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Extra Soft Brioche Rolls For Hotdogs And Burger Buns 

 December 21, 2020

By  Gareth

hard

5 - 6 HOURS

uk/france

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!


How to make these brioche rolls video tutorial

Ingredients 


     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


1

Weigh the ingredients. If using dried yeast follow the instructions below. Leaving the sugar, butter and half of the oil, add the ingredients to a large mixing bowl.

2

Set a 6 minute timer and use a dough scraper to gently combine the ingredients. When the bowl is starting to hinder the kneading technique, remove the dough onto a workbench. Slow kneading using a slow, stretching technique until the timer sounds. Add the sugar and continue kneading for 2 minutes. Place back into a mixing bowl, cover and put in the fridge for 10 minutes.

3

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 fast as you can for 3 minutes.The dough should now be strong, smooth and elastic.

4

Using a dough scraper, remove the dough and place in a flour dusted mixing bowl, cover and leave to rest for 15 minutes.

5

Take the bowl out of the fridge and place on the kitchen table for 45 minutes.

6

Remove the dough from a bowl onto a table. Complete a stretch and fold or lightly knead for 30 seconds, place back in the bowl, cover and leave on the table for another hour.

7

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. Shape into rounds and place the burger buns straight onto the baking sheet. For finger rolls, leave to rest on the table for a couple of minutes before rolling into cylinders with your hand and traying up.

8

Allow to proof for 3 hours whilst preheating the oven with a baking stone to 240C (465F).

9

Use the poke test to check the rolls are ready, they should have at least doubled in size and be nicely batched. When ready, crack an egg and whisk with a pinch of salt.

10

Egg wash the rolls and 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 (if you can).

11

Take out the oven and give the tray a bang on the table and allow to cool for a couple of hours.

Method using a dough mixer


1

Weigh the ingredients.If using dried yeast follow the instructions below. Leaving the sugar, butter and half of the oil add the ingredients to a mixer with a dough hook attachment.

2

Mix for 5 minutes at slow speed, then add the sugar and continue on slow speed for another 3 minutes before moving to fast speed for 5 minutes. Add the remaining oil and the butter to the mixer, mixing on slow speed for 2-3 minutes, then moving to fast speed for another 2 minutes. The dough should now be strong, smooth and elastic.

3

Using a dough scraper, remove the dough and place in a flour dusted mixing bowl, cover and leave to rest for 1 hour.

4

Remove the dough from a bowl onto a table. Complete a stretch and fold or lightly knead for 30 seconds, place back in the bowl, cover and leave for another hour.

5

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. Shape into rounds and place the burger buns straight onto the baking sheet. For finger rolls, leave to rest on the table for a couple of minutes before rolling into cylinders with your hand and traying up.

6

Allow to proof for 3 hours whilst preheating the oven with a baking stone to 240C (465F).

7

Use the poke test to check the rolls are ready, they should have at least doubled in size and be nicely batched. When ready, crack an egg and whisk with a pinch of salt.

8

Egg wash the rolls and 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 (if you can).

9

Take out the oven and give the tray a bang on the table to set the rolls and allow to cool for a couple of hours.


Using dried yeast


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.


Top tips for the best brioche rolls


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.

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.

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.

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