Soft, fluffy, and slightly sweet, Poppy Seed Brioche Rolls are a delightful addition to any meal. These golden, pillowy rolls are made with rich ingredients like butter, milk, and eggs, giving them a tender texture and a subtle sweetness that perfectly complements the crunch of poppy seeds on top. Brioche, a French bread known for its buttery goodness, is made even more delicious with the addition of poppy seeds, which not only add a burst of flavor but also make these rolls visually appealing.
Perfect for breakfast, lunch, or dinner, these Poppy Seed Brioche Rolls are versatile and can be served with jam, butter, or as a side to savory dishes like soups or stews. Their delicate crumb and slightly sweet flavor make them irresistible, and they’re surprisingly easy to make from scratch.
Full Recipe:
Ingredients
For the Brioche Dough:
500g all-purpose flour
50g sugar
10g salt
7g instant yeast (equivalent to 1 packet)
300ml warm milk (around 110°F/45°C)
1 large egg
50g unsalted butter, softened
2 tablespoons poppy seeds (plus extra for topping)
For the Egg Wash:
1 beaten egg
2 tablespoons water
Steps to Make Poppy Seed Brioche Rolls
Step 1: Prepare the Dough
Activate the Yeast
In a small bowl, combine the warm milk and instant yeast. Stir gently and let it sit for about 5 minutes until the yeast begins to foam. This step is essential to ensure the yeast is active and will help the dough rise properly.
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Stir to evenly distribute the dry ingredients.
Add Wet Ingredients
Once the yeast mixture is frothy, add it to the dry ingredients, followed by the egg and softened butter. Mix everything together using a wooden spoon or your hands until the dough begins to come together.
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If the dough feels too sticky, add small amounts of flour as needed. This kneading process is important for developing the gluten, which gives the rolls their soft texture.
Let the Dough Rise
Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm area for about 1 to 1.5 hours, or until the dough has doubled in size.
Step 2: Shape the Rolls
Divide the Dough
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 12 equal portions (you can use a kitchen scale to ensure they are even). Roll each portion into a smooth ball and place them on a baking sheet lined with parchment paper, leaving a small gap between each roll for expansion.
Add Poppy Seeds
Sprinkle poppy seeds over the top of each roll. Gently press them into the dough to ensure they stick, but be careful not to press too hard and deflate the rolls.
Step 3: Proof the Rolls
Second Rise
Cover the rolls with a clean towel or plastic wrap and let them rise for an additional 30-45 minutes, or until they puff up and nearly double in size. This second rise is essential to achieving a light and airy texture in the rolls.
Step 4: Bake the Brioche Rolls
Preheat the Oven
While the dough is rising, preheat your oven to 375°F (190°C). This temperature is perfect for baking the rolls, allowing them to cook through while developing a golden, slightly crisp exterior.
Egg Wash
Before placing the rolls in the oven, brush them with the egg wash (1 beaten egg mixed with 2 tablespoons of water). This will give the rolls a beautiful, shiny finish.
Bake
Once the rolls are proofed and brushed with the egg wash, bake them in the preheated oven for 18-22 minutes, or until they are golden brown on top and cooked through. You can test if they are done by tapping the bottom of a roll—it should sound hollow.
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