Indulge in the soft, buttery goodness of Poppy Seed Brioche Rolls, perfect for breakfast or as a delightful treat anytime of the day. This recipe combines the rich flavor of brioche with the nutty crunch of poppy seeds, creating a tender, fluffy roll that will elevate your baking game. Whether enjoyed warm from the oven or toasted with a pat of butter, these rolls are sure to impress family and friends alike. Follow this step-by-step guide to create your very own batch of these delectable rolls that embody the essence of comfort and culinary delight.
Ingredients:
For the Brioche Dough:
- 4 cups (500g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
- 4 large eggs, at room temperature
- 1 cup (230g) unsalted butter, softened and cubed
- 1/4 cup (40g) poppy seeds (plus extra for topping)
For the Egg Wash:
- 1 egg, beaten
- 1 tablespoon water
Instructions:
- Prepare the Yeast Mixture:
- In a small bowl, combine the warmed milk and active dry yeast. Allow it to sit for about 5-10 minutes until foamy, indicating the yeast is active.
- Mix the Dry Ingredients:
- In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, sugar, and salt.
- Combine Ingredients:
- Add the foamy yeast mixture and eggs to the dry ingredients. Using a dough hook or a wooden spoon, mix until a shaggy dough forms.
- Incorporate Butter:
- Gradually add the softened butter to the dough, a few cubes at a time, mixing well after each addition. Continue mixing until the dough is smooth and elastic, about 10 minutes by hand or 5 minutes with a stand mixer.
- Add Poppy Seeds:
- Gently fold in the poppy seeds until evenly distributed throughout the dough.
- First Rise:
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Shape the Rolls:
- Once risen, punch down the dough to release air. Divide it into 12 equal portions. Shape each portion into a smooth ball and place them on a greased baking sheet, leaving some space between each roll.
- Second Rise:
- Cover the rolls with a kitchen towel and let them rise again until they have doubled in size, about 30-45 minutes.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Egg Wash:
- In a small bowl, whisk together the beaten egg and water. Brush the egg wash gently over each roll. Sprinkle additional poppy seeds on top for extra flavor and presentation.
- Bake the Rolls:
- Bake the rolls in the preheated oven for 18-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool and Serve:
- Remove the rolls from the oven and allow them to cool on a wire rack. Serve warm, or let them cool completely before storing in an airtight container.