These Sourdough Brioche Bread Rolls are soft and fluffy, with a slightly tangy flavor from the sourdough. Perfect for breakfast or any meal!
Honestly, who can resist that golden, buttery top? I love having these rolls fresh out of the oven. They disappear so fast, it’s like they have legs! 😂
Key Ingredients & Substitutions
Bread Flour: This flour has a higher protein content, perfect for creating structure in bread. If you can’t find it, all-purpose flour can work, but the texture won’t be as chewy.
Sourdough Starter: An active starter is key for that tangy flavor. If you don’t have a starter, you can buy a dried one or use commercial yeast (about 1 packet). Just adjust the liquid and rise time.
Eggs: Room temperature eggs help with the dough’s texture. If you’re vegan, try using aquafaba (chickpea water) or a commercial egg replacer instead, though it might change the final texture.
Butter: Unsalted butter is best for controlling salt levels. If you’re dairy-free, use margarine or a vegan butter substitute. Coconut oil is another option but will impart a slight coconut flavor.
Sea Salt Flakes: They provide a nice crunch and burst of flavor. You can use regular salt, but the texture and taste won’t be quite the same. Consider skipping it for a sweeter roll.
How Can I Knead Dough for Perfect Rolls?
Kneading is crucial to develop gluten, which gives your rolls their chewy texture. Start by mixing until just combined, then follow these steps:
- If you’re kneading by hand, flour your work surface and press the dough down with the heel of your hand, folding it over and repeating.
- This should be done for about 5-7 minutes until the dough is elastic but still slightly sticky. Don’t add too much flour, as you want it moist!
- For stand mixers, use a dough hook. Knead on medium-low until the dough is shiny and smooth—about 8-10 minutes.
A tip: Let the dough rest for 5 minutes throughout kneading if it feels too tough. This helps gluten relax!
How to Make Sourdough Brioche Bread Rolls
Ingredients You’ll Need:
Main Ingredients:
- 500g bread flour
- 100g active sourdough starter (100% hydration)
- 70g sugar
- 10g salt
- 7 large eggs, room temperature (about 350g)
- 250g unsalted butter, softened
- 1 teaspoon vanilla extract (optional)
For the Egg Wash and Topping:
- 1 tablespoon milk (for egg wash)
- Coarse sea salt flakes (for topping)
How Much Time Will You Need?
This recipe takes about 4-6 hours for fermentation and proofing, plus 25-30 minutes for baking. The active work time is around 30-40 minutes. So, you’ll need most of an afternoon or evening to enjoy these delightful rolls!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour, sugar, and salt. Stir everything together well. Then, add the active sourdough starter and the room temperature eggs. Mix until the ingredients come together but don’t overmix; it’s okay if there are some small lumps.
2. Kneading the Dough:
Next, you’ll want to knead the dough. If you’re using a floured surface, turn the dough out and start kneading by hand. If using a stand mixer with a dough hook, mix on low speed. Knead until the dough starts to develop gluten but remains slightly sticky, which should take about 5-7 minutes.
3. Incorporating the Butter:
Now, gradually add the softened butter in small pieces while continuing to knead. As you do this, the dough will become sticky, then glossy. Keep kneading for about 8-10 minutes until fully incorporated and smooth.
4. First Rise:
Once smooth and slightly tacky, shape the dough into a ball and place it in a clean bowl. Cover it with a damp towel or plastic wrap and let it rest at room temperature for 4-6 hours, or until it has visibly puffed and expanded due to fermentation.
5. Shaping the Rolls:
After the dough has risen, gently deflate it on a lightly floured surface. Divide the dough into 6-8 equal pieces. For each piece, shape it into a smooth roll by folding the edges under and rolling it on the surface until tight.
6. Final Proof:
Place the shaped rolls close together in a greased round baking pan or spaced out if you prefer separate rolls. Cover loosely with a cloth and let them proof for 2-3 hours until nearly doubled in size.
7. Baking the Rolls:
Preheat your oven to 180°C (350°F). Just before baking, brush the tops of the rolls with a mixture of milk and a beaten egg to give them a shiny crust. Then, sprinkle coarse sea salt flakes on top of each roll for that extra touch.
8. Enjoy!
Bake the rolls in the preheated oven for about 25-30 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom. Once baked, remove them from the oven and let them cool slightly on a rack before serving.
Enjoy your soft, rich sourdough brioche bread rolls with a delightful tang and buttery flavor!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can use active dry yeast! Substitute 1 packet (7g) of yeast for the sourdough starter and omit the bulk fermentation. Mix it with the dry ingredients and proceed with the recipe. Your rise time will be shorter, about 1-2 hours for the first rise.
What’s the Best Way to Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. You can also freeze them wrapped tightly in plastic wrap and aluminum foil for up to 2 months. To reheat, allow them to thaw overnight in the fridge or at room temperature, then warm in the oven for a few minutes.
How Do I Know When the Rolls Are Properly Baked?
The rolls are done when they have turned a deep golden brown and sound hollow when tapped on the bottom. You can also check the internal temperature; it should reach around 90°C (195°F) for perfect doneness!
Can I Add Fillings or Ingredients to the Rolls?
Absolutely! Feel free to add chocolate chips, dried fruits, nuts, or even cheese before shaping the rolls. Just make sure not to overload them, as it might affect the dough’s ability to rise properly.
