Today I made mini brioche rolls with yogurt without eggs. They are perfect for dipping in coffee in the morning. I used the now infallible recipe of my Soft yogurt brioche without eggs and natural yeast and I must say the result is always a success. I decided not to fill them, but you can easily fill them with excellent jam or hazelnut cream. They are very easy to make, and given their size, baking is quite fast.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 250 g brioche dough
Tools
- Stand Mixer
- Baking Sheets
- Bowl
- Rolling Pin
- Pizza Cutter
- Parchment Paper
Steps
Prepare the brioche dough as in the basic recipe, transfer into a bowl, and let rise until doubled.
Then divide the dough into 4 parts and form balls. Then roll out each ball with a rolling pin.
Divide into 16 parts with the pizza cutter.
Roll each triangle, slightly extending the tip.
Place the rolls on the baking sheet lined with parchment paper until doubled.
Bake at 356°F for about 30 minutes.
Before serving, dust with powdered sugar if desired.
