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Thursday, May 2, 2013

No-Knead Brioche Rolls

Brioche is a highly enriched French bread, with a rich tender crumb. The eggs and butter makes it light and gives the rolls its fluffiness with a golden brown flaky crust. Brioche is generally eaten as a breakfast or as a snack with coffee. This recipe uses a no-knead technique which is a non-traditional way of making it. As the dough sits in the fridge for a longer time, it forms the gluten slowly without the need of mixer. The traditional way is a long and painstaking process. So there you go, a simplified brioche recipe to try for yourself. And here goes the recipe,

3 1/4 cups Bread Flour
2 1/4 tsp Instant Yeast
7 Eggs (1 egg beaten with a pinch of salt)
1/2 cup Water (room temperature)
1/3 cup Sugar
16 tbsp melted Butter
1 1/2 tsp Salt
How to:
  • In a bowl, mix together the flour, yeast and salt. 

  • In another large bowl, whisk together 6 whole eggs, water and sugar, until the sugar is all dissolved. Whisk the butter until smooth.

  • Add the egg mixture to the flour mixture with a wooden spoon until no dry flour remains. (It is going to be a sticky dough, so don't panic.)

  • Cover the bowl with plastic wrap and let sit for 10 mins.
  • Holding the edge of the dough and fold the dough over itself to the middle. Turn over 45 degrees and fold the dough 6 more times (a total of 8 folds).

  • Cover and let rise for 30 mins. Repeat folding and rising every 30 mins, 3 more times. After 4th set folds, cover tightly and refrigerate for at least 16 hrs or up to 48 hrs.
  • Transfer the dough to a floured counter and divide into 2 pieces. Now remove golf balls-size pieces (approx 6) and gently apply pressure in circular motions to make the dough smooth.

  • Lightly dust the dough balls with flour if it sticks to your hand. Now cover the dough loosely with plastic and let rest for 5 mins.

  • Line a baking sheet with parchment paper and place the rolls leaving space in-between the rolls.
  • Cover and let rise at room temperature for 2 hrs or until doubled in size. Half-an-hr before baking, adjust the oven rack to the middle position, place baking stone on rack and heat oven to 350 degrees.

  • Remove plastic and brush the rolls with 1 egg beaten with salt. Bake until golden brown for 15 to 20 mins, rotating and switching sheets halfway through.

  • Transfer the rolls to a wire rack and serve warm.

  • Make sure you wrap the dough tightly with plastic before keeping it in the fridge.
  • Do no add more flour to the dough if it sticks, rather lightly dust your hands with flour and apply gentle pressure and smoothen the rolls.


  1. Rolls look simply awesome and fulfilling.

  2. hey Nidhya
    this bread look so delicious...gr8 work..yummy


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