I love exploring flavor combinations and creating moments that spark curiosity. A caramel brioche roll might seem ordinary, but how you serve it can transform the experience. The roll itself is sweet and soft, and it pairs beautifully with both sweet and savory fillings. Served simply with warm butter it’s sublime, but it also makes an unexpected, delicious bun for savory fillings like pulled pork.
If you want to try the roll as a burger bun, consider a sweet-savory pairing such as a caramel pulled pork burger. If you prefer to keep it simple, enjoy the brioche warm with butter or jam—either way it’s a treat. Below is an easy-to-follow recipe for caramel brioche rolls that yields eight soft, golden buns.
- 500 g high-grade flour, plus extra if needed
- 1½ teaspoons salt
- 2½ tablespoons brown sugar
- 4 teaspoons active dry yeast (Surebake or equivalent)
- 300 ml lukewarm water
- 4 tablespoons caramel filling
- 2 large eggs
- 30 g butter, room temperature
- + 1 egg for brushing
- Pour the lukewarm water into a jug and stir in the caramel filling and brown sugar. Sprinkle the yeast over the top, stir gently, and let sit for about 5 minutes until foamy.
- Meanwhile, add the flour and salt to the bowl of a stand mixer. Rub the butter into the flour until the mixture resembles fine crumbs.
- Beat the eggs and add them to the flour, then pour in the yeast mixture. Fit the mixer with a dough hook and knead for about 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add extra flour a teaspoon at a time.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with cling film and keep in a warm spot for 1–2 hours, until doubled in size. A warm cupboard or sunny spot works well.
- Turn the dough out onto a lightly floured surface and gently knock back to remove excess air. Divide the dough into eight equal pieces and roll each into a smooth ball, tucking the seams underneath.
- Place the dough balls evenly on a lined baking tray. Cover with a tea towel and let them prove in a warm place for another 1–2 hours, until puffed.
- Preheat your oven to 200°C (390°F).
- Beat the remaining egg and brush each roll all over. Bake for 10–15 minutes, or until the rolls are golden brown. Remove from the oven and allow to cool slightly before serving.
These caramel brioche rolls are versatile: serve warm with butter, use them as a sweet-savory burger bun, or pair them with jam. Soft, slightly sweet, and golden, they make an impressive addition to brunch or dinner.