These Sourdough Brioche Bread Rolls are a soft and fluffy treat that you’ll want to make again and again. With a touch of sourdough tang, they’re simply delicious!
They’re perfect for breakfast, lunch, or dinner. I love to enjoy them fresh out of the oven with some butter. Honestly, who can resist warm bread? 😋
Key Ingredients & Substitutions
Sourdough Starter: Your starter should be active and bubbly for the best results. If you’re new to sourdough, you can buy a starter or create your own. If you don’t have one, you could substitute with a bit of yogurt (just about 1/4 cup), but you will miss the distinctive sour flavor.
All-Purpose Flour: This recipe uses all-purpose flour for its great balance of protein and tenderness. If you need a gluten-free version, consider using a gluten-free all-purpose blend, but be aware that this might affect the texture a bit.
Butter: Unsalted butter is recommended for better flavor control. If you’re looking to reduce dairy, you can try coconut oil, but the flavor will differ slightly. Some people even like using vegan butter for a dairy-free option!
Milk: Whole milk gives the rolls a rich texture. For non-dairy alternatives, almond milk or oat milk can be used, but they may affect the richness. Make sure to use unsweetened versions.
How Do I Ensure My Rolls Rise Perfectly?
The rise is crucial for fluffy rolls. Here’s my secret for great results:
- Make sure your sourdough starter is bubbly and active; feed it the night before if needed.
- After mixing the dough, be patient. Let it rise at room temperature in a warm place. If your kitchen is chilly, you can preheat the oven for a minute, turn it off, and let the dough rise in there.
- Dough should be fluffy and not dense. Punch it down gently and let it rise again; this is key for light rolls!
- The final rise should take 1-2 hours, and don’t rush this step. If they aren’t puffy enough, they won’t be as fluffy when baked.
This method is all about patience and warmth for perfect brioche rolls!
How to Make Sourdough Brioche Bread Rolls
Ingredients You’ll Need:
- 1 cup (227g) sourdough starter (active and bubbly)
- 3 1/2 cups (440g) all-purpose flour
- 1/4 cup (50g) sugar
- 2 tsp instant yeast
- 1 ½ tsp salt
- 3 large eggs, room temperature
- 1/2 cup (120ml) whole milk, warm (about 100°F/38°C)
- 1 cup (227g) unsalted butter, softened and cut into pieces
- Coarse sea salt, for sprinkling
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
How Much Time Will You Need?
This recipe will take about 15 minutes of active prep time, but you’ll need patience for the rises. Expect a total of about 4-5 hours for rising and another 20-25 minutes for baking, so plan accordingly!
Step-by-Step Instructions:
1. Mixing the Ingredients:
In a large mixing bowl, combine the warm milk, sourdough starter, sugar, and yeast. Give it a little stir and let it sit for about 5 minutes until it becomes foamy. This means the yeast is active and ready to work!
2. Creating the Dough:
Next, add the flour, salt, and eggs to the bowl with your wet ingredients. Mix it all together using a dough hook or your hands until it starts to come together. It’s okay if it’s a bit sticky!
3. Kneading the Dough:
Now it’s time to introduce the butter! Gradually add the softened butter pieces, kneading continuously. Keep at it until the dough is smooth, soft, and elastic—this can take about 8-10 minutes with a mixer, longer by hand.
4. First Rise:
Shape the dough into a ball, place it in a lightly greased bowl, and cover it with plastic wrap or a damp towel. Let it rise somewhere warm until it doubles in size, which usually takes about 3-4 hours. If you’re short on time, you can pop it in the fridge overnight for a slow rise!
5. Shaping the Rolls:
Once your dough has risen, gently punch it down to remove excess air. Divide it into 7-8 equal pieces, and shape each piece into a smooth ball. This will help form those lovely rolls!
6. Second Rise:
Arrange the dough balls in a greased round baking pan or on a baking sheet lined with parchment paper, making sure they’re close enough to touch when they rise. Cover them loosely and let them rise again until they’re puffy—about 1-2 hours.
7. Prepping to Bake:
While your rolls are rising, preheat your oven to 375°F (190°C). In a small bowl, beat the egg with water to create an egg wash. Brush this mixture on top of the rolls, then sprinkle a pinch of coarse sea salt for that tasty finish!
8. Baking:
Time for baking! Place the rolls in the oven and bake for about 20-25 minutes or until they are golden brown on top and sound hollow when tapped. It’s hard to wait, but the delicious aroma will make it worth it!
9. Cooling and Enjoying:
Take the rolls out of the oven and allow them to cool slightly on a rack. They’re best enjoyed warm, either with a little butter or as sandwich rolls. Enjoy your lovely sourdough brioche bread rolls!
These rolls combine rich, buttery goodness with a hint of sourdough tang, making them perfect for any meal. Happy baking!
Can I Use a Different Type of Yeast?
Yes! You can use active dry yeast instead of instant yeast. Just remember to dissolve it in the warm milk before adding it to the mixture, and let it sit for about 5-10 minutes until it’s bubbly.
Can I Use Milk Alternatives?
Absolutely! You can substitute whole milk with non-dairy options like almond milk or oat milk. Make sure to use unsweetened varieties for the best flavor!
How Do I Store Leftover Rolls?
Any leftover rolls can be stored in an airtight container at room temperature for up to 2 days. If you need to keep them longer, consider freezing them. Just wrap them tightly in plastic wrap and place them in a freezer bag. Thaw at room temperature or warm them in the oven when you’re ready to enjoy!
Can I Make These Rolls Without a Sourdough Starter?
If you don’t have a sourdough starter, you can use 1/4 cup of plain yogurt or buttermilk as a substitute, but the rolls will lack the distinctive sour flavor. Keep in mind that this will alter the texture slightly, but they should still be delicious!
