Brioche Rolls with Walnuts & Sage
Serves
6
Total Time
3hrs 20mins
Calories
522
Savoury fragrant brioche rolls with walnuts, fresh sage, and a touch of sea salt. Best eaten the same day as baking.
- Active dried yeast
7 g (about 1 ¾ teaspoons)
- Salt
7 g (about 1 ⅛ teaspoons)
- Sugar
25 g (about 2 tablespoons)
- Bread flour
250 g (about 2 cups)
- Egg
130 g (about 2 ⅔)
- Milk
50 g (about 3 ⅜ tablespoons)
- Unsalted butter
140 g (about ½ cup)room temperature
- Walnuts
120 g (about 1 cups)chopped
- Fresh sage
2 tablespoons (about 4 g)chopped
- Egg
1 (about 50 g)
- Milk
1 tablespoon (about 15 g)
- Sea salt
as needed
INGREDIENTS
- 1. Add active dried yeast, salt, sugar and bread flour to a clean stand mixer bowl
- 2. Whisk together until blended
- 3. Add egg to a clean medium bowl
- 4. Whisk briefly and set aside
- 5. Add milk to a clean saucepan
- 6. Heat until lukewarm
- 7. Transfer milk mixture to eggs while whisking
- 8. Transfer eggs to dough gradually while mixing
- 9. Mix until elastic - 8 min, medium speed
- 10. Add unsalted butter to the dough
- 11. Mix until smooth - approx 5 min
- 12. Transfer dough to medium bowl
- 13. Let rise until doubled - 1 hr 30 min
- 14. Add walnuts and fresh sage to the medium bowl
- 15. Knead gently until just combined
- 16. Form stand mixer bowl into balls
- 17. Prepare a clean round pan
- 18. Arrange content of stand mixer bowl in round pan
- 19. Let rise - 1 hr
- 20. Pre-heat oven - 174°C
- 21. Add egg and milk to a clean small bowl
- 22. Whisk together
- 23. Brush content of round pan with glaze
- 24. Sprinkle with sea salt
- 25. Bake until golden brown - 20 min, 174°C
- 26. Let cool onto cooling rack
METHOD
Make this recipe in the Drop Recipes App
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