Super Fast and Easy Brioche Rolls Recipe 

Our updated, fast, and easy Brioche Rolls are excellent for any special dinner, especially during the holidays.  Super easy means super easy.  Easy food processor whirl makes dough ready to rise.   


Brioche Roll – 1 ½ teaspoon instant yeast – 2 tablespoons warm water (105 to 115 degrees) – Pinch of sugar – 2 ¼ cups bread flour (315 grams or 11 ounces) – 1 ½ tablespoons sugar – ½ teaspoon salt – ¾ cup unsalted butter cold (170 grams or 6 ounces or 1 ½ sticks) – 3 eggs room temperature – ¼ cup light cream or half and half room temperature To Finish – 1 egg well beaten – Sesame seeds as needed



Mix 3 tablespoons flour, yeast, and sugar in a small bowl.  Add 2 tsp warm water.  Plastic wrap and bulk twice 15–20 minutes.   


Food processors with steel blades can process leftover flour, salt, and sugar.  Stir 5 sec.   Place little cold butter chunks in a circle over dry ingredients.  Butter evaporates 20 seconds after mixing.    Another 20 sec.  Place eggs in a circle over dry ingredients, pour cream over, and add sponge.    


Process the ball for 25 seconds to get a creamy, evenly distributed batter in the processor basin.  Starting the engine before this batter may stall it.  


Prevent late troubles.  Just follow instructions. Pulsing machine removes blade dough.  Centrifugation removes most dough.  Remove scoop and blade.  


Be ready for batter-like dough.  Transfer it from the processor bowl to a non-stick baking release-coated bowl.    


Wrap the batter in cloth and plastic.  Raised at room temperature for 2 ½ to 3 hours, or longer if cool, until doubled in size.  Wrap in plastic and chill overnight after stirring.  Refrigerated dough may rise.  It's irrelevant.  Deflated dough.  


SERVE this dough after 3 days in the fridge.   About 715 grammes (25 ounces) yield.   For rolls, spray 8 brioche or Texas muffin cups with non-stick baking release.  Set aside.  


Divide the dough into 8 85-gram (3-ounce) pieces.  Refrigerate. Tuck edges under.  Firmly squeeze.Pinched side down, place the roll on the work surface.  To form a smooth, circular ball, cup and rotate the roll clockwise or anticlockwise.  Tin or cup.  Repeat with remaining 7 dough pieces.  


Nearly double under tea towel.  Heat the oven to 350°F.  Beat the egg while the oven heats.  Roll-top brush.  Sprinkle sesame seeds before baking.Bake till deep golden brown, 20–25 minutes.  


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