Soft Sourdough Brioche Dinner Rolls
These soft sourdough brioche dinner rolls are baked to perfection with a fluffy inside and golden-brown crust. Buttery & irresistible they will be sure to steal the show at any gathering!
Servings: 9 Rolls
Equipment
- Mixing bowl
- Food scale
- Silicone Scraper or dough scraper
- 1 8x8 or 9x9 inch baking dish round or square would work
Ingredients
For the sweet stiff starter
- 15 grams active sourdough starter
- 15 grams cane sugar
- 30 grams water
- 60 grams all-purpose flour
For the dough
- 100 grams sweet sourdough starter from above
- 100 grams milk
- 50 grams sugar
- 2 large eggs
- 310 grams bread flour
- 5 grams salt
- 50 grams unsalted butter softened
For the egg wash
- 1 egg
- 1 teaspoon water
Instructions
Make the sweet stiff starter
- To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).
- Next, add the sugar and water and stir until it becomes milky.
- Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.
- Cover the jar loosely and allow it to rest for 10-12 hours.
Mix the dough
- Note: Ensure your sweet stiff starter has doubled in size before mixing the dough.This dough can be mixed by hand or a stand mixer.
- Begin by warming the milk either in the microwave or over low heat on the stove (I microwave it for 30-45 seconds).
- Add the milk to a medium mixing bowl and whisk in the sweet stiff starter and sugar with a fork. It’s perfectly fine if the starter doesn’t fully break down.
- Whisk in the eggs until combined, then add the flour and salt. Mix until a shaggy dough forms.
- Cover the bowl with plastic wrap or a damp towel and allow it to rest for 45 minutes.
- The butter is intentionally being left out here as it will be easier to knead in after the dough has rested.
Knead the dough & add the butter
- Ensure the butter is softened enough, spread it around the dough, and dimple it in.
- Then, fold the dough into itself a few times in the bowl and transfer it to a clean work surface that is lightly floured.
- Knead the dough for 8-10 minutes or until it comes together. The dough will become stickier as you knead it. The butter will also stick to your work surface while kneading. Use a dough scraper to clean it up and work it back into the dough.
- Try not to use more than a few tablespoons of flour during the kneading process.
- If the dough starts to tear or you simply feel frustrated while kneading it, let the dough rest for 5-10 minutes and then come back to it.
- The dough has been properly kneaded once it comes together, is smooth, elastic, and not as sticky. It will be a bit tacky & this is normal.
- Once complete, place the dough in a buttered bowl and cover it for 45 minutes.
- Allow it to rest in a warm place. Turn your oven on and then off and place the dough inside.
- Perform 1 stretch and fold 45 minutes to an hour into the bulk fermentation to ensure optimal gluten development.
- After the stretch and fold, allow the dough to rest for the remainder of the bulk fermentation (8-12 hours) or until doubled in size. Avoid placing the dough anywhere warmer than 78°F, if it gets too warm, the butter can melt out and affect the texture.
Shape & Refrigerate
- The dough can be shaped and refrigerated overnight OR the dough can be refrigerated for up to 24 hours and shaped when ready to use.
- When you’re ready to shape the dough, generously butter and lightly oil the baking pan to prevent sticking. Alternatively, you can line the pan with parchment paper.
- Using a food scale, divide the dough into 9 equal portions (weighing between 80-85 grams each).
- Shape each dough piece into a ball, starting by pinching the seams together into the center.
- Place the dough in your hand and scoop it under itself repetitively to tighten the seams. You can also round it out & tighten it up with the palm of your hand and a flat surface.
- Place each roll into the baking pan, cover with plastic wrap, and place into the refrigerator overnight.
Second Rise & Bake
- The following morning remove the dough from the refrigerator and allow it to rise in a warm spot (this can take 4-7 hours depending on the temperature). Mine take about 6 hours around 72 degrees F. Avoid placing the dough anywhere warmer than 78°F.
- The rolls are ready when they’ve puffed up to fill the pan and feel soft and airy to the touch.
- Once ready to bake, preheat the oven to 375 degrees F and make the egg wash by whisking together the egg and water.
- Brush the rolls with the egg wash and bake for 20-25 minutes or until golden brown. Check the rolls at 20 minutes.Your rolls are perfectly baked when the tops are golden brown and the centers reach an internal temperature of 190–195°F (88–90°C)
- Right after the rolls come out of the oven, brush them with melted butter and sprinkle with flaky sea salt for the perfect finishing touch.
Storage
- These rolls are best enjoyed on the day they are baked. Store any leftover rolls in an airtight container at room temperature for 2-3 days.
Notes
Baker's schedule: Make the sweet stiff starter the evening before the dough is mixed. Mix the dough the following morning and allow it to rise for 8-12 hours (or until doubled). Shape & place them in the refrigerator overnight. The following day-allow the rolls to rise until they fill the pan (4-7 hours) and bake.
Fermentation temperatures: Enriched dough tends to rise slower due to the additions of butter, milk & eggs. The dough does well in a warmer temperature, however avoid placing it anywhere warmer than 78 degrees F or you risk the butter melting out.
