Sourdough Brioche Rolls

5 from 2 votes

These sourdough brioche rolls are buttery, lightly tangy, and irresistibly soft. With their tender pull-apart texture, they’ll quickly become your go-to for family dinners and holiday gatherings.

Prep Time30

Cook Time45

Fermentation Time1

Total Time1 1 15

Course: Sourdough

Cuisine: American

Servings: rolls

Calories: 201kcal

Author: Rebecca Warfield

Equipment

Stand Mixer
Mixing bowl
Baking dish

Ingredients

Dough Ingredients

530 grams bread flour plus more if needed
65 grams granulated sugar
6 grams salt
150 grams whole milk
3 large eggs
113 grams unsalted butter softened
100 grams sourdough starter active and bubbly

Egg Wash Ingredients

1 egg yolk
15 grams water

US - Metric

Instructions

Add all the ingredients to the bowl of a stand mixer.
530 grams bread flour, 65 grams granulated sugar, 6 grams salt, 150 grams whole milk, 3 large eggs, 113 grams unsalted butter, 100 grams sourdough starter
Using the dough hook, knead on medium speed for about 15 minutes or until the dough is smooth, slightly tacky, and passes the windowpane test.
If it's too sticky, add one tablespoon of flour at a time until it is tacky but no longer sticks to your hands.
Place the dough in a lightly oiled bowl and cover with a damp towel. Bulk ferment until doubled, about 8-12 hours at room temperature.
The warmer the room, the faster it will bulk ferment. So, rather than watching the clock, look for the dough to be about doubled in size and domed on top.
Turn out the dough onto a clean, unfloured counter and use a bench scraper to divide the dough into 16 equal portions.
Shape each portion by first pulling and tucking the edges underneath to create a ball.
Then, turn the dough clockwise while gently dragging it on the counter to create tension and tidy up the shape.
Butter a square baking dish (I use a 9x9). Arrange the dough balls in the prepared baking dish so they are touching but not squished together.
For Same-Day Baking: Cover the dough with a damp towel or plastic and let them proof until they are puffy, about 1-3 hours depending on the temperature in the room.
For Next-Day Baking: Cover the rolls with plastic (I use a plastic shopping bag) and chill the dough in the fridge for 12-15 hours. When you are ready to bake, remove them from the fridge and let them sit at room temperature until they are puffy. This can take several hours, so keep an eye on them.
Preheat the oven to 350° F.
In a small bowl, mix the egg yolk and water to make the egg wash. Brush it over each roll using a pastry brush. The trick to an egg wash is to coat the dough lightly, so don't get too heavy-handed or the egg wash will pool under the rolls.
1 egg yolk, 15 grams water
Bake for 40-45 minutes or until the tops are golden brown. The rolls are finished when the center rolls reach an internal temperature of 190°-200° F.
If serving right away, let the rolls cool in the pan for a few minutes.
If serving later, let them cool in the pan for a few minutes, then transfer to a wire rack and cool to room temperature.

Notes

Store leftover sourdough brioche rolls in an airtight container at room temperature for 2-3 days.
If you are using fresh-milled flour, I recommend using hard white wheat.
This is a relatively sticky dough, though it shouldn't stick to your hands. If you need to add more flour, only add enough to bring the dough together and to create a slightly tacky texture.
Starter does not have to be active for baking bread. However, an active starter will ferment the dough faster because it contains more wild yeast. Check out my active vs. inactive starter tutorial on YouTube to learn more.
The best part about making sourdough is that you can tailor it to your schedule. Need rolls by dinner? Start early and bake the same day. If you're not in a hurry, cold-proof the dough overnight to extend the process.

Nutrition