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!
INGREDIENTS 1. 1 cup Warm unsweetened Almond Milk (or skim milk)
2. 2% teaspoons Active dry Yeast
3. 3 tablespoons Granulated Sugar
4. 3½ cups White whole-Wheat Flour
5. 1 teaspoon Salt
6.2 large Eggs
7. cup Light Butter (softened)
8.large Eggs White, beaten (for egg wash)
INSTRUCTIONS
Step 1: Activate the Yeast
• 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
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
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
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
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
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
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!
Points per serving – 4