Milk Brioche Rolls are a delightful pastry, combining the richness of brioche with the soft, tender texture of dinner rolls. These rolls are a perfect blend of French pastry techniques and the comforting, familiar feel of homemade bread.
The process begins with the preparation of a brioche dough, which is known for its high content of eggs and butter. This gives the rolls their characteristic rich flavor and tender crumb. The dough is often enriched with milk, which not only adds to the flavor but also contributes to a softer texture, distinguishing these rolls from traditional brioche bread.
Kneading the dough is an essential step, requiring patience and attention. It’s a sticky mixture at first, due to the high fat content, but with continued kneading, it transforms into a smooth, elastic dough that’s a pleasure to work with. This elasticity is crucial, as it allows the dough to rise properly, creating the light, airy texture that is the hallmark of a good milk brioche roll.
After the kneading process, the dough goes through a prolonged fermentation or proofing period. This slow rise is key to developing the flavor and texture. The dough becomes puffy and almost ethereal, ready to be shaped into individual rolls. This shaping is often done with care to ensure each roll is uniform in size, which helps in even baking.
Before baking, the rolls are usually brushed with an egg wash. This gives them a beautiful golden-brown finish, with a glossy, inviting sheen that is visually appealing and adds a slight crispness to the exterior.
In the oven, the rolls puff up beautifully, their rich aroma filling the kitchen. The high butter content in the dough results in rolls that are golden and slightly flaky on the outside, while remaining incredibly soft and light on the inside.
The flavor of milk brioche rolls is buttery and mildly sweet, with a delicate, almost melt-in-the-mouth texture. They can be enjoyed on their own, perhaps with a bit of butter or jam, or as a side to both sweet and savory dishes. These rolls are versatile, perfect for a luxurious breakfast, a special dinner side, or as a snack.
In essence, milk brioche rolls are a delightful culinary creation, embodying the richness of brioche and the soft, comforting texture of classic dinner rolls. They are a testament to the art of baking, where simple ingredients, when combined with skill and patience, result in a truly exquisite baked good.
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
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.
Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.
In the meantime, 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.
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. To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan. Alternatively you can 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.
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. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.
