Brioche Rolls

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We smoked a pork roast last weekend or should I say my main culinary taste tester did. I just rubbed the spicy dry rub on it and shredded the meat when it was ready.  This prompted me to make some soft rolls that were hardy enough to stand up to the sauce I also made.  Now that is how I came up with a Brioche (egg and butter dough) type roll that was quite nice these make awesome burger buns as well.


  • 1/4 cup warm water
  • 2  teaspoon dry yeast
  • 1 1/2 Tablespoon sugar
  • 1 cup warm whole milk
  • 4 eggs
  • 1 1/2 sticks room temperature unsalted butter
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt

To make the dough in small bowl add the warm water and yeast sprinkle the sugar over the yeast and let sit for 10 minutes.  Using the paddle to mix add the butter to the bowl of a mixer beat until creamy.   Add 3 of the eggs and beat for 1 minutes until cream together. Change to the dough hook and add the milk and yeast to the bowl with the butter and eggs.  Then add the flour and salt, let the dough knead for 10 minutes.  Oil a large bowl and turn the dough into the bowl turn to oil the top and cover with plastic let rise 2 hours.  Divide the dough into 16 to 20 pieces and roll each into a ball and flatten the ball on a silpat or parchment line baking sheet.  Be sure to leave enough space between the buns for them to rise about 2 inches will be plenty.  Whisk the egg you have left and brush on top of the rolls add seeds if you like or leave as is let the rolls rise for 1 hour in.  You don’t want to let this dough rise in a warm place because of the amount of butter so keep them at room temperature.  Bake at 400° for 20 to 25 minutes.

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Now that’s a sandwich you could sink you teeth into!

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The crumb is very soft but doesn’t fall apart under the weight of the sauce.

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