If there’s something I look forward to every Thanksgiving, it’s Brioche rolls.These buttery rolls bake up golden brown and fluffy. And with a generous brush of butter and sprinkle of sea salt, they’re totally irresistible. The first time I had a Brioche rolls I thought I had literally gone to heaven! Many people say that they’re the best thing on the Thanksgiving table.
I’m going to show you how to make Brioche rolls, step by step. Throw your other dinner roll recipes away – these are the only rolls you’ll ever need!
Ingredients
- 320ml (1 1/4 cups) of milk
- 1 egg
- 100g (1/2 cup) of butter (melted)
- 110g (1/2 cup) of sugar
- 7g of dry yeast
- 620g (5 1/4 cups) of flour
- Salt
- 260g (1 1/4 cups) of sugar
- 110g (1/2 cup) of butter
- Milk
- Shredded coconut
Instructions
- In a bowl add the milk, egg, butter (melted), sugar, and dry yeast and whisk. Add the salt gradually add the flour and mix it with the wooden spoon. When the dough starts to form knead it with hands to obtain smooth dough. Cover with cling film and let it rise for 2 hours, or until is double in volume.
- Meanwhile add the butter and sugar in the bowl and mix it with a spatula to combine.
- After time has elapsed punch out the gas from the dough and transfer it to the working surface.
- Cut the dough into half and roll out each half into a rectangular shape. Spread the butter/sugar on top evenly and roll it out. Cut it into pieces/rolls (6 pieces each half).
- Transfer the rolls to the baking tray covered with parchment paper and cover with a cloth. Let them rise for 45 minutes, or until they are double in volume.
- After 45 minutes transfer the rolls to the oven and bake them at 180°C/360°F for 30 minutes.
- Pour the milk on the rolls after baking and sprinkle with shredded coconut. Serve them on the serving dish and enjoy.
