Rosemary Brioche Rolls Recipe

From the moment the intoxicating aroma of rosemary and warm butter wafted from my oven, I knew these Rosemary Brioche Rolls were destined to become a family favorite. Baking has always been my happy place, a way to unwind and create something beautiful and delicious. But sometimes, recipes can be finicky, demanding perfection and leaving me feeling more stressed than relaxed. This recipe, however, was a delightful exception. The process, though involving the gentle patience brioche demands, was surprisingly approachable, and the reward? Oh, the reward! Imagine sinking your teeth into a cloud of soft, buttery dough, infused with the fragrant, earthy notes of fresh rosemary. The texture is ethereally light, the crust a delicate golden brown, and the flavor is simply divine. My family devoured these rolls straight from the oven, slathered with butter and honey. Leftovers (though there weren’t many!) were equally delightful the next day, gently warmed and served alongside soup. Whether you’re a seasoned baker or just starting your bread-making journey, these Rosemary Brioche Rolls are guaranteed to impress and become a cherished addition to your repertoire. Get ready to transform your kitchen into a fragrant haven and experience the simple joy of homemade brioche.

Ingredients

To embark on this delightful baking adventure, gather these high-quality ingredients. The quality of your ingredients, especially the butter and flour, will significantly impact the final texture and flavor of your rosemary brioche rolls.

• For the Levain (Sourdough Starter – Optional but Highly Recommended for Enhanced Flavor)
  • 50g Active Sourdough Starter (100% hydration)
  • 50g Bread Flour
  • 50g Water (lukewarm)
• For the Dough
  • 500g Bread Flour (Strong Bread Flour with 12-13% protein content is ideal)
  • 10g Instant Dry Yeast (or 30g Fresh Yeast)
  • 10g Salt (Sea salt or kosher salt)
  • 60g Granulated Sugar
  • 250ml Whole Milk (lukewarm)
  • 4 Large Eggs (at room temperature)
  • 250g Unsalted Butter (European-style butter with 82% butterfat preferred), very cold and cubed
  • 2 Tablespoons Fresh Rosemary, finely chopped
• For the Egg Wash (Optional but Recommended for a Golden Crust)
  • 1 Large Egg
  • 1 Tablespoon Milk or Water

Instructions

Crafting these Rosemary Brioche Rolls is a rewarding process that unfolds in stages. Patience is key, especially during the proofing times, but the resulting soft, fragrant rolls are well worth the effort.

Step 1: Prepare the Levain (Optional – Skip if using only commercial yeast)

1. Combine Ingredients: In a small bowl, mix together the active sourdough starter, bread flour, and lukewarm water until a smooth, thick batter forms.
2. Ferment: Cover the bowl loosely with plastic wrap or a lid and let it sit at room temperature for 4-6 hours, or until it has doubled in size and is bubbly. This levain will add depth of flavor and improve the texture of your brioche.

Step 2: Combine Dry Ingredients

1. In a large mixing bowl (or the bowl of your stand mixer fitted with a dough hook), whisk together the bread flour, instant dry yeast (if using), salt, and granulated sugar. Ensure these dry ingredients are well combined to evenly distribute the yeast and salt.

Step 3: Incorporate Wet Ingredients (Except Butter)

1. Make a well: Create a well in the center of the dry ingredients.
2. Add Liquids and Eggs: Pour in the lukewarm milk, and crack in the eggs. If using the levain, add it to the bowl now as well.
3. Initial Mix: Using your hands or the dough hook on low speed, mix the ingredients until a shaggy dough forms. This will take a few minutes. Don’t worry if it looks a bit rough at this stage.

Step 4: Develop Gluten (Kneading)

1. Knead on Low Speed: If using a stand mixer, continue kneading on low speed (speed 2 on KitchenAid) for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-12 minutes.
2. Dough Consistency: The dough will initially be quite sticky, but as you knead, the gluten will develop, and it will become smoother and more elastic. Resist the urge to add too much extra flour, as this can make the rolls dry. The dough should be soft and slightly tacky to the touch.

Step 5: Incorporate Cold Butter – The Key to Brioche

1. Gradually Add Butter: With the mixer running on low speed (or while kneading by hand), add the very cold, cubed butter, one cube at a time. Allow each cube to be fully incorporated into the dough before adding the next. This process is crucial and will take time – be patient.
2. Dough Transformation: As you incorporate the butter, the dough will initially appear to break down and become even stickier. Don’t panic! Continue kneading, and the dough will eventually come back together, becoming smooth, glossy, and incredibly soft. This process can take another 10-15 minutes.
3. Check Gluten Development: To check if the gluten is sufficiently developed, perform the windowpane test. Take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to see light through it without tearing, the gluten is well-developed. If it tears easily, continue kneading for a few more minutes.

