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No knead Brioche Bread rolls

No Knead Brioche Bread

When the dough is made leave it to prove 2 hours. It is such a sticky dough that it will be a little hard to work with if it isn't chilled. So chill it for an hour or so or overnight up to several days as long as it is protected from the fridge. I think the dough is lighter if it is used the day you make it.
5 from 2 votes
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Servings 2

Ingredients
  

  • 375 ml warm water 1 1/2 cups
  • 15 gm dried yeast 1 tablespoon
  • 1 1/2 teaspoons salt
  • 8 whole eggs large lightly beaten
  • 125 gm honey 1/2 cup, you can use a little less
  • 375 gm butter melted
  • 1 kg plain flour
  • 500 gm flour extra
  • 1 egg extra

Instructions
 

  • Set the oven to 180 C / 350 F. You'll need a lined baking tray. Mix the yeast, salt, eggs, honey and butter together.
  • Then in a very large bowl mix in the flour till smooth and incorporated
  • Cover with a damp tea towel or loose plastic wrap at room temperature for around 2 hours. The dough should be well risen and doubled in size. ( You can also leave in the refrigerator overnight to prove)
  • The once doubled in size, chill in the fridge till cold or at least a bit firmer.This will make it easier to handle
  • The dough will probably make enough for two loves or about 12 rolls. Shape into loaves or rolls without using too much of the extra flour. This will knock the air out of the dough so you will need to leave it again till it doubles in size and comes to room temperature. This can vary in time depending on the temperature in your kitchen. Approximately an hour
  • Paint with a little beaten egg. Bake for about 35-40 minutes depending on the size of your rolls or about 15 minutes longer for loavesloaf.
  • Tap the loaf. It should be firm and sound hollow when taped