How to make artisan brioche rolls fast? Soft and delicious, these brioche buns are perfect for burgers or hotdogs to go inside. By using less butter we have drastically reduced the cost of these baps making them more affordable to make. So strictly these are not brioche buns, a true Frenchman might hit me!
Though they are what most pubs and restaurants use for their artisan burgers. They taste amazing and great for entertaining! This recipe makes 13 rolls and will take around 5 hours.
If you are not eating these rolls straight away, once they are cool place them in sealed plastic bags to retain the moisture. It is possible to freeze these rolls too.
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- 620g White bread flour
- 310g Milk
- 13.5g Fresh yeast (6g active dried)
- 12.5g Salt
- 93g Sugar
- 93g Butter, softened and broken into pieces
- 155g Egg (3 medium)
- 62g Vegetable oil separated in half
Using active dried yeast or instant yeast for this recipe
If using instant yeast, divide the amount of fresh yeast used by 3 and follow the same method as fresh yeast. Active dried yeast needs to be activated before use. In this case, warm 20 grams of water to 35C (95F), add the yeast with half a teaspoon of sugar, whisk and leave to stand for ten minutes before adding to the dough. Remove 10 grams of the milk from the recipe.
How to make brioche burger buns and hotdog rolls
1) Prepare the ingredients
Weigh the ingredients and bloom the active dried yeast (if using). Leaving the sugar, butter and half of the oil, add the ingredients to a large mixing bowl.
2) Slowly mix the dough
Except for the sugar, butter and half of the oil, place all the ingredients in a large mixing bowl. Set a 6 minute timer and gently combine the ingredients in the bowl using a dough scraper in a circular motion. After a minute or two, the bowl will start to hinder the kneading technique so remove the dough onto a workbench and using a slow, stretching kneading technique until the timer sounds.
If using a dough mixer:
Add all the ingredients except the sugar, butter and half of the oil to a mixer with a dough hook attachment fitted. Mix for 5 minutes at slow speed, then add the sugar and continue on slow speed for another 3 minutes before increasing the speed for a further 5 minutes. Reduce the speed and add the remaining oil and butter. Mix on slow until combined, then back to fast speed for a final 2 minutes. The dough should be strong, smooth and elastic. Continue to step 5.
3) Add the sugar
Add the sugar and continue kneading on the table for 2 minutes. Put back in the mixing bowl, cover and put in the fridge for 10 minutes.
4) Faster kneading and add the rest of the fat
Remove from the fridge and set a timer for 5 minutes. Fast knead using the stretch and slap technique. Once the timer sounds, put the dough back in the bowl and add the butter and the remaining oil. Mash the dough into the fats to get them to incorporate, when they have combined, take the dough back on to the table and knead as quick as you can for 3 minutes.The dough should now be strong, smooth and elastic.
Kneading, especially by hand adds warmth to the dough. It is best to take temperature checks at every stage to check the dough doesn't get too warm! If the dough rises above 28C (82F) cool the dough in the fridge.
5) Bulk fermentation in the fridge
Using a dough scraper, scrape the dough into a flour dusted mixing bowl. Cover and leave to rest in the fridge for 15 minutes.
6) Ambient bulk fermentation
Take the bowl out of the fridge and leave to develop on the worktop for 45 minutes.
7) Stretch and fold
Decant the dough onto the worktop. Complete a stretch and fold or lightly knead for 30 seconds.
8) Bulk ferment continued
Place back in the bowl, cover and leave on the worktop for another hour.
Prepare a baking sheet with a sheet of greaseproof or silicone paper. Turn the dough out to a lightly dusted table and cut into 100g pieces using a metal dough scraper.
Lightly dust the dough pieces with flour and shape into rounds, placing them straight onto the baking sheet. For finger rolls, after rounding, leave to rest on the table for a couple of minutes before rolling into cylinders.
The finger rolls will tend to rise quickest so ideally place finger and baps on separate trays so they can be baked at different times.
11) Final rise
Allow to proof for 3 hours whilst preheating the oven with a baking stone to 240C (465F).
12) Poke test
Use the poke test to check the rolls are ready, they should have at least doubled in size and be nicely batched.
13) Egg wash
Crack an egg into a bowl and whisk with a pinch of salt. Using a pastry brush, egg wash the rolls.
Place on the stone in the oven, dropping the temperature to 220C (430F). Bake for 10-15 minutes, changing the setting to top heat only half way through (or switch to the broiler midway).
Take out the oven, give the tray a bang on the table and allow them to cool for a couple of hours.
How to make these brioche rolls video tutorial
Nutritional information per loaf
Calories: 320kcal | Carbohydrates: 45g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Fiber: 1g | Sugar: 9g | Calcium: 43mg | Iron: 2mg