Brioche Rolls (Step by Step Pics)

Brioche is a pastry of french origin that is similar to a highly enriched butter and whose high egg and butter content gives it a rich and tender bread crumb.Brioche is eaten with dessert or tea.It is light and slightly puffy according to the proportion of butter and eggs.This recipe was suggested by Swathi @ Zesty South Indian Kitchen for the Baking Partners- March Challenge.The recipe is adapted from the famous pastry chef's book-Dominque Ansel :Secret Recipes.But I couldn't participate in the challenge as we were observing lent and so abstain from using eggs.This month baking partners challenge is a pound cake(which I have posted a similar one in my space) so just skipped that and made these brioche rolls.The original recipe was an orange blossom water brioche but I used rose water in these rolls.Am glad that I tried these super pillow soft rolls.It tastes great without any spread too.Try it and enjoy !!

Preparation time~2 hours 
Resting time~overnight+ 45 minutes
Baking time~ 10 minutes
Serves~10 rolls
Ingredients
bread flour 1 cup
granulated sugar 1/8 cup(2tbsp)
salt 1/4 tsp
instant yeast 1 1/8 tsp
eggs 2
unsalted cold butter 5.5 tbsp(77g)
grated orange zest from one orange
rose water /orange blossom water 1 tsp
whole milk 1/2 tbsp

Method

• In a bowl,combine the bread flour,salt,sugar,yeast and eggs.Mix well using hand or kitchen aid mixer using dough hook.
• Mix everything until combined,knead well to develop gluten may be 10-15 minutes(when the dough leaves the sides of the bowl and pass the *window pane test).
• Add in the cold diced butter and mix well,until its well incorporated.

• Then add orange zest and rose water,mix again to get a shiny,smooth & sticky dough.
• Lightly grease a medium bowl,transfer the dough to bowl.Cover with plastic wrap covered directly on the surface of the dough(to prevent skin from forming).It may take 1 1/2 hours for the dough to rise or become double in size.

• Remove the wrap and punch down the dough by folding.Cover the dough again by plastic wrap pressed directly on the surface.Refrigerate overnight to relax the gluten.
• When you are ready to bake,transfer the dough to lightly floured surface and divide the dough in small pieces and shape in rolls/balls.

•  Grease the muffin tray,transfer the shaped rolls.Set aside for 45 minutes-1 hour until the rolls are puffed up.In the last 15 minutes of proofing,preheat your oven to 400 degrees F/205 degree C.

• After one hour brush the brioche rolls with egg wash.Bake them for 10 minutes until golden brown on top.
• Leave the brioche in pan for 5 mins and then carefully remove from pan by sliding a knife in the sides of each brioche.
• Serve just like that or with a jam or nutella spread.

 

NOTES
* If you don't have bread flour,then add 1tsp of vital wheat gluten  to the remaining all purpose flour(maida) to make a cup of bread flour.
* Window pane test is when you pull the dough using your fingers it thins out and doesn't break(like a rubber band).The dough looks like seeing through a sheet.

Enjoy the yummy spread !!