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Light and fluffy no-knead brioche rolls perfect for burgers, sandwiches, and breakfasts.

  • Total Time: 2-3 hours including rising times
  • Yield: 8-10 rolls 1x

Ingredients

Scale
  • 375g bread flour (can substitute with all-purpose flour)
  • 7g instant yeast
  • 10g salt
  • 30g sugar
  • 180ml cold water
  • 1 large egg
  • 120ml whole milk
  • 60g unsalted butter

Instructions

  1. In a large bowl, whisk together the bread flour, instant yeast, salt, and sugar.
  2. In a separate bowl, beat together cold water and one large egg.
  3. Gently warm the milk and butter in a small pot until the butter melts (do not overheat).
  4. Add the warm milk-butter mixture to the water-egg mixture and whisk lightly until lukewarm (not hot).
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until a sticky dough ball forms; mix just until combined.
  6. Cover the bowl and place the dough in a warm spot to rise until doubled in size (about 1-2 hours depending on room temperature).
  7. After the first rise, gently punch down the dough using two forks to deflate it.
  8. Divide the dough into 8 to 10 equal pieces.
  9. Lightly flour your hands and shape each piece into a smooth ball by tucking the dough under with your pinky fingers to create surface tension.
  10. Place the dough balls on a sheet pan lined with parchment paper for the second rise; let the rolls puff up—they may not fully double, but should feel light (about 45 minutes to 1 hour).
  11. Preheat the oven to 375°F (190°C).
  12. Brush each roll with egg wash (one beaten egg).
  13. Optionally sprinkle seeds like sesame, poppy seeds, or everything bagel seasoning on top before baking.
  14. Bake the rolls in the preheated oven for 15 to 20 minutes until golden brown all over.
  15. Remove from oven and cool slightly before serving.

Notes

For longer storage, freeze rolls after cooling by wrapping individually in plastic wrap and placing them in a freezer bag., To make ahead, mix the dough at night and let it rise slowly in the refrigerator for up to 18 hours. Shape and bake fresh in the morning., If substituting active dry yeast for instant yeast, activate it first by dissolving in warm water with a pinch of sugar and let it foam for about 5-10 minutes before mixing., Avoid adding extra flour despite sticky dough to maintain light, airy texture; use floured hands when shaping., To add flavor variations: add 1 tablespoon honey to wet ingredients, fold in chopped fresh herbs (rosemary or thyme) after mixing dough, or substitute half the milk with buttermilk for a tangy flavor.

  • Author: mapps6841@gmail.com
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Category: Bread / Rolls
  • Cuisine: French-inspired

Nutrition

  • Serving Size: 1 roll
  • Calories: Approx. 160-180 kcal per roll
  • Fat: Approx. 5-6g per roll
  • Carbohydrates: Approx. 25g per roll
  • Protein: Approx. 5g per roll