Forget the premade cardboard roll “thins”. Make your own Brioche Rolls Thins.
Happy New Year 2013!
Do you make New Years Resolutions? I don’t really anymore but I make “Goals” instead. With that in mind, I think about things I would like to try or learn or aspire to. This year I want to continue to eliminate processed food from our diet. I have seen so many definitions of “processed” and what I mean is anything made by a factory that I could reasonably make at home. That is why I picked these rolls as my first recipe of the year.
Bread and rolls are so easy to make at home. I started baking more last year and really want to continue the trend. Bagel thins and sandwich thins have become so popular but quite frankly taste like cardboard. I decided to make my own Brioche Rolls “Thins”. They are easy to make and stay in the freezer for quite a while.
I first saw gorgeous Buttery Sandwich Brioche Rolls on Café Sucré Farine. Go to her blog here to see Chris’ gorgeous pictures and recipe. Her blog was one of the first food blog I ever made a recipe from. I always have great results with the recipes on Café Sucré Farine. The first time I saw the rolls I wanted to make them but I knew I wanted to slim them down. Luckily that was rather easy.
By nature, brioche rolls are full of butter! That is why I love to use brioche bread in my bread puddings. It is a rich bread full of buttery goodness. Luckily Fage 0% fat Greek Yogurt came to the rescue again. The yogurt still gave the roll a great texture and flavor but with a lot less fat and calories. I decided to make them flatter to again help cut calories and keep in mind portion control.
So step one of getting healthy this year is bake more bread and rolls! Hope you will join me. Once you start baking bread you will realize how easy it is. Just remember a few simple rules 1. Weigh your flour (120 grams = 1 cup flour) 2. Take the temperature of your water (between 105 to 110º) 3. Keep your yeast in the freezer. It will stay fresh longer. 4. Don’t be intimidated. It really is easy. Go get your baking on!
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- 3/4 cup warm water between 105 - 110º
- 2 1/4 tsp instant yeast
- 2 tbsp honey or agave syrup
- 1 cup egg substitute
- 6 tbsp butter melted and cooled slightly
- 3 tbsp Fage 0% fat Greek Yogurt room temperature
- 2 tsp kosher salt
- 2 3/4 cup all-purpose 330 grams, unbleached flour, plus more for forming rolls
- 1 cup white whole wheat flour 120 grams, like King Arthur
- 1 tbsp egg substitute for egg wash
- Optional toppings: flax-seed sesame seeds, poppy seeds, quick cooking oats, salt, herbs
In a large container with a lid, mix water, yeast and honey together. Let sit for 5 minutes at which time you should see a little bubbling from the yeast. If you do not, your yeast is no good.
Whisk in egg substitute, butter, yogurt and salt.
Switch to a wooden spoon and mix in all-purpose and white whole wheat flour. Make sure everything is fully incorporated.
Cover with a lid and allow to rise in a warm spot for 1 1/2 to 2 hours. Dough will rise and then start to deflate a little. The dough is ready to use at this point or you can put it in the frig for up to 4 days.
Cover two baking sheets with parchment or a silpat.
Place a plate covered with flour on your scale. Turn scale on and weigh your entire amount of dough. Divide the full amount by 20 to figure out how much each roll should weigh. Take the dough off the scale. Place another plate with flour on the scale and make sure scale is at zero. Flour your hands well and divide and weigh each roll until you have 20 equal sized rolls. This dough is very sticky. You will need to flour your hands well a few times.
Flour your work surface and take one roll and roll lightly in the flour. Then pull down all the sides tucking underneath to make a tight ball. Place the roll on the parchment covered baking sheet. Press down so the roll is about 3/4 inch thick. Repeat with remaining 19 rolls. Be sure to leave 1 1/2 inches between each roll.
Cover the rolls with a clean kitchen towel or loosely cover with plastic wrap. Allow to rise in a warm spot for another 40 minutes to 1 hour, or until doubled in size.
About 30 minutes into the rise, preheat your oven to 350º.
Uncover rolls and using a pastry brush, paint tops of each roll with egg substitute and sprinkle any desired toppings on. Remember the toppings will increase the calories.
Bake for 15-20 minutes or until golden brown. Allow to cool then freeze.
I calculated 4 Weight Watcher Smartpoints.
Happy Healthy Eating,
Adapted from Café Sucré Farine – Buttery Brioche Sandwich Rolls
But wait, there’s more! Check out these deliciously, healthy bread recipes: