Brioche Jam Rolls

Kate Donahue | Food Babbles
Yum

Brioche jam rolls are sweet and subtle, and so perfect for brunch! They also make a terrific teatime snack.

Brioche Jam Rolls Photo

Know what I love? What I really, really love? Brunch. There’s few things better than waking up slowly with no alarm then lounging in bed a little longer then lazily rising at my leisure. A hot cup of coffee and reading the morning paper starts the day off on a stress free note.

A nice, long warm shower and slip on a cute, comfy outfit. Then I absolutely loooooove meeting up with friends for brunch. Not quite breakfast, not quite lunch. Perhaps there are mimosas involved? Oh yes, there are most definitely mimosas! This is the way to weekend.

Did I mention I have three children, two of whom are quite small? Do you know that little people do not appreciate the wonder that is brunch? I seriously need to educate them. So truth be told, the days of leisurely rising are long gone.

As much as I love the picture of weekends before kids, I also love being woken up early by a little girl with a crazy mop of red curls climbing into bed with me. There’s still lounging in bed, but now it involves cuddles, which is way better in my book.

Brioche Jam Rolls Picture

Brunch these days isn’t quite as relaxing and leisurely but we still love to brunch at home as a family.

Brunch starts a little earlier but still involves a slower pace, a hot cup of coffee and of course, good food. These brioche jam rolls are just the way to start your weekend. They’re soft and golden. They’re only slightly sweet and have a nice buttery flavor. A little dollop of orange marmalade makes them extra special.

Not a fan of orange marmalade? Add a bit of whatever jam strikes your fancy. My favorite jam on brioche is balsamic strawberry jam. The balsamic vinegar isn’t an overwhelming flavor and brightens the natural sweetness of the strawberries. It’s simply heavenly, and adds a special touch to any brunch.

This dough can be made the night before, then simply shaped and baked while you read the Sunday paper, sipping coffee. So this week, whip up this brioche jam rolls recipe and enjoy a stay at home brunch this weekend.

Brioche Jam Rolls Recipe

      8 Servings

Ingredients

  • 4 1/3 cups All-Purpose Flour
  • 4 1/2 teaspoons Rapid Rise Yeast
  • 1 teaspoon Salt
  • 3/4 cup Whole Milk
  • 1/3 cup Unsalted Butter
  • 1/2 cup Water
  • 3 Eggs, Divided
  • 1/4 cup Orange Marmalade, Or jam of your choice

Directions

  1. In the bowl of a stand mixer, whisk together 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter until melted and liquid is very warm to the touch (105-110°F.)
  2. With mixer running at medium speed, gradually add milk mixture to the flour mixture.
  3. Once incorporated, add 2 eggs and mix again.
  4. Add remaining flour 1/4 cup at a time and continue kneading until smooth and stiff.
  5. Transfer to a lightly greased bowl, turning to coat on all sides and cover with plastic wrap.
  6. Refrigerate for at least 2 hours or overnight.

Roll Out the Rolls:

  1. Line two baking sheet with parchment paper. Set aside.
  2. Remove dough from refrigerator.
  3. Punch down dough then transfer dough to a lightly floured surface and roll to a 16x10-inch rectangle. Cut into 16 (1-inch) strips.
  4. Twist two strips together.
  5. Once twisted, roll the twisted strips up to form a coil. Tuck the ends underneath.
  6. Place coil on prepared baking sheet.
  7. Repeat process with remaining dough strips, forming 8 coils and place them on prepared baking sheets about 2 inches apart.
  8. Cover lightly with plastic wrap and let them rise at warm room temperature for 45-60 minutes until puffed.

For Baking:

  1. While rolls rise, preheat oven to 375°F. Once risen, remove plastic.
  2. Whisk together remaining egg and 1 tablespoon water.
  3. Brush rolls with egg wash.
  4. Form a divot in each roll and fill with about 2 teaspoons orange marmalade, or your jam of choice.
  5. Bake in preheated oven for 20 minutes until golden brown.
  6. Remove from oven and cool on wire rack before serving.

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Source: Adapted from A Subtle Revelry
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Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.