These air fryer brioche rolls have golden tops and a soft, buttery crumb. With two proper rises and gentle cooking, you can make a small homemade batch without switching on the oven.
You will also need an air-fryer-compatible baking pan that fits inside the basket with space around it for airflow. Cook in batches if necessary.
Mix the flour, sugar, yeast and salt. Add the egg and lukewarm milk, then knead for about 5 minutes.
Add the softened butter gradually. Knead for another 8 to 10 minutes, or until the dough is smooth, elastic and slightly tacky. Avoid adding plenty of extra flour: it can make the rolls dense.
Cover the bowl and leave it in a comfortably warm spot, away from direct heat. Allow about 1 to 1½ hours, but follow the dough rather than the clock: it should roughly double in volume.
Gently press down the dough and divide it into 6 equal pieces, approximately 80 g each. Shape into balls and arrange in a lightly greased, compatible baking pan, leaving room for expansion.
Cover and let rise outside the appliance until visibly puffy, usually 30 to 60 minutes. Remove the cover and gently brush with the egg yolk mixture.
Follow your appliance’s instructions for preheating and baking accessories. Place the pan in the basket and cook at 150°C. Start checking after 10 minutes; 12 to 15 minutes is an initial guide, and some appliances may need longer.
The tops should be golden and the centers fully baked. A probe thermometer reading of approximately 88°C at the center is a useful doneness check.
If the tops brown before the centers cook, reduce the temperature slightly and continue checking. Do not place loose parchment paper over the rolls: airflow can lift it toward the heating element.
Transfer the rolls to a wire rack and let them cool slightly before serving. Enjoy with butter, jam or honey.
Once completely cool, store in an airtight container for up to 2 days, or freeze for longer storage. Proper rising, enough space and checking the center make the biggest difference.