No-Knead Brioche Buns Recipe for Soft and Easy Homemade Bread

Why You’ll Love This Easy No Knead Brioche Rolls

This recipe for easy no knead brioche rolls is a game-changer for anyone who enjoys baking without the fuss. It requires little hands-on time, letting the dough develop its magic through simple rising rather than complex kneading, which makes it ideal for beginners and those with tight schedules. Beyond its simplicity, the rolls deliver a light, airy texture that brings a touch of indulgence to everyday meals, whether you’re using them as burger buns or pairing them with your favorite fillings.

The health benefits come from using wholesome ingredients like high-quality flour and butter, providing a boost of energy while still tasting rich and satisfying. You can adapt these rolls to suit various dietary preferences, making them a versatile option for family gatherings or quick dinners. With their buttery flavor and soft crumb, these rolls stand out as a delicious addition to both sweet and savory dishes, elevating your baking routine with minimal effort.

One of the best parts about this recipe is how it fits into busy lifestyles, allowing for an overnight rise that deepens the flavor without rushing the soorten process. Imagine pulling warm, fresh rolls out of the oven on a weekday morning what a delightful start to the day! For more inspiration on simple baking, you can check out the red velvet cake recipe on our blog, which shares similar easy techniques.

Essential Ingredients for Easy No Knead Brioche Rolls

Gathering the right ingredients is key to creating these soft and flavorful brioche rolls. This recipe uses precise measurements to ensure consistent results every time. Below is a complete list of everything you’ll need, making it straightforward to prepare.

• 4 cups (512 g) all-purpose or bread flour
• 2 teaspoons (10 g) kosher salt
• 2 teaspoons (8 g) instant yeast (or see tips for active dry yeast substitution)
• 2 tablespoons (28 g) sugar
• 1 1/3 cups (300 g) cold water, or slightly less depending on humidity
• 1 egg
• 1/3 cup (78 g) milk
• 4 tablespoons (57 g) butter
• 1 egg beaten with 1 tablespoon water (for the egg wash)

These ingredients combine to form a sticky dough that rises beautifully, resulting in rolls that are perfect for various uses. For accurate results, always measure with a scale as recommended in the tips. This list covers all essentials, helping you avoid any last-minute surprises in the kitchen.

Special Dietary Options

If you’re adapting for dietary needs, consider vegan substitutes like flaxseed for eggs or plant-based alternatives for milk and butter. Such changes keep the rolls accessible while maintaining their appeal.

How to Prepare the Perfect Easy No Knead Brioche Rolls: Step-by-Step Guide

Follow these straightforward steps to make easy no knead brioche rolls that turn out perfectly every time. Start by mixing the dry ingredients in a bowl for a solid base. Then, prepare the wet ingredients to ensure they blend smoothly before combining everything.

In a bowl, whisk together the 4 cups (512 g) all-purpose or bread flour, 2 teaspoons (10 g) kosher salt, 2 teaspoons (8 g) instant yeast, and 2 tablespoons (28 g) sugar. In a separate bowl, whisk the 1 1/3 cups (300 g) cold water with 1 egg. Heat the 1/3 cup (78 g) milk and 4 tablespoons (57 g) butter until the butter melts, then combine it with the water-egg mixture until it reaches lukewarm temperature.

Pour the wet ingredients into the dry ingredients and mix with a spatula until a sticky dough forms. To prevent a crust from forming, drizzle a small amount of olive oil over the dough and rub it in. Cover the dough and let it rise in a warm spot for 2 to 3 hours until doubled in size, or refrigerate for 12 to 18 hours for an overnight rise.

Shaping and Baking the Rolls

Lightly flour a work surface, deflate the dough, divide it into 8 to 10 equal portions, shape each into a ball, and place them on a parchment-lined baking pan. Let the shaped rolls rise for 30 to 45 minutes until they are puffed and light to the touch. Preheat the oven to 425ºF, brush the rolls with the egg wash, and bake for 15 to 20 minutes until golden brown.

Allow the rolls to cool on a wire rack before serving. The total preparation time is about 3 hours and 20 minutes, with very little active hands-on time. For more baking ideas, visit the external resource on making overnight brioche rolls.

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Dietary Substitutions to Customize Your Easy No Knead Brioche Rolls

Making these rolls your own is simple with a few smart swaps. For instance, replace eggs with flaxseed gel to keep things vegan while maintaining the dough’s structure. You can also use plant-based milk like almond milk in place of dairy for a lighter version.

Other modifications include swapping butter for coconut oil, which adds a subtle tropical twist. Adding herbs like rosemary can enhance the flavor, or incorporate vegetables such as spinach for extra nutrition. These changes let you tailor the recipe to fit seasonal ingredients or personal tastes effortlessly.

This table shows how easy it is to adapt the recipe for different needs, ensuring everyone can enjoy these rolls.

