These Sourdough Brioche Bread Rolls are soft, fluffy, and buttery bites of goodness! They are great for breakfast, snacks, or serving at dinner parties. Yum!
Honestly, these rolls are a hit with everyone. I love slathering mine with jam or butter, and they disappear faster than I can bake them. Give them a try—you won’t regret it!
Key Ingredients & Substitutions
Sourdough Starter: Your starter needs to be active, bubbly, and fed recently. If you don’t have starter, you could use commercial yeast (about 1 packet, mixed with warm water), but you’ll miss the tangy flavor from sourdough.
All-Purpose Flour: This flour gives structure without being too heavy. You can mix in some bread flour for a chewier texture, or use whole wheat flour for a heartier flavor, just expect a denser roll.
Butter: Unsalted butter is key for flavor control. If you prefer dairy-free, try using a plant-based butter or margarine. Remember this may change the taste slightly but will still deliver a soft texture.
Milk: Whole milk makes these rolls extra rich. If you are dairy-free, almond milk or any other non-dairy milk can work—just make sure it’s warmed to avoid shocking the yeast.
Flaky Sea Salt: This optional topping adds a delightful crunch. If you don’t have it, regular salt or even herbs can bring some flavor to the surface.
How Do I Get My Dough to Rise Properly?
Getting your dough to rise is crucial for light, fluffy rolls. Here’s how to ensure success:
- Make sure your starter is active and bubbly. Feed it ahead of time and check for those lovely bubbles!
- Warm temperatures (75°F-85°F) are ideal for rising. If it’s a chilly day, place the bowl in a slightly warmed oven or near a warm spot in your kitchen.
- Cover the dough with plastic wrap or a damp cloth to retain moisture. This prevents a dry crust from forming.
- For the second rise, let them get puffy and double in size, as this ensures a light texture. Don’t be in a hurry—sometimes, patience with the rising pays off best!
Follow these tips, and you’ll have beautiful bread rolls rising up high, ready for baking!
How to Make Sourdough Brioche Bread Rolls
Ingredients You’ll Need:
- 1 cup (240g) active sourdough starter (100% hydration, fed and bubbly)
- 3 cups (360g) all-purpose flour
- 3 tbsp (38g) granulated sugar
- 1 tsp salt
- 2 large eggs, room temperature
- 1/4 cup (60ml) whole milk, warmed
- 1 cup (225g) unsalted butter, softened and cut into cubes
- Flaky sea salt for sprinkling (optional)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and 6-9 hours total if you include rising time (4-6 hours for the first rise and 2-3 hours for the second rise). Baking time is around 20-25 minutes. Plan for a leisurely afternoon with these rolls and enjoy the delicious aroma filling your kitchen!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the active sourdough starter, warmed milk, sugar, and eggs. Stir everything together until it’s well combined. Next, add the flour and salt, mixing until you have a shaggy dough that looks a bit messy.
2. Knead the Dough:
Now it’s time to knead! If you have a stand mixer with a dough hook, transfer the dough and start mixing. If you’re kneading by hand, turn it out onto a lightly floured surface. Gradually add the softened butter in chunks while you knead for about 8-10 minutes until your dough is smooth, elastic, and slightly tacky but not sticky. To check if it’s ready, do the windowpane test: stretch a small piece of dough and see if it can form a thin, translucent sheet without tearing.
3. First Rise:
Place your lovely dough in a lightly oiled bowl and cover it with plastic wrap or a damp cloth. Let it rise at room temperature until it doubles in size. This usually takes 4-6 hours, depending on the warmth of your kitchen and how active your starter is.
4. Shape the Rolls:
Once your dough is nice and puffy, gently deflate it. Divide it into 7-8 equal pieces. To shape each roll, take a piece of dough and fold the edges toward the center to create a tight ball, ensuring there’s tension on the surface.
5. Proof in a Pan:
Arrange your formed dough balls closely together in a greased round or square baking pan. They should be snug but not squished together—this way, they help each other rise during the final proof.
6. Second Rise:
Cover the pan loosely and allow the rolls to proof again until they are puffy and nearly doubled in size. This will take about 2-3 hours. Patience pays off in a fluffy end result!
7. Preheat Your Oven:
While the rolls are finishing their second rise, preheat your oven to 375°F (190°C) so it’s hot and ready when you are.
8. Egg Wash and Salt Topping:
Brush the tops of your rolls generously with the beaten egg to give them a beautiful, shiny crust. Sprinkle flaky sea salt on top if you’d like a touch of extra flavor and crunch.
9. Bake:
Pop the rolls in the oven and bake for 20-25 minutes, or until they’re a lovely deep golden brown on top and sound hollow when you tap them. Your kitchen will smell heavenly!
10. Cool:
Once baked, remove the rolls from the oven and cool them on a wire rack. These rolls are best served warm but can also be enjoyed at room temperature. Perfect for buttering up, making sliders, or just enjoying as is!
Enjoy your beautifully soft and buttery Sourdough Brioche Bread Rolls!
Can I Use Instant Yeast Instead of Sourdough Starter?
While you can use instant yeast as a substitute, the flavor and texture will differ. If you choose this route, use about 2-3 teaspoons of instant yeast mixed in with the dry ingredients. Keep in mind that you won’t get the same tangy flavor that the sourdough starter provides!
Can I Make These Rolls in Advance?
Yes! You can prepare the rolls up to the second rise and then refrigerate the covered pan overnight. In the morning, allow them to come to room temperature and finish rising before baking. This way, you can wake up to freshly baked rolls!
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Wrap each roll tightly in plastic wrap, then place them in a freezer bag. They’ll keep well for up to 2 months. Just thaw them at room temperature before enjoying!
What’s the Best Way to Reheat Leftover Rolls?
The best way to reheat the rolls is to wrap them in aluminum foil and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes. This keeps them soft and prevents them from drying out. You can also microwave them for about 10-15 seconds but be careful not to overheat!
