Brioche rolls are the perfect companion for any BBQ, filled with burgers, pulled pork, veggie burgers the list is endless.
Brioche rolls are simple to make and the perfect accompaniment to any BBQ. You can buy shop bought buns, but nothing beats a bread roll that you’ve taken the time to make yourself. 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 as Michelle is Canadian then a BBQ is for year round enjoyment! With the spring temperatures and sunshine it means we can now enjoy our food whilst sitting outdoors!
Michelle loves a feast on the BBQ, but in particular pulled pork in a buttery soft brioche roll. The recipe for the pulled pork comes from Country Wood Smoke . Where time is limited, and her kids hungry, she reckons nothing beats a few burgers and sausages. Michelle likes to plan ahead for these days by making sure the freezer is stocked with rolls. That way they can be used when there is a last minute decision to fire up the BBQ. She’s tried many different brioche recipes but reckons these rolls by are by far the tastiest and easiest ones to prepare. Others seem to have quite a lot of butter or sugar that take away from the star of the show, which is the filling.
This recipe makes an easy 12 decent sized brioche rolls and can easily be popped into the freezer for another time.
Check out our Pork & Chorizo Burgers to fill these rolls or try making your own pulled pork using our Pulled Pork Spice Blend.
- 260 g strong bread flour
- 25 g caster sugar
- 5 g salt
- 25 g fresh yeast - if you don't have fresh yeast then use 2 tsp instant dried yeast or one 7g sachet
- 70 ml warm milk
- 3 Medium eggs
- 100 g butter - soft, at room temp
- 1 Medium egg
- 1 Tbsp milk
- sesame seeds - optional
- Preheat oven to 180In 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.