Mini Brioche Rolls Recipes

BRIOCHE

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add 4 eggs; beat on medium speed for 2 minutes. Add 1 cup of flour. Beat until smooth. Stir in the remaining flour. Do not knead. , Spoon into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface. Cover with a bowl; let rest for 15 minutes. Cut one-sixth from the dough; set aside. Shape remaining dough into 12 balls (about 2-1/2 in); place in well-greased muffin cups. , Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball; place a small ball in each indentation. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg; brush over rolls. Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to wire racks to cool.

BRIOCHE BUNS

Steps:

• Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy - this is how you know the yeast is working.
• Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.
• Use your hands to mix it into a sticky dough - don't worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
• Knead the dough for 10 mins by stretching it on the work surface - it will still be very sticky at this stage but don't be tempted to add too much flour.
• The dough is ready when it feels soft and bouncy - this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.
• Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
• Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
• Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.

MINI BRIOCHE LOBSTER ROLLS

Steps:

• In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste.
• Season with salt and pepper.
• Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around.
• Using a small spoon, carefully hollow out the rolls.
• Spoon the lobster filling into the rolls, garnish with the chives and serve.
• *The lobster salad can be refrigerated for up to 2 days.
• **The mini lobster rolls can be refrigerated in an airtight container for up to 3 hours.

LIGHT BRIOCHE BUNS

Steps:

• In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
• In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
• Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
• Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
• Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.