My no-fuss Food Processor Brioche Rolls recipe will dazzle your mind because they are SO EASY. Enriched doughs like this have a reputation (that is well-earned) to be time-consuming and aggravating. Not anymore.
The food processor is what makes this easy-peasey. It mixes the dough in no-time, and aerates the butter and eggs into the flour and develops that all-important gluten.
These rolls are good for any variety of uses, as they can be eaten with things sweet and savory. As the bread is nice and durable, we found they worked well for shredded pork sandwiches, with barbecue sauce and all.
Once these are baked-up, they are fantastic to freeze and thaw, too. They really are best eaten within a day–I suppose they still had to be fussy in at least one way!
Bready or Not Original: Food Processor Brioche Rolls
Equipment
- food processor
- food scale
Ingredients
1-lb batch
- 1/4 cup warm water no hotter than 130-degrees
- 2 1/4 teaspoon dry yeast 1 packet
- 1 3/4 cups all-purpose flour
- 3 Tablespoons white sugar
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 6 Tablespoons unsalted butter melted
2-lb batch
- 1/2 cup warm water no hotter than 130-degrees
- 4 1/2 teaspoons dry yeast 2 packets
- 3 1/2 cups all-purpose flour
- 6 Tablespoons white sugar
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 12 Tablespoons unsalted butter melted (1 1/2 sticks)
For egg wash
- 1 large egg room temperature
- 1 Tablespoon milk or half & half
Instructions
Follow these same directions, regardless of the batch size.
- Affix steel S-blade inside food processor.
- In a cup, stir together the dry yeast and water. Place the flour in the work bowl, followed by the yeast-water, sugar, and salt. Pulse a few times. Add the eggs and spin until they are mixed in, no more than 10 or 15 seconds.
- Start the processor on low and pour in the melted butter in a solid stream. Stop mixing after about 20 seconds. The dough will be very sticky and fluid.
- Apply nonstick spray or butter in a big mixing bowl. Pour in the dough. Cover with plastic wrap and let the dough rise at room temperature until it has tripled in size, no more than 3 hours. Keep an eye on it, because it can expand fast.
- Flour hands and punch down dough.
- Cover bowl with plastic wrap again, and stash the bowl in the fridge. Keep it there overnight, at minimum, or up to a day. It will rise a bit but nowhere near as much as the initial rise.
- To make rolls, prepare a baking sheet with parchment or nonstick spray.
- Prepare egg wash. Crack egg into a bowl. Beat in milk. In addition, add water to a small saucer and set it within reach.
- Grab small handfuls of dough. To get amounts even, use a kitchen scale to measure out 4-ounces worth. Working fast, pat into a ball. Dip fingers in water then stroke dough to smooth out rough spots. Set rounds on prepared sheet, spaced out. If the dough gets too sticky to work with, place in fridge briefly to chill again.
- Once rolls are formed, brush them with the egg wash. Let them rise for an hour, until nicely puffed.
- Preheat oven at 400-degrees.
- Gently brush on more egg wash. Place in oven and bake for 12 to 15 minutes, until browned and set. Doneness can be double-checked by jabbing a thermometer into a subtle spot along the bottom to ensure the middle is over 190-degrees.
- Rolls are best eaten within a day, but they keep very well frozen. Eat them warm or at room temperature.
