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Brioche Inspired Petite Rolls

Brioche Inspired Petite Rolls

I’ve been testing out some bread and roll recipes for the holidays and another small project I have brewing. These brioche inspired petite rolls have a surprisingly buttery essence (without leaving butter on your hands when you pull it apart to eat) and has a delicate but firm texture.    The egg wash paints a golden color on a flaky crust.   I used the dough cycle from my bread machine and measured out the ingredients to accommodate a 1 1/2-pound recipe.

These are rich and buttery rolls that would not only make a beautiful presentation next to a dinner’s main course, but would also be lovely with a smear of butter and sweet jam alongside your morning beverage.

Teenie Notes

  • For a variation, after applying egg wash to the tops of each roll before baking, lightly sprinkle sea salt on the tops.
  • I used a bread machine in dough cycle to get me started with the rolls. You can either have the dough rise in the machine OR portion out the rolls when the dough cycle is complete.  Let the dough rise in their individual muffin wells/tins.
  • If you’re using a bread machine for this recipe, add ingredients in either the order presented in the recipe BUT preferably in the type of order suggested by your bread machine’s manufacturer.
  • You could shape these rolls into traditional formed brioche adding the head or tête, as it is called, to the top of each roll.
  • Mini or smaller brioche pans can be used instead of using a muffin pan.
Brioche Inspired Petite Rolls
source Bread Machine Favorites

Brioche Inspired Petite Rolls - pan
Makes 14 Petite Rolls

Ingredients

1/3 cup water
3 large eggs
1/4 cup butter, cubed
1 teaspoon salt
3 1/2 cups bread flour
3 tablespoons sugar
2 teaspoons active yeast

Egg Wash Ingredients
1 large egg, lightly beaten
1 tablespoon sugar

Directions

Prepare a muffin tin with non-stick spray and preheat oven to 350 degrees.

Add water, 3 eggs, butter, salt, bread flour, 3 tablespoons sugar and yeast to bread machine in the order suggested by your machine’s manufacturer.   Select dough/manual cycle.  When cycle is complete, remove dough from machine to a lightly floured surface.     Knead if necessary to make dough easy to handle.

Shape dough.   Divide dough into equal portions and from each piece into a small ball.  Place each dough ball in a prepared muffin pan wells.

Cover and let rise in a warm, draft-free location until almost doubled in size, about 20-30 minutes.

Combine the 1 egg and 1 tablespoon of sugar and brush on tops.  Bake at 350 degrees for about 12-14 minutes or until tops are golden.

Reader Interactions

Comments

  1. FOODESSA says

    Cristina…these tasty cuties would be very dangerous for me to have around…a little jam…a little cheese…well, you know where I can go with this ;o)

    They are absolutely adorably presentable for a great dinner party.

    Flavourful wishes,
    Claudia

  5. Sara says

    You know I am too a big fan of tiny things. I love love love the idea of baking them in muffins pans. They look adorable and really great for holiday dinners because everybody can take his own piece without constantly being cutting loaves

  10. bunkycooks says

    I can smell the yeast through the screen! There is nothing better than homemade bread and the way it fills your house with the aroma when it is cooking. These are perfect for the holidays. 🙂

  11. Monet says

    What a beautiful recipe! These rolls look soft and buttery, exactly the way dinner rolls should be! I would love to serve these with a tomato or roasted pepper soup. Or like you said…they would be delicious with just a dab of jam. Thank you for sharing. I may give these a try over the weekend!

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