Buttery Bubble-Top Brioche Rolls are a delicious treat for your every day sandwich and fancy enough for your holiday table!
So guys. These happened.
In MY kitchen.
I know. I can’t believe it either.
Let’s start at the beginning…
My friend Janice and I went to an awesome farm market and they had the most delicious cappuccino peanut butter.
While I was working hard on a homemade cappuccino peanut butter recipe (coming soon to the blog), I happened to come across these yummy Bubble-Top Brioches recipe in Bon Appétit’s Essential Breads issue.
I thought, wouldn’t that peanut butter along with some strawberry jam be TOTALLY amazing slathered on one of these warm, freshly baked brioche rolls?
So I had to bake a batch. Immediately.
I’m always up for challenging myself when it comes to bread making.
And ya know what? Not only incredibly tasty with PB&J but, I think these fabulous Bubble-Top Brioche Rolls are perfect for your Easter table this year.
Talk about a way to impress your guests!
No fancy molds needed. Just your standard muffin pan and a wee bit of patience.
They’re everything a bricohe roll is suppoosed to be. Rich and buttery, yet light and fluffy.
The dough will need to chill in the fridge overnight, so you’ll need to plan accordingly, but the wait is oh so worth it.
After chilling, you’ll just need to pop the dough out of the fridge and divide the dough into little balls before placing in your muffin pan.
Another short rise of 50-60 minutes and then it’s time to get your bake on folks!
Your kitchen will be smelling better than your local bakery in no time! Enjoy!
A Few Cook’s Notes for Brioche Bubble-Top Rolls Recipe:
Make sure that your mixture of milk and water is warm, about 110 degrees.
Use room temperature eggs and butter.
When brushing with the egg wash, make sure that the glaze does not drip between the dough and the pan. This can prevent the rolls from fully expanding in the oven.
- 1/4 cup whole milk, warm, about 110 degrees
- 3 tsp. active dry yeast
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp. kosher salt
- 3 large eggs, room temperature
- 3 Tbsp. granulated sugar
- 12 Tbsp. unsalted butter, room temperature
- 1 large egg, beaten with 1 tsp. water for glaze
- Combine 1/4 cup warm water (about 110 degrees) with the milk in the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the yeast over the mixture and let stand for about 8 minutes, stirring occasionally, until mixture looks foamy.
- Add the flour and salt to the yeast mixture. With the mixer on medium-low, blend until shaggy lumps form, about 1-2 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in sugar. Increase speed to medium and continue to mix for 3 minutes, until the dough is smooth.
- Reduce the speed to low and add the butter one tablespoon at a time, making sure to beat well after each addition, about 4 minutes total. Increase speed to medium-high and beat until dough begins to pull away from sides of the bowl, about 8 minutes.
- Spray a large bowl with nonstick cooking spray and place dough in bowl. Cover with plastic wrap and place in warm area until doubled in size, about 1 1/2 hours.
- Punch down dough and lift around edges and let dough fall back into the bowl. Cover the bowl tightly with plastic wrap and chill in refrigerator deflating dough in similar fashion every 30 minutes until dough stops rising, about 1 1/2-2 hours. Chill dough overnight.
- Spray 12 standard muffin cups with nonstick cooking spray. Divide the dough into 12 equal pieces. Cut each piece into 3 pieces. Roll each piece into a ball between the palms of your hands. Place 3 balls into each prepared cup. (see photo)
- Place the muffin pan covered with a sheet of wax paper in a warm area to rise until almost doubled, about 50-60 minutes.
- Place rack in center of oven and heat to 400 degrees. Place the muffin pan on a rimmed baking sheet. Brush egg wash over risen dough making sure that the wash doesn't drip between the dough and the pan.
- Bake until golden brown, about 20 minutes, covering with foil if they appear to be browning too quickly. Transfer to a rack to cool for 10 minutes. Remove from pan. Serve warm or at room temperature.
Adapted from Bon Appétit Essential Breads issue