These Milk Brioche Rolls are soft, fluffy, and slightly sweet, making them perfect for breakfast, brunch, or as a side with any meal. They are made with a combination of heavy cream, milk, and a touch of sugar, resulting in a rich and tender bread.
Preparation Time
- Preparation Time: 30 minutes
- Proofing Time: 2-3 hours
- Cooking Time: 23-25 minutes
- Total Time: 3-4 hours
Ingredients
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)
- 1 tablespoon active dry yeast (or instant yeast)
- 1 1/2 teaspoons salt
- Egg wash (beat 1 egg with 1 teaspoon water)
- Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)
Instructions
- Prepare Dough: In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.
- First Proof: Cover the dough with a damp towel, and place it in a warm spot until the dough has doubled in size (1-2 hours). A good tip is to proof the dough in a closed microwave with a mug of just-boiled water next to it.
- Prepare Baking Pans: Grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch (23cm) round pans, or 1 loaf pan and 1 round pan.
- Deflate Dough: After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half.
- Shape Dough:
- For Loaves: Shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place them in the loaf pan.
- For Rolls: Cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan. You can also make 2 loaves, 16 rolls, or 1 loaf and 8 rolls.
- Second Proof: Once shaped, let the dough proof, covered, for another hour.
- Preheat Oven: Position a rack in the center of the oven, and preheat it to 350°F (175°C).
- Bake: Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown.
- Finish: Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.
Serving Suggestions
- Enjoy these rolls warm with butter, jam, or honey.
- They make a great side for soups, stews, and salads.
Cooking Tips
- Make sure all the ingredients are at room temperature before starting.
- Do not overmix the dough after adding the flour to keep the bread light and fluffy.
Nutritional Benefits
- Eggs: Provide protein and essential nutrients.
- Milk and Cream: Add richness and calcium.
Storage Tips
- Refrigerate: Store any leftover rolls in an airtight container at room temperature for up to 3 days.
- Freeze: These rolls can be frozen once they have cooled completely. To defrost, simply leave them out for a few hours or overnight.
Why You’ll Love This Recipe
- Soft and Fluffy: The combination of heavy cream, milk, and eggs results in a tender and rich bread.
- Versatile: Perfect for breakfast, lunch, dinner, or even as a snack.
- Simple Ingredients: Uses common ingredients that are easy to find.
Conclusion
These Milk Brioche Rolls are a delightful addition to any meal. They are easy to make, soft, and flavorful. Enjoy baking and savoring these delicious rolls! Bon appétit!