MILK BRIOCHE ROLLS

▢2/3 cup of heavy cream, preferably refrigerated.

Use whole, 1%, or 2% milk; 1 tablespoon in addition to 1 cup of room temperature milk is OK.

*One big egg, room temperature recommended.

1/4 cup of sugar

▏4 cups of all-purpose flour (or 3 1/2 cups of bread flour plus 1/2 cup of cake flour for an alternate recipe).

1-Turbspoon of active dry yeast (or quick yeast)

*Salt, 1 and 1/2 tablespoons

For the egg wash, beat one egg with one teaspoon of water.

One tablespoon of sugar dissolved in one tablespoon of hot water makes a simple syrup.

ADHERENCE RULES

Following this sequence, put the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt into the bowl of a stand mixer that has a dough hook attachment. Set the mixer to “stir,” and knead on low speed for 15 minutes, pausing the machine every so often to gather the dough. To prevent the dough from adhering to the sides of the bowl, gradually add more flour, a tablespoon at a time, until it releases itself from the sides. The dough should adhere to the bottom of the mixing bowl, not the sides. Add 5-10 minutes to the kneading time if you’re using your hands to do it.

The next step is to cover the dough with a moist cloth and set it in a warm area until it has doubled in size, which should take around one to two hours. We use a covered microwave safe cup of water that has just been boiled to prove the dough.

Meanwhile, coat two baking pans with butter, being sure to coat each side. You have a few options: use two 9-inch (23 cm) round pans, one loaf pan and one round pan, or two regular loaf pans.

Return the dough to the mixer and continue stirring for a further 5 minutes to remove any remaining air bubbles once it has doubled in size. Divide the dough in half and place on a board dusted with flour. Cut the dough in half lengthwise, shape each half into a rough rectangle, and then divide each half into three about equal pieces. Preheat a loaf pan and add the dough. Another option is to divide the dough in half and then cut each half into eight equal pieces. Roll each piece into a ball or make it into a rope that can be twisted into a bun. Place the balls in a circular pan. Make two loaves and sixteen rolls, or one loaf and eight rolls. After shaping, cover and let dough prove for a further hour.

Set the oven rack to the middle position and heat it to 350 degrees Fahrenheit (175 degrees Celsius). Egg wash should be brushed over the rising dough. Brown on top after 23–25 minutes in the oven. Take the bread out of the oven and let it cool slightly before brushing it with sugar water for a sweet and shiny finish.