• Baby brioche rolls (Petrina Tinslay)Source: Petrina Tinslay

These delicious baby brioche rolls are perfect for lobster rolls or can be used for mini-burgers or sliders.






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  • 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

Cook's notes

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.