Maple-Infused Laminated Brioche Rolls
Indulge in the decadent taste of our Maple-Infused Laminated Brioche Rolls. These beautifully layered rolls combine the rich flavor of maple sugar with the fluffy texture of homemade brioche, creating an irresistible treat perfect for brunch, dessert, or a cozy afternoon snack. The faux-lamination technique mimics traditional pastry-making methods, resulting in a tender, airy roll that’s surprisingly achievable at home. Whether enjoyed fresh from the oven or toasted the next day, these rolls are sure to impress family and friends alike. Bake a batch today and savor the heavenly aroma of freshly baked brioche!
16
Servings
200
Calories
9
Ingredients
Ingredients
bread flour
5 cups plus 3 tablespoons (measured)
granulated sugar
1/2 cup (measured)
fine sea salt
1 tablespoon (measured)
instant yeast
1 tablespoon (measured)
large eggs
5 (lightly whisked and cold)
whole milk
1 cup (cold)
unsalted butter
14 ounces (at room temperature)
unsalted butter
12 tablespoons (melted)
maple sugar
1/2 cup (measured, plus more for sprinkling)
Instructions
1
Prepare the brioche dough the day before: In a stand mixer fitted with a dough hook, combine bread flour, granulated sugar, and fine sea salt on low speed. Add instant yeast and mix for 10-15 seconds. Incorporate lightly whisked eggs and cold whole milk, mixing for 4 minutes until a sticky dough forms.
2
Increase the mixer speed to medium and gradually add room-temperature butter, one tablespoon at a time. Be sure to mix until fully incorporated before adding the next tablespoon to maintain dough consistency, which may take about 3 minutes. The dough should now be smooth and elastic; knead for 1 additional minute.
3
Grease a large bowl with nonstick spray, transfer the dough to it, cover with plastic wrap, and refrigerate for at least 12 hours, or up to 18.
4
The next day, on a lightly floured surface, roll the cold dough into a rectangle roughly 1/2 inch thick, about 20x12 inches. Brush it with melted butter and sprinkle evenly with 2 tablespoons of maple sugar.
5
Position the rectangle to have a long side facing you. Fold the left edge toward the center, covering about three-quarters of the dough. Fold the right edge over, so it meets the left edge, resembling an open book. Fold the larger flap over the smaller one, creating 4 layers. If the dough feels sticky, refrigerate for 10-15 minutes.
6
Roll out the dough again to a rectangle of roughly the same size (20x12 inches), brush with melted butter, and sprinkle with another 2 tablespoons of maple sugar. Fold the left edge one-third of the way over, then fold the right edge similarly to form 3 layers. Refrigerate if dough is soft or sticky.
7
Repeat the previous step to achieve another 4-fold, followed by another 3-fold.
8
Lightly grease muffin cups (two muffin pans may be needed). If using only one, refrigerate the remaining rolls while the first batch bakes.
9
Roll out the dough one last time into a 12x20 inch rectangle, cut it into 16 even strips. Roll each strip tightly into a spiral and place, spiral side up, in the prepared muffin cups.
10
Cover the muffin pans with greased plastic wrap and allow the rolls to rise until puffy, approximately 30-45 minutes.
11
Preheat the oven to 375°F, positioning racks in the upper and lower thirds. Sprinkle each roll with additional maple sugar if desired. Bake for 25-33 minutes, switching racks halfway through, until golden brown. The internal temperature should read 190°F. Let rolls cool in the pan for 15 minutes before serving.
Nutrition Information
9.4g
Fat
26.6g
Carbs
3.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Maple-Infused Laminated Brioche Rolls?
These are decadent, layered sweet rolls that combine rich maple sugar with fluffy homemade brioche dough using a faux-lamination technique.
Can I make the dough the same day I want to bake them?
No, the recipe requires the dough to be refrigerated for at least 12 hours, and up to 18 hours, to develop flavor and manageability.
What type of flour is recommended for this recipe?
Bread flour is used to provide the necessary structure and strength for the brioche dough.
How many rolls does this recipe produce?
This recipe is designed to make 16 individual rolls.
What is the purpose of the 12 to 18-hour refrigeration?
Refrigeration allows the dough to ferment slowly, which enhances the flavor and makes the high-fat dough easier to handle during the lamination process.
How should the butter be incorporated into the dough?
Room-temperature butter should be added to the mixer one tablespoon at a time, ensuring each piece is fully incorporated before adding more.
What kind of yeast is used in this recipe?
The recipe calls for one tablespoon of instant yeast.
Should the milk and eggs be cold when starting the dough?
Yes, the recipe specifies using cold whole milk and lightly whisked cold large eggs.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
What is the target internal temperature for the baked rolls?
The rolls are done when they reach an internal temperature of 190°F.
How do I achieve the laminated layers?
Layers are created by rolling the dough into a rectangle, brushing with melted butter, sprinkling with maple sugar, and performing a series of folds (4-folds and 3-folds).
What should I do if the dough becomes too soft or sticky while rolling?
If the dough becomes difficult to handle, refrigerate it for 10 to 15 minutes to firm up the butter before continuing.
How are the rolls shaped?
The dough is rolled into a final rectangle, cut into 16 strips, and each strip is rolled tightly into a spiral.
What is maple sugar?
Maple sugar is granulated sugar made from the sap of maple trees, providing a concentrated maple flavor compared to syrup.
How long do the rolls need to rise after shaping?
The shaped rolls should rise in the muffin pans for approximately 30 to 45 minutes until they appear puffy.
Why should I switch the oven racks halfway through baking?
Switching and rotating the pans ensures even browning and consistent heat distribution for all rolls.
How long should the rolls cool before serving?
The rolls should cool in the pan for about 15 minutes before they are served.
Can I use a stand mixer for this recipe?
Yes, a stand mixer fitted with a dough hook is recommended to handle the kneading and butter incorporation.
What size rectangle should I roll the dough into?
Most steps require rolling the dough into a rectangle roughly 20x12 inches and 1/2 inch thick.
How much butter is used for the lamination process?
Twelve tablespoons of melted butter are used specifically for brushing between the layers during the folding process.
Can I sprinkle extra sugar on top?
Yes, you can sprinkle additional maple sugar over the rolls just before putting them in the oven for extra sweetness and crunch.
What equipment is needed to bake the rolls?
You will need muffin pans, a stand mixer, a rolling pin, and a pastry brush.
How many calories are in one roll?
Each roll contains approximately 200 calories.
Is there any salt in the recipe?
Yes, the recipe uses one tablespoon of fine sea salt.
What is the total amount of butter in the entire recipe?
The recipe uses 14 ounces of room-temperature butter in the dough plus 12 tablespoons of melted butter for lamination.
Are these rolls considered a dessert or breakfast item?
They are versatile and can be served for brunch, dessert, or as a snack.
Can I use granulated white sugar instead of maple sugar?
While you can use white sugar, you will lose the specific maple flavor profile that defines this recipe.
How many grams of protein are in each roll?
Each roll contains approximately 3.4 grams of protein.
What is the fat content per serving?
Each serving contains about 9.4 grams of fat.
How long do they take to bake?
The baking time is typically between 25 and 33 minutes.