These Sourdough Brioche Bread Rolls are fluffy and buttery, perfect for any meal! They’re made with sourdough for a lovely tang and a soft texture that makes them oh-so-good.
Just imagine these warm rolls fresh from the oven, ready to soak up your favorite sauces or slather with butter. I could eat these with just about anything—or even all on their own! 😋
Baking these rolls is a breeze! Mix the ingredients, let them rise, shape, and bake. They’re a fun treat for brunch or dinner. Trust me, your kitchen will smell amazing!
Key Ingredients & Substitutions
Sourdough Starter: An active starter gives these rolls their unique flavor. If you don’t have one, you can use store-bought yeast. Replace the starter with 2 teaspoons of instant yeast and adjust the water accordingly.
Bread Flour: Bread flour is ideal for these rolls because of its higher protein content, which helps create that soft, chewy texture. If you only have all-purpose flour, you can use it, but the rolls may be a touch less fluffy.
Butter: Unsalted butter adds rich flavor and moisture. For a dairy-free option, you could try using coconut oil or a vegan butter substitute. Just make sure it’s softened for easy mixing!
Sugar: Sugar balances the flavor and promotes browning. If you’re watching your sugar intake, you can reduce the amount or use honey or maple syrup, adjusting the liquid accordingly.
How Do I Get My Rolls Especially Fluffy?
The key to fluffy sourdough brioche rolls lies in the kneading and proofing process. Don’t rush these steps! Here are some tips:
- Knead the dough until it becomes smooth and elastic. This can take some time—around 10-15 minutes—so be patient!
- Let the dough rise in a warm place, covered well. If your kitchen is cool, you might consider using a warm oven (turned off) for proofing.
- During the second rise, the rolls should look puffy and nearly doubled. This step is crucial for creating that airy texture, so give them enough time!
How to Make Sourdough Brioche Bread Rolls
Ingredients You’ll Need:
For The Dough:
- 200g active sourdough starter (100% hydration)
- 500g bread flour
- 50g sugar
- 10g salt
- 4 large eggs, room temperature
- 200g unsalted butter, softened and cut into pieces
- 60ml whole milk, warm
For The Topping:
- 1 egg (for egg wash)
- Coarse sea salt (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 4-5 hours for preparation and rises, plus a baking time of 20-25 minutes. Overall, you’ll spend around 1 hour actively working on the dough, and the rest of the time will be letting it rise—so grab a good book while you wait!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, start by combining the bread flour, sugar, and salt. Whisk them together to evenly distribute the ingredients. Then, add your active sourdough starter, eggs, and warm milk to the dry mix. Stir everything together until you get a rough dough that holds itself together.
2. Knead the Dough:
Now it’s time to knead! You can do this by hand on a lightly floured surface or use a stand mixer with a dough hook. Knead the dough for about 5-7 minutes until it starts to come together but is still a bit sticky. Next, gradually add in the softened pieces of butter, kneading well after each addition. Keep kneading for another 10-15 minutes until the dough is smooth, elastic, and glossy. This is the key to that beautiful brioche texture!
3. Let It Rise:
Once kneading is complete, transfer your dough to a lightly oiled bowl. Cover it up with plastic wrap or a damp kitchen towel and let it ferment at room temperature for about 3-4 hours until it has doubled in size. This rise is crucial, so make sure it’s in a warm spot!
4. Shape the Rolls:
After the dough has risen, turn it out onto a lightly floured surface and gently deflate it. Using a bench scraper, divide the dough into 9 equal pieces (each about 90-100g). Shape each piece into a tight ball by cupping your hand over it and rolling it on the surface. Arrange your dough balls in a greased 9×13-inch baking tray, leaving a little space between them.
5. Second Rise:
Cover the tray loosely with plastic wrap or a clean kitchen towel and let the rolls proof for an additional 2-3 hours at room temperature. They should look puffy and nearly double in size.
6. Bake:
Preheat your oven to 375°F (190°C). Just before placing the rolls in the oven, brush the tops of each roll with a beaten egg for a lovely, shiny finish. If you like, you can sprinkle a little coarse sea salt on top for extra flavor. Bake in the preheated oven for 20-25 minutes, until golden brown and cooked through.
7. Cool and Serve:
Once baked, remove the rolls from the oven and let them cool on a wire rack for a few minutes. These soft, buttery sourdough brioche rolls are delicious served fresh with butter or alongside your favorite meal. Enjoy every bite!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can! Substitute your sourdough starter with 2 teaspoons of active dry yeast. Mix it with the warm milk and a bit of sugar beforehand to activate it, then proceed with the recipe as usual.
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them wrapped tightly. Just thaw at room temperature when you’re ready to enjoy!
What Should I Do If My Dough Doesn’t Rise Enough?
If your dough isn’t rising, it may be due to underactive yeast or a cool environment. Ensure your starter is active and bubbly, and try moving the dough to a warmer spot, like an oven (off) with the light on, to encourage rising.
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the dough and let it rise, then shape the rolls and place them in the baking tray. Cover and refrigerate them overnight. Just bake them in the morning after letting them come to room temperature for about 30 minutes!