Milk Brioche Rolls
Embark on a culinary journey as we explore the secrets of crafting the perfect Milk Brioche Rolls. From essential ingredients to step-by-step instructions, this guide promises a delightful baking experience.
The Essential Ingredients
Discover the key components that make these rolls irresistibly delicious:
| Ingredient | Quantity/Description |
|---|---|
| Heavy Cream | 2/3 cup (at room temperature) |
| Milk | 1 cup + 1 tablespoon (at room temperature) |
| Large Egg | 1 (at room temperature) |
| Sugar | 1/3 cup |
| All-Purpose Flour | 4 cups (or 1/2 cup cake flour + 3 1/2 cups bread flour) |
| Active Dry Yeast | 1 tablespoon (or instant yeast) |
| Salt | 1 1/2 teaspoons |
| Egg Wash | 1 egg + 1 teaspoon water |
| Simple Syrup | 1 tablespoon sugar dissolved in 1 tablespoon hot water |
Mixing and Kneading
In the bowl of a stand mixer, combine heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Knead for 15 minutes until the dough is smooth and elastic. Adjust flour if needed, ensuring it sticks to the bottom but not the sides.
Proofing the Dough
Cover the dough with a damp towel and let it double in size (1-2 hours) in a warm spot. Pro tip: Use a closed microwave with a mug of hot water for efficient proofing.
Shaping and Second Proof
Grease baking vessels, shape the dough into loaves or rolls, and let it proof for another hour. Customize with two loaves, 16 rolls, or a combination.
Baking Perfection
Preheat the oven to 350°F/175°C, brush the risen dough with egg wash, and bake for 23-25 minutes until golden brown. Add a sugar water brush for shine and sweetness.
Expert Tips for Success
Achieve baking excellence with these expert tips:
- Precision in ingredient measurements is crucial.
- Ensure the dough is thoroughly proofed for a light and airy texture.
- Experiment with different shaping options for diverse presentation.
