal! I am a sucker for any kind of soft bread or roll!

  42. These rolls look so perfect and I know they taste amazing, too!

  43. these brioche rolls have such gorgeous brown tops! I can tell how buttery they are too, and now I want some!!

  44. Sweet buttery brioche rolls make the perfect addition to dinner for me! Yours are beautiful!

  45. Oh they look perfect Liz, as if they were bought at a Boulangerie.

  46. WOW, these look great! I love brioche but the time required to make brioche is just a turn-off for me, but when I want brioche, I buckle down and make it. Love that your mixer does all the work for you with these!

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