Milk Brioche Rolls are delightfully soft, fluffy, and slightly sweet. They make a perfect breakfast treat, an excellent addition to brunch, or a delicious snack any time of the day. These rolls are made with a rich dough that includes milk and heavy cream, creating a wonderfully tender crumb.
Ingredients:
- Dough:
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (at room temperature, plus 1 tablespoon for brushing)
- 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
- Toppings:
- Egg wash (1 egg beaten 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 heavy cream, milk, egg, sugar, flour, yeast, and salt in that order.
- Turn on the mixer to “stir” and knead the dough for about 15 minutes. Occasionally stop 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 it doubles in size, about 1-2 hours. A good method is to proof the dough in a closed microwave with a mug of just-boiled water next to it.
- Prepare the Baking Vessels:
- Grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch round pans, or one loaf pan and one 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 onto a lightly floured surface and cut it in half.
- To make 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. Alternatively, 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. Once shaped, let the dough proof, covered, for another hour.
- Bake:
- Position a rack in the center of the oven and preheat it to 350°F (175°C).
- 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 simple syrup to give it shine and sweetness.
Helpful Tips:
- Room Temperature Ingredients: Ensure the heavy cream, milk, and egg are at room temperature for a smoother dough.
- Proofing: The proofing time may vary depending on the ambient temperature. The dough should be doubled in size before proceeding to the next step.
- Shaping: For even baking, try to make the dough pieces as uniform as possible.
- Simple Syrup: Brushing with simple syrup adds a nice gloss and a bit of sweetness. You can skip this step if you prefer a less sweet roll.
Serving Suggestions:
- Serve warm with butter, jam, or honey for breakfast.
- Pair with coffee or tea for an afternoon treat.
- Use them as dinner rolls for a special meal.
FAQs:
- Can I use a bread machine for this recipe?
- Yes, you can use a bread machine on the dough setting to mix and knead the dough. After the first proof, remove the dough from the machine and proceed with shaping and baking as instructed.
- Can I freeze the dough?
- Yes, you can freeze the dough after the first proof. Shape it, then freeze. When ready to use, let it thaw and rise before baking.
- How do I store the baked rolls?
- Store the rolls in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.
- Can I make this dough by hand?
- Yes, knead the dough by hand for 20-25 minutes until smooth and elastic.
Total Time:
- Prep Time: 30 minutes
- First Proof: 1-2 hours
- Shaping and Second Proof: 1 hour
- Bake Time: 23-25 minutes
- Total Time: About 3-4 hours
Enjoy these delightful Homemade Milk Brioche Rolls, perfect for any occasion!
Recipe Card
Homemade Milk Brioche Rolls
Milk Brioche Rolls are delightfully soft, fluffy, and slightly sweet. They make a perfect breakfast treat, an excellent addition to brunch, or a delicious snack any time of the day. These rolls are made with a rich dough that includes milk and heavy cream, creating a wonderfully tender crumb.
Ingredients
– Dough:
- – 2/3 cup heavy cream at room temperature
- – 1 cup milk at room temperature, plus 1 tablespoon for brushing
- – 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
– Toppings:
- – Egg wash 1 egg beaten 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 heavy cream, milk, egg, sugar, flour, yeast, and salt in that order.
- – Turn on the mixer to “stir” and knead the dough for about 15 minutes. Occasionally stop 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 it doubles in size, about 1-2 hours. A good method is to proof the dough in a closed microwave with a mug of just-boiled water next to it.
Prepare the Baking Vessels:
- – Grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch round pans, or one loaf pan and one 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 onto a lightly floured surface and cut it in half.
- – To make 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. Alternatively, 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. Once shaped, let the dough proof, covered, for another hour.
Bake:
- – Position a rack in the center of the oven and preheat it to 350°F (175°C).
- – 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 simple syrup to give it shine and sweetness.