Frying Pan Bread (No Oven) | Brioche Rolls | Milk Bread Without Oven

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can be used for a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can replace eggs in baking for a vegan option.

Whisk the egg in a bowl.

In a separate bowl, mix warm milk, instant dry yeast, and sugar gently with a spatula.

Add 2 tablespoons of all-purpose flour and 1/2 teaspoon of salt to the yeast mixture and mix gently.

Knead the dough for about 2-3 minutes until it forms a cohesive dough.

Add 2 tablespoons of room temperature butter and knead for 5 minutes until the butter is absorbed.

Knead the dough for an additional 2-3 minutes until smooth.

Place the dough in a bowl and cover it.

Let the dough rise in a warm environment for 1 hour, until it doubles in size.

After 1 hour, fold and press the dough lightly to remove gas.

Divide the dough into 7 equal parts.

Fold each piece inside and pinch to create a smooth texture.

Roll each piece into a round shape.

Cover the shaped rolls and let them stand for 15 minutes.

Line a frying pan with parchment paper.

Lightly release gas from the rolls, tuck in the edges, and pinch to seal.

Place the rolls in the frying pan, ensuring they are smooth on top.

Cover and let the rolls stand for 30-40 minutes at room temperature, until they double in size.

After 30 minutes, cover the lid and cook on low heat for 10 to 15 minutes.

Place parchment paper on top of the rolls to prevent sticking.

Flip the bread over and place it back in the frying pan.

Cover the lid and cook for an additional 5 minutes until both sides are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens