Authentic Cape Cod Lobster Rolls On Brioche Rolls-Slaw Beds

Brioche Rolls



  1. -2 tbl spoons of Rapid Rise Active Yeast
  2. -3 tbl spoons of sugar
  3. -Half Cup warm water 120 degs.
  4. -6 large eggs (room temperature)
  5. -2 sticks unsalted butter (room temperature)
  6. -4 1/2 cups bread flour (unbleached King Arthur
  7. -2 Tsp salt
  8.  -One egg with a spoon of water for washing.



Step by Step Process. 

-Mix yeast with sugar in mixer pour warm water and mix for a minute dissolving sugar.

-Leave standing for 2-3 minutes to activate yeast.

  • Add eggs to mix with paddle for 3-5 minutes.
  • Add 2 cups flour on low speed for 6 minutes.
  • Then add another 2 cups for another 6 minutes.
  • Start adding chunks of butter until filling mixed scraping sides of bowl with spatula.
  • Then add the rest of flour for another few minutes.
  • Change paddle to dough hook and mix for 5 minutes or until dough becomes a shiny ball.
  • Transfer dough into well buttered bowl. Cover with plastic and put into fridge overnight.
  • Next morning remove dough and let stand for 2 hours on counter.
  • Transfer dough to floured surface and divide into 8 equal parts
  • Flatten each to pan length and roll up to place in small roll pans.
  • Cover up with loose wrap and let rise for 2.5 hours.
  • Preheat 350.
  • Egg wash gently top of dough.
  • Bake for 30 minutes or golden brown.


Lobster Fill


  1. Lobster tail chunked
  2. Lemon and Mango Rub
  3. Melted butter


  • Add all to pan on high heat and cook for just a few minutes. Do not overcook.
  • After brioche cools down slice and add Publix Sweat Cole Slaw and top with lobster chunks.

Top with Spicy Chipotle Mayo and Crush IT!


Taty (126 Posts)