These outrageously easy brioche dinner rolls practically make themselves – there’s barely 15-20 minutes of work kneaded ;p Then the proofing, yeast and oven work their magic. You will never want to buy store bought dinner rolls ever again! Enjoy these buttery, pillow-y soft rolls, freshly baked or lightly toasted.
Prep Time: 30 minutes
Cook Time: 20 minutes
Proofing Time: minimum 2 hours
Servings: 8 - 12 rolls
Ingredients:
1. 3 cups all-purpose plain flour
2. ¾ cup milk, warm and as needed
3. 2 tablespoons granulated sugar
4. 2 teaspoon vanilla essence
5. 150 grams melted salted butter
6. 1 tablespoon instant dried yeast
7. 1 tablespoon maple syrup
Method:
· Add all the ingredients except maple syrup to a large bowl
· Mix until combined.
· Using a stand-mixer knead the dough for at least 10 minutes or until the dough becomes soft and elastic.
· If the dough is a little dry, add a little more milk and butter, and knead again.
· The softer your dough is, the softer your brioche buns will be.
· Leave the dough in the bowl and cover with a damp tea towel
· Let the dough rest in a warm area to double in size for at least 1 hour.
· When the dough is puffy, divide it into 8-12 even parts
· Shape each part into a smooth round ball.
· Arrange the balls on a lined baking tray with about 2 inches between each one.
· Cover the tray with a damp tea towel and leave it in a warm area to rest for at least 1 hour. The dough should increase in size and feel puffy.
· Preheat the oven to 180°C
· Bake the buns the oven for 20 minutes or until the surface is golden brown.
· To make the brioche glaze, combine the maple syrup with 1 tablespoon of water.
· When the brioche buns are still hot, brush the top with the glaze syrup then allow it to rest.
· Enjoy fresh with curries or just with your evening chai