Amazing Sourdough Brioche Rolls
Sourdough brioche rolls are buttery, soft and so flavorful. Make them for your next weeknight dinner. Enjoy them with soups, pastas, and so much more!
When I learned how to make sourdough brioche bread, it opened a whole world of other amazing bread options. These sourdough brioche rolls are just one of many that I make. Check them out below.
Our Favorite
Sourdough Brioche Recipes
My favorite thing about making sourdough bread is that there is not a lot of active time making the bread. That is similar with these sourdough brioche rolls. They need time to bulk ferment, I usually do this overnight. So it is doing its thing while I am sleeping. It is then ready to be shaped and baked in the morning.
Get my sourdough brioche rolls recipe below~
Sourdough Brioche Rolls
Ingredients
- 50 g active sourdough starter bubbly
- 260 g bread flour can use all purpose flour if desired
- 1 large eggs room temperature
- 1/4 cup softened unsalted butter room temperature
- 100 g whole milk
- 25 g sugar
- 5 g salt
Topping
- 1 egg for egg wash
- butter to brush on after baking if desired
Instructions
- Warm your milk. You do not want it hot. I find that about 1 minute in the microwave is sufficient.
- Add the milk, sugar and sourdough start to the bowl of a stand mixer.
- Give it a quick mix to incorporate.
- Add your flour and eggs to the mixer and mix it into a shaggy dough on medium speed. Scrape down the sides of the mixing bowl.
- Let it sit for about 20-30 minutes.
- After this you want to add the salt and butter. You will be adding the butter in small amounts. You can add about 1 tbsp at a time. Make sure to use your dough hook attachment for this.
- Once all the butter and salt is mixed in, let it knead in the mixer until the dough is elastic and soft. It should pull away from the sides of bowl. It should feel silky soft. It shouldnt feel very sticky, but should be really soft. If its too sticky add a small amount of flour and continue to knead. Kneading helps to develop the gluten in the dough.
- Move the dough into a container or bowl so that it can bulk ferment. Cover and set it in a warm spot. This will help it to rise a bit faster.
- It will take some time so be patient and do other things while your dough do its thing.
- Once the dough has risen to at least 50 percent its time to shape it and put it in your loaf pan. This could take from 6-8 hours.I actually prefer to mix this dough at night and let it sit on my counter overnight. It will be doubled by morning.
- In the morning, the dough will be ready to be shaped into buns. I use 50 grams of dough for rolls. You can separate and weigh out your dough.
- One it is weighed out, you can shape them into balls. Take a piece of dough and mold it into a rough circle. Place it on the counter and use your hand to shape it by moving it in a circle using one hand, creating surface tension on the dough. Place them on a large baking sheet covered in parchment paper. Cover in plastic wrap and let them rise until doubled in size. This may take a few hours. You can place them in the oven uner a proofing setting if you prefer to speed up the process.
- When they are close to being proofed, preheat the oven to 350 degrees.
- Once they have risen, use a brush to apply the egg wash to the top of the buns.
- Bake in a preheated 350 degree oven for 30-35 minutes. You want the tops to be golden brown. They should puff up nicely.
- Remove your buns from the oven and let them cool.
- Cut your buns and add all the toppings you want!
- Store in an airtight container.
These rolls are perfect for dinners and even more making sandwiches. We love making small sandwiches with these rolls.
Brioche dough is so buttery and smooth it makes amazing rolls. It has a tender crumb that is pull apart flakey too. The texture is so luxurious and the flavor is unmatched.
Tips & Tricks
- Make sure that your butter is room temperature. This will help it to mix in easily into the dough
- If you want, you can put your proofed dough in the fridge overnight before shaping and baking it. This extra time will help the dough break down some of the gluten protein making it easier to digest.
- You do not need yeast for this recipe. Using an active starter (or levain )is what will give this dough strength and allow it to rise and have structure.
- You do not need to use an oiled bowl for your dough. If it is appropriately bulk fermented it will easily come out of whatever container you use.
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