Orly's Easy Gluten Free Buttery Brioche Rolls
Recipe Makes 12 rolls
2 ½ cups (400g) Manhattan Blend
2 tsp salt
¼ cup (50g) sugar
1/3 cup plus 1 tbsp (75ml) warm milk
2 tbsp plus ½ tsp (16g) yeast
½ cup (120g) softened butter
1 extra egg for eggwash
Extra flour for dusting
HEAT: Pre-oven to 375º F. Coat 8 individual mini tins with oil or butter.
MIX: In the bowl of a stand mixer, cover the yeast with warm milk and let sit for 5 minutes. With the paddle attachment add 4 eggs and mix together on low speed. In a separate bowl, mix Manhattan Blend, salt, and sugar. Then, add the dry ingredients to the wet and mix together on medium speed until combined. Add the softened butter and mix until the dough is sticky and the butter is mixed through the dough.
SHAPE & PROOF: Lightly flour your work surface with Manhattan Blend or white rice flour and shape the dough into a ball. Place the dough ball in a bowl covered with plastic wrap or a towel and let sit in a warm place until it doubles in size (about 45 minutes). After the dough has risen, mold it into 8 equally sized balls. Place each dough balls into an individual tin. For a pull-apart loaf, you can cluster the rolls into one 10” square or round baking pan. Cover the tins with plastic wrap or a towel and let sit in a warm place until the rolls double in size (about 45 minutes).
BAKE: Eggwash the top of the rolls with a pastry brush and bake for 25-30 minutes, or until the crust is dark brown and you hear a slightly hollow sound when you tap the rolls with your finger. For a sweeter treat, sprinkle the rolls with sugar before baking. Enjoy the brioche rolls with jam or honey. They are best eaten hot out of the oven or when warmed up.