• Skip to main content
  • Skip to primary sidebar

Tasha's Artisan Foods

menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > Breads

    May 24, 2016

    Orange Brioche Rolls

    Jump to Recipe Print Recipe

    This recipe was my first time making brioche dough, and trust me - anyone can do it! These Orange Brioche Rolls are so simple and packed with beautiful flavors and textures. They are soft, buttery and lightly sweet. The perfect breakfast treat or snack!

    Orange Brioche Rolls

    With all the baking that I do, somehow, I've never gotten around to baking Brioche.  It's a  French bread that’s enriched with butter ( lots of it!) and eggs,  with a very tender, airy crumb.  It's typically made in a special fluted tin.  Since I don't own one ( time to shop!), and a regular bread loaf seemed too boring, I decided to make rolls instead.

    My bitter orange thick-cut marmalade came in very handy for flavoring these. I think marmalades work beautifully well in pastries of all kinds. They bring a certain air of sophistication to the said confection without making it overly sweet but so flavorful.

    Orange Brioche Rolls
    Orange Brioche Rolls

    Now this dough is quite sticky, but nothing that a few hours in the refrigerator can't fix.  I chilled the dough overnight and as long as I worked fast, it was fairly easy to manage the next morning...despite the heat!  It was also quicker because I couldn't be bothered with making each roll equal-sized.  Clearly. I am not the one with patience for that!

    These baked up fast and pretty.  We tore into a couple of rolls while they were warm...They were divine!  A small confession here-  I almost had a heart attack when I was putting in the butter...its A LOT!  So I reduced the quantity a bit and yet the rolls came out soft, mildly buttery with a wonderful flavor from that amazing marmalade.  This would be such a perfect breakfast treat, though we've been snacking on it very very happily! Through the day!

    Orange Brioche Rolls
    Orange Brioche Rolls
    Print Recipe
    5 from 1 vote

    Orange Brioche Rolls

    These Orange Brioche Rolls are so simple and packed with beautiful flavors and textures. They are soft, buttery and lightly sweet. The perfect breakfast treat or snack!
    Prep Time12 hrs
    Cook Time20 mins
    Total Time12 hrs 20 mins
    Servings: 12 Rolls
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 70 ml Warm milk
    • 2 tsp Dry active Yeast
    • 300 gms All-purpose flour
    • 1/2 tsp salt
    • 3 eggs
    • 175 gms Butter, slightly softened I used 130 gms
    • 15 gms sugar
    • 3 Tbsp Bitter Orange Marmalade You may need more
    • Eggwash 1 egg mixed with 1 Tbsp milk
    • 2 Tbsp Pearl sugar Optional

    Instructions

    • Put milk and yeast in a bowl. Stir to dissolve.
    • Combine flour, salt and eggs in the bowl of your stand mixer fitted with a dough hook. Pour in the yeast mixture.
    • Mix on low speed for about 5 minutes.
    • Scrape down the sides of the bowl and then knead at medium speed for about 8-10 minutes. Your dough should be smooth and elastic at this stage.
    • In another bowl, mix the butter and sugar well.
    • Add a few pieces to the dough, then with the mixer running low, add the rest, one piece at a time.
    • When all the butter is incorporated, increase the speed and knead for 6-8 minutes till the dough is smooth and shiny, and comes away from the bowl.
    • Remove the dough hook. Cover the bowl with a kitchen towel or cling wrap. Leave it to rise for 2 hours or until the dough doubles in volume.
    • Knock the dough back by flipping it over a couple of times. Cover the bowl and refrigerate for a few hours - not more than 24 hours though.
    • Once the dough has chilled, take it out on a floured surface. Roll into a rectangle, roughly 18" by 12", 1/4" thick.
    • Spread the marmalade on the top half of the rectangle, lengthways. Fold the bottom half over the marmalade.
    • Cut 2 cm strips and start twisting and stretching the ends. It will be a little messy because of all the jam. Form the twisted strip into a bunt.Tuck the hanging end under and lay on a lined baking tray.
    • Cover with kitchen towel again and let rise for 30 -40 mins. Preheat oven to 180C.
    • Brush the eggwash over the puffed rolls, sprinkle over the pearl sugar and bake for 20-25 mins or until quite golden brown on top.

    Notes

    Recipe adapted from Michel Roux's Pastry Savoury & Sweet.

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Do subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    « Almond Butter Quinoa Granola
    Coconut Black Rice Pudding »

    Reader Interactions

    Comments

    1. Manjulika Pramod says

      May 24, 2016 at 12:13 pm

      This looks super yum.

      Reply
      • natashaminocha says

        May 24, 2016 at 2:27 pm

        Thank you so much Manjulika! 🙂

        Reply
    2. Akanxa says

      June 10, 2016 at 1:59 am

      Looks great! The brioche has an orange glow that's perfect! I am going to try them out.

      Reply
      • natashaminocha says

        June 12, 2016 at 8:56 am

        Thank you Akanxa!I'd love to hear from you about how they turned out. 🙂

        Cheers

        Reply
    3. Keith @ How's it Lookin? says

      November 27, 2016 at 8:06 pm

      I gotta try this. They can be a tasty appetizer, thanks a lot

      Reply
      • natashaminocha says

        November 28, 2016 at 8:38 am

        Thank you so much! Please do let me know if you try this. Would love to hear how it turned out for you.

        Cheers

        Reply
    4. Patricia says

      January 16, 2022 at 7:40 pm

      Hi. What kind of flour did you use?

      Reply
      • Natasha Minocha says

        January 27, 2022 at 11:52 am

        Hi Patricia, I used all-purpose flour. I'm so sorry about the oversight. I'll fix it right away. 🙂

        Reply
    5. DHIRAJ HANDA says

      December 24, 2022 at 4:04 am

      5 stars
      Easy to understand. Thx

      Reply
      • Natasha Minocha says

        December 24, 2022 at 11:09 am

        Thank you! xx

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New-Cover-4-1024x934

    Hi, I'm Natasha Minocha! Welcome to Tasha’s Artisan Foods!

    More about me →

    Trending

    • Strawberry Lemon Bundt Cake
      Strawberry Lemon Bundt Cake
    • Carrot Cake Cookies with Cream Cheese Frosting
      Carrot Cake Cookies with Cream Cheese Frosting
    • Simple Chocolate Hot Cross Buns
      Simple Chocolate Hot Cross Buns
    • Easy Roasted Carrots In The Oven
      Easy Roasted Carrots In The Oven
    Get exclusive recipes, tips and more!

    Youtube

    SUBSCRIBE TO YOUTUBE

    Footer

    ↑ back to top

    About

    Tasha’s Artisan Foods

    GET NEW RECIPES IN YOUR INBOX

    • Sign Up! for emails and updates

    BROWSE RECIPES

    Desserts
    Snacks
    Breads
    Cakes
    Appetizers
    Baking Guides

    Published with WordPress

    PRIVACY POLICY

    COPYRIGHT © 2022 TASHA'S ARTISAN FOODS