Step 6: First Proof (Bulk Fermentation)

1. Add Rosemary: Once the dough is smooth and elastic, add the finely chopped fresh rosemary and knead briefly to distribute it evenly throughout the dough.
2. First Rise: Place the dough in a lightly oiled large bowl. Turn the dough to coat it lightly with oil. Cover the bowl tightly with plastic wrap or a lid.
3. Proofing Time: Let the dough rise in a warm place (around 75-80°F or 24-27°C) for 1.5-2 hours, or until it has doubled in size. The exact proofing time will depend on the temperature of your kitchen. You can also do a slower, overnight proof in the refrigerator for enhanced flavor development – in this case, proof in the fridge for 12-16 hours.

Step 7: Divide and Shape the Rolls

1. Gently Deflate: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
2. Divide Dough: Divide the dough into equal-sized portions. For standard-sized rolls, aim for about 70-80g per roll. You can use a kitchen scale for accuracy. This recipe should yield approximately 12-15 rolls.
3. Shape into Rounds: Gently shape each portion of dough into a smooth round ball. You can do this by tucking the edges of the dough underneath and rolling it gently on the countertop until a smooth surface forms.

Step 8: Second Proof (Final Proof)

1. Arrange Rolls: Place the shaped rolls onto a baking sheet lined with parchment paper, leaving some space between them for expansion.
2. Second Rise: Cover the baking sheet loosely with plastic wrap or a clean kitchen towel. Let the rolls proof in a warm place for another 1-1.5 hours, or until they have almost doubled in size and are puffy and soft to the touch. This second proof is crucial for achieving light and airy rolls.

Step 9: Preheat Oven and Prepare Egg Wash (Optional)

1. Preheat Oven: Preheat your oven to 375°F (190°C) about 20 minutes before baking.
2. Egg Wash (Optional): In a small bowl, whisk together the egg and milk or water for the egg wash. This will give your rolls a beautiful golden-brown crust.

Step 10: Bake the Rosemary Brioche Rolls

1. Egg Wash (Optional): Gently brush the tops of the proofed rolls with the egg wash, being careful not to deflate them.
2. Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom. Keep a close eye on them towards the end of baking to prevent over-browning.
3. Cool: Once baked, remove the rolls from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, or at least until they are warm enough to handle.

Step 11: Enjoy!

These Rosemary Brioche Rolls are best enjoyed warm, fresh from the oven. The aroma will be irresistible, and the taste will be even better!

Nutrition Facts

(Approximate values per roll, assuming 12 servings. Nutritional values can vary based on ingredient brands and specific measurements.)

• Servings: 12 Rolls
• Calories per Serving: Approximately 350-400 calories
• Total Fat: 20-25g
  • Saturated Fat: 15-18g
• Cholesterol: 100-120mg
• Sodium: 200-250mg
• Total Carbohydrates: 35-40g
  • Dietary Fiber: 1-2g
  • Sugars: 8-10g
• Protein: 6-8g

Disclaimer: These nutrition facts are estimates and should be considered as a general guide. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

The total time to make these Rosemary Brioche Rolls includes both active preparation and inactive proofing time.

• Active Preparation Time: Approximately 45-60 minutes (This includes levain preparation – if using, dough mixing, kneading, shaping, and egg wash.)
• Inactive Time (Proofing):
  • Levain Fermentation (Optional): 4-6 hours
  • First Proof (Bulk Fermentation): 1.5-2 hours (or 12-16 hours for overnight cold proofing)
  • Second Proof (Final Proof): 1-1.5 hours
• Baking Time: 18-22 minutes
• Total Time (Approximate): 4-5 hours (excluding levain and overnight proofing options) to 20-24 hours (including levain and overnight proofing options)

Planning Note: Brioche making is not a rushed process. It’s best to plan ahead and allow ample time for each stage, especially the proofing stages, to ensure the best results. The overnight cold proofing option, while extending the total time, can significantly enhance the flavor and texture of your rolls.

How to Serve

Rosemary Brioche Rolls are incredibly versatile and can be enjoyed in a multitude of ways. Their buttery richness and fragrant rosemary notes make them perfect for both sweet and savory pairings.

