A brioche dough is a type of enriched dough. Milk, butter and eggs give you a lovely tender crumb and, whether you shape it into a bread loaf or any of the many shapes of buns and rolls, you’ll be happy with the result.
Crumb of the rolls
I used a basic brioche recipe as I have in the past for my hybrid hamburger buns, sans sourdough starter. (Replace the starter with ~ 2/3 flour and 1/3 liquid.) I DID make one other important change. Instead of using butter, I used leftover duck fat, for an even richer flavour.
Half of my dough (~2 lbs total) ended up as kaiser rolls and the other half was portioned slightly larger into buns.
10 thoughts on “Brioche Dough … Kaiser Rolls and Hamburger Buns”
I think you must be the bread queen!
(Laughing SO hard!!)
Thank you for that incredibly generous compliment. I can usually manage a good yeast bread but sourdough = bricks if I stray from a strict recipe. I belong to a couple of sourdough baking groups and when I see what they post … I cry inside, just a little. 🙂
Compared to me you’re the Queen of bread 😋🍞
My mom couldn’t bake bread for some reason. I was always amazed cause it seemed pretty straightforward but I was really proud that I could do something better than she did … she was just so talented in many ways.
I feel like that too. Even at 80, I watch her jusy whip something up from memory. It’s amazing.
These are absolutely beautiful. I love the little brioche braid, you must do a tutorial on how to get them so perfectly shaped!
Thank you but there are tons of YouTube videos and other blogs already with pictures. It’s just a double knot that gives you the 5 portions. They SHOULD be evenly sized, of course. 🙂
They look perfect to me, otherwise, they wouldn’t be home-made!
Your rolls are beautiful, especially the knotted ones. I love how you added duck fat for extra flavour. I think making your own bread or rolls is incredibly satisfying xx
Making your own bread/bread products is very practical and economical. 🙂