Easy No

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds. Find step-by-step instructions and video guidance below 🍔

Making brioche rolls at home requires neither a stand mixer nor a complicated process nor kneading. It’s surprisingly easy, in fact, calling for basic ingredients you likely have on hand.

The secret to making light and airy brioche rolls is to use a high-hydration dough, meaning a dough with a high amount of liquid relrative to flour. Upon mixing, this high-hydration dough will look wet and sticky, making you think you’ll need to knead it, but you shouldn’t: kneading would require adding a lot more flour to the dough to make it manageable, which is what we don’t want.

The high-hydration dough makes for a light, airy crumb. Find step-by-step instructions as well as video guidance below. 🍔🍔

PS: No-Knead Brioche Bread

How to Make Brioche Rolls, Step by Step

First, whisk together the dry ingredients: flour, salt, sugar, and instant yeast. As always, for best results, please use a digital scale to measure.

Next, whisk together the cold water and the egg, then, in a small pot, heat the milk and butter together until the butter is melted. Whisk the milk-butter mixture into the water-egg mixture. The combined mixture should be perfectly lukewarm.

Combine the wet and dry ingredients.

Mix with a spatula, stirring just until a sticky dough ball forms:

Place in a warm spot to rise (see the tip in the recipe box below for creating a warm spot to rise), and let rise till doubled.

Punch the dough down using two forks.

Portion the dough into 8 to 10 pieces.

Using flour as needed, shape each portion into a ball, using the pinky edges of your fingers to tuck the dough under and create tension. See video for guidance .

Depending on the time of year and the temperature of your kitchen, the second rise here will take more or less time. The rolls likely won’t double in volume, but they’ll look considerably puffed, and they’ll feel light to the touch.

Brush each bun with an egg wash.

Transfer the pan to the oven, and bake for about 15 to 20 minutes or until the rolls are evenly golden.

These brioche rolls are perfect for burgers, pulled pork, and sandwiches of all kinds, but I especially love them with egg sandwiches :

You can sprinkle the rolls with seeds or everything bagel seasoning, too:

Description

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds.

Adapted from the light brioche recipe in Bread Toast Crumbs .

Notes:

• As always: for best results, use a digital scale to weigh the ingredients.

• To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise.

• Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear.

• Yeast: I prefer using instant yeast, SAF being my preference but if you are using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe.

• A Fun Variation: After brushing with the rolls with the eggwash, sprinkle the rolls with seeds or everything bagel seasoning.

• Timing: Mix the dough, let it rise for 2 to 3 hours, then shape and bake. Or you can mix the dough at night, store it in the refrigerator, and shape and bake in the morning.

• 4 cups ( 512 g ) bread or all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) instant yeast, see notes above if using active dry yeast

• 2 tablespoons ( 28 g ) sugar

• 1 1/3 cups ( 300 g ) cold water, or less, see notes above

• 1 egg

• 1/3 cup ( 78 g ) milk

• 4 tablespoons ( 57 g ) butter

• for the egg wash: 1 egg beaten with 1 tablespoon water

1. Whisk together the flour, salt, yeast, and sugar.
2. In a medium bowl, whisk together the cold water and the egg.
3. Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball. Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming on the dough during the rising.
4. Cover bowl and let rise in a warm area (see notes above) for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
5. Cover a work surface lightly with flour. Deflate dough, turn out onto work surface, and divide into 8 to 10 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each for 8 rolls and 102 g for 10 rolls). Using as much flour as necessary, roll each portion into a ball, and place on a parchment-lined sheet pan or two. I have an extra-large sheet pan (15x21x1) that I use to fit all 8 or 10 rolls on at once. (Note: If you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.)
6. Let rise until the rolls puff and feel light to touch — 30-45 minutes roughly. Preheat the oven to 425ºF.
7. Brush rolls with egg wash. Bake 15 to 20 minutes or until golden all around. Transfer rolls to wire rack to cool completely.

• Prep Time: 3 hours
• Cook Time: 20 minutes
• Category: Bread
• Method: Oven
• Cuisine: French, American

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds. Find step-by-step instructions and video guidance below 🍔

Making brioche rolls at home requires neither a stand mixer nor a complicated process nor kneading. It’s surprisingly easy, in fact, calling for basic ingredients you likely have on hand.

The secret to making light and airy brioche rolls is to use a high-hydration dough, meaning a dough with a high amount of liquid relrative to flour. Upon mixing, this high-hydration dough will look wet and sticky, making you think you’ll need to knead it, but you shouldn’t: kneading would require adding a lot more flour to the dough to make it manageable, which is what we don’t want.

The high-hydration dough makes for a light, airy crumb. Find step-by-step instructions as well as video guidance below. 🍔🍔

PS: No-Knead Brioche Bread

How to Make Brioche Rolls, Step by Step

First, whisk together the dry ingredients: flour, salt, sugar, and instant yeast. As always, for best results, please use a digital scale to measure.

Next, whisk together the cold water and the egg, then, in a small pot, heat the milk and butter together until the butter is melted. Whisk the milk-butter mixture into the water-egg mixture. The combined mixture should be perfectly lukewarm.

Combine the wet and dry ingredients.

Mix with a spatula, stirring just until a sticky dough ball forms:

Place in a warm spot to rise (see the tip in the recipe box below for creating a warm spot to rise), and let rise till doubled.

Punch the dough down using two forks.

Portion the dough into 8 to 10 pieces.

Using flour as needed, shape each portion into a ball, using the pinky edges of your fingers to tuck the dough under and create tension. See video for guidance .

Depending on the time of year and the temperature of your kitchen, the second rise here will take more or less time. The rolls likely won’t double in volume, but they’ll look considerably puffed, and they’ll feel light to the touch.

Brush each bun with an egg wash.

Transfer the pan to the oven, and bake for about 15 to 20 minutes or until the rolls are evenly golden.

These brioche rolls are perfect for burgers, pulled pork, and sandwiches of all kinds, but I especially love them with egg sandwiches :

You can sprinkle the rolls with seeds or everything bagel seasoning, too:

Description

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds.

Adapted from the light brioche recipe in Bread Toast Crumbs .

Notes:

• As always: for best results, use a digital scale to weigh the ingredients.

• To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise.

• Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear.

• Yeast: I prefer using instant yeast, SAF being my preference but if you are using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe.

• A Fun Variation: After brushing with the rolls with the eggwash, sprinkle the rolls with seeds or everything bagel seasoning.

• Timing: Mix the dough, let it rise for 2 to 3 hours, then shape and bake. Or you can mix the dough at night, store it in the refrigerator, and shape and bake in the morning.

• 4 cups ( 512 g ) bread or all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) instant yeast, see notes above if using active dry yeast

• 2 tablespoons ( 28 g ) sugar

• 1 1/3 cups ( 300 g ) cold water, or less, see notes above

• 1 egg

• 1/3 cup ( 78 g ) milk

• 4 tablespoons ( 57 g ) butter

• for the egg wash: 1 egg beaten with 1 tablespoon water

1. Whisk together the flour, salt, yeast, and sugar.
2. In a medium bowl, whisk together the cold water and the egg.
3. Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball. Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming on the dough during the rising.
4. Cover bowl and let rise in a warm area (see notes above) for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
5. Cover a work surface lightly with flour. Deflate dough, turn out onto work surface, and divide into 8 to 10 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each for 8 rolls and 102 g for 10 rolls). Using as much flour as necessary, roll each portion into a ball, and place on a parchment-lined sheet pan or two. I have an extra-large sheet pan (15x21x1) that I use to fit all 8 or 10 rolls on at once. (Note: If you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.)
6. Let rise until the rolls puff and feel light to touch — 30-45 minutes roughly. Preheat the oven to 425ºF.
7. Brush rolls with egg wash. Bake 15 to 20 minutes or until golden all around. Transfer rolls to wire rack to cool completely.

• Prep Time: 3 hours
• Cook Time: 20 minutes
• Category: Bread
• Method: Oven
• Cuisine: French, American

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds. Find step-by-step instructions and video guidance below 🍔

Making brioche rolls at home requires neither a stand mixer nor a complicated process nor kneading. It’s surprisingly easy, in fact, calling for basic ingredients you likely have on hand.

The secret to making light and airy brioche rolls is to use a high-hydration dough, meaning a dough with a high amount of liquid relrative to flour. Upon mixing, this high-hydration dough will look wet and sticky, making you think you’ll need to knead it, but you shouldn’t: kneading would require adding a lot more flour to the dough to make it manageable, which is what we don’t want.

The high-hydration dough makes for a light, airy crumb. Find step-by-step instructions as well as video guidance below. 🍔🍔

PS: No-Knead Brioche Bread

How to Make Brioche Rolls, Step by Step

First, whisk together the dry ingredients: flour, salt, sugar, and instant yeast. As always, for best results, please use a digital scale to measure.

Next, whisk together the cold water and the egg, then, in a small pot, heat the milk and butter together until the butter is melted. Whisk the milk-butter mixture into the water-egg mixture. The combined mixture should be perfectly lukewarm.

Combine the wet and dry ingredients.

Mix with a spatula, stirring just until a sticky dough ball forms:

Place in a warm spot to rise (see the tip in the recipe box below for creating a warm spot to rise), and let rise till doubled.

Punch the dough down using two forks.

Portion the dough into 8 to 10 pieces.

Using flour as needed, shape each portion into a ball, using the pinky edges of your fingers to tuck the dough under and create tension. See video for guidance .

Depending on the time of year and the temperature of your kitchen, the second rise here will take more or less time. The rolls likely won’t double in volume, but they’ll look considerably puffed, and they’ll feel light to the touch.

Brush each bun with an egg wash.

Transfer the pan to the oven, and bake for about 15 to 20 minutes or until the rolls are evenly golden.

These brioche rolls are perfect for burgers, pulled pork, and sandwiches of all kinds, but I especially love them with egg sandwiches :

You can sprinkle the rolls with seeds or everything bagel seasoning, too:

Description

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds.

Adapted from the light brioche recipe in Bread Toast Crumbs .

Notes:

• As always: for best results, use a digital scale to weigh the ingredients.

• To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise.

• Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear.

• Yeast: I prefer using instant yeast, SAF being my preference but if you are using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe.

• A Fun Variation: After brushing with the rolls with the eggwash, sprinkle the rolls with seeds or everything bagel seasoning.

• Timing: Mix the dough, let it rise for 2 to 3 hours, then shape and bake. Or you can mix the dough at night, store it in the refrigerator, and shape and bake in the morning.

• 4 cups ( 512 g ) bread or all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) instant yeast, see notes above if using active dry yeast

• 2 tablespoons ( 28 g ) sugar

• 1 1/3 cups ( 300 g ) cold water, or less, see notes above

• 1 egg

• 1/3 cup ( 78 g ) milk

• 4 tablespoons ( 57 g ) butter

• for the egg wash: 1 egg beaten with 1 tablespoon water

1. Whisk together the flour, salt, yeast, and sugar.
2. In a medium bowl, whisk together the cold water and the egg.
3. Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball. Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming on the dough during the rising.
4. Cover bowl and let rise in a warm area (see notes above) for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
5. Cover a work surface lightly with flour. Deflate dough, turn out onto work surface, and divide into 8 to 10 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each for 8 rolls and 102 g for 10 rolls). Using as much flour as necessary, roll each portion into a ball, and place on a parchment-lined sheet pan or two. I have an extra-large sheet pan (15x21x1) that I use to fit all 8 or 10 rolls on at once. (Note: If you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.)
6. Let rise until the rolls puff and feel light to touch — 30-45 minutes roughly. Preheat the oven to 425ºF.
7. Brush rolls with egg wash. Bake 15 to 20 minutes or until golden all around. Transfer rolls to wire rack to cool completely.

• Prep Time: 3 hours
• Cook Time: 20 minutes
• Category: Bread
• Method: Oven
• Cuisine: French, American

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds. Find step-by-step instructions and video guidance below 🍔

Making brioche rolls at home requires neither a stand mixer nor a complicated process nor kneading. It’s surprisingly easy, in fact, calling for basic ingredients you likely have on hand.

The secret to making light and airy brioche rolls is to use a high-hydration dough, meaning a dough with a high amount of liquid relrative to flour. Upon mixing, this high-hydration dough will look wet and sticky, making you think you’ll need to knead it, but you shouldn’t: kneading would require adding a lot more flour to the dough to make it manageable, which is what we don’t want.

The high-hydration dough makes for a light, airy crumb. Find step-by-step instructions as well as video guidance below. 🍔🍔

PS: No-Knead Brioche Bread

How to Make Brioche Rolls, Step by Step

First, whisk together the dry ingredients: flour, salt, sugar, and instant yeast. As always, for best results, please use a digital scale to measure.

Next, whisk together the cold water and the egg, then, in a small pot, heat the milk and butter together until the butter is melted. Whisk the milk-butter mixture into the water-egg mixture. The combined mixture should be perfectly lukewarm.

Combine the wet and dry ingredients.

Mix with a spatula, stirring just until a sticky dough ball forms:

Place in a warm spot to rise (see the tip in the recipe box below for creating a warm spot to rise), and let rise till doubled.

Punch the dough down using two forks.

Portion the dough into 8 to 10 pieces.

Using flour as needed, shape each portion into a ball, using the pinky edges of your fingers to tuck the dough under and create tension. See video for guidance .

Depending on the time of year and the temperature of your kitchen, the second rise here will take more or less time. The rolls likely won’t double in volume, but they’ll look considerably puffed, and they’ll feel light to the touch.

Brush each bun with an egg wash.

Transfer the pan to the oven, and bake for about 15 to 20 minutes or until the rolls are evenly golden.

These brioche rolls are perfect for burgers, pulled pork, and sandwiches of all kinds, but I especially love them with egg sandwiches :

You can sprinkle the rolls with seeds or everything bagel seasoning, too:

Description

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds.

Adapted from the light brioche recipe in Bread Toast Crumbs .

Notes:

• As always: for best results, use a digital scale to weigh the ingredients.

• To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise.

• Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear.

• Yeast: I prefer using instant yeast, SAF being my preference but if you are using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe.

• A Fun Variation: After brushing with the rolls with the eggwash, sprinkle the rolls with seeds or everything bagel seasoning.

• Timing: Mix the dough, let it rise for 2 to 3 hours, then shape and bake. Or you can mix the dough at night, store it in the refrigerator, and shape and bake in the morning.

• 4 cups ( 512 g ) bread or all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) instant yeast, see notes above if using active dry yeast

• 2 tablespoons ( 28 g ) sugar

• 1 1/3 cups ( 300 g ) cold water, or less, see notes above

• 1 egg

• 1/3 cup ( 78 g ) milk

• 4 tablespoons ( 57 g ) butter

• for the egg wash: 1 egg beaten with 1 tablespoon water

1. Whisk together the flour, salt, yeast, and sugar.
2. In a medium bowl, whisk together the cold water and the egg.
3. Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball. Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming on the dough during the rising.
4. Cover bowl and let rise in a warm area (see notes above) for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
5. Cover a work surface lightly with flour. Deflate dough, turn out onto work surface, and divide into 8 to 10 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each for 8 rolls and 102 g for 10 rolls). Using as much flour as necessary, roll each portion into a ball, and place on a parchment-lined sheet pan or two. I have an extra-large sheet pan (15x21x1) that I use to fit all 8 or 10 rolls on at once. (Note: If you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.)
6. Let rise until the rolls puff and feel light to touch — 30-45 minutes roughly. Preheat the oven to 425ºF.
7. Brush rolls with egg wash. Bake 15 to 20 minutes or until golden all around. Transfer rolls to wire rack to cool completely.

• Prep Time: 3 hours
• Cook Time: 20 minutes
• Category: Bread
• Method: Oven
• Cuisine: French, American

Description

The no-knead dough for these brioche rolls comes together so quickly, and the rolls emerge from the oven light and airy, perfect for burgers or sandwiches of all kinds.

Adapted from the light brioche recipe in Bread Toast Crumbs .

Notes:

• As always: for best results, use a digital scale to weigh the ingredients.

• To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise.

• Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear.

• Yeast: I prefer using instant yeast, SAF being my preference but if you are using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe.

• A Fun Variation: After brushing with the rolls with the eggwash, sprinkle the rolls with seeds or everything bagel seasoning.

• Timing: Mix the dough, let it rise for 2 to 3 hours, then shape and bake. Or you can mix the dough at night, store it in the refrigerator, and shape and bake in the morning.

