>

Milk Brioche Rolls Recipe

Ingredients

• 2/3 cup heavy  cream (room temperature)
• 1 cup  milk, plus 1 tablespoon (room temperature; use whole, 1%, or 2% milk)
• 1 large egg (room temperature)
• 1/3 cup sugar
• 4 cups all-purpose flour (optionally, combine 1/2 cup cake flour with 3 1/2 cups bread flour)
• 1 tablespoon active dry yeast (or instant yeast)
• 1 1/2 teaspoons salt
• Egg wash (1 beaten egg with 1 teaspoon water)
• Simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water)

Preparation Steps

1. Using a stand mixer fitted with a dough hook, add the ingredients in the following sequence: heavy cream, milk, egg, sugar, flour (or flour blend), yeast, and salt. Set the mixer to stir and knead the dough for about 15 minutes. Pause occasionally to scrape down the sides of the bowl. If the dough remains sticky on the sides, gradually add 1 tablespoon of flour at a time until it only clings to the bottom, leaving the sides clear. For hand-kneading, extend the kneading time by an additional 5-10 minutes.
2. Cover the dough with a damp cloth and allow it to rise in a warm place until it doubles in size, which should take approximately 1-2 hours. A helpful tip is to place the dough in a closed microwave with a mug of freshly boiled water next to it to create a warm, humid environment.
3. While the dough is proofing, generously butter two baking vessels. You can use two standard loaf pans, two 9-inch round pans, or one loaf pan alongside one round pan.
4. Once the dough has risen, return it to the mixer and stir for an additional 5 minutes to eliminate any air bubbles. Transfer the dough to a lightly floured surface and divide it into two equal portions. For loaves, shape each half into a rectangular form, cut crosswise into three roughly even pieces, and arrange them in the loaf pans. For rolls, divide each half into eight pieces, rolling them into balls or shaping them into ropes for twists, then place them in the round pans. You may choose to make two loaves, 16 rolls, or one loaf and eight rolls. Cover the shaped dough and allow it to rise again for another hour.
5. Preheat your oven to 350°F (175°C) and position the rack in the center. Once the dough has risen, brush it with the prepared egg wash for a glossy finish. Bake for 23-25 minutes, or until the rolls turn a golden brown.
6. After removing the bread from the oven, immediately brush it with the sugar syrup to give the brioche rolls a beautiful shine and a hint of sweetness.

Enjoy your delightful homemade Milk Brioche Rolls!