MILK AND HONEY BRIOCHE ROLLS WITHOUT BUTTER with sourdough or yeast, simple and delicious to fill with Nutella or cold cuts, great with hamburgers.
These milk and honey brioche rolls are very simple and perfect, without sugar and butter, they are ideal to fill as you like, not sweet so they are good with cold cuts but also perfect with Nutella or jam.
The recipe for the milk and honey brioche rolls you see in the photo is made with sourdough; they obviously have a different texture if you use yeast, but they are more digestible and in this difficult time not everyone can find it.
Follow me in the kitchen today for milk and honey brioche rolls!
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 6 Hours
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3.5 oz Sourdough starter (or 0.2 oz of yeast)
- 1 Egg
- 1 tbsp Honey
- 1 cup Milk
- 4 cups All-purpose flour (or whatever you have at home)
- 1 tbsp Extra virgin olive oil
Preparation
Dissolve the sourdough starter with the milk and add the egg, mix these two ingredients well by hand or with a mixer, the same goes for the yeast.
Once everything is well dissolved, add the flour a little at a time, mixing well or kneading with the machine.
If you are using yeast, adjust with the flour; if the dough is too sticky, add more, even 3.5 oz if needed.
Flours are different and have different absorption, the important thing is that the dough is not sticky or gluey.
Let the dough rest in a bowl covered with plastic wrap in the turned-off oven until it doubles, about 3-4 hours with yeast and about 6 hours with sourdough.
For convenience, you can make the dough in the evening and let it rest in the turned-off oven overnight.
After rising, take the dough and divide it into 12 pieces, form balls and place them on the oven tray to rest until doubled, 1 hour with yeast and about 2 hours with sourdough.
Brush the rolls with some milk, preheat the oven to 350°F and bake.
Bake for about fifteen minutes, until golden.
Bon appétit
If you want to freeze them, let them cool completely and then store them in food bags.
They aren’t classic butter brioches, they’re heavier and with compact crumbs, soft and good, in the photo they are 1 day old.
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
If you prefer, you can use sugar, 2.8 oz
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