Milk Brioche Rolls

Description

These WW-friendly Milk Brioche Rolls are soft, light, and subtly sweet. Perfect for breakfast, brunch, or an afternoon snack, they’re a healthier twist on the classic, with fewer calories and less fat, but all the indulgent flavor of traditional brioche!

Difficulty:Intermediate

Prep Time20 mins

Cook Time120 mins

Rest Time5 mins

Total Time2 hrs 25 mins

Cooking Temp:375  C

Servings:12E

stimated Cost:$ 10

Calories:1860

Ingredients

• 1 cup Warm unsweetened Almond Milk (or skim milk)
• 2 ¹⁄₄ teaspoons Active dry Yeast
• 3 tablespoons Granulated Sugar
• 3 ¹⁄₂ cups White whole-Wheat Flour
• 1 teaspoon Salt
• 2 large Eggs
• ¹⁄₄ cup Light Butter (softened)
• 1 large Eggs White, beaten (for egg wash)
  

Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine the warm almond milk, active dry yeast, and 1 teaspoon of the sugar. Allow this mixture to sit for about 5-10 minutes until it becomes frothy. This is crucial because it shows that the yeast is active, which will help the dough rise properly.

Step 2: Mix the Dough

1. In a large mixing bowl or the bowl of a stand mixer with a dough hook, combine the white whole-wheat flour, the remaining sugar, and salt. Add the frothy yeast mixture and the eggs, then mix on low speed until a rough dough forms.

Step 3: Add the Butter

1. With the mixer on low speed, gradually add the softened light butter to the dough, one tablespoon at a time, allowing each piece to be fully incorporated before adding the next. This will take about 5-7 minutes. Continue kneading until the dough is smooth and elastic. This step gives your brioche rolls their light, fluffy texture.

Step 4: Let the Dough Rise

1. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-2 hours or until it has doubled in size. This rising time is essential for the rolls to become light and airy.

Step 5: Shape the Rolls

1. After the dough has doubled, punch it down gently to release the air. Divide the dough into 12 equal portions and shape each one into a ball.

Step 6: Second Rise

1. Place the dough balls on a parchment-lined baking sheet, leaving some space between each roll. Cover them again with a towel and let them rise for another 30-45 minutes until they are puffy.

Step 7: Bake the Rolls

1. Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg white. Bake for 15-20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.

Step 8: Cool and Serve

Remove the rolls from the oven and allow them to cool on a wire rack. Serve warm or at room temperature, and enjoy!

Nutrition Facts

Servings 12
Amount Per Serving
Calories155kcal
% Daily Value *
Total Fat 4g7%T
otal Carbohydrate 25g9%
Dietary Fiber 3g12%
Sugars 3gProtein 5g10%
Points per serving 4
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

There’s something magical about baking homemade bread, and these Milk Brioche Rolls are no exception. I love the process of kneading the dough and watching it rise, especially knowing I’ve made them a little healthier without sacrificing any of the deliciousness. These rolls remind me of cozy weekends, but they’re simple enough to make anytime you want to bring a little warmth into your kitchen.