French Brioche Feuilletée Rolls

Steps

1. 1

   Mix the dough

   • In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, instant yeast, and granulated sugar.
   • Add the warmed milk and egg yolks, then vanilla extract.
   • Mix on low speed for 2 minutes until the mixture comes together, then increase to medium speed and knead for 8–10 minutes.
   • The dough should be soft, slightly sticky, and shiny, but hold its shape.
   • Add the cold butter cubes one at a time while mixing on medium speed, letting each cube incorporate fully before adding the next (about 3–4 minutes total).
   • The dough will be very soft and somewhat slippery.

   + Show details− Hide details

   Ready when: Dough is soft, shiny, and holds its shape when you lift the hook

   Tip: Add butter slowly to prevent it from splattering or the dough from breaking. The dough will look slippery and soft—this is correct for brioche.

2. 2

   First rise in bulk

   • Transfer the dough to a clean bowl lightly oiled or lined with plastic wrap (no need to oil if using plastic).
   • Cover tightly with plastic wrap and let rest at room temperature (68–72°F / 20–22°C) for 60 minutes.
   • The dough should increase by about 25–30% in volume; it will not double because lamination begins while it's still quite soft.

   + Show details− Hide details

   Ready when: Dough is puffy and about 25–30% larger, with visible air pockets

   Tip: Do not let the dough rise longer than 60–70 minutes or it will become too warm and soft for lamination. Cold dough is essential for clean butter layers.

3. 3

   Prepare lamination butter

   • While the dough rests, remove the lamination butter from the refrigerator and let it sit for 20–30 minutes until it is cold but pliable.
   • It should bend without cracking.
   • Place it on a sheet of parchment paper and, using the heel of your hand or a dough scraper, shape and flatten it into a rough 5×5-inch (13×13 cm) square, about ¼ inch thick.
   • Return to the refrigerator until you're ready to use it.

   + Show details− Hide details

   Ready when: Butter bends without cracking and is soft enough to spread but still cold

   Tip: Butter that's too hard will shatter during folding; too soft will smear. Aim for the consistency of a cold room-temperature stick.

4. 4

   First fold (create butter layer)

   • Turn the chilled dough out onto a lightly floured work surface.
   • Using your fingertips, gently press and stretch the dough into a 10×8-inch (25×20 cm) rectangle, with the long side facing you.
   • Remove the lamination butter square from the parchment and place it in the center of the dough.
   • Fold the left third of the dough over the butter, then fold the right third over the top, creating an envelope.
   • Gently press the edges to seal.
   • Rotate the dough 90 degrees so a seam faces you.
   • Using a rolling pin, gently roll the dough to a 10×8-inch rectangle again, maintaining even thickness and trying not to break through the layers.
   • If the dough becomes warm or slippery, slide it onto a parchment-lined baking sheet, cover with plastic wrap, and chill for 15 minutes.

   + Show details− Hide details

   Ready when: Dough is a smooth rectangle with butter visible at the edges when you look at the side

   Tip: Keep your work surface floured but not wet. Use a dough scraper to help lift and fold. If you see butter peeking through, chill immediately or it will smear.

5. 5

   Second fold (roll and rest)

   • Fold the dough in thirds again: fold the bottom third up toward the center, then fold the top third down over it, creating a letter fold.
   • Press gently to seal.
   • Rotate 90 degrees.
   • Lightly roll the dough to a 10×8-inch rectangle once more.
   • Place on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.

   + Show details− Hide details

   Ready when: Dough is smooth and holds its shape; butter is no longer visible at the edges

   Tip: The dough should be cool to the touch before you refrigerate. If still warm, chill for 5–10 minutes on the counter first.

6. 6

   Third fold (final lamination)

   • Remove the dough from the refrigerator.
   • Gently roll it out to a 10×8-inch rectangle.
   • Perform one more letter fold (bottom third up, top third down), rotate 90 degrees, and lightly roll to a 10×8-inch rectangle.
   • Place back on the parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 20 minutes (up to 2 hours is fine).

   + Show details− Hide details

   Ready when: Dough is firm, cold, and shows fine layers when folded

   Tip: You now have roughly 27 layers of butter and dough. Do not fold more than 3 times or the layers will become too thin and stick together.

7. 7

   Cut and shape rolls

   • Remove the dough from the refrigerator and place on a lightly floured work surface.
   • Using a sharp knife or dough scraper dipped in water, cut the dough in half lengthwise, then cut each half into 6 pieces, creating 12 roughly 2-inch (5 cm) wide rectangles.
   • You may also roll each piece slightly into a ball if you prefer a rounder shape, though rectangles showcase the lamination better.
   • Place the rolls on two parchment-lined baking sheets (6 rolls per sheet), spacing them about 2 inches apart.

