Spring has arrived!
And with it we all turn our attention to the outdoors. If you are like us, then you await this season with anticipation! We love to cook outdoors and with one of us being Canadian then cooking on a BBQ is not just for the summer – its a year round enjoyment! But with the spring temperatures and sunshine it means we can now enjoy our food whilst sitting outdoors!
Sometimes I love a feast on the BBQ – pulled pork from Country Wood Smoke being one of my favourites to ribs, etc… but sometime where time is limited (and the kids are hungry!) then there is still something quite satisfying about a few burgers and sausages. I like to plan ahead for these days by making sure the freezer is stocked with rolls that can be used when there is a last minute decision to fire up the BBQ. I’ve tried many different brioche recipes and have to say that these rolls by Rachel Khoo are by far the tastiest and easiest ones to prepare. Others seem to have quite a lot of butter or sugar and I find they take away from the star of the show, which is the filling.
This recipe makes an easy 12 decent sized rolls and can easily be popped into the freezer for when you need them! I have now stopped stocking up on the supermarket rolls! Give them a go!
brioche rolls
Print recipe
Ingredients
brioche rolls
- 260g strong bread flour
- 25g caster sugar
- 5g salt
- 25g fresh yeast (if you don't have fresh yeast then use 2 tsp instant dried yeast or one 7g sachet)
- 70ml warm milk
- 3 Medium eggs
- 100g butter (soft, at room temp)
egg wash
- 1 Medium egg
- 1 Tbsp milk
- sesame seeds (optional)
Directions
| Preheat oven to 180F. In a stand mixer with the dough hook attached, add the flour, salt and sugar. Mix gently on low speed to incorporate the ingredients. Next add the yeast that you are using and mix again. | |
| In a small measuring jug, add the eggs to the warmed milk and mix together. While your mixer is running add the milk & egg mixture to combine into a dough. The mixture will be sticky. Once all incorporated, gradually add pieces of the butter until all combined. Continue to mix at a med speed for 4-5 minutes until the gluten has developed and the dough is smooth and elastic. | |
| Place the dough into a lightly oiled bowl, cover and allow to prove at room temperature for about an hour or doubled in size. Once proved, turn out onto a lightly floured work surface and cut into 12 equal size pieces (I tend to weigh mine to ensure my rolls are consistent). Shape into rolls and place on a greased baking tray or silicon mat if using. | |
| Brush the tops of the rolls with the egg wash and either bake plain or feel free to top with sesame seeds. Bake in a preheated oven at 180F for 18-20 minutes. | |
Note
This recipe is taken from Rachel Khoo's Evening Standard column and is the easiest one I have used to date.
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