Milk Brioche Rolls are rich, buttery, and slightly sweet, making them a perfect addition to any meal. They are fluffy and light, with a beautiful golden crust. Ideal for breakfast, brunch, or as a delightful snack, these rolls will impress anyone with their tender texture and irresistible taste.
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 (or 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 the 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, 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 sticks 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 stick to the bottom of the mixing bowl but not the sides).
- First Rise:
- Cover the dough with a damp towel and place it in a warm spot until it has doubled in size (1-2 hours). A closed microwave with a mug of just-boiled water next to it works well for proofing.
- Prepare Baking Pans:
- Grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch round pans, or 1 loaf pan and 1 round pan.
- Shape the 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 each half into a rough rectangular shape and cut cross-wise into three roughly equal pieces. Place them in the loaf pan. Alternatively, cut each half into 8 pieces, roll into balls, and place in a round pan.
- Second Rise:
- Let the shaped dough proof, covered, for another hour.
- Bake:
- Preheat the oven to 350°F (175°C) and position a rack in the center.
- 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.
Helpful Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth dough.
- Kneading by Hand: If kneading by hand, extend the kneading time by 5-10 minutes.
- Proofing: For best results, proof the dough in a warm, draft-free environment.
Serving Suggestions
- Breakfast: Serve warm with butter and jam.
- Brunch: Pair with a fresh salad and coffee.
- Snack: Enjoy with a cup of tea or coffee in the afternoon.
FAQs
- Can I freeze the dough?
- Yes, you can freeze the dough after the first rise. Thaw in the refrigerator overnight before shaping and baking.
- Can I add fillings?
- Yes, you can add chocolate chips, dried fruits, or nuts to the dough for extra flavor.
- How do I store the rolls?
- Store in an airtight container at room temperature for up to 3 days. Reheat in the oven for a few minutes before serving.
Serving Size
- Makes: 2 loaves or 16 rolls
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Rising Time: 2-3 hours
- Cooking Time: 25 minutes
- Total Time: 2 hours 45 minutes to 3 hours 45 minutes
Enjoy your delicious Milk Brioche Rolls, perfect for any occasion!
Recipe Card
Milk Brioche Rolls
Milk Brioche Rolls are rich, buttery, and slightly sweet, making them a perfect addition to any meal. They are fluffy and light, with a beautiful golden crust. Ideal for breakfast, brunch, or as a delightful snack, these rolls will impress anyone with their tender texture and irresistible taste.
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 or 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 the 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, 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 sticks 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 stick to the bottom of the mixing bowl but not the sides).
First Rise:
- – Cover the dough with a damp towel and place it in a warm spot until it has doubled in size (1-2 hours). A closed microwave with a mug of just-boiled water next to it works well for proofing.
Prepare Baking Pans:
- – Grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch round pans, or 1 loaf pan and 1 round pan.
Shape the 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 each half into a rough rectangular shape and cut cross-wise into three roughly equal pieces. Place them in the loaf pan. Alternatively, cut each half into 8 pieces, roll into balls, and place in a round pan.
Second Rise:
- – Let the shaped dough proof, covered, for another hour.
Bake:
- – Preheat the oven to 350°F (175°C) and position a rack in the center.
- – 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.