• 4 cups ( 512 g ) bread or all-purpose flour

• 2 teaspoons ( 10 g ) kosher salt

• 2 teaspoons ( 8 g ) instant yeast, see notes above if using active dry yeast

• 2 tablespoons ( 28 g ) sugar

• 1 1/3 cups ( 300 g ) cold water, or less, see notes above

• 1 egg

• 1/3 cup ( 78 g ) milk

• 4 tablespoons ( 57 g ) butter

• for the egg wash: 1 egg beaten with 1 tablespoon water

1. Whisk together the flour, salt, yeast, and sugar.
2. In a medium bowl, whisk together the cold water and the egg.
3. Heat the milk and butter together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball. Drizzle a teaspoon or two of olive oil over the dough and rub to coat — this prevents a crust from forming on the dough during the rising.
4. Cover bowl and let rise in a warm area (see notes above) for 2 to 3 hours or until doubled. Alternatively, stick bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
5. Cover a work surface lightly with flour. Deflate dough, turn out onto work surface, and divide into 8 to 10 equal portions (use a scale and weigh each roll if you want perfectly even rolls: about 128 g each for 8 rolls and 102 g for 10 rolls). Using as much flour as necessary, roll each portion into a ball, and place on a parchment-lined sheet pan or two. I have an extra-large sheet pan (15x21x1) that I use to fit all 8 or 10 rolls on at once. (Note: If you refrigerate the dough, you can deflate it immediately after taking it out of the fridge … no need to let it come to room temperature first.)
6. Let rise until the rolls puff and feel light to touch — 30-45 minutes roughly. Preheat the oven to 425ºF.
7. Brush rolls with egg wash. Bake 15 to 20 minutes or until golden all around. Transfer rolls to wire rack to cool completely.

• Prep Time: 3 hours
• Cook Time: 20 minutes
• Category: Bread
• Method: Oven
• Cuisine: French, American

Find it online : https://alexandracooks.com/2018/04/28/easy-no-knead-brioche-rolls-overnight-and-refrigerated-or-not/

These madeleines are lemony and light and completely delicious — a hit with adults and children alike. Madeleines have a reputation of being fussy, but there’s nothing to them. The key is to not over-fill the madeleine pan, but that’s it. Simple and delicious!

A few years ago, I listened to pastry chef Dominique Ansel tell Special Sauce host Ed Levine that the shelf life of a madeleine is three minutes. At his eponymous bakery in Soho, the madeleines are baked to order—they’re never tucked into a cellophane bag and stashed on a shelf to sit for days. When Dominique hands his customers madeleines, he tells them to eat them right away, and when he sees them tuck his freshly baked petite shells into their bags, he implores them not to.

Not all of Dominique’s pastries have such a short shelf life. Other baked treats, he says, age well, tasting better with time. “Food is alive,” he says, and “when you treat time as an ingredient, it changes everything.”

I’ve been dying to make madeleines ever since listening to this episode, but only just got around to experimenting. Just before Easter, I found a recipe for Dominique’s madeleines online, which I made, but which didn’t turn out so well — user error, likely — and so I turned to google, which led me to this lemon madeleine recipe on Epicurious , and I’ve been making it ever since.

I first baked the madeleines for Easter dessert. After turning the madeleines onto a platter, I dusted them with powdered sugar, and plopped the warm cakes into the center of the table, at which point arms savagely flew in, leaving the plate dusted with shell-shaped stencils, the only evidence of the madeleines’ brief existence. Dominque, I think, would be proud.

How to Make Madeleines, Step by Step

1. Beat eggs and sugar together; you can beat by hand, too:
2. Add lemon zest and salt, and beat again:
3. Add flour:
4. And beat until just combined; then add melted butter:
5. Beat until incorporated:
6. Scoop batter — 1.5 tablespoon scoop is perfect for this job — into madeleine pan (I love this madeleine pan ):
7. Bake until golden around the edges:
8. Turn our onto cooling rack:
9. Dusted with powdered sugar and serve immediately.

Savages!

Description

Adapted from this Epicurious recipe .

Notes:

Helpful tools:

• A 1.5 tablespoon scoop , for portioning out perfect balls of madeleine batter.
• A madeleine pan , to create the iconic shell shape. I have four of these.
• A microplane for zesting the lemon.
• A small sieve for dusting powdered sugar over top.

If you are not opposed to nonstick spray, it really works better than butter here. I never like buttering and flouring, because I always find the flour burns or leaves an off taste, but if you are accustomed to buttering and flouring, that is what the original recipe calls for, and that also will likely work well to prevent sticking.

If you don’t have spray on hand, buttering generously works well, too.

• 2 eggs
• 2/3 cup ( 137 g ) sugar
• zest from 1 lemon
• 1/4 teaspoon kosher salt
• 1 cup ( 128 g ) all-purpose flour
• 10 tablespoons ( 1 1/4 sticks) unsalted butter, melted, cooled slightly
• Powdered sugar for dusting

1. Preheat oven to 375°F. Generously butter (or coat with nonstick spray, which works best) a madeleine pan—I have four of these . Using an electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. (Alternatively, beat vigorously with a whisk.) Add lemon zest and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
2. Spoon 1 tablespoon (or a heaping tablespoon—I use this scoop ) batter into each indentation in pan. Bake until puffed and brown, about 12 to 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, cleaning and re-greasing the pan before each use.
3. Dust cookies with powdered sugar.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Cookie
• Method: Oven
• Cuisine: French