Supremely tender and fluffy Garlic Cheddar Swirled Brioche Rolls made the 10 minute, no knead way!
It seems I have a moment with every experimental recipe when I’m positive things won’t work out. For this bread, it happened almost immediately.
This brioche recipe comes from the totally genius Artisan Bread in 5 Minutes a Day website. If you haven’t heard of ABin5 (because honestly, who has the time to write that out?), it’s a specific way of making bread which requires only 5-10 minutes of prep time and a long rest to get flavorful, fluffy bread every time. There’s no kneading and no proofing the yeast. You literally just throw everything into the pot, stir, then let the dough rest in your refrigerator for up to 5 days.
I’ve had great success with the basic no knead bread recipe, but I was craving something a little more special for our Easter dinner this year. And nothing says special like brioche. Brioche is a rich, fluffy bread made with an amount of butter and eggs you’d be better off forgetting as soon as you taste it. In other words, it’s splendid for the holidays.
Other than whisking up your eggs and melting the butter, this recipe is really no harder than the original ABin5. You simply stir together the yeast, water, salt, eggs, and butter then slowly stir in the flour until a dough forms.
It was as I stirred in the flour that I had my moment o’ panic. This dough could only be described as strange.
Exhibit A (#ewww):
Lumpy, wet, and clumpy, I took one look at it and immediately decided it was never going to turn out. But I couldn’t bring myself to throw away 8 eggs and 3 sticks of butter (yep, you read that right!) so I stuck the batter in the fridge anyway and waited.
Whaddaya know, the darn thing rose.
Exhibit B (whaaaaat???):
It was still all kinds of strange, but I decided to roll it out and cover it in cheese and garlic anyway. Cheese and garlic can cover a multitude of sins. That’s what I always say.
Exhibit C (A rectanglish shape. This is me being the opposite of precise):
The dough got rolled up cinnamon roll style, cut into pieces and laid in a muffin tin. I put it in the oven, held my breath, and waited once again.
After 10 minutes, the kitchen filled with the smell of yeast and garlic. Maaaaaaybe this was actually going to work.
After 20 minutes the bread was pillowy and golden, with a lovely swirl of cheddar. Still disbelieving, I had to eat one straight out of the oven. The dough flaked apart in glorious swirls, revealing the cheesy centers. It was tender and light, better than I ever imagined.
I’ve talked before about my belief that bread baking is an exercise in faith. It’s still a mystery to me that such simple ingredients–flour, salt, yeast–can create something so deeply satisfying. The risen loaf is an everyday reminder that grace is still active, still moving in the mundane workings of my life. It tells a tale of hope, even when we’re waiting. Even when we doubt. Even when we can’t see how the lumpy, bumpy mess of our lives could possibly be redeemed.
Easter is a beautiful time to reflect on Jesus’ death and the miracle of resurrection, but I fear our reflection often begins and ends on a single day, when really, resurrection is happening all around us. Jesus is present, living among us, breathing life, restoring souls, bringing rest to the weary and justice to the oppressed. Even when things look like a hot mess, He is here. As Tony Campolo famously said, “It’s Friday, but Sunday’s coming.” Resurrection is just around the corner.
It may sound silly, but sometimes I need a simple yeasted bread to remind me Jesus is still in the business of taking this scraggly, jagged, broken world and making something beautiful.
Let’s grab the butter and eat to that.
Garlic Cheddar Swirled Brioche Buns (No Knead!)
For the brioche:
- 1 ½ cups lukewarm water
- 1 tablespoon granulated yeast
- 1 tablespoon kosher salt
- 8 large eggs, lightly beaten
- ½ cup honey
- 1 ½ cups (3 sticks) unsalted butter, melted and cooled until warm, not hot
- 7 ½ cups unbleached all-purpose flour, plus more for dusting
For the filling:
- 8 ounces shredded cheddar cheese
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
This recipe only uses 1/3 of the dough so you can use the rest to make brioche burger buns or a regular loaf of bread (it makes great french toast!)
