Brioche Sweet Rolls




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510 grams all-purpose flour

60 grams granulated sugar

14 grams active yeast (10-12 grams instant yeast)

15 grams kosher salt

4 large eggs, room temperature

1/4 cup warm milk

225 grams high quality unsalted butter, room temperature

200 grams confectioner's sugar

45 grams low fat milk


Into the bowl of a stand mixer goes 510 grams of all-purpose flour, 60 grams of granulated sugar, 14 grams of active dry yeast (10-12 grams of instant yeast), and 15 grams of kosher salt. Whisk completely together.

Place at the base of a stand mixer and add 4 large room temperature eggs. Fix a dough hook to the mixer mixing and kneading together for 4-6 minutes. Scrape down the sides of the bowl and dough hook as necessary until the dough is smooth.

With the stand mixer on low speed, add in (1-2 small pieces at a time) 225 grams of high-quality unsalted room temperature butter. After each addition crank up the speed a little bit allowing the butter to fully incorporate into the dough. This will take between 4-8 minutes between each addition of butter.

After the last piece of butter has been added and fully incorporated into the dough, crank the stand mixer up to medium speed and knead for 5-8 minutes until it very nearly cleans the sides of the bowl.

Once silky smooth, dump the dough onto a non floured surface and work into a smooth taut ball by passing the dough back and forth between each hand pinching the edges against the table.

Into a generously buttered bowl, place the dough in seam side down and cover with plastic wrap letting it sit at room temperature for at least 60-90 minutes or until doubled in size.

After 60-90 minutes, blop the dough back onto the countertop, punching it down, giving it a series of folds. Do so by starting at the top of the dough folding in towards the center and repeat working around the dough until 6-9 folds have been completed.

Repeat the edge pinching technique from step 5 then place back into a bowl covered with plastic wrap and let it sit in the fridge between 12-48 hours, or place into a well-buttered bowl letting proof for 1 hour.

After removing from the fridge, carefully remove from the bowl then depending on its purpose divide the dough into pieces. Divide in half if making easy brioche bread.

Start by generously buttering and flouring the tube pans, then divide the other half of the dough batch into four pieces then rolling into a ball before punching a hole in the center.

Place each piece into the tube pans and press down to make sure there are no underlying bubbles. Cover with plastic wrap and let sit at room temperature from anywhere from 60 to 90 minutes.

After passing the poke test, place onto a rimmed baking sheet brushed down with a beaten egg and then into a 375°F oven for 25-30 minutes

Immediately remove them from the tube pans and place them on a cooling rack to cool completely before draping with frosting.

FROSTING. Combine Confectioner's sugar and low fat milk.




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