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Mini Brioche Rolls

Ina Garten · foodnetwork.com · 2015 · 20 rolls

Against 217 brioche recipes

Less sugar than 94% of recipes and more egg than 79%.

See how all 217 brioche recipes compare →

Get the method at foodnetwork.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.

  • Less sugar than 94% of recipes: 6.7% of the flour weight against the typical recipe's 14%, about half as much.
  • More egg than 79% of recipes: 60% of the flour weight against the typical recipe's 40%.
Butter: 30%, 39th percentileEgg: 60%, 80th percentileSugar: 6.7%, 6th percentileMilk or water: 21%, 40th percentileSalt: 1.8%, 66th percentileYeast: 1.2%, 34th percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1/2 cup warm water (110 to 120 degrees F)≈ 119 g
  • 1 package dried yeast≈ 7 g
  • 3 tablespoons sugar≈ 38 g
  • 6 extra-large eggs, at room temperature≈ 336 g
  • 4 1/2 cups unbleached flour≈ 563 g
  • 2 1/2 teaspoons kosher salt≈ 10 g
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature≈ 170 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 egg mixed with 1 tablespoon milk, for egg wash≈ 50 g

flour 563 gbatter 1242 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.

  • Butter30% · 39th percentile
  • Egg60% · 80th percentile
  • Sugar6.7% · 6th percentile
  • Milk or water21% · 40th percentile
  • Salt1.8% · 66th percentile
  • Yeast1.2% · 34th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 minutes
median 30 minutes

Keep exploring

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