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Easy No-Knead Brioche Rolls

4.9(193)

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds. Adapted from the light brioche recipe in Bread Toast Crumbs. Notes: As always: for best results, use a digital scale to weigh the ingredients. To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise. Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear. Yeast: I prefer using instant yeast, SAF being my preference but if you are using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe. A Fun Variation: After brushing with the rolls with the eggwash, sprinkle the rolls with seeds or everything bagel seasoning. Timing: Mix the dough, let it rise for 2 to 3 hours, then shape and bake. Or you can mix the dough at night, store it in the refrigerator, and shape and bake in the morning.

by Alexandra Stafford·published 2018-04-28

Open original recipe

FrenchBreads

Servings

['8', '8-10 rolls']

Total time

3h 20m

prep 3h

Calories / serving

—

Ingredients (9)

serves

4 cups (512 g) bread or all-purpose flourflour
2 teaspoons (10 g) kosher saltsalt
2 teaspoons (8 g) instant yeast, see notes above if using active dry yeastyeast
2 tablespoons (28 g) sugarsugar
1 1/3 cups (300 g) cold water, or less, see notes abovewater
1 eggegg
1/3 cup (78 g) milkmilk
4 tablespoons (57 g) butterbutter
for the egg wash: 1 egg beaten with 1 tablespoon waterwater

Instructions (7 steps)

01Whisk together the flour, salt, yeast, and sugar.
02In a medium bowl, whisk together the cold water and the egg.
03Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball. Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming on the dough during the rising.

05Cover a work surface lightly with flour. Deflate dough, turn out onto work surface, and divide into 8 to 10 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each for 8 rolls and 102 g for 10 rolls). Using as much flour as necessary, roll each portion into a ball, and place on a parchment-lined sheet pan or two. I have an extra-large sheet pan (15x21x1) that I use to fit all 8 or 10 rolls on at once. (Note: If you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.)