These fun buns came to be out of a desire to make cinnamon rolls, but also wanting a savory treat. I love satisfyingly springy brioche dough, and honestly, the more recipes I can come up with that use it, the better. But not everything needs to be sugary sweet. These Mushroom Duxelles Brioche Rolls are a great companion to your fall meals this year. They are earthy, herby, and fun to eat, as well!
I often crave mushrooms in the fall, and I love how versatile they can be. This duxelles is extremely simple. The technique traditionally involved mushrooms, shallot, herbs, and butter. And that is exactly what these rolls are filled with. It is important to cook the duxelles mixture low and slow to ensure you cook out all the moisture, and that the mushrooms absorb all the flavors from the sage and thyme. When it is finished, it will resemble almost a paste. As a side note, it also is tasty on toast if you aren’t making these rolls in their entirety.
The brioche is delightfully classic as well. Using bread flour helps them hold their shape a bit, and ensures a consistent texture all the way through. The technique is basically the same as a cinnamon roll to ensure the mushroom filling is evenly distributed throughout. And what’s not to love about eating a roll that unravels and un-spirals as you go? Food should be fun!
I topped these with some fresh parsley, but really they are great as-is. They’re great as a side to dinner – even Thanksgiving! – or even for breakfast (best enjoyed with a fried egg on top). I’ve also just been snacking on them throughout the day. These Mushroom Duxelles Brioche Rolls are a great treat as the weather grows cooler.
Mushroom Duxelles Brioche Rolls
Ingredients
Brioche Dough
- 3/4 Cup Milk
- 2 1/4 tsp Quick rise yeast
- 2 Tbsp White sugar
- 1 Egg
- 1 Egg yolk
- 1/4 Cup Melted butter
- 3 Cups Bread flour
- 3/4 tsp Salt
Mushroom Duxelles Filling
- 4 Cups Mushrooms finely chopped
- 1 Large Shallot
- 2 Tbsp Butter
- 1/2 – 1 Tbsp Fresh sage
- 2 tsp Fresh thyme
- Salt and pepper to taste
Instructions
Brioche Dough
- Heat milk to 105 – 110 degrees F. Add yeast and let sit for about 10 minutes, or until yeast has bloomed.
- In a large bowl or standing mixer, combine bread flour, salt and sugar. Add the egg, plus additional egg yolk, melted butter, and milk/yeast mixture.
- Using dough hook attachment, mix for 8-10 minutes, or until a smooth dough forms that no longer sticks to the side of the bowl. Place in lightly greased bowl, cover, and let rise for 1.5 hours.
Mushroom Duxelles Filling
- While the brioche rises, make the mushroom filling. Chop mushrooms and shallot finely. Heat butter over medium high heat until melted. Add mushrooms and shallot.
- Cook for about 5 minutes, or until moisture begins seeping from the vegetables. Add fresh herbs, salt and pepper to taste. Turn to low and let cook slowly for about 20 minutes, stirring occasionally, until mushrooms have reduced. Set aside.
Roll Assembly
- Once brioche has doubled in size and finished rising, place on lightly floured flat surface. Roll out dough into a rectangle, approximately 14" x 9".
- Spread cooled mushroom mixture evenly over the entire rectangle. Then from one end of the 9" side, roll, the dough tightly, like you are making cinnamon rolls.
- Cut into 9 pieces, approximately 1" wide. You may need to cut off a 1/2" or so on either end if they are not even, before dividing into 9 pieces.
- Place each roll into a lightly greased 8" x 8" pan. Cover and let rise for 30 minutes. Preheat oven to 350 degrees F.
- Once rolls have risen, brush tops lightly with melted butter, and bake in preheated oven for 25 minutes, or until tops begin to brown.
