Brioche Rolls

5 from 1 vote

These soft, sweet rolls are best served when warm with lots of butter

Recipe Category: Bread

Place the butter and grape juice into a small saucepan and place on the stove over a medium temperature
Keep on the heat without boiling, until the butter has melted
Remove and set aside
Place the flour, salt, fructose, yeast and aniseed into the bowl of a stand mixer
Use the dough hook and mix on a low speed for one minute
Pour the melted butter into the bowl, together with the milk and water
Mix on a low speed until the dough comes together, then leave to knead for 10 minutes
Lightly oil a bowl and place the dough into the bowl and cover
Leave to prove until doubled in size
Turn the dough out onto a lightly floured surface and knock back
Divide the dough into 16 pieces, weighing about 55g each
Lightly grease your hands and shape each piece into a ball
Place seam side down on a lined baking tray and cover with lightly oiled cling film
Leave to prove until doubled in size
Place the fructose and water for the glaze into a small saucepan
Put onto the stove over a medium temperature, and stir until the fructose has dissolved
As soon as the syrup is warm, remove from the heat and set aside
Preheat the oven to 180° Celsius
Place the rolls into the oven to bake for 20 minutes
Remove from the oven and brush the tops with the syrup glaze
Set aside on a wire rack to cool slightly before serving