These delicious baby brioche rolls are perfect for lobster rolls or can be used for mini-burgers or sliders.
- ½ cup milk, warmed
- 2 tbsp raw sugar
- 2 tsp dried yeast
- 500 g plain flour
- ½ tsp salt flakes
- 4 eggs, lightly beaten
- 175 g softened butter, roughly diced
- sesame seeds, to garnish
- 1 egg
- 1 tbsp milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 50 minutes
Combine the milk, sugar and yeast in a jug and stir to combine. Allow to stand in a warm place for 20 minutes to activate the yeast.
Place the flour and salt in the bowl of an electric mixer, which is fitted with a dough hook. Pour in the yeast mixture and eggs and mix to combine to dough.
With the mixer running add the butter a few pieces at a time and mix for 5 minutes to create an elastic and smooth dough. It will be a very soft dough.
Cover with a clean towel and allow to stand in a warm place for 30 minutes or until the dough has doubled in size.
Preheat oven to 200°C. Punch down the dough and pull off 50 g pieces of dough. Give it a knead on the bench and shape into a roll. Don’t be tempted to add extra flour even though it is a very soft dough, the amount of butter should stop it from sticking to the bench. Repeat with the remaining dough, you should end up with approximately 16-18 rolls.
Brush well with the egg and milk glaze and then sprinkle with sesame seeds. Bake for 20 minute or until a deep golden colour.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.