Better Than Brioche White Bread and Rolls2015-09-27
- Yield : 16
- Servings : 16
- Prep Time : 3:00 h
- Cook Time : 15m
- Ready In : 3:30 h
This information is per serving.
Calories From Fat30
Serving Size:1 bun (2.5 oz, 71g)
Traditional brioche bread and rolls is made with lots of eggs which adds saturated fat and calories. This Better Than Brioche White Bread and Rolls recipe has only one egg, but produces soft sandwich bread and rolls/buns with a dark crust.
This recipe is ideal for French Toast, sliced sandwich bread, sandwich buns, and dinner rolls.
Bread Making Tips
- You can kneed the dough by hand or using a stand mixer.
- Active dry yeast can be substituted for instant yeast. Proof active yeast in about 1/2 cup of warm (100-100°F) water and reduce buttermilk to 1 cup
- Have egg, butter, and buttermilk at room temperature.
- 2 9″ loaves of bread
- 16 sandwich rolls/buns</l
- 24 dinner rolls
Buttermilk powder can be substituted for this recipe. When using buttermilk powder, replace buttermilk with 1.5 cups (360 ml) of cold water and enough buttermilk power to make 1.5 cups per manufacturers recommendation. Buttermilk powder has a long shelf-life and no additives compared to cultured buttermilk.
You can find buttermilk powder in the baking area of your grocer. I’ve used Saco® brand with excellent results.
Other Bread Recipes
This recipe was adapted from The Bread Baker’s Apprentice by Peter Reinhart.
- 4.25 cups (550 g) unbleached bread flour
- 1 teaspoon (5 ml) kosher salt
- 3 tablespoons (45 ml) sugar
- 1 pkg (7 g) instant yeast
- 1 large egg, slightly beaten
- 4 tablespoon (55 g) butter, softened
- 1.5 cups (360 ml) buttermilk, whole milk, or 2% milk
- Vegetable oil or cooking spray
Method of Preparation
In a large mixing bowl and stand mixer bowl, stir flour, salt, sugar, instant yeast, and buttermilk power. Add egg, softened butter, and buttermilk and mix with a large spoon or with mixer dough hook until all flour is moistened.
Sprinkle work surface with flour, transfer dough, and kneed by hand until dough is soft and smooth but not tacky. Add flour or water if necessary. For stand mixer, kneed 6 to 8 minutes. Dough should leave side of the bowl and barely cling to the bottom. Add flour or water if necessary.
Place dough in a lightly oiled bowl, roll to coat with oil, and cover with lid or plastic wrap. Proof in a warm place 1 to 2 hours or until double in bulk.
For loaf bread, cut dough in half, press using your hands into a 6 by 10 inch rectangle, tightly roll up and place seem side down in a lightly coated loaf pan. Repeat with second piece. For rolls and buns, cut dough into 16 or more equal pieces, shape into circular or rectangular buns, and place on lightly sprayed or parchment paper lined baking sheets about 2 inch apart. Lightly spray dough with cooking spray and cover with plastic wrap. Proof 60 to 90 minutes or until double in size.
Preheat oven to 350°F (175°C) for loaves and 400°F (205°C) for rolls and buns. Bake loaves 35 to 45 minutes and rolls/buns about 15 minutes or until golden brown and internal temperature is 190°F (88°C). Immediately remove from pan and cool on wire rack. Cool loaf bread at least one hour before slicing. Cool rolls 15 minutes before serving.