Lighter brioche rolls

    (3)
    3 hours 55 min

    If you are looking for an alternative to buttery brioche without any compromise on taste, this is the recipe for you. Made with only 30ml of vegetable oil and fat free yoghurt, these rolls are soft and tasty, great for breakfast with coffee.


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    Ingredients
    Makes: 20 to 25 brioche

    • 25g fresh yeast or 7g dried active baking yeast
    • 2 tablespoons warm milk
    • 1 teaspoon sugar
    • 1 egg
    • 30ml vegetable oil
    • 250g fat free plain yoghurt
    • 500g strong white bread flour
    • 100g granulated sugar
    • 1 teaspoon vanilla extract
    • 1 lemon, zested
    • 1 egg yolk
    • 3 tablespoons milk

    Method
    Prep:35min  ›  Cook:20min  ›  Extra time:3hr proofing  ›  Ready in:3hr55min 

    1. Dissolve the yeast in 2 tablespoons warm milk and 1 teaspoon of sugar. Let stand for 10 minutes or until bubbly.
    2. Crack open the egg in a bowl and add the oil. Mix with a fork, then mix in the yoghurt.
    3. In a large bowl place the flour and make a well. Add yeast, sugar, vanilla extract, lemon zest and the yoghurt mixture. Mix well and combine to make a ball. Transfer to a floured work surface and knead vigorously for at least 10 minutes, or until smooth and soft, not sticky. Transfer to a clean bowl, cover with cling film and set aside in a warm place for 2 hours, or until doubled in size.
    4. Cut the dough into 8 to 10 equal-sized pieces. Roll out each piece to a 1cm thick rectangle. Make 1 or 2 diagonal cuts in each rectangle to create 2 or 4 triangles, depending on the size of rolls you prefer.
    5. Hold one tip of the triangle and starting on the opposite side roll the dough. Bend slightly to make a crescent shape. Proceed the same way to create 16 brioche.
    6. Line 2 baking sheets with parchment and place the brioche 3 to 4 cm apart. Make sure to place them seam-side down, so they don't open during baking.
    7. Cover with cling film and let rise for 1 hour or until doubled in size.
    8. Preheat the oven to 180 C / Gas 4. Beat together the egg yolk and remaining milk. Brush the tops of the brioche with the egg wash.
    9. Bake for 15 to 20 minutes (depending on size) or until golden.
    10. Remove from oven, cool and serve. Or store or freeze in plastic bag and reheat in the oven a few minutes before serving.

    Freezing

    With this recipe you will obtain about 20 medium-sized brioche and up to 40 small ones. To keep them fresh, store in a plastic bag and freeze. Remove from freezer about 1 hour before serving, reheat briefly in the oven and serve.

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