What is it about mini snack food that brings about the same reaction as if we’d just seen a newborn puppy staring at us with “love-me” eyes? These mini brioche rolls are no exception — they’re so cute you’ll want to tickle them under the chin. One recipe makes around 40 of these little guys, and you can fill them with whatever you like. Teeny turkey and cranberry sandwiches? Baby burgers (with small meatballs for the patties!) you can eat in one bite? Yes pls. Whether you’re looking for more holiday recipes for Christmas dinner or an app to pass at your New Year’s Eve party, this a recipe to bookmark for all your party needs.
Ingredients:
Makes 35-40 mini rolls
— 1 cup warm water
— 3 Tablespoons warm milk
— 2 teaspoons dry-active yeast (make sure it’s not past its due date — very important)
— 2 plus ½ Tablespoons granulated sugar
— 3 cups strong white bread flour
— ½ cup all-purpose flour plus ¼ cup more for rolling
— 3 Tablespoons softened butter
— 2 large eggs
You will also need:
— a stand mixer with a beater attachment
— 3 or 4 large baking trays, lined with baking parchment
Instructions:
1. Place the warm water, milk, yeast and sugar in jug and stir. Leave for five minutes, by which time the liquid should be foamy on top. If it isn’t, this means that your yeast isn’t active and your brioche won’t rise. You’ll need to start again with a different pack of yeast.
2. Place the two flours, butter and salt into a stand mixer and mix together on a medium speed using the beater attachment (not the dough hook) until you can no longer see lumps of butter (about one minute).
3. Add in the yeast mixture and one of the eggs, then beat again (with the beater attachment) for 10 minutes on a medium speed. During this time, the dough should come together in one smooth but slightly sticky ball of dough.
4. Place the dough in a large, lightly greased bowl, cover in plastic wrap and leave in a warm room to prove (the final rise) for 1-2 hours, until doubled in size.
5. Once the dough has risen, empty it out onto a work surface that has been dusted with all-purpose flour. Flour your hands and punch the dough to get all of the air bubbles out. This should take a minute or two, and the dough will be sticky. Try to not add too much flour, as this will make your rolls tough.
6. Once the air has been knocked out, divide the dough into little walnut-sized balls (if you want to weigh them, that’s approximately 0.7 ounces each). Using lightly floured hands, shape the dough into balls and place on a baking tray lined with baking parchment or a silicone mat. The rolls will rise and spread a little, so make sure you don’t pack them too closely together. This recipe should make 35-40 brioche rolls, so you’ll need 3-4 large baking trays altogether.
7. Place a large plastic bag over each tray (try to ensure the plastic bag doesn’t touch any of the dough) and leave in a warm place to prove for a further 1-2 hours until increased in size slightly.
8. Preheat the oven to 400 degrees Fahrenheit. Remove the bags from the trays. Lightly whisk the egg and brush on top of the brioche rolls, then cook the rolls in the oven for 8-10 minutes until lightly browned. You may need to do this in two batches to fit all of the trays in the oven.
9. Take out of the oven and leave to cool for a few minutes, then serve with regular or garlic butter. Alternatively, they taste great made up into little sandwiches or burgers with sliced shallots and baby tomatoes.
Place the warm water, milk, yeast and sugar in jug and stir. Leave for five minutes, by which time the liquid should be foamy on top. If it isn’t, this means that your yeast isn’t active and your brioche won’t rise. You’ll need to start again with a different pack of yeast.
Place the two flours, butter and salt into a stand mixer and mix together on a medium speed using the beater attachment (not the dough hook) until you can no longer see lumps of butter (about one minute).
Next, add in the yeast mixture and one of the eggs, then beat again (with the beater attachment) for 10 minutes on a medium speed. During this time, the dough should come together in one smooth but slightly sticky ball of dough.
Place the dough in a large, lightly greased bowl, cover in plastic wrap and leave in a warm room to prove (rise) for 1-2 hours, until doubled in size.
Once the dough has risen, empty it out onto a work surface that has been dusted with all-purpose flour. Flour your hands and punch the dough to get all of the air bubbles out. This should take a minute or two (the dough will be sticky). Try not to add too much flour, as this will make your rolls tough.
Once the air has been knocked out, divide the dough into little walnut-sized balls (if you want to weigh them, that’s approximately 0.7 ounces each). Using lightly floured hands, shape the dough into balls and place on a baking tray lined with baking parchment or a silicone mat. The rolls will rise and spread a little, so make sure you don’t pack them too closely together. This recipe should make 35-40 brioche rolls, so you’ll need 3-4 large baking trays altogether.
Place a large plastic bag over each tray (try to ensure the plastic bag doesn’t touch any of the dough) and leave in a warm place to prove for a further 1-2 hours until increased in size slightly.
Preheat the oven to 400 degrees Fahrenheit. Remove the bags from the trays. Lightly whisk the egg and brush on top of the brioche rolls, then cook the rolls in the oven for 8-10 minutes until lightly browned. You may need to do this in two batches to fit all of the trays in the oven.
Take out of the oven and leave to cool for a few minutes, then serve with regular or garlic butter. Alternatively, they taste great made up into little sandwiches or burgers with sliced shallots and baby tomatoes.
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