These soft brioche rolls are perfect for pulled pork, deli meat sandwiches, sliders and more!
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/2 cup water, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 egg (for egg wash)
- Sesame seeds (optional)
Instructions:
1. In a small bowl, combine the warm water (about 110°F) and 1 tablespoon of sugar. Sprinkle the yeast over the water and let it sit for about 5–10 minutes, until it becomes frothy.
2. In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
3. In another bowl, mix the warmed milk, melted butter, and eggs. Add the yeast mixture once it’s frothy.
4. Pour the wet ingredients into the dry ingredients. Stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, until the dough is smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1–1.5 hours or until it has doubled in size.
6. After the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions and shape each portion into a round ball. Place the buns on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
7. Cover the buns lightly with a towel and let them rise again for about 30–45 minutes, or until puffy.
8. Preheat your oven to 350°F (175°C).
9. Mix the egg with a tablespoon of water and brush the egg wash over each bun. Sprinkle sesame seeds on top if desired. Bake in the preheated oven for 15–20 minutes or until golden brown.
10. Allow the buns to cool on a wire rack. Once cooled, slice them open and fill them with pulled pork or other fillings
Aprile's Kitchen 