Milk Brioche Rolls

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.