Buttery Batch Brioche Rolls Recipe by Sophie Carey

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine reduces cost.

active dry yeast

💰Cheaper: instant yeast

Instant yeast is often more readily available and easier to use.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free alternative, while water is a cost-effective option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

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

Start with 470 g of regenerative all-purpose flour in a large bowl.

Add 2 eggs, preferably with nice orange yolks.

Pour in 150 ml of whole milk, warmed up.

Add 100 ml of water.

Sprinkle in 7 g of active dry yeast (approximately 2 teaspoons).

Add 3 tablespoons of white sugar and a pinch of salt (about 10 g or 1 teaspoon).

Mix until a shaggy dough forms.

Add 80 g of room temperature unsalted butter (about 4 tablespoons) to the dough.

Mix the dough for about 8 minutes until it becomes silky and shiny, pulling away from the sides of the bowl.

Tip the dough out onto a surface and divide it evenly into 8 pieces.

Shape each piece into rough balls.

Place the balls in a large bread tin, arranging them in 4 sets of 2 snugly together.

Cover the tin with cling film and leave it in a warm place for 1 hour before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens