Chocolate Chip Brioche Rolls 4
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Chocolate Chip Brioche Rolls

Course Bread
Cuisine American
Keyword chocolate chip brioche
Prep Time 30 minutes
Cook Time 30 minutes
Dough rising time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 12 rolls
Author Karen Gibson

Ingredients

  • 2 1/2 cups unbleached all purpose flour
  • 2 teaspoons instant yeast
  • 1/3 cup sugar
  • 1 1/2 tsp kosher salt
  • 1/2 cup heavy cream
  • 1/2 cup buttermilk
  • 6 tablespoons unsalted butter , at room temperature
  • 2 eggs , divided usage
  • 8 ounces chocolate chips (I used a mix of dark, semi-sweet and white)

Instructions

  • Add flour, yeast, sugar and salt a bowl (the bowl of your stand mixer, if using one). Heat the cream and buttermilk gently in the microwave until 100° - 110°Add the milk mixture to the dry ingredients and mix (using the paddle attachmenuntil blended. Leave the unit running and add the butter and the egg, mixing until just blended. Switch to the dough hook.
  • Knead for 6-7 minutes, until the dough is smooth and elastic. If the dough clings to the bowl, add flour, one tablespoon at a time, until the dough pulls away from the bowl as the dough hook rotates. (I needed 2 tablespoons.) At the end, add half of the chocolate chips and mix briefly, just to incorