Light Brioche Rolls, Fast food eat your heart out! – Dairy and Egg Free
A super fluffy, slightly sweet and softly crusted burger bun, perfect for so many things! This is egg free and easily dairy free which is something I was struggling a little bit with finding in a brioche roll.
What is a Brioche Roll?
Think of those buns you get at fast food joints, but way way better! Yes they do have some sugar in them, but its nowhere near the amount in a store bought bun and can be adapted to your taste/nutritional needs as well, but these buns don’t have much of a crust, they’re soft all the way to the edge, but a dense crumb that allows you to stuff them full without them going soggy or falling apart!
Altering the recipe to suit.
I use Coconut Cream because that is what we have to hand most of the time, being a predominantly dairy free family, feel free to use anything that suits you, what you are doing is adding a little more fat into the dough which is what helps it cook up soft and rich, it also helps the buns to be soft the next day!
In regards to sugar content, its fairly high, though nowhere near as high as a store bought bun, but feel free to drop that, it will not impact the recipe, sugar of choice does add some moisture, so the dough might be a little stiffer, but in the scope of the quantities versus the size of the recipe, it won’t cause the recipe not to work etc.
- After Shaping, flattened slightly
- You can do these in a high sided tray as well
- They end up higher and more like slider rolls
- Still super tasty!
Sizing of your rolls
If I’m making these as hamburger rolls, I tend to do them on a flat cookie sheet at 90g each, however, if I want them as side/slider/dinner rolls, I tend to do them in a high sided tray at about the 70g each, whatever size you want, works! You end up with approximately 2.4kg of dough with this recipe, so work it out from there (or halve or quarter it! But these buns are lovely for a couple of days, not quite the same as that first day of course, but toasted slightly almost as good!)

Options for proofing this quantity of dough
I love my Cambro container, it is exactly the right size for batches of dough in this quantity, mine was gifted to me via Amazon by Susan which I am super grateful for as they are not cheap, but I’ll link it here so you can see the kind of thing I’m talking about and find something similar!
This container has enough room that even if I forget about a dough of this size, it generally only overflows just a smidge lol
Sourdough option
I haven’t made this particular recipe sourdough as yet, because my starter is just not cooperating with the swings of night temps we are still getting, once I do I will update.
However, my view on how this would work is to mix up the dough of an evening, let proof overnight on the bench, then shape into balls and bake in the morning, the same as I do my overnight sourdough english muffins and bagels.
I would swap out 150g of bread flour and 150g of water for 300g of starter (less if it is really warm in your kitchen overnight!) Being an enriched dough the proofing time is a little longer than standard, and this is a very large batch, so again, halving etc is perfectly fine, even quartering.

Light Brioche Rolls – No Egg
Ingredients
- 720 g Warm water
- 180 g Milk/Cream of choice*
- 30 g Yeast
- 150 g Sugar of choice**
- 1100 g Bakers Flour
- 200 g Plain Flour
- 150 g Ghee/Oil/Fat***
- 20 g Salt
Instructions
- Add everything into your mixer bowl in order. This fits in my Kitchenaid Lift Bowl, however it would probably be too much for a lot of mixers, so I would probably halve it!720 g Warm water, 180 g Milk/Cream of choice*, 30 g Yeast, 150 g Sugar of choice**, 1100 g Bakers Flour, 200 g Plain Flour, 150 g Ghee/Oil/Fat***, 20 g Salt
- Knead on low with a bread hook for about 5 mins, as the machine starts to struggle bump it up a setting or two (every mixer is different!) and continue to knead for at least 5 minutes, but probably more like 10. You want the dough to be really smooth and silky and all that fat incorporated.
- Place in a lightly oiled container to double
- Once doubled, tip the dough out onto your dough mat, handling it fairly gently. Divide into 90g portions and shape into balls.
- Place the balls on a baking tray lightly pushing them down to flatten them slightly, I fit 15 on a standard cookie sheet (American style, from Costco)
- Egg wash lightly – optional, one egg with a table spoon of water mixed in a bowl and brushed over the top and sprinkle with seeds of choice
- Bake for 25ish minutes at about 200 degrees.
Notes
Nutrition
Did you make this recipe?
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