Brioche Rolls
Delicious soft buttery brioche rolls
Ingredients
Tangzhong / Water Roux
- 50 g Bread Flour
- 300 ml Oat Milk
- 30 g Plant Butter
Dough
- 550 g Bread Flour
- 40 g Caster Sugar
- 7 g Yeast
- 2 tbsp Aquafaba (chickpea water)
- 100 ml Milk
- 1 tsp Vanilla Extract
Glaze
- 1 tbsp Olive Oil
- 1 tbsp Maple Syrup
Instructions
Creating the Tangzhong / Water Roux
- In a sauce pan add the milk and the butter
- Heat gently until the butter has completely melted
- Using a whisk, add the flour and stir it into the butter and milk
- Whisk until thickened and leave to cool for 15 minutes
- Stir occasionally so that it doesn't develop a skin
Dough
- In a bowl warm up the milk so that it is lukewarm
- Add 1 tsp of sugar to the milk and stir
- Add the yeast to the milk and stir
- Leave to develop for 10 minutes
- Meanwhile, add the flour and sugar to a bowl
- Once the time has passed for the Tangzhong and the yeast add these in
- Add in the aquafaba and vanilla extract
- Mix everything together until a dough forms. Either use a stand mixer with a dough hook or your hands
- I used my hands to create the dough which took a few minutes
- Once the dough has been formed, knead it for up to 5 minutes until it's smooth and less sticky
- Leave the dough to rest in a bowl covered over in a warm place for 1 and a half hours
- Once the dough has doubled in size, punch out the air and turn out on a worktop
- Cut the dough into 8 equal pieces
- One at a time, shape the piece into a ball, pinching the edges into the bottom
- Place the roll onto a baking try lined with baking paper and work on the next one
- Once all the rolls have been shaped leave them to rest for an hour
- Pre-heat the oven to 180 degrees, Gas mark 5
- Mix the glaze by mixing the olive oil and maple syrup
- Using a pasty brush, lightly brush the tops of the rolls with the glaze
- Cook the rolls for 15 to 18 minutes. Be careful with the tops as they can burn easily
- Leave the rolls to rest between 30 minutes to 1 hour before you cut them
- Enjoy!