Joanne Chang’s Famous Egg Sandwich from the Flour, Too cookbook … more on this soon.
*** Will add more details to this post soon. In the meantime, see my Instagram Stories for details. In sum, I’ve adapted the light brioche recipe from my cookbook, Bread Toast Crumbs, to make no-knead brioche buns. You can make these two ways: mix the dough, let it rise for 2 to 3 hours, then shape and bake; or you can mix the dough at night, store it in the refrigerator, and shape and bake in the morning. As with the focaccia, the overnight, refrigerator method creates lighter, airier rolls, but both methods work well. I love the convenience of mixing dough at night and baking the following day, but you absolutely can mix and bake these the same day and get great results. ***
Easy, No-Knead Brioche Rolls (Overnight, Refrigerator Method or Not)
Will add more notes soon, in the meantime, see my Instagram Stories for details.
If you have Bread Toast Crumbs, this is essentially 2/3 the light brioche recipe in the book with the sugar cut back by a bit more.
Ingredients
- 4 cups (512 g) all-purpose or bread flour
- 2 teaspoons kosher salt
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1 1/3 cups cold water
- 1 egg
- 1/3 cup milk
- 4 tablespoons butter
- for the egg wash: 1 egg beaten with 1 tablespoon water
Instructions
- Whisk together the flour, salt, yeast, and sugar.
- In a medium bowl, whisk together the cold water and the egg.
- Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball.
- Cover bowl and let rise in a warm area for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
- Deflate dough, divide into 8 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each), roll into balls, and place on a parchment-lined sheet pan or two. I have an extra-large sheet pan (15x21x1) that I use to fit all 8 rolls on at once.)
- Let rise until the rolls puff and feel light to touch — this can take 30 minutes to an hour, or as long as 2 hours for refrigerated dough. Note: if you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.)
- Brush rolls with egg wash. Bake 15 to 20 minutes or until golden all around. Transfer rolls to wire rack to cool completely.
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The post Easy, No-Knead Brioche Rolls, (Overnight and Refrigerated or Not) appeared first on Alexandra's Kitchen.
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