These Sourdough Brioche Bread Rolls are soft and fluffy with a delightful buttery flavor. Perfect for breakfast or a tasty sandwich, they bring a smile with every bite!
Making these rolls is almost like a warm hug for your kitchen! They’re simple to whip up, and I love serving them fresh out of the oven—just watch them disappear!
Key Ingredients & Substitutions
Sourdough Starter: This is the star ingredient! A well-fed starter enhances flavor and gives your rolls a lovely texture. If you don’t have one, you can make it from scratch or use store-bought yeast, but the taste will differ.
All-Purpose Flour: This flour gives structure to the rolls. If you have bread flour on hand, it can also work well for a chewier texture. For a gluten-free version, look for a gluten-free flour blend suitable for baking.
Unsalted Butter: Butter adds richness and a soft crumb. If you need a dairy-free option, try using coconut oil or vegan butter instead. It might slightly alter the flavor but will still be delicious!
Sugar: Sugar contributes to browning and enhances sweetness. You could substitute it with honey or maple syrup if desired. Just keep in mind that it can change the dough’s hydration a bit.
How Do You Knead Dough Effectively?
Kneading dough is crucial for developing gluten, which gives the rolls their chewy texture. Here’s how to do it right:
- Start with clean hands and a floured surface. Lightly flour your hands if the dough is sticky.
- Press the dough down with the palms of your hands, then fold it over itself.
- Rotate the dough a quarter turn and repeat. Knead for about 10-15 minutes until smooth and elastic.
- If using a stand mixer, mix on low-speed until the dough comes together, then increase to medium until it’s elastic.
Don’t rush; the more you knead, the better the texture of your rolls will be!
How to Make Sourdough Brioche Bread Rolls
Ingredients You’ll Need:
For the Dough:
- 150g (about 2/3 cup) active sourdough starter (100% hydration)
- 300g (2 1/2 cups) all-purpose flour
- 50g (1/4 cup) granulated sugar
- 1 tsp salt
- 3 large eggs, at room temperature
- 150g (2/3 cup) unsalted butter, softened
For Topping:
- Coarse sea salt, for sprinkling
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 15 minutes of hands-on time, followed by about 6-9 hours allowing for rising and proofing. The active time includes mixing, kneading, and shaping the rolls. The rest is for the dough to rise and develop that wonderful flavor!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, start by combining the sourdough starter, flour, sugar, and salt. Mix these dry ingredients until evenly distributed. Then, add the eggs to the mixture and stir until a shaggy dough forms. It should look a bit messy, and that’s perfectly okay!
2. Kneading:
Now it’s time to knead the dough! You can use your hands or a stand mixer with a dough hook. Knead for about 5-7 minutes until the dough begins to come together. Then, gradually add the softened butter—this is important! Add a little at a time, continuing to knead until each piece of butter is fully incorporated. The whole kneading process will take about 10-15 minutes and will help make your rolls fluffy.
3. First Rise:
Once your dough is smooth and elastic, place it in a clean, lightly oiled bowl. Cover it tightly with plastic wrap and leave it at room temperature for about 4-6 hours, or until it has roughly doubled in size. This is where the sourdough flavor develops, so give it that time!
4. Shaping the Rolls:
After the dough has risen, gently punch it down to deflate it. Transfer the dough to a clean surface and divide it into 9 equal pieces (each should be around 80g or 2.8 oz). Shape each piece into a ball by tucking the edges underneath to create a smooth surface.
5. Second Rise:
Place the rolled dough balls into a greased 9-inch square baking pan. Leave some space between them as they will rise. Cover the pan lightly and let them proof for another 2-3 hours at room temperature, or until they are puffy and nearly doubled again.
6. Baking:
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg wash for a nice golden finish, then sprinkle lightly with coarse sea salt. Bake for 25-30 minutes until the tops are a deep golden brown and they sound hollow when tapped.
7. Serving:
Once out of the oven, allow them to cool slightly in the pan. Enjoy the delicious aroma as you pull apart the warm rolls. Perfect for breakfast, as a side, or even as a snack throughout the day!
Enjoy these tender, buttery, and slightly tangy sourdough brioche rolls perfect for any occasion!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can! Substitute the sourdough starter with about 2 teaspoons of active dry yeast. Mix it with warm water and a bit of sugar to activate it before combining with the other ingredients. This will speed up the rising process but won’t provide the same tangy flavor.
Can I Make These Rolls in Advance?
Absolutely! You can prepare the dough up to the first rise, then refrigerate it. Just let it come to room temperature and rise for about 2 hours before shaping and letting it proof for the second rise.
How to Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them in plastic wrap and freeze them for up to a month. Just thaw and reheat in the oven for a few minutes before serving!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of yogurt, or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Keep in mind that this may alter the texture slightly, but it will still taste great!
