Faux Laminated Maple Brioche Rolls
Indulge in the irresistible charm of Faux Laminated Maple Brioche Rolls, a recipe that combines the delicate layers of laminated pastries with the pillowy softness of brioche. These golden-brown rolls boast a hint of sweetness from real maple syrup, while the clever "faux" laminating technique ensures buttery, flaky layers without the complexity of traditional croissants. Perfectly brushed with an egg wash for a glossy finish and optionally drizzled with more maple syrup, these baked delights are a showstopping treat for breakfast, brunch, or dessert. With step-by-step instructions and approachable methods, this recipe transforms your kitchen into a bakery, offering soft, buttery rolls with a professional flair.
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Recipe Information
Ingredients
- 400 g All-purpose flour
- 7 g Instant yeast
- 50 g Granulated sugar
- 5 g Salt
- 120 ml Whole milk, warm
- 2 Large eggs
- 60 g Unsalted butter, softened
- 100 g Unsalted butter, cold (for laminating)
- 60 ml Maple syrup
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
In a separate bowl, whisk together the warm milk, eggs, and softened butter.
Gradually incorporate the wet ingredients into the dry ingredients until a soft dough forms. Knead the dough for about 8–10 minutes until smooth and elastic.
Cover the dough with plastic wrap or a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, prepare the laminating butter by placing the cold butter between two sheets of parchment paper. Roll it into a rectangle approximately 15x20 cm and refrigerate until firm but pliable.
Once the dough has risen, punch it down and roll it out into a rectangle, about 30x20 cm. Place the laminated butter rectangle onto one half of the dough, then fold the other half over the butter, encasing it like a book.
Roll the dough gently to approximately 25x40 cm. Fold it into three layers like folding a letter (this is the first fold). Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each fold, to create the faux laminated layers.
After the final fold, roll the dough out to a 25x30 cm rectangle and brush the surface lightly with maple syrup.
Roll the dough tightly from the longer edge into a log and slice it into 12 equal portions.
Place the rolls cut-side-up into a greased 9x13-inch baking pan, leaving a little space between them. Cover and let them rise for 30–45 minutes, or until puffy.
Preheat the oven to 180°C (350°F). Brush the tops of the rolls with beaten egg for a shiny finish.
Bake for 18–20 minutes, or until golden brown on top. Allow to cool slightly before serving.
Optional: Drizzle additional maple syrup over the warm rolls for an extra touch of sweetness.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 9.3 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
