Bread Machine Brioche Rolls (Pull-Apart Style)

Buttery brioche dough mixed in a bread machine, chilled overnight, shaped into two-ball pull-apart rolls, and baked in a muffin pan.

12 rolls

Brioche rolls and Raisin Brioche in a basket ready to serve.

Prep Time 3

Cook Time 15

overnight chill and final rise time 11

Total Time 14 15

Ingredients

Tangzhong Paste

⅓ cup (76 g) milk
1 tablespoon all-purpose unbleached flour

Dough:

4 large (200 g) eggs - cold
2 tablespoons granulated sugar
1 teaspoon table or sea salt
2½ cups (300 g) all-purpose unbleached flour
2 teaspoons instant yeast
¾ cup (168 g) unsalted butter (1½ sticks) - cold but pliable
½ cup (60 g) all-purpose unbleached flour

Glaze:

1 large (50 g) egg
1 tablespoon heavy cream

Instructions

Make the tangzhong paste: Whisk ⅓ cup milk and 1 tablespoon all-purpose unbleached flour in a microwave-safe bowl until smooth. Microwave for 45-60 seconds, stopping halfway to stir. The paste should be thick, like gravy. Cool completely before adding to the bread machine pan. (Tip: Chill the pan in the freezer to cool the paste instantly.)
Build the Dough: Add Tangzhong, 4 large eggs, 2 tablespoons granulated sugar, 1 teaspoon table or sea salt, 2½ cups all-purpose unbleached flour, and 2 teaspoons instant yeast to the pan. Select the DOUGH cycle and press START. After 1–2 minutes, use a spatula to help incorporate all the flour. The dough will look sticky and rough.
Add the Butter: Once the dough starts clumping, add chopped cold ¾ cup unsalted butter (1½ sticks) a little at a time while the machine kneads. Squish each piece with your fingers into the dough as it mixes. Work quickly to avoid warming the dough.
Finish the Mix: After the butter is incorporated, add the remaining ½ cup all-purpose unbleached flour. The dough will be sticky but should pull away from the sides—but not cleanly. Add no more than 1 tablespoon of flour if needed.
First Rise: When the kneading portion of the DOUGH cycle ends, remove the pan from the machine. Let the dough rise at room temperature until nearly doubled. Keep it at or below 75°F (24°C) to prevent the butter from melting and the dough from becoming greasy.
Chill the Dough: Restart the DOUGH cycle and let it run 5-10 seconds to compress the dough. OR, remove the dough onto a lightly floured surface and compress it with your hands to remove the air. Fold it a few times into a smooth ball, then place it in a large covered bowl. Refrigerate for 4–24 hours. Don’t skip this step.
Shape the Rolls: Remove chilled dough to a floured surface. Divide into 12 equal pieces, then divide each piece in half. Roll into 24 smooth balls. Place two balls per cup into a greased muffin pan. Cover and let rise until nearly doubled.
Make the Glaze: Whisk together 1 large egg and 1 tablespoon heavy cream.
Bake: Preheat the oven to 400°F (200°C) while the rolls finish rising. Brush with the glaze, place the rolls in the oven, and immediately reduce the temperature to 375°F (190°C). Bake for 15–18 minutes or until golden brown.
Cool the rolls: Let the rolls cool in the pan for a couple of minutes, then transfer them to a cooling rack.

Notes

For evenly shaped rolls: Roll all 24 pieces into balls before pairing them. Place two balls of similar size in each muffin cup.

Storage: These rolls are best eaten the day they are baked, much like doughnuts. Freeze any extras as soon as they are completely cool, then thaw and warm them gently before serving.

Heads-up: Do not double this recipe. Six cups of flour would be too much for most bread machines to knead properly and could cause the motor to overheat.

Nutritional Information