   + Show details− Hide details

   Ready when: 12 evenly sized rolls are cut and placed on sheets

   Tip: Use a sharp, wet knife to cut cleanly without crushing the layers. Dull knives compress the dough and ruin the lamination.

8. 8

   Final proof (second rise)

   • Cover the baking sheets loosely with plastic wrap and let the rolls proof at room temperature (68–72°F / 20–22°C) for 60–80 minutes.
   • The rolls should increase by about 50% in volume and feel light and airy when gently pressed with one finger.
   • They should not double in size or they will spread too much during baking.

   + Show details− Hide details

   Ready when: Rolls are puffy and spring back slowly when poked; they increase by about 50% in height

   Tip: Avoid letting them overproof. They should still hold their shape and not collapse when you touch them. If your kitchen is very warm, proof for 50–60 minutes only.

9. 9

   Preheat oven and prepare egg washOven 400°F / 205°C

   • About 15 minutes before baking, preheat the oven to 400°F (200°C).
   • While the oven heats, prepare the egg wash by whisking together the egg yolk and water in a small bowl until smooth and well combined.

   + Show details− Hide details

   Ready when: Oven is preheated to 400°F (200°C)

   Tip: Make egg wash just before use so it doesn't separate or dry out.

10. 10

    Brush and topOven 400°F / 205°C

    • Using a pastry brush, lightly brush each roll with the egg wash, covering all visible surfaces but avoiding the baking sheet.
    • Sprinkle pearl sugar (if using) over each roll, pressing very lightly so it adheres.
    • Place the baking sheets in the preheated oven.

    + Show details− Hide details

    Ready when: Rolls are evenly brushed and pearl sugar is distributed

    Tip: Do not over-brush with egg wash or the rolls will be shiny but less crisp. One thin, even coat is best.

11. 11

    Bake until goldenOven 400°F / 205°C

    • Bake at 400°F (200°C) for 22–26 minutes, until the rolls are deep golden brown on all sides.
    • Rotate the baking sheets halfway through (at about 12 minutes) for even browning.
    • The rolls should sound hollow when tapped on the bottom, and the internal temperature should reach 190–195°F (87–90°C) if you use a meat thermometer.

    + Show details− Hide details

    Ready when: Rolls are deep golden brown, sound hollow when tapped, and reach 190–195°F (87–90°C) internally

    Tip: If the rolls brown too quickly, lower the oven temperature to 375°F (190°C) for the remaining time, but do not cover with foil as it will soften the crust.

12. 12

    Cool and serve

    • Transfer the rolls to a wire cooling rack and let them rest for at least 10 minutes before serving.
    • They will continue to set and firm up as they cool.
    • The butter will set and the flaky, laminated layers will become more pronounced.

    + Show details− Hide details

    Ready when: Rolls are cool enough to handle and feel firm but tender

    Tip: Do not eat them piping hot or the butter will be too soft and the layers may seem soggy. Warm is perfect.

13. 13

    Optional: Recrisp before servingOven 300°F / 150°C

    • If the rolls have been stored and lost some crispness, you may refresh them by wrapping in foil and warming in a 300°F (150°C) oven for 5–8 minutes, then unwrapping and allowing them to cool for 2 minutes.
    • This restores the pastry-like crunch without overbaking.

    + Show details− Hide details

    Ready when: Rolls are warm and smell buttery; exterior is crisp when tapped

    Tip: Do not skip the unwrapping step or steam will soften the crust again.

14. 14

    Store as needed

    • Once cool, place any leftover rolls in an airtight container lined with parchment paper, separating layers if necessary to prevent sticking.
    • Keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 1 month (wrapped well in plastic wrap or foil).
    • Reheat gently as described above.

    + Show details− Hide details

    Ready when: Rolls are stored safely in an airtight container

    Tip: Rolls are best enjoyed fresh or within 24 hours, when the layers are most flaky. Freezing and reheating still works, but some delicacy is lost.

15. 15

    Troubleshooting: Lamination issues

    • If your rolls are dense or show few layers: the dough was likely too warm during folding (chill more between folds), the butter was too soft (keep it at 60–65°F / 15–18°C), or you did not apply enough pressure when rolling to seal the butter in.
    • If butter is leaking out: the dough may have been too soft or the rolling pressure was uneven (fold more carefully and chill more).
    • If rolls spread too much: you overproofed them (shorten the final rise) or the oven temperature was too low (verify with an oven thermometer).