These Sourdough Brioche Bread Rolls are soft, fluffy, and have a hint of tang from sourdough. They’re perfect for breakfast or as a side with dinner!
I love how they puff up beautifully in the oven! I often enjoy them warm, smeared with butter. It’s hard to eat just one—trust me, they’re that good! 🥖✨
Key Ingredients & Substitutions
Sourdough Starter: This is the heart of your rolls. For the best flavor, use an active starter. If you don’t have a starter, you can look for quick yeast rolls, but the taste will differ.
Flour: All-purpose flour works great here, but bread flour can give your rolls a chewier texture. If you’re gluten-free, try a 1:1 gluten-free flour blend, but the texture may vary.
Butter: Unsalted butter brings richness. You can substitute with margarine or coconut oil for a dairy-free version, but it might slightly change the taste.
Milk: Whole milk gives a creamy texture, but you can use almond milk or oat milk for a dairy-free option. Just make sure it’s warm for the dough!
How Do I Knead the Dough Properly?
Kneading is crucial for developing gluten, which gives the rolls their fluffy texture. Here’s how to do it effectively:
- After mixing the ingredients, place the dough on a lightly floured surface.
- Use the heels of your hands to push the dough away from you, then fold it back over itself.
- Turn the dough a quarter turn and repeat. Knead for about 10 minutes until it’s smooth and elastic.
- If it feels too sticky, sprinkle a bit more flour as needed, but avoid adding too much.
Remember, the dough should be slightly tacky but not so sticky that it clings to your hands. The result will be worth the effort!
How to Make Sourdough Brioche Bread Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter (100% hydration)
- 3 cups (375g) all-purpose or bread flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 3 large eggs, at room temperature
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (60ml) whole milk, warm
- Coarse sea salt, for sprinkling on top
- 1 egg (for egg wash)
How Much Time Will You Need?
This recipe requires about 4-6 hours for rising, plus an additional 30-40 minutes for preparation and baking. Overall, you’ll need some patience, but the result is incredibly delicious and worth the wait!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, and salt until well combined. This will ensure your rolls have a balanced flavor.
2. Combine Ingredients:
Next, add the active sourdough starter, eggs, and warm milk into the bowl with the dry ingredients. Use a spatula or wooden spoon to mix everything until a rough dough starts to form.
3. Knead the Dough:
Now it’s time to knead! You can do this by hand on a lightly floured surface or in a stand mixer with a dough hook. Gradually add the softened butter, a little at a time, while kneading. Keep kneading for about 10 minutes until the dough is smooth, elastic, and slightly tacky.
4. First Rise:
Place the kneaded dough in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp towel, and let it rise at room temperature for 4-6 hours. Check until it has noticeably risen but hasn’t fully doubled.
5. Shape the Rolls:
After the dough has risen, turn it out onto a floured surface and divide it into 8 equal pieces. Shape each piece into a tight round ball. Place the shaped rolls evenly spaced in a greased 9-inch round baking pan or baking sheet.
6. Second Rise:
Cover the pan loosely with plastic wrap or a clean towel. Let the rolls proof for about 1.5 to 2 hours, until they look puffy and have risen.
7. Preheat the Oven:
While the rolls are proofing, preheat your oven to 375°F (190°C) so it’s ready when your rolls are done rising.
8. Add the Egg Wash:
Before placing the rolls in the oven, whisk the remaining egg in a small bowl. Brush it gently over the tops of the rolls to give them that shiny, golden crust. Don’t forget to sprinkle some coarse sea salt on top for added flavor!
9. Bake:
Pop the rolls in the oven and bake them for 20-25 minutes until they’re deep golden brown and have risen beautifully. Your kitchen will smell amazing!
10. Cool and Serve:
Once baked, remove the rolls from the oven and let them cool briefly in the pan. After a few minutes, transfer them to a wire rack to cool slightly. Serve warm or at room temperature with butter or your favorite jam.
These Sourdough Brioche Rolls are the perfect blend of tangy sourdough flavor and buttery softness. Enjoy every delightful bite!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, if you’re in a hurry! Replace the sourdough starter with about 1 packet (2 1/4 teaspoons) of active dry yeast. Proof the yeast in the warm milk first for about 5 minutes before mixing it into the dough.
Can I Prepare the Dough the Night Before?
Absolutely! After you knead the dough, you can cover it and let it rise in the refrigerator overnight. The next day, allow it to come to room temperature before shaping and continuing with the recipe. This will enhance the flavor!
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly and freeze for up to a month. To reheat, just pop them back in the oven at 350°F (175°C) for about 10 minutes.
What Can I Serve with Sourdough Brioche Rolls?
These rolls are delicious on their own, but they pair perfectly with butter, jam, or even as a side for soups and salads. You could also make mini sandwiches or sliders with your favorite fillings!