These same-day sourdough brioche rolls are soft and delicious. But, the best thing about them is how quickly they come together, for sourdough 😉.
If I’m really trying to make my life easy I make these rolls a few days, or even weeks ahead and freeze them. Then, when I’m busy with all the other holiday dinner prep, I’m not fussing with baking fresh bread. Believe me, no one is the wiser. The morning I plan to serve them, I take them out of the freezer to defrost, then I just pop them in the oven, for 15 minutes, at 300 degrees Fahrenheit to warm them up before serving. Honestly you would swear they were baked that morning. The best thing about making them this way, is you free up your kitchen for all the other cooking that will take place.
These same-day sourdough brioche rolls were a huge hit at our Thanksgiving dinner back in October. Even though I didn’t get this recipe out in time for my fellow Canadian sourdough bakers, I’m so happy to be able to share it in time for Thanksgiving south of the boarder.
How Do You Make This Same-Day Sourdough Brioche Dough, In A Fraction Of The Time?
Leave out the enriched ingredients until the second rise. This is a process I have used when marking my ontbijtkoek sourdough bread, as well as my super soft sourdough sandwich bread, and it works wonderfully. It’s like you give the natural yeasts and the flour and water a head start before adding the ingredients that typically weigh it down. By doing this, once the enriched ingredients are added, the dough continues to rise at an accelerated rate. The other benefit of this, is not having to leave out a dough with ingredients like eggs for an extended time.
Steps To Make Same-Day Sourdough Brioche Rolls.
The night before feed your sourdough starter. If you are planning on mixing your initial dough more than 8 hours after feeding your starter, feed it at a 1:2:2 ratio.
On the morning of baking mix your starter with all the flour and water called for in the recipe. This can be done by hand or in a standard mixer with the dough hook attachment. Once mixed place dough in a lightly oiled bowl covered with plastic wrap to ferment. If you want to build a little extra strength to your dough, do 3-4 stretch and folds at 30 minute inetervals, within the first two hours of fermenting.
About 4 hours later, mix your second stage dough in a standard mixer with a dough hook starting on low for 2-3 minutes, then moving to high for 6-8 minutes, roughly.
Basically you will see the dough come apart, come together into a sticky ball, then slowly smooth out and become less sticky. In the end you will have a very soft dough, that stretches well, without tearing (window pane test), and is not at all sticky.
After the dough is mixed, transfer the dough to an oiled bowl, cover and proof for anywhere from 2-4 hours. Ideally it should almost double in volume. If you feel it doesn’t quite double by the 4 hour mark divide and shape anyways, as it will proof again once shaped.
Divide into approximately 30, 40 g balls.
Shape.
Transfer to two, 9×13 lightly buttered pans, cover, and proof for approximately 2 hours. Baking directions follow in the recipe below.
Do You Have A Sourdough Starter?
Like all the recipes featured on Bubbling Starter, this bread is made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter.
Easy, Same-Day, Sourdough Brioche Rolls
40
servings30
minutesIngredients
- Build Your Sourdough Starter The Evening Before Baking At A 1:2:2 Ratio
- On Baking Day:
First Stage Ferment 750 g flour
375 g water
150 g sourdough starter
- Second Stage Ferment
4 egg yolks
20 g salt
75 g butter
50 g sugar
Directions
- The night before feed your sourdough starter. If you are planning on mixing your initial dough more than 8 hours after feeding your starter, feed it at a 1:2:2 ratio.
- On the morning of baking mix your starter with all the flour and water called for in the recipe. The remaining ingredients will all be added on the second stage dough in about 4 hours.
- Mixing the first stage ferment can be done by hand or in a standard mixer with the dough hook attachment. Mix approximately 3-5 minutes until dough is smooth. Once mixed place dough in a lightly oiled bowl covered with plastic wrap to ferment. If you want to build a little extra strength to your dough, do 3-4 stretch and folds at 30 minute inetervals, within the first two hours of fermenting.
- Mix your second stage dough in a standard mixer with a dough hook starting on low for 2-3 minutes, then moving to high for 6-8 minutes, roughly. Basically you will see the dough come apart, come together into a sticky ball, then slowly smooth out and become less sticky.
- In the end you will have a very soft dough, that stretches well without tearing (window pane test), and is not at all sticky.
- After the dough is mixed, transfer the dough to an oiled bowl, cover and proof for anywhere from 2-4 hours, or until it almost doubles in volume.
- If you feel it doesn’t quite double by the 4 hour mark divide and shape anyways, as it will proof again once shaped.
- Divide into approximately 30, 40 g balls
- For softer rolls, use oil on your surface instead of flour.
- Shape into smooth balls by pinching ends to center, then rolling on work surface.
- Transfer to two, 9×13, lightly buttered baking dish, cover loosely with plastic wrap and proof for roughly 2 hours.
- Once nicely puffed, preheat oven to 450 degrees Fahrenheit.
- Brush with egg wash, sprinkle with sesame seeds
- Bake 450 for 10 minutes then 375 for the last 10.
- To be sure they are done check center roll, with a thermometer for a temperature of 205 degrees Fahrenheit.
- Cool 10 minutes in baking dish then, move to cooling rack and cover with dish towel.
- Leave out, in bread bag or wrapped in a dish towel if serving within the next 24 hours, or freeze to keep for later. keeps well for up to 2 months in freezer.
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