Name: easy brioche sandwich rolls
Ingredients: 4 cups unbleached all-purpose flour ((512 grams)); 2 teaspoons kosher salt ((10 grams)); 2 teaspoons instant yeast - see Recipe Notes if using active dry yeast ((8 grams)); 2 tablespoons granulated sugar ((28 grams)); 1 1/3 cups cold water ((300 grams)); 1 egg; 1/3 cup milk ((78 grams)); 4 tablespoons butter ((57 grams)); olive oil for coating prepared dough; For the egg wash: 1 egg beaten with 1 tablespoon water

Don’t be intimidated by the thought of making homemade rolls. What you see here can happen in your kitchen. You really can make these Easy Brioche Sandwich Rolls without lots of experience or a bunch of expensive equipment.

Looking for the perfect burger bun? These guys have it covered. And wait til you try them when making your favorite breakfast egg sandwich. You’ll want to have a supply of these rolls stashed away in your freezer at all times.

Full credit for the recipe and technique goes to Alexandra Stafford at Alexandra Cooks. A version of this brioche dough is featured in her cookbook, Bread Toast Crumbs, and I’m here to tell you that her formula is magical.

Let’s start off by gathering the ingredients for your Easy Brioche Sandwich Rolls…

What are brioche rolls typically made from?

Brioche is made with an enriched dough that includes butter, eggs, milk and just a touch of sugar. The final result is a baked good that is very flavorful with a soft crumb.

Here’s what you’ll need to make these beauties…

Unbleached all-purpose flour
Kosher salt
Instant yeast
Granulated sugar
Egg
Milk
Butter
Olive oil

The best part? This is all mixed by hand. With no kneading required. Just a quick fold or two.

Here’s a step-by-step guide to making this incredibly easy brioche dough…

Whisk together the dry ingredients.
In a medium bowl, whisk together the cold water and egg.
Heat the milk and butter on the stovetop until the butter is melted.
Pour the hot mixture into the cold water & egg mixture, making it all lukewarm.
Add that to the flour bowl and stir with a spatula until it becomes a sticky dough ball.
Drizzle a bit of olive oil over the top of the dough; rub it over the entire surface to prevent a crust from forming as it rises.

Cover the bowl and let it hang out in a warm spot for two to three hours. Just til it doubles in size.

And look what happens…

Always amazed at the power of a small amount of yeast. Deflate the dough and turn it out onto a floured work surface.

The dough may still be somewhat sticky. Use as much flour as needed to make it more workable as you give it a quick fold. Picture the way an envelope is formed and fold the dough over itself in a similar pattern.

It’s time to divide the dough into portions for the rolls.

Decide if you’ll be making 8 or 10 rolls and do your best to make the portions equal.
I find that it’s super helpful to use my digital scale with this part of the process.
Place a paper plate (or small plate) on your scale and bring the total to zero.
Transfer the entire batch of brioche dough onto the plate.
You now have your total that can be divided into equal portions.
As you proceed, simply check each portion on the scale to see if you’re on target.

Keep your supply of flour handy …you’ll need to sprinkle some as you roll each portion into a ball. I keep my stainless steel dredge shaker loaded with flour to help with this task. Also, have your pastry scraper nearby in case the dough tries to stick to your work surface.

Forming the dough into balls is fairly easy.
Simply tuck any straggly edges underneath as you cup the dough with both hands.
Rotate the dough as you shape the sphere.
Here’s a handy link to Alexandra’s video tutorial.

If you’re making a total of eight rolls, they fit nicely on a large half-sheet pan measuring 17 by 12-inches. If you’ve decided on ten rolls, (which by the way are the size we love) you’ll need an extra-large pan that measures 21 by 15-inches. Or space them out on two smaller pans.

Once formed, these guys need about thirty minutes or so to puff up before baking.

When ready, give them a light coating of egg wash with your pastry brush. At this time, you can add toppings if you like such as toasted sesame seeds or everything bagel seasoning.

Time to bake your Easy Brioche Sandwich Rolls.

Give them about fifteen minutes in a 425°F oven and prepare to be amazed at what you’ve created.

My family goes crazy over these Easy Brioche Sandwich Rolls.

Whenever I make them, I use my heritage non-GMO flour from Sunrise Flour Mill. It’s organic and privately tested to be sure there’s no trace of toxic glyphosate.

As a result, my normally gluten-intolerant loved ones can enjoy them with no issue. Makes family burger night worry-free.

After they’ve cooled completely, give them a quick slice and enjoy.

If not using that day, place them in an airtight plastic bag and store in the freezer. You’ll be happy to have them available at a moment’s notice.

easy brioche sandwich rolls

Recipe from Alexandra Cooks

Made from an enriched dough; slightly sweet with a wonderful soft crumb.

Servings 8 to 10 rolls

Author Rosemary Stelmach

Ingredients

4 cups unbleached all-purpose flour (512 grams)
2 teaspoons kosher salt (10 grams)
2 teaspoons instant yeast - see Recipe Notes if using active dry yeast (8 grams)
2 tablespoons granulated sugar (28 grams)
1 1/3 cups cold water (300 grams)
1 egg
1/3 cup milk (78 grams)
4 tablespoons butter (57 grams)
olive oil for coating prepared dough
For the egg wash: 1 egg beaten with 1 tablespoon water

Instructions

In a large bowl, whisk together the flour, salt, yeast, and sugar.
In a medium bowl, whisk together the cold water and the egg.
Heat 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.
Cover the bowl and let rise in a warm area for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
Cover your work surface lightly with flour. Deflate the dough, turn it out onto the work surface, and divide into 8 to 10 equal portions. Using as much flour as necessary, roll each portion into a ball, and place on a parchment-lined sheet pan or two. 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.
Let rise uncovered until the rolls puff and feel light to touch — about 30 to 45 minutes. Preheat the oven to 425ºF.
Brush the rolls with the egg wash. Bake 15 to 20 minutes or until golden all around. Transfer the rolls to a wire rack to cool completely.

Recipe Notes

If 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 add to the flour, salt and sugar mixture. Proceed with the recipe.

To be sure each roll is of equal size: Use a scale to weigh each roll.

If desired: After applying the egg wash, sprinkle your choice of toppings such as toasted sesame seeds or everything bagel seasoning.

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