Heavenly Poppy Seed Brioche Rolls Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Poppy Seeds:
    • Gently fold in the poppy seeds until evenly distributed throughout the dough.
  6. 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.
  7. 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.
  8. Second Rise:
    • Cover the rolls with a kitchen towel and let them rise again until they have doubled in size, about 30-45 minutes.
  9. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  10. 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.
  11. 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.
  12. 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.

Leave a Comment