Brioche Rolls (Vegan)
These brioche rolls are the perfect addition to any meal. They are soft and fluffy with a sweet, buttery flavor and baked to a golden brown. No eggs, no dairy, no mixer required.
Ingredients
- 270 grams/ 2¼ cups bread flour
- 1½ tsp cane sugar
- 2 grams/ ½ tsp salt
- 5 grams/ 1½ tsp rapid rise yeast
- 4 tbsp/ 56 grams plant based butter with salt (room temperature)
- ⅔ cup plant based milk (room temperature)
- 4 tbsp/ 60 grams plant based yogurt (room temperature)
Dairy free "egg" wash
- 1 tbsp plant based milk ( room temperature)
- ½ tbsp maple syrup (room temperature)
Instructions
- In a medium bowl add the flour, salt, yeast, sugar and room temperature butter and room temperature yogurt. Mix well with a spoon. **see notes below if using a stand mixer**
- To the flour mixture add the room temperature milk, mix with a spoon until all of the liquid has been absorbed and the dough begins to come together. Turn the dough out onto a lightly oiled surface and continue bringing the dough together with your hands. Begin kneading the dough, continue kneading until the dough becomes LESS sticking ( will stay somewhat sticky) and becomes smooth. I knead the dough for no more than 10 minutes. Place the dough in a lightly greased bowl and cover or place bowl in a proofing bag and leave in a warm place to double in size. I place mine in the oven with ONLY the oven light on, usually takes 1 1/2 to 2 hours. *See notes below about proofing*
- Once the dough has doubled in size, punch the air out and turn the dough out onto a lightly floured surface. Divide the dough into 8 pieces (about 68 grams each) and roll each into a ball by flattening the dough piece out slightly and then rolling it up, kind of like you would a croissant but tucking in the edges as you go, fold it in half and pinching off the ends.
- Please see video of forming the rolls, if you need a visual
- Place the shaped and rolled dough pieces into a lightly greased baking dish. ** see notes for over night proofing** Cover or place in a proofing bag and leave in a warm place to double in size. I return mine back to the oven with ONLY the oven light on. This takes 45 to 50 minutes.
- Once the rolls have doubled in size, preheat the oven to 400℉. ** IF you are using your oven to proof, remove the proofing dough before turning the oven on**. Combine the room temperature milk and the room temperature maple syrup for the vegan egg wash. Mix them together well and brush on to the rolls before placing them in the oven. There will be enough egg wash left over to reapply after they come out of the oven.
- These rolls will bake for 20 minutes, once out of the oven brush once more with the vegan egg wash. They are ready to serve.Store in an airtight container or bread bag for up to 5 days in the fridge. They should be fine on the counter for a couple of days.
Notes
***If using a stand mixer, add all ingredients to the bowl of a stand mixer, blend on medium with a dough hook attachment until the ingredients come together to form a ball. Once the ball is formed, continue on medium for another 5 to 8 minutes kneading the dough. It should be becoming smooth and stretchy and pulling away from the bowl. Form your dough into a ball and place in a lightly greased bowl. Cover or place in a proofing bag, leave to double in size.
***When it comes to proofing, I use what I call a "proofing " bag. I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in ( depending on how much dough I am working with) and medium size baking dishes inside of it. I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof. During the cold months, I find the inside of the oven with the oven light on a great place to proof.
***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.
***Want to make these the day before? Follow all the instructions through forming the dough balls and then cover the dish (needs to be airtight) or place the dish back in the proofing bag and place in the refrigerator. The next morning remove the rolls from the refrigerator and leave on the counter ( could go in the oven with only the oven light on while still covered or in the proofing bag) and let the rolls reach room temperature and double in size. This process has taken up to 2 hours for me (the warmer the environment the faster this will happen) Then follow the rest of the instructions above.