Recipe adapted from Artisan Bread in 5
Oh my god, this is so lovely, i like the style and the combination of different flavors. This will make my day! iam is very happy to see this. Thanks for sharing
No kneading? Count me in! And what a perfect combination of flavors. Yum!
I better get this book, it sounds fabulous! From Eeew to Wow is very impressive:)
Awesome step by steps (I know those are tough!) and I love all the cheesiness happening inside of these. 10-15 min of work? Sign me up!
These rolls are great and I love that you showed me the pics as you went along…trepidation and all! What do they say about the ugly duckling? These rolls turned into gorgeous swans.
I love the opposite of precise. Breads and rolls have a way of challenging creativity and turning each adventure into an art form! Your rolls turned out beautiful and perfect, in my opinion. I would totally make this recipe! Thank you for sharing it with us. 🙂
Thanks Dionne. That means a lot. I know some people are very precise with bread baking, but I’ve realized that’s just not me. I prefer to just feel it out–like you said, make it an art form! And guess what? They turn out anyway! 🙂
These look absolutely AMAZING! Garlic, cheese and bread? Yep, I’ll be right over!
You pulled it off!! They look incredible too! I love that you stick them in a muffin tin!
Perfection!!! I love cheesy bread.
These look perfect for brunch!
oh my gawd, love these brioche rolls!! fluffy Garlic Cheddar Swirled Brioche Rolls made in 10 minutes?! I’m sold! and they look delicious! Happy Easter!
Giiiiiiiiirrrrrlllllll! I always love your posts so much and this one is so special. Baking anything, but bread especially, is definitely an exercise in faith. You throw everything in and cross your fingers, hoping it will turn out exactly as you had imagined. These are so fabulous. I LURV them! Happy Easter to you and your family, Courtney.
Well thanks girl! I knew you’d appreciate big cheesy buns! 🙂 I hope you had a fabulous Easter!
Fantastic post – you are right: bread & faith are the perfect parallel. Everything about your recipe is right up my alley — I love your flavor combinations and I wish I had one of these right now! Happy Easter!
Thanks Jennifer! I wish I could share one with you!
I love ABin5! And you know I love a good cheesy garlic brioche roll. 🙂 Happy Easter, my friend! xo
Oh, Courtney. You brought tears to my eyes. What a gorgeous analogy between the bread we break and faith…After all the Grace that has been extended into my life, I forget to remember the sweet loving which is available in the moment….On to technicalities; thank you for the intro to the ABin5 site. Your brioche rolls do look and sound scrumptious. Quick question: Did you decide to put the dough in the fridge? Or is it specified in the recipe?….See, I want to have faith their bread recipes will work 😉
I’m glad the post had special meaning for you. 🙂 It was a special post for me as well. As far as the rolls go, yes, you put them in the fridge after letting them rise for 2 hours on the counter top. I let mine sit in the fridge overnight before rolling them out, but you can leave them for up to 5 days if you want!
I MUST pin this and plan to make next Easter (or maybe Thanksgiving). They look fabulous!
YuM!! Love cheesy buns
Cheese and garlic do make everything better! But wow…these look so good, and to think, you almost gave up!! Lesson learned: never give up on food 🙂
So true. You never know what you might come up with!
Wow, these look so awesome. And easy! Happy Easter!
Nice save, Courtney! This bread looks delicious!
Those would be great with a big bowl of the carrot/sweet potato soup I have made for Easter!!
Oh yes they would. That soup sounds wonderful by the way!
Your “rectangle” looks perfect to me!
WOW! This look absolutely amazing! I will definitely be trying these very, very soon.
I hope you love them as much as we do!
YUMMY!!!!!!!!! This looks amazing!!!! Happy Easter
YUM!!! I am so loving you recipe! It’s beautiful and the cheese, oh yah now that is what I am talking about!
You and me both. Who can resist swirls of cheese?!
Wow, these look crazy good! Happy Easter, Courtney!!!
I’m swooning from gazing at all of the beautiful breads for the Easter/Passover Feast, and your bread just makes me swoon more. I see what you mean about the swirls–yes, it had to be part of the name! Lovely!