Grammy's Kitchen · Brioche · Easy No-Knead Brioche Rolls
One of 32 brioche recipes we measured
from alexandracooks.com
It ranks #3 of 32 for fluffiness among the brioche recipes we compared. 197 cooks on alexandracooks.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 32.
| this recipe | typical | |
|---|---|---|
| liquid | 74% | 36% |
| fat | 11% | 33% |
| total sugar | 5% | 10% |
| egg | 10% | 42% |
| yeast | 2% | 2% |
| salt | 2% | 2% |
| dairy | 15% | 18% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 512 g | 4 cups (512 g) bread or all-purpose flour |
| 10 g | 2 teaspoons (10 g) kosher salt |
| 8 g | 2 teaspoons (8 g) instant yeast, see notes above if using active dry yeast |
| 28 g | 2 tablespoons (28 g) sugar |
| 300 g | 1 1/3 cups (300 g) cold water, or less, see notes above |
| 50 g | 1 egg |
| 78 g | 1/3 cup (78 g) milk |
| 57 g | 4 tablespoons (57 g) butter |
| for the egg wash: 1 egg beaten with 1 tablespoon water |
Method: 7 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My rolls came out soft, fluffy, and delicious. But I can't help but think they were too soft and fluffy for the intended texture? My dough was still very wet after the first rise, which made me nervous, but as I said I am still very happy with them. Maybe next” — a cook, 5.0★
“I've been using this recipe for a couple of years, and it's just great. Sometimes as buns, sometimes as small braids. Very forgiving dough, but can attest that it is imperative to hold back some liquid. My only frustration is that sometimes they become too ” — a cook, 5.0★