Extra Soft Brioche Rolls For Hotdogs And Burger Buns

1) Prepare the ingredients

Weigh the ingredients and bloom the active dried yeast (if using). Leaving the sugar, butter and half of the oil, add the ingredients to a large mixing bowl.

2) Slowly mix the dough

Except for the sugar, butter and half of the oil, place all the ingredients in a large mixing bowl. Set a 6-minute timer and gently combine the ingredients in the bowl using a dough scraper in a circular motion. After a minute or two, the bowl will start to hinder the kneading technique so remove the dough onto a workbench and use a slow, stretching kneading technique until the timer sounds.

If using a dough mixer:

Add all the ingredients except the sugar, butter and half of the oil to a mixer with a dough hook attachment fitted. Mix for 5 minutes at slow speed, then add the sugar and continue on slow speed for another 3 minutes before increasing the speed for a further 5 minutes. Reduce the speed and add the remaining oil and butter. Mix on slow until combined, then back to fast speed for a final 2 minutes. The dough should be strong, smooth and elastic. Continue to step 5.

3) Add the sugar

Add the sugar and continue kneading on the table for 2 minutes. Put back in the mixing bowl, cover and put in the fridge for 10 minutes.

4) Fast knead and add the rest of the fat

Remove from the fridge and set a timer for 5 minutes. Fast knead using the stretch and slap technique. Once the timer sounds put the dough back in the bowl and add the butter and the remaining oil. Mash the dough into the fats to get them to incorporate, when they have combined, take the dough back onto the table and knead as quick as you can for 3 minutes. The dough should now be strong, smooth and elastic.

Kneading, especially by hand adds warmth to the dough. It is best to take temperature checks at every stage to check the dough doesn't get too warm! If the dough rises above 28C (82F) cool the dough in the fridge.

5) Bulk fermentation in the fridge

Using a dough scraper, scrape the dough into a flour-dusted mixing bowl. Cover and leave to rest in the fridge for 15 minutes.

6) Ambient bulk fermentation

Take the bowl out of the fridge and leave the dough to develop on the worktop for 45 minutes.

7) Stretch and fold

Decant the dough onto the worktop. Complete a stretch and fold or lightly knead for 30 seconds.

8) Bulk ferment continued

Place back in the bowl, cover and leave on the worktop for another hour.

9) Divide

Prepare a baking sheet with a sheet of greaseproof or silicone paper. Turn the dough out to a lightly dusted table and cut it into 100g pieces using a metal dough scraper.

10) Shape

Lightly dust the dough pieces with flour and shape them into rounds, placing them straight onto the baking sheet. For finger rolls, after rounding, leave to rest on the table for a couple of minutes before rolling into cylinders.

The finger rolls will tend to rise quickest so place finger and baps on separate trays to bake them at different times.

11) Final rise

Allow to proof for 3 hours whilst preheating the oven with a baking stone to 240C (465F).

12) Poke test

Use the poke test to check the rolls are ready, they should have at least doubled in size and be nicely batched.

13) Egg wash

Crack an egg into a bowl and whisk with a pinch of salt. Using a pastry brush, egg wash the rolls.

14) Bake

Place the stone in the oven, dropping the temperature to 220C (430F). Bake for 10-15 minutes, changing the setting to top heat only halfway through (or switch to the broiler midway).

15) Cool

Take out the oven, give the tray a bang on the table and allow them to cool for a couple of hours.