Cheesy Brioche Rolls
These can be made in batches as and when you need them
Makes enough for: 1 batch rolls
Ingredients
for the yeast
- 96 g flour
- 14 g instant dried yeast
- 125 mls tepid water
for the rolls
- 500 g butter
- 510 g flour
- 45 mls fructose
- 15 mls fine salt
- 8 eggs
- 300 g vintage cheddar, grated
Method
for the yeast
- Place the flour and yeast into a stand mixer bowl and mix with a dough hook for 1 minute
- Add the water and mix until combined
- Cover and leave to prove for 3 hours
for the rolls
- Place the butter into a microwave save dish and microwave until melted
- Set aside to cool while you carry on with the recipe
- Add the flour, fructose and salt into the stand mixer bowl with the yeast mixture
- Use a dough hook and mix for 5 minutes on the lowest speed setting
- Set the speed up one notch and add the eggs, one at a time until combined
- Slowly pour in the cooled butter and mix until combined
- Add the cheese and mix in, scraping down the sides if needed
- Cover and refrigerate for a minimum of 6 hours and a maximum of 5 days
To bake
- Remove the dough from the fridge and weigh out 45g pieces
- You can use an ice cream scoop to do this, or shape into balls by hand
- Place each piece into a greased muffin tin and cover with lightly oiled cling film
- Set aside to prove until doubled in size
- Preheat the oven to 220° Celsius
- Place the muffin tray into the oven and bake for 15 minutes
- Remove and place the rolls onto a wire rack to cool slightly before serving
Nutrition
Serving: 48rolls