• Breakfast & Brunch Delights:
  • Simply with Butter & Jam: Warm rolls slathered with high-quality butter and your favorite fruit jam or preserves.
  • Honey & Ricotta: Drizzle warm rolls with honey and top with creamy ricotta cheese for a sweet and savory treat.
  • Breakfast Sandwiches: Split the rolls and fill them with scrambled eggs, bacon, sausage, avocado, and cheese for a luxurious breakfast sandwich.
  • French Toast Brioche: Use slightly stale rolls to make incredibly rich and flavorful French toast.
• Lunch & Light Meals:
  • Soup Accompaniment: Serve warm rolls alongside hearty soups like tomato soup, creamy vegetable soup, or French onion soup for dipping and soaking up the delicious broth.
  • Salad Side: Pair them with a fresh green salad or a vibrant Caprese salad for a satisfying lunch.
  • Savory Sandwiches: Use them as buns for gourmet sandwiches with roasted vegetables, deli meats, or grilled chicken.
• Dinner & Entertaining:
  • Bread Basket Centerpiece: Include these Rosemary Brioche Rolls in a bread basket for dinner parties or holiday gatherings. Their beautiful appearance and delicious flavor will impress your guests.
  • With Roasted Meats: Serve them alongside roasted chicken, pork loin, or beef roast to soak up the flavorful pan juices.
  • Appetizer with Dips: Offer them warm with various dips like whipped feta dip, hummus, or olive tapenade for an elegant appetizer.
  • Stuffing Base: Day-old brioche rolls, cubed and dried, make an exceptional base for savory stuffings or bread puddings.
• Sweet Indulgences:
  • Dessert Rolls: While less common, you can lightly sweeten the dough further and glaze the baked rolls with a simple sugar glaze or a cream cheese frosting for a sweeter treat.
  • Bread Pudding: Transform leftover rolls into a decadent bread pudding with custard, raisins, and spices.

Serving Temperature: Rosemary Brioche Rolls are at their absolute best when served warm. You can gently reheat leftover rolls in a low oven (300°F or 150°C) for a few minutes to restore their warmth and softness.

Additional Tips for Perfect Rosemary Brioche Rolls

Baking brioche can seem a little daunting at first, but with these helpful tips, you’ll be well on your way to creating bakery-worthy Rosemary Brioche Rolls in your own kitchen.

1. Use Cold Ingredients (Especially Butter): Cold butter is crucial for creating the flaky, rich texture of brioche. Ensure your butter is very cold when you add it to the dough. Cold milk and eggs are also beneficial, although bringing eggs to room temperature before adding them can help with better emulsion.
2. Be Patient with Kneading: Kneading brioche dough, especially after adding the butter, takes time and patience. Don’t rush the process. Allow the dough to come together gradually as you incorporate the butter. The kneading process develops the gluten, which is essential for the structure and texture of the rolls.
3. Proof in a Warm, Draft-Free Place: Yeast thrives in warm environments. Find a warm spot in your kitchen for proofing your dough. A slightly warm oven (turned off!) or a sunny spot can work well. Avoid drafts, as they can hinder the proofing process. Consistent warmth is key for even rising.
4. Don’t Over-Proof: While proper proofing is essential, over-proofing can lead to weak gluten structure and collapsed rolls. Watch for the dough to double in size during the first proof and almost double during the second proof. Gently poke the dough – if it springs back slowly, it’s ready to bake. If it deflates easily, it might be over-proofed.
5. Bake to Golden Perfection: Bake the rolls until they are a beautiful golden brown color and sound hollow when tapped on the bottom. Use an oven thermometer to ensure your oven temperature is accurate, as oven temperatures can vary. If the rolls are browning too quickly, you can tent them loosely with foil for the last few minutes of baking.

FAQ – Frequently Asked Questions

Have questions about making Rosemary Brioche Rolls? Here are answers to some common queries to help you bake with confidence.

Q1: Can I make these rolls ahead of time?
A: Yes, you can prepare the dough ahead of time. After the first proof, you can wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours. When ready to bake, let the dough come to room temperature for about an hour before proceeding with shaping and the second proof. Baked rolls are best enjoyed fresh but can be stored at room temperature in an airtight container for 2-3 days or frozen for up to a month.

Q2: Can I use dried rosemary instead of fresh?
A: While fresh rosemary is highly recommended for the best flavor and aroma, you can use dried rosemary in a pinch. Use about 1 teaspoon of dried rosemary for every 2 tablespoons of fresh rosemary. Keep in mind that the flavor of dried rosemary is more concentrated, so use it sparingly. Fresh rosemary provides a brighter, more vibrant flavor profile.

Q3: My dough is very sticky. Is this normal?
A: Yes, brioche dough is naturally sticky, especially after adding the butter. Resist the urge to add too much extra flour, as this can make the rolls dry. Kneading and proper gluten development will help manage the stickiness. Using cold ingredients and keeping your hands and work surface lightly floured can also help.

Q4: Can I freeze Rosemary Brioche Rolls?
A: Absolutely! Baked Rosemary Brioche Rolls freeze beautifully. Allow the rolls to cool completely after baking. Wrap them individually or in batches in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to a month. To thaw, let them thaw at room temperature or gently reheat them in a low oven (300°F or 150°C) until warmed through.

Q5: Can I make these rolls without sourdough starter (levain)?
A: Yes, you can definitely make these rolls without the levain. Simply omit the levain ingredients and proceed directly to Step 2 of the instructions, using the full amount of instant dry yeast. The levain adds a depth of flavor and slightly tangier note, but the rolls will still be delicious with just commercial yeast. You might need to adjust the first proofing time slightly, as the levain contributes to the fermentation process.

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