Pull-Apart Brioche Rolls (Bread Machine Dough)

Buttery brioche rolls made from bread machine dough, shaped into two-ball pull-apart rolls, and baked in a muffin pan for a tender, layered texture. Before getting started, I recommend taking a moment to read the entire recipe from start to finish.

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 gr) all-purpose unbleached flour
2 teaspoons instant yeast
¾ cup (168 gr) 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: For best results, remove the pan from the machine and let it rise at room temp, no warmer than 75°F (24°C), to prevent greasy dough.
Chill the Dough: Turn the dough onto a lightly floured surface. Compress it to remove bubbles. 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 oven to 400°F (200°C) while rolls finish rising. Brush rolls with glaze. Bake at 375°F (190°C) for 15–18 minutes or until golden brown.
Cooling: Allow the rolls to cool for a couple of minutes. Turn out onto a cooling rack.

Notes

Heads-up: Avoid doubling this recipe. Anything above 4.5-5 cups of flour won’t knead properly in most machines and can cause overheating. More details here.

Making Bread Without a Bread Machine

? Stand Mixer Method:
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe.

? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed.

? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.

Nutritional Information