Recipe

Light Brioche Burger Buns Or Breadsticks Recipe

	Dollhead / All my dishes 5 months, 1 week ago This is a VERY tasty recipe for brioche style rolls and it also makes fantastic crispy breadsticks (I made mine with parmesan cheese). Recipe is adapted from an LA restaurant, via the NY Times and the Smitten Kitchen food blog. Prep:60m Cook:15m Servings:12	Dollhead
	easy cheap fantastic

Does this look good? Yeah! / Nope

Fans

juels

jo_jo_ba

Ingredients

Recipe is for a single batch, which equals 8 rolls. Be advised, I made a double recipe and used 3/4 of it for rolls (it made 12 huge ones), then I used the remaining dough to make the parmesan breadsticks. You'll need a stand mixer for this recipe (or a very strong arm). You will also need parchment paper to bake on. If you are nervous about using yeast I will advise here about that also.

1 cup warm (NOT HOT) water

3 TBSP warm milk

2 teaspoons active dry yeast

2 & 1/2 TBSP sugar

2 large eggs (room temperature)

1 egg yolk (save the white to brush your rolls later for a seeded topping)

3 cups bread flour

1/3 cup all purpose flour

1 & 1/2 teaspoons salt

2 & 1/2 TBSP very soft butter (unsalted)

Sesame seeds or poppy seeds for topping

**I added 2 teaspoons vital wheat gluten as is my habit

**I also added 1 teaspoon lemon juice to help increase fluffiness.

YOU do not need to add either gluten or lemon juice if you don't have them.

For the parmesan breadsticks, you'll need 1/2 cup grated parmesan for the entire batch of dough.

Directions

Combine 1 cup warm water, the warm milk, yeast and sugar and let stand 5-10 minutes until foamy. (See below directions if you are nervous about yeast......or if you are lazy like me).

Mix the 2 eggs & the yolk together-save the white for making a wash to help adhere seeds to top of roll.

In large bowl, mix the salt and flour together.

Add the butter, yeast mix and beaten eggs.

Using the dough hook, mix it until a soft dough forms-dough will be stickier than a usual bread dough, so be wary of adding extra flour (UNLESS you are making the breadsticks-see below). Once dough is well mixed-place it in a lightly oiled bowl and let it rise for 1-2 hours until about double in size.

Once dough has doubled in size, you are ready to shape it and place it on parchment paper for a 2nd rise. I found that I needed to use lightly oiled hands to shape each roll. Once shaped, spray a piece or 2 of plastic wrap with PAM type stuff and cover your rolls. Let them rise a 2nd time until almost double in size. Meanwhile, heat your oven to 400°. Add a pinch of salt and 1 teaspoon water to your eggwhite and mix it well-this will be the wash for your rolls.

Once dough has risen a 2nd time, brush the tops with eggwash & sprinkle on seeds of your choice (or none, or minced onions or garlic or whatever you wish). Bake in 400° oven for about 15 minutes. Cool on wire rack.

For those of you nervous about using yeast.....make sure yeast isn't outdated, and make sure the fluids you add to your dough are not HOT (baby bottle warm is fine). Here is how I mix a dough in my kitchen aid mixer without "proofing" the yeast in warm water first : I add warm fluids to my mixing bowl along with salt, sugar, eggs and about 1/2 the required flour. I mix this well, making a thickish slurry out of it, then I add my yeast and mix that in well. Using the paddle beater for this works fine, and once the slurry is mixed well, switch to the dough hook, and add the remaining flour and mix well. Remember, this dough will be stickier than usual for a bread, so it won't pull up off the sides of the bowl. Once dough is well mixed, remove it to a lightly oiled bowl cover it and let it rise 1-2 hours until double in size, then continue on to step 6.

If you are making breadsticks, ignore the advice about not adding extra flour. I made pencil thin breadsticks and added about 1/4 cup extra flour (possibly more) along with my cheese. I also needed a little flour to roll the dough out to about 1/4" thickness so I could cut it for breadsticks.

I baked the pencil thin breadsticks on parchment paper in the 400° oven for about 6-8 minutes. If you want to make breadsticks thicker, go right ahead-remember, a recipe is just a guideline.

Recent Gawkers

jo_jo_ba

thegoldm

jabec

barbieme

ttaaccoo

juels

toml

zoetheun

hungryno

dollhead

Not quite what you're looking for? See more Bread / Rolls

Or see more just like this

Comments

juels 5 months, 1 week ago said:
I love recipes from scratch like this one! These sound divine, thanks for sharing!

ttaaccoo 5 months, 1 week ago said:
This is fab,Dollhead! I am anxious re yeast, and I appreciate your going to the trouble to write it all out. Your breadsticks sound delish!! 55555

Add a Comment