Best Brioche Rolls Recipes

FRENCH DIP CHEESEBURGERS ON BRIOCHE ROLLS WITH CRISPY, BUTTERY CRUSHED POTATOES

Steps:

• Gather ingredients.
• Halve and peel the onions and leave root end attached. Thinly slice the onions from the root end, down and in opposite direction, thinly slicing onion, then slice off the root end to separate.
• To a medium nonstick skillet over medium to medium-high heat, add the oil, 1 turn of the pan. Melt butter into oil, then add onions and season with salt and white or black ground pepper, bay leaf. Stir and soften a few minutes, then add 1/2 cup water and about 1/2 cup consomme or beef bone broth and let it absorb, 4 to 5 minutes. Add creme fraiche or sour cream and mustard, then combine and reduce heat to low/warm, cover. Remove bay before serving.
• Warm the remaining 2 1/2 cups consomme or bone stock in small pot over low heat for dipping.
• Preheat cast-iron skillet or griddle for burgers over medium-high heat.
• Meanwhile, place potatoes in a skillet with lid with 2 1/2 cups water and some butter and bring to boil, covered. Cook 8 to 10 minutes to just tender, then remove lid and let water evaporate. Crush potatoes a bit with the bottom of a water glass and brown to crisp up edges and skins, 6 to 8 minutes. Season with salt and pepper.
• While the potatoes are cooking, mix garlic into the beef. Score meat into 4 sections, then form 4 patties thinner at centers than edges for even cooking. Season the meat with salt and pepper. Cook patties in skillet or on griddle about 8 minutes, turning occasionally. Melt cheese, 2 slices per patty, over tops in last minute or so.
• Split and lightly toast buns, optional.
• Drain and slice some cornichons for the buns.
• Chop parsley.
• To serve: Top bun bottoms with pickles, patties, creamy onions, tops of buns. Cut burgers in half and serve with small bowls of warm consomme or stock for dipping burgers and potatoes alongside, sprinkled with chopped parsley.

BRIOCHE CINNAMON ROLLS (BREAD MACHINE)

Steps:

• Place the ingredients for the dough into the bread machine as directed by the manufacturer. I let the dough go though the cycle until it has risen one time. At this point you can either punch the dough down and let the dough rest overnight in the refrigerator or go ahead and take the dough out of the machine and roll it out.
• When you roll out the dough cut the dough into two equal pieces and roll it out to 1/3" thickness.
• In a separate bowl mix together the cinnamon, sugar and softened butter. Sprinkle this mixture over the pieces of dough. Roll the dough up, reserving the neatest, straightest edge for the outside edge of the roll. Cut the rolls into 1 inch pieces and place them on a high sided baking pan. Cover them with a oiled piece of plastic wrap. Place the rolls in a warm spot to rise for at least an hour or until they have doubled in size. Uncover and bake at 350 degrees for about 10-12 minutes.
• To make the caramel glaze combine all the ingredients in a pot except vanilla. Cook and stir continuously until bubbly. Take off the heat and add vanilla. I like to make two batches. One for the bottom of the rolls and one for the top.

BRIOCHE ROLLS

Steps:

• Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover; do not mix. Let stand for 45 minutes.
• Using the dough-hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated. Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more.
• Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours.
• Punch down dough, and re-cover. Refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.
• Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1-ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand.
• Butter small Turk's-head or similar shaped cast-iron pans. Place dough balls inside molds (dough should fill three-quarters of each mold section). Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.
• Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake until tops are dark gold (time will vary depending on size of pans). Remove from oven, and immediately remove brioche rolls from pans, by gently tapping, and transfer to a wire rack. Let cool completely.

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.

BRIOCHE LOBSTER ROLLS

Steps:

• 1. Cook the lobster in butter or boiling water and set aside in fridge to cool.
• 2. Combine the Mascarpone cheese and olive oil until smooth. Stir in the tarragon, chives, lemon zest and juice, garlic, salt and pepper.
• 3. Cut the lobster into big chunks. Add the lobster to the mascarpone mixture and mix well. Serve on the brioche buns.

PULL APART BRIOCHE CINNAMON ROLLS

Steps:

• Combine warm water, yeast and sugar in a large mixer bowl and mix on low speed until incorporated. Allow the mixture to sit about 3 minutes or until poofy. Add the warm eggnog, salt, eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size. To make the filling. Add the brown sugar, cinnamon, vanilla beans (if using) and salt to a bowl and mix well. Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (about 9x24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better. Alternately, you can bake the bread in two 9x5x3 bread pans to make two bread loafs. Cut and shape the dough as directed and then use your hands to push the dough together to almost the size of you bread pan. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan. Immediately cover the dough and place in the fridge overnight. Do not let the dough sit at room temperature long or it will start to get very big. The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread log for 20-25 minutes (the bread in the loaf pan needs about 45-50 minutes) or until lightly browned on top, do not over bake. While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your desired consistency is reached. Serve the bread hot with a drizzle of frosting. Total time: 12 hours

