Orange Brioche Sweet Rolls Recipe -

orange brioche sweet rolls piled up on a green napkin.

5 from 1 vote

Orange Brioche Sweet Rolls Recipe

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

Cook Time20

Total Time12 20

Course: Bread, Breakfast, Dessert, Snack

Cuisine: French

Servings: Rolls

Calories: 239kcal

Author: Natasha Minocha

Ingredients

1/3 cup Warm milk
2 tsp Dry active Yeast
2 1/3 cups All-purpose flour
1/2 tsp Salt
3 Eggs
2/3 cup Butter, slightly softened
2 tbsp Sugar
1/2 cup Orange Marmalade
Eggwash 1 egg mixed with 1 Tbsp water
2 Tbsp Pearl sugar Optional

US Customary - Metric

Instructions

Put milk and yeast in a bowl. Stir to dissolve.
1/3 cup (70 ml) Warm milk, 2 tsp Dry Active Yeast
In another bowl, mix the butter and sugar well.
2/3 cup (130 gms) Butter, slightly softened, 2 tbsp (15 gms)Sugar
Combine flour, salt, and eggs in the bowl of your stand mixer fitted with a dough hook. Pour in the yeast mixture.
2 1/3 cups (300 gms) All-purpose flour, 1/2 tsp Salt,3 Eggs
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.
Add a few pieces of the butter -sugar mixture 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 one half of the rectangle, lengthways. Fold the other half over the marmalade.
1/2 cup (100 gms) Orange Marmalade
Cut into 14 strips, about 2-2.5 cm thick, and start twisting and stretching the ends. It will be a little messy because of all the jam.
Form the twisted strip into a bun. Tuck the hanging end under and place it on a lined baking tray. Repeat with the remaining dough strips.
Cover with kitchen towel again and let rise for 30 -40 mins. Preheat oven to 180C / 350 f.
Brush the eggwash over the puffed rolls, sprinkle over the pearl sugar, and bake for 20-25 mins or until golden brown on top.
Allow to cool for 10 minutes, then serve warm!

Video

Notes

The dough for these orange brioche rolls comes together fairly easily in a stand mixer. You can knead it by hand, but it will take a lot of time, patience, and elbow grease!

This dough is quite sticky, but nothing that a few hours in the refrigerator can't fix. I chilled the dough overnight and could easily tackle it the next day.

Avoid adding too much extra flour, the dough is meant to be soft! The softer the dough, the softer and fluffier the buns!

It's best to use a kitchen scale to measure the ingredients. This ensures better and more consistent results.

It always a good idea to check your yeast before using. Dissolve 1/2 teaspoon with a pinch of sugar in 1/2 a cup of warm water. Leave aside for 5-10 minutes. If the mixture gets bubbly and frothy, your yeast is good to use!

Nutrition