Brioche Rolls (v)

This recipe makes more than you need for the Reuben Sliders, but extra cooked rolls freeze beautifully. Thaw, halve and toast before using.

BRIOCHE

1¾ cups plain flour 1 cup high-grade flour 2 tablespoons caster sugar 1¼ teaspoons fine salt 2 teaspoons instant yeast

150 grams butter, very soft but not melted

3 large eggs 1 large egg yolk ¼ cup water

EGG WASH

1 large egg, lightly beaten

1 tablespoon each white sesame seeds and caraway seeds

BRIOCHE: Place all the ingredients in a stand mixer and beat for about 10 minutes, or until the mixture is smooth and shiny and is pulling away from the side of the bowl.

Transfer to a large, lightly greased bowl, cover and refrigerate for up to 24 hours. The slow rise develops flavour and makes the dough easier to shape.

The next day, remove the dough from the fridge and form into the desired size buns and place on baking paper-lined trays, spacing them about 4cm apart. Keep in mind they will be double in size when baked. Cover with a tea towel and leave until well risen and are quite puffy. This can take 1-2 hours.

Preheat the oven to 160°C fan bake.

Brush the buns gently with the egg wash and sprinkle with the seeds. Bake for about 22-25 minutes until a good golden colour. MAKES ABOUT 24

COOK’S NOTE: This makes about 24 slider-sized buns, or you can make larger hamburger-sized buns if desired.