Gluten-Free Brioche Rolls

• Vegetarian

• Refrigerated

  • 1 Egg, large
  • 3 Eggs + 1 yolk, large

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 1 3 3/4 cup + 1 tablespoon (535 g Cup 4cup flour
  • 2 tsp Active dry yeast
  • 1 2/3 tbsp Granulated sugar
  • 1 Sea salt, flaky

• Dairy

  • 3 1/2 oz Butter, unsalted

• Liquids

  • 1 cup Water

Found on pinchmysalt.com

Description

Ingredients

• 2 teaspoons (7 g) active dry yeast
• 1 tablespoon + 2 teaspoons (20 g) granulated sugar
• 3/4 cup + 2 tablespoons + 1 3/4 teaspoons (230 g) warm water
• 3 3/4 cup + 1 tablespoon (535 g) Cup4Cup flour
• 1 3/4 tablespoons (13.5 g) kosher salt *(If using table salt, see note.)
• 3.5 ounces (100 g) unsalted butter, melted and cooled
• 1/4 cup (80 g) honey
• 3 large eggs + 1 yolk, at room temperature
• 1 large egg
• Flaky sea salt (like Maldon) for sprinkling

Directions

• 1. In a small bowl, combine the yeast with the sugar and warm water to activate the yeast. Allow it to sit in a warm area until the yeast mixture is foaming and bubbly, about 5-10 minutes.
• 2. Combine the flour and salt in the bowl of a stand mixer fitted with a paddle attachment.
• 3. In a separate bowl, whisk together the melted butter, honey, eggs, and the yeast mixture.
• 4. With the stand mixer on low speed, slowly pour the egg mixture into the flour mixture. Increase the speed to medium to fully incorporate the egg mixture into the flour mixture. Continue to mix the dough for another 5 minutes on medium speed. The dough should be very silky, soft, and smooth.
• 5. Cover the bowl tightly with plastic wrap and place in a warm area. Let the dough rise until it has noticeably risen (will probably not double in size, thats okay), about an hour and a half.
• 6. Unwrap the bowl, punch down the dough with a greased or floured hand, and cover again with plastic wrap. Refrigerate for for at least 2 hours.
• 7. Remove the dough from the refrigerator. Spray two muffin pans with nonstick spray. Spoon about 1/3 cup of the dough into each cup. Its easiest to use a mechanical ice cream scoop for this part. You will probably end up with between 15 and 17 rolls.
• 8. To finish, whisk egg in a small bowl until well combined then use a pastry brush to lightly coat each roll with the egg wash. Sprinkle the tops of each roll with flaky salt.
• 9. Set the muffin tin in a warm place to rise uncovered for about 40 minutes, until they have risen a bit and spread slightly. They will not double in size.
• 10. While rolls are rising, preheat oven to 350 degrees.
• 11. Bake the rolls in the preheated oven for 15-17 minutes, until the tops are golden brown and a wooden skewer inserted into the center of a roll comes out clean.
• 12. Transfer to cooling rack and cool completely.
• 13. Store cooled rolls in an airtight container.