Milk Brioche Rolls: A Delightful Recipe

Ingredients:

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

Instructions:

1. Mix the Dough:

Begin by placing the heavy cream, milk, egg, sugar, flour(s), yeast, and salt into the bowl of a stand mixer fitted with a dough hook. Start the mixer on the “stir” setting, kneading the dough for about 15 minutes. Periodically, stop to scrape the dough from the sides of the bowl, ensuring it comes together smoothly. If the dough remains too sticky, add flour one tablespoon at a time until it adheres only to the bottom of the bowl, not the sides. If you’re kneading by hand, extend the kneading process by an additional 5 to 10 minutes.

2. First Proof:

Once the dough is well-kneaded, cover it with a damp cloth and place it in a warm, draft-free area until it doubles in size. This can take between 1 to 2 hours. For an efficient proofing environment, consider placing the dough in a closed microwave with a mug of freshly boiled water beside it.

3. Prepare the Baking Pans:

While the dough is proofing, grease your chosen baking pans thoroughly with butter. You can use two standard loaf pans, two 9-inch round pans, or a combination of one loaf pan and one round pan.

4. Shape the Dough:

Once the dough has doubled in size, return it to the mixer and stir for another 5 minutes to eliminate any air bubbles. Transfer the dough to a lightly floured surface, divide it in half, and shape each portion as desired. For loaves, shape each half into a rectangle, divide it into three equal pieces, and place them in the loaf pan. Alternatively, you can divide each half into eight pieces, rolling them into balls or ropes, and arranging them in the round pan. You can opt to make two loaves, 16 rolls, or a combination of one loaf and 8 rolls. Cover the shaped dough and let it proof for another hour.

5. Bake:

Preheat your oven to 350°F (175°C), ensuring the rack is positioned in the center. Once the dough has risen, brush it with the egg wash for a glossy finish. Bake for 23-25 minutes, or until the brioche turns a beautiful golden brown.

6. Final Touch:

Upon removing the rolls from the oven, immediately brush them with the simple syrup. This will give them a delightful shine and a subtle sweetness.

Enjoy your homemade Milk Brioche Rolls, perfect for any occasion!