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Brioche Knotted Rolls – Recipe and steps

I baked other delicious rolls in the past, but this is my first time making Brioche Rolls, and I am very pleased with the results.  These rolls are plainer and less sweet (lower in calories) than the ones I baked in the past, but still very impressive looking and delicious.

This recipe yields 12 muffin-size rolls.

The above picture displays a fully raised dough (doubled in bulk within 1-2 hours) and then the deflated dough is ready to work with to form rolls.

The dough is divided into 12 equal parts to form 12 rolls.

Each piece of dough is cut into 3 equal parts and rolled to form strands ready for braiding.

Dough braid prepared, then both ends tucked under to form a knotted roll.

Knotted rolls are placed in well-greased muffin cups, set aside in a warm place to rise again, then basted with an egg wash just before baking.

Here is a cross-cut of the Brioche roll.  Very fluffy and light.

Brioche Knotted Rolls – Recipe and steps

Brioche Knotted Rolls – Recipe and steps


  • 3.5 cups bread flour (560g ) - all purpose flour may be used
  • 2 1/2 Tbs. sugar
  • 7g Rapid Rise dry yeast (1 packet)
  • 1 tsp salt
  • 1 cup (less 2 Tbs) water, lukewarm (220ml)
  • 1 cup (less 2 Tbs) milk, lukewarm (220ml)
  • 1 egg
  • 2 Tbs oil (30ml) - olive, vegetable, canola, or melted butter
  • egg white + 1 tsp. of whole milk – to use for basting


  1. Add warm water, sugar and yeast into a medium bowl, mix and let it rest for 10 minutes.
  2. Mix in the warm milk, salt and beaten egg.
  3. Mix in the oil.
  4. Using a spoon, gradually mix in the flour to form a soft dough.
  5. Knead it for 5 minutes.
  6. Cover and let rise for 1-2 hours in a warm place. (I warm up my oven to less than 100 degrees F, turn off the heat and let the dough rise there).
  7. Punch down the risen dough, remove it onto a lightly floured work area and knead it for a minute. Divide it in half then each half into 4 pieces each, making 12 even dough pieces.
  8. Divide each piece into 3 equal section and roll into 3 dough ropes.
  9. Form a braid then tuck under each end of the braid to form a roll.
  10. Use Crisco shortening to grease well 12 muffin cups, and fill with the breaded rolls.
  11. Cover and let them rise in a warm place for 20 minutes, or until the rolls come up close to the top of the muffin cups.
  12. Baste tops with egg wash.
  13. Preheat the oven to 350 degrees F. Place a small ovenproof bowl filled with 1/2 cup of water in the bottom part of the oven to create moisture during baking. Bake rolls for 30 minutes.
  14. Remove from the oven and cool in the pans for 5 minutes.
  15. Using a stick of cold butter, rub the tops of the hot rolls.
  16. Remove onto cooling rack, then rub the butter on the sides and bottom of each roll to make them soft.
  17. Cool before serving.

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