Faux Laminated Maple Brioche Rolls

Indulge in the irresistible charm of Faux Laminated Maple Brioche Rolls, a recipe that combines the delicate layers of laminated pastries with the pillowy softness of brioche. These golden-brown rolls boast a hint of sweetness from real maple syrup, while the clever "faux" laminating technique ensures buttery, flaky layers without the complexity of traditional croissants. Perfectly brushed with an egg wash for a glossy finish and optionally drizzled with more maple syrup, these baked delights are a showstopping treat for breakfast, brunch, or dessert. With step-by-step instructions and approachable methods, this recipe transforms your kitchen into a bakery, offering soft, buttery rolls with a professional flair.

Nutriscore Rating: 50/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 12

Ingredients

• 400 g All-purpose flour
• 7 g Instant yeast
• 50 g Granulated sugar
• 5 g Salt
• 120 ml Whole milk, warm
• 2 Large eggs
• 60 g Unsalted butter, softened
• 100 g Unsalted butter, cold (for laminating)
• 60 ml Maple syrup
• 1 Egg, beaten (for egg wash)

Directions

Step 1

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.

Step 2

In a separate bowl, whisk together the warm milk, eggs, and softened butter.

Step 3

Gradually incorporate the wet ingredients into the dry ingredients until a soft dough forms. Knead the dough for about 8–10 minutes until smooth and elastic.

Step 4

Cover the dough with plastic wrap or a damp towel and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 5

While the dough rises, prepare the laminating butter by placing the cold butter between two sheets of parchment paper. Roll it into a rectangle approximately 15x20 cm and refrigerate until firm but pliable.

Step 6

Once the dough has risen, punch it down and roll it out into a rectangle, about 30x20 cm. Place the laminated butter rectangle onto one half of the dough, then fold the other half over the butter, encasing it like a book.

Step 7

Roll the dough gently to approximately 25x40 cm. Fold it into three layers like folding a letter (this is the first fold). Wrap in plastic wrap and refrigerate for 30 minutes.

Step 8

Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each fold, to create the faux laminated layers.

Step 9

After the final fold, roll the dough out to a 25x30 cm rectangle and brush the surface lightly with maple syrup.

Step 10

Roll the dough tightly from the longer edge into a log and slice it into 12 equal portions.

Step 11

Place the rolls cut-side-up into a greased 9x13-inch baking pan, leaving a little space between them. Cover and let them rise for 30–45 minutes, or until puffy.

Step 12

Preheat the oven to 180°C (350°F). Brush the tops of the rolls with beaten egg for a shiny finish.

Step 13

Bake for 18–20 minutes, or until golden brown on top. Allow to cool slightly before serving.

Step 14

Optional: Drizzle additional maple syrup over the warm rolls for an extra touch of sweetness.

Nutrition Facts

Serving size	(955.8g)

Amount per serving	% Daily Value*
Calories	3314.6

Total Fat 153.9g	0%
Saturated Fat 90.7g	0%
Polyunsaturated Fat g
Cholesterol 922.6mg	0%
Sodium 2256.2mg	0%
Total Carbohydrate 419.8g	0%
Dietary Fiber 12.9g	0%
Total Sugars 110.2g
Protein 67.9g	0%

Vitamin D 248.2IU	0%
Calcium 315.5mg	0%
Iron 21.9mg	0%
Potassium 912.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 8.1%

Carbs: 50.3%