Brioche Hot Dog Rolls

The best rolls I have made…and I am also planning on making regular rolls with this dough, too…basically, I really like this bread in any form. It was so fluffy and buttery as rolls.

I easily could have made a double batch of these because we loved them so much, but I could also see making a full batch of the dough and then using half for this and half for a loaf or other rolls.

The dough was so soft and stretchy.

As I said in my other brioche post, K actually chose to eat more of the bread over eating more deep fried French fries! We all were fans.

Directions for Brioche Hot Dog Rolls

  • Half recipe of this brioche dough (I only made half of the recipe and it worked fine, but you could also make the whole batch and just use half or use all)
  • 1 egg beaten with 2 teaspoons of water
  • Melted butter (or alternative, such as Smart Balance), about 4 Tablespoons

Take the dough and separate it into 8 equal sections (mine were about 70 g each). Roll each into a ball by cupping your hands around the top and side, moving the ball in a circular direction to get the bottom of the dough to wrap under.

Place the balls onto a lined baking sheet, and loosely cover them with plastic wrap. Allow them to rest for about 10 minutes.

Then, take the balls and gently roll and stretch them into roughly 5 inch-long logs. Place them back on the lined baking sheet so that they are almost touching each other. Again, loosely cover with the plastic wrap and allow to rest for 1 hour.

Before the rolls are ready, preheat the oven to 375 degrees F. Remove the plastic wrap, brush the rolls with the egg wash, and then put in the oven for about 20 minutes, or until golden brown.

Immediately, brush them with melted butter.

Directions for Brioche Hot Dog Rolls (without pictures)

  • Half recipe of this brioche dough (I only made half of the recipe and it worked fine, but you could also make the whole batch and just use half or use all)
  • 1 egg beaten with 2 teaspoons of water
  • Melted butter (or alternative, such as Smart Balance), about 4 Tablespoons

Take the dough and separate it into 8 equal sections (mine were about 70 g each). Roll each into a ball by cupping your hands around the top and side, moving the ball in a circular direction to get the bottom of the dough to wrap under.

Place the balls onto a lined baking sheet, and loosely cover them with plastic wrap. Allow them to rest for about 10 minutes.

Then, take the balls and gently roll and stretch them into roughly 5 inch-long logs. Place them back on the lined baking sheet so that they are almost touching each other. Again, loosely cover with the plastic wrap and allow to rest for 1 hour.

Before the rolls are ready, preheat the oven to 375 degrees F. Remove the plastic wrap, brush the rolls with the egg wash, and then put in the oven for about 20 minutes, or until golden brown. Immediately, brush them with melted butter.

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