D & C Recipes - Brioche Cheesy Garlic Rolls
Brioche Cheesy Garlic Rolls
- 2 1/4 Cups Flour, Plus More as Needed
- 1 1/2 Tablespoons Granulated Sugar, Divided
- 1 1/2 Teaspoons (5g) Active Dry Yeast
- 3/4 Teaspoons Salt
- 1 Large Egg at Room Temperature, Whisked
- 1/2 Cup Milk, warmed
- 3 Tablespoons Butter, Melted, Room Temperature
- 2 Heaped Cups Edam Cheese(Or whatever you prefer), grated
Garlic Butter Topping -
2 Tablespoons Butter, Melted, Room Temperature
- 1 Teaspoon Fresh Parsley, Finely Chopped
- Salt to Taste
Whisk together the warmed milk and 1 teaspoon of sugar in a large bowl. Next whisk in the yeast and cover the bowl with a clean kitchen towel. Set aside for 8-10 minutes or until the mixture has a foamy, bubbly appearance with a fermented aroma.
In a medium mixing bowl, whisk together the flour, salt, and remaining sugar. Set aside. Using an electric mixer with a dough hook mix the egg and butter into the activated yeast at medium speed to combine.
Reduce speed to low and mix all of the dry ingredients into the liquid mixture until a shaggy-looking dough forms. Increase speed to medium-high and knead the dough for 6 minutes.
The dough should be soft and tacky to the touch. If the dough is too soft and overly sticky, mix in additional flour 1 tablespoon at a time until it is more manageable to work with. For soft and fluffy bread, take care to not add too much flour.
Transfer the dough into a large greased mixing bowl and cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm part of the kitchen and allow the dough to rise until it has doubled in size, about 60-90 minutes.
Generously grease a 20cm Springform Pan. Set aside. Gently deflate the dough with a fisted hand, cover the bowl with plastic wrap and let the dough rest for 5 minutes.
Transfer the dough to a generously floured surface and sprinkle some flour on top of the dough. Divide the dough into 9 equal pieces.
Working with one piece of dough at a time, flatten into a disk about 3.5-4 inches and fill the centre with 2 heaping tablespoons (1 oz) of cheese. Enclose the filling with the outer dough and pinch shut to form a ball. Transfer the filled dough to the prepared baking pan pinched side down and repeat with the remaining pieces of dough and cheese.
Cover the baking pan with plastic wrap, place the pan in a warm part of the kitchen to rise for 25-30 minutes. During the last 15 minutes of the second rise, preheat the oven to 350F. Bake the bread for 30-35 minutes or until golden brown in colour.
Make the garlic butter coating by whisking together the melted butter, parsley, garlic, and salt. Use a pastry brush to coat the warm rolls in the garlic butter before serving.