Brioche Rolls with Walnuts & Sage
Serves
6
Total Time
3hrs 20mins
Calories
522
Savory fragrant brioche rolls with walnuts, fresh sage, and a touch of sea salt. Best eaten the same day as baking.
- Active dried yeast7 g
- Salt7 g
- Sugar25 g
- Bread flour250 g
- Egg130 g
- Sea saltas needed
- Unsalted butter140 groom temperature
- Egg1
- Milk1 tablespoon
- Walnuts120 gchopped
- Fresh sage2 tablespoonschopped
- Milk50 g
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, whisk briefly and set aside
- 4. Add milk to a clean saucepan and heat until lukewarm
- 5. Whisk warm (not too hot!) milk into eggs
- 6. Pour in eggs to the flour mixture with a steady stream with mixer on low
- 7. Mix until elastic - 8 min, medium speed
- 8. Add unsalted butter and mix until smooth - approx 5 min
- 9. Dust a clean bowl with a little flour, then add dough
- 10. Let rise until doubled - 1 hr 30 min
- 11. Add walnuts and fresh sage and knead gently until just combined
- 12. Form the dough into balls
- 13. Prepare a clean round pan
- 14. Arrange brioche in the pan, they should be just touching
- 15. Let rise - 1 hr
- 16. Pre-heat oven - 175°C / 350°F
- 17. Whisk egg and milk together
- 18. Brush brioche rolls with egg glaze
- 19. Sprinkle with sea salt
- 20. Bake until golden brown - 20 min, 175°C / 350°F
- 21. Let cool onto cooling rack
Method
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