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Sourdough brioche rolls

Bystilettocontesssa
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Sourdough brioche rolls

Recipe by stilettocontesssa
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes

Ingredients

  • Tangzhong

  • 9 grams (1 tablespoon) bread flour

  • 45 ml (3 tablespoons) low-fat milk

  • Dough

  • 100 grams active sourdough starter

  • 45 ml low-fat milk

  • 15 grams (1 tablespoon) sugar

  • 160 grams (1.5 cups) bread flour

  • 5 grams (3/4 teaspoon) sea salt

  • 1 large egg, room temperature, lightly beaten

  • 25 grams (1.5 tablespoons) butter, room temperature

  • Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Directions

  • Tangzhong
  • Whisk flour and milk together in small saucepan, ensuring no lumps remain.
  • Place over medium heat, whisking constantly, until thickened, about 3 minutes.
  • Remove from heat and let cool to room temperature.
  • Dough
  • Combine starter, milk, and sugar together, let sit for a few minutes.
  • Add flour and salt to stand mixer bowl, start with mixer on low with paddle attachment. While running, add the yeast mixture.
  • Let run for a few seconds before adding the tangzhong, followed by most of the egg, reserving a little to wash the tops before baking.
  • Mix until a shaggy dough forms. Then remove the paddle attachment and change to the hook attachment.
  • Add the butter, one little at a time. Ensure butter is fully incorporated before adding more.
  • Knead the dough for 8-10 minutes or until smooth and elastic.
  • Form the dough into a ball and place in a greased bowl. Cover and place in a warm spot until doubled in size.
  • Gently punch the dough to deflate it. Portion into 4 equal pieces and shape into rolls or buns, placing on parchment-paper lined baking sheet with room to double.
  • Cover and rest until puffy. Preheat the oven to 375 F.
  • Brush buns with leftover egg, sprinkle optional toppings, then bake for 15-18 minutes until golden-brown.

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