Mastering Easy No Knead Brioche Rolls: Advanced Tips and Variations

To take your easy no knead brioche rolls to the next level, focus on accurate measurements using a scale for the best outcomes. Creating a warm environment for rising, like briefly heating your oven, helps the dough double in size efficiently and enhances the final texture.

Adjust water based on humidity to keep the dough just right, and if you’re using active dry yeast, let it foam first to ensure it works well. Experiment with toppings like seeds on the egg wash for added crunch and flavor. Remember, the dough is supposed to255 be wet and sticky, so resist the urge to knead it, as that could make the rolls denser than intended.

• Use a scale for precise ingredient weights.
• Create a warm spot for rising by heating the oven briefly.
• Prepare dough ahead by refrigerating it overnight.
• Add flavors like citrus zest for a unique twist.
• Avoid over-mixing to maintain the light, airy crumb.

These tips make baking more enjoyable and help you achieve professional results at home. The dough’s versatility allows for creative variations, such as incorporating herbs or spices into the mix.

How to Store Easy No Knead Brioche Rolls: Best Practices

Proper storage keeps your easy no knead brioche rolls fresh and tasty for longer. Store them in an airtight container at room temperature for up to two days if you plan to eat them soon. For longer preservation, refrigeration in a sealed bag maintains quality for up to three days.

Freezing is another great option; wrap rolls individually and store in a freezer-safe bag for up to two months. When you’re ready to enjoy them, reheat in the oven at 350°F for 10-15 minutes to restore their soft texture. Meal prep becomes easier with these methods, letting you bake in batches for busy weeks ahead.

The key to great storage is keeping air out that way, your rolls stay as soft and flavorful as the day you baked them.

FAQs: Frequently Asked Questions About Easy No Knead Brioche Rolls

Easy No Knead Brioche Rolls

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🍞 Enjoy soft, tender brioche buns made easy with this no-knead recipe, perfect for homemade burgers or sandwiches.
🥖 This recipe requires minimal effort yet delivers fluffy and rich bread with a beautiful golden crust every time.

• Total Time: 3 hours 20 minutes
• Yield: 8 to 10 brioche buns 1x

Ingredients

Scale 1x2x3x

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

2 teaspoons (10 g) kosher salt

2 teaspoons (8 g) instant yeast (or see tips for active dry yeast substitution)

2 tablespoons (28 g) sugar

1 1/3 cups (300 g) cold water, or slightly less depending on humidity

1 egg

1/3 cup (78 g) milk

4 tablespoons (57 g) butter

1 egg beaten with 1 tablespoon water for the egg wash

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Instructions

1-Follow these straightforward steps to make easy no knead brioche rolls that turn out perfectly every time. Start by mixing the dry ingredients in a bowl for a solid base. Then, prepare the wet ingredients to ensure they blend smoothly before combining everything.

2-In a bowl, whisk together the 4 cups (512 g) all-purpose or bread flour, 2 teaspoons (10 g) kosher salt, 2 teaspoons (8 g) instant yeast, and 2 tablespoons (28 g) sugar. In a separate bowl, whisk the 1 1/3 cups (300 g) cold water with 1 egg. Heat the 1/3 cup (78 g) milk and 4 tablespoons (57 g) butter until the butter melts, then combine it with the water-egg mixture until it reaches lukewarm temperature.

3-Pour the wet ingredients into the dry ingredients and mix with a spatula until a sticky dough forms. To prevent a crust from forming, drizzle a small amount of olive oil over the dough and rub it in. Cover the dough and let it rise in a warm spot for 2 to 3 hours until doubled in size, or refrigerate for 12 to 18 hours for an overnight rise.

4-Shaping and Baking the Rolls: Lightly flour a work surface, deflate the dough, divide it into 8 to 10 equal portions, shape each into a ball, and place them on a parchment-lined baking pan. Let the shaped rolls rise for 30 to 45 minutes until they are puffed and light to the touch. Preheat the oven to 425ºF, brush the rolls with the egg wash, and bake for 15 to 20 minutes until golden brown.

5-Allow the rolls to cool on a wire rack before serving. The total preparation time is about 3 hours and 20 minutes, with very little active hands-on time. For more baking ideas, visit the external resource on making overnight brioche rolls.

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Notes

⚖️ Use a scale to measure ingredients accurately for best results.
🔥 Create a warm rising environment by briefly heating your oven then turning it off before placing dough inside.
💧 Adjust water amount based on humidity; reduce slightly in wet climates or add more if dough is too dry during mixing.

• Author: Brandi Oshea
• Prep Time: 20 minutes active
• Rising and baking time: 3 hours
• Cook Time: 15 to 20 minutes
• Category: Bread
• Method: No-knead baking
• Cuisine: French
• Diet: Vegetarian

Nutrition

• Serving Size: 1 bun
• Calories: 180 kcal per bun
• Sugar: 4 g
• Sodium: 220 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 40 mg