If you had to use one word to describe brioche rolls, it would probably be: soft, tender, fluffy, rich, buttery, and absolutely delicious. Yes, I know. That is more than one word. For me, it is next to impossible to describe these delicious cheeseburger buns using only one word.
Brioche rolls are a style of bread that includes other ingredients that give them their unique flavor and texture. They are perfect for your classic cheeseburger and are especially well-suited for a Breakfast Cheeseburger.
Brioche rolls contain a high percentage of butter. This gives them a rich, buttery flavor and a tender crumb. The added fat, which comes from the butter, can interfere with gluten development. By inhibiting gluten development, your bread can be softer and less chewy than breads made without butter or other types of fat.
Brioche rolls also contain quite a few eggs. The eggs help contribute to their richness in flavor and help with their light and fluffy texture.
The addition of eggs and butter results in a bread that is rich, flavorful, and has a soft, fluffy texture. And when toasted, brioche rolls are perfect for your favorite cheeseburger recipe, sandwiches, or slathered with butter and jam.
Recommended Tools
- KitchenAid 4.5 Quart Tilt-Head Stand Mixer – https://amzn.to/3UJX3pk
- Parchment Paper, Unbleached – https://amzn.to/4lpYXXh
- Kitchen and food scale – https://amzn.to/3YQUiDY
- Instant Read Thermometer – https://amzn.to/4eoziu0
- Silicone Pastry Brush - https://amzn.to/408AAFt
- Mixing Bowls (Pyrex) – https://amzn.to/3AW2bA2
Ingredients for Brioche Rolls
Sponge
- 64 g unbleached bread flour
- 6 g instant yeast
- 113 g whole milk, lukewarm (100F/38C)
Dough
- 4 eggs, slightly beaten
- 418 g unbleached bread flour
- 28 g granulated sugar
- 9 g salt
- 113 g unsalted butter, room temperature
Egg Wash
- 1 egg
- 1 tbsp water
- assorted toppings
Directions for making Brioche Rolls
Sponge
When making Brioche Rolls, we begin with the sponge.
In the bowl of a stand mixer, stir together the flour and the yeast. Using a whisk, stir in the lukewarm milk until all the flour is hydrated and there are no lumps. Cover the bowl with plastic wrap. Place in a warm draft-free location and allow to ferment for 30 to 45 minutes. If using non-instant yeast, allow to ferment for 60 to 90 minutes. In this time, the sponge should rise and then fall when the bowl is tapped.
Dough
For the Brioche Roll dough, add the eggs to the sponge and mix with the stand mixer paddle attachment on medium speed until smooth.
In a separate bowl, stir together the flour, salt, and sugar.
Add the dry ingredient mixture to the sponge and egg mixture.
Mix, using the paddle attachment, until all the dry ingredients are incorporated. About 2 minutes.
Allow the mixture to rest for 5 minutes.
Replace the paddle attachment with a dough hook. Begin kneading the dough at medium speed.
While kneading, add butter 1 tablespoon at a time. Allow each tablespoon of butter to be incorporated prior to adding the next tablespoon. About 30 to 60 seconds for each tablespoon of butter. About 5 minutes total.
Once butter is incorporated, continue kneading dough on low speed for approximately 6-8 minutes. Dough should be well-mixed and clear the sides of the mixing bowl.
Lightly oil a bowl and transfer the dough to the bowl. Mist the top of the dough with spray oil and cover the bowl with plastic wrap. Place in a warm, draft-free location and allow to rise for 1 to 1-1/2 hours. Dough should double in size.
Portion dough into 12 equal portions - approximately 80 grams each. Shape each portion into balls and place on parchment-lined baking sheet.
Using the palm of your hand, gently press down on dough balls to slightly flatten them. Slightly flattening the dough will make for a lower and wider burger bun shape.
Provide sufficient spacing to allow the dough to rise.
Cover with an inverted baking pan. Place in a warm, draft-free location and allow to rise for 1 hour. Dough should roughly double in size.
Bake
The last step in making Brioche Rolls is the baking.
Preheat oven to 350 F.
Beat egg with water. Use a brush to coat the top of the dough with the egg wash. Sprinkle topping of choice onto the dough (poppy seeds, sesame seeds, garlic, pepper, etc). Egg wash will help toppings adhere to the dough.
Bake for approximately 15 to 20 minutes until brioche is golden brown.
Remove from oven and allow to cool completely.