FAUX-LAMINATED MAPLE BRIOCHE ROLLS

Steps:

• The day before you want to make the rolls, make the brioche dough. In the bowl of a stand mixer fitted with the dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10-15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook.
• Increase the speed to medium and slowly add the butter 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes. (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.) Scrape the bowl down once or twice to make sure everything is homogenous. (This mixing period is called intense mixing - and it is! Don't be alarmed if the mixing is noisy or difficult in the early to mid stages, it will come together.) Then knead the dough (in the machine) until it is smooth and uniform, 1 minute more.
• Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover with plastic wrap, and refrigerate for at least 12 hours, and up to 18.
• The next day, roll out the dough on a lightly floured surface into a rectangle about 1/2 inch thick and about 20x12 inches (though no need to be precise). Brush the surface of the dough evenly with melted butter and sprinkle about 2 tablespoons of the sugar evenly over the dough.
• Position the dough so that one of the long sides is facing you. Fold the left edge over toward the center, about three quarters of the way over the dough. Fold the right edge one quarter of the way over the dough and make sure it meets and doughs the left edge. The dough will now look somewhat like an open book with an off center spine. Fold the larger side over the smaller side. You will now have 4 layers of dough. If the dough feels soft or sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes - if not, proceed.
• Roll out the dough again to a rectangle about 1/2 inch thick and about 20x12 inches (though no need to be precise). Brush the surface of the dough with melted butter and sprinkle another 2 tablespoons of sugar over the dough. Position the dough so that one of the long sides is facing you. Fold the left edge of the dough one third of the way over the dough. Do the same with the right edge, resting it on top of the piece you just folded over, as though you were folding a letter to fit into a business envelope. You will now have 3 layers of dough. If the dough feels soft or sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes - if not, proceed.
• Repeat step 4 to complete another 4-fold.
• Repeat step 5 to complete another 3-fold.
• Lightly grease 16 muffin cups with nonstick spray. I do have to use two muffin pans to make this - if you only have one, refrigerate the remaining pieces while you bake the first. Place the second round only around the edge of the pan so that they bake evenly.
• On a lightly floured surface, roll out the dough into a 1/2 inch thick rectangle, about 12x20 inches. Cut the dough lengthwise into 16 even strips. Tightly roll each strip up into a spiral and place it, spiral side up, in a cup in one of the prepared muffin pans. Cover the pan with greased plastic wrap and let the rolls rise until they appear puffy, 30-45 minutes.
• Preheat the oven to 375 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Sprinkle the rolls with more maple sugar, if desired. Bake, rotating the sheets from front to bake and top to bottom at the halfway mark, until the rolls are evenly golden brown all over and the internal temperature reads 190 degrees Fahrenheit on a thermometer - about 25-33 minutes. Cool for 15 minutes in the pan before unmolding and serving.
• Variations:.
• Citrus Faux-Laminated Brioche Buns: After you mix the dough, mix ¾ cup granulated sugar with the zest of two oranges - let sit, covered, overnight. Use this in place of the maple sugar in the recipe. In step 8, lightly grease a 9x9 inch pan. In step 9, cut the dough into 12 even strips. Roll the strips into spirals and place spiral side up in the prepared pan. Bake for 30-35 minutes.
• Vanilla-Bay Loaf: After you mix the dough, mix 3/4 cup granulated sugar with the seeds of 1 scraped vanilla bean and 2 finely crushed up bay leaves - let sit, covered, overnight. Use this in place of the maple sugar in the recipe. In step 8, lightly grease a 9x5 inch loaf pan. In step 9, cut the dough into 1 inch cubes. Stack the cubes tightly in the prepared pan. Bake for 40-45 minutes.

MINI BRIOCHE ROLLS

Steps:

• Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight. The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside. Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours. Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool.

CHIPOTLE-ORANGE PULLED PORK ON BRIOCHE ROLLS

Steps:

• 1. Heat the oven to 325 degrees. In a large skillet over medium-high heat, heat the oil. Season the pork with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total. 2. Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoon salt and one-fourth teaspoon pepper into a blender; purée until smooth. 3. Transfer the pork to a large, deep casserole dish and set aside. Pour the excess fat out of the skillet. Carefully pour about 1 cup of the chipotle-orange purée into the skillet and cook briefly, scraping up any browned bits. Pour the contents of the skillet over the pork along with remaining chipotle-orange purée. Scatter the bay leaves and thyme in the casserole; cover tightly with foil. Top with a tight- fitting lid; bake for 2 1/2 hours. 4. Carefully uncover the pork and flip over the roast. Baste it with the juices, then re-cover with the foil and lid and return to the oven. Continue cooking until very tender, about 2 hours more. Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves and thyme. 5. When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well. Pile the pork onto brioche rolls and top with grated cheese, if desired. Each serving: 358 calories; 21 grams protein; 18 grams carbohydrates; 1 gram fiber; 22 grams fat; 11 grams saturated fat; 131 mg. cholesterol; 437 mg. sodium.