Preheat your oven to 375°F (190°C). In a small bowl, whisk together 1 egg and 1 tablespoon milk or water. Brush the egg wash gently over the risen rolls.
Step 8: Bake
Bake for 18-22 minutes, until the rolls are deep golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 190°F (88°C).
Step 9: Cool and Serve
Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool slightly. Serve warm.
Pro-Tips for Brioche Perfection
1. Use Room Temperature Ingredients
Cold butter and eggs won’t incorporate properly. Set everything out 1-2 hours before starting.
2. Add Butter Slowly
The butter must be soft but not melted. Add it piece by piece, allowing each to fully incorporate. This creates that signature tender crumb.
3. Don’t Add Too Much Flour
Brioche dough is soft and slightly sticky. Resist the urge to add too much flour—it will firm up as it chills (if you chill it) and as the butter solidifies.
4. Chill the Dough for Easier Shaping (Optional)
If the dough is too soft to shape, refrigerate for 30-60 minutes. Cold dough is much easier to handle.
5. Brush Twice for Extra Shine
For an extra-glossy finish, brush with egg wash once before baking and again halfway through.
6. Use a Kitchen Scale
Weighing your flour ensures consistent results every time.
Variations
Brioche Burger Buns:
Shape into slightly larger, flatter rounds. Sprinkle with sesame seeds before baking.
Cinnamon Sugar Brioche Rolls:
After shaping, brush with melted butter and roll in cinnamon sugar before the second rise.
Chocolate Chip Brioche:
Fold 1 cup mini chocolate chips into the dough after kneading.
Brioche Loaf:
Shape into a loaf instead of rolls. Bake in a greased 9×5 loaf pan for 35-40 minutes.
Savory Herb Brioche:
Add 1 tablespoon fresh rosemary or thyme and ½ teaspoon black pepper to the dough.
Orange Brioche:
Add 1 tablespoon orange zest to the dough. Brush with orange glaze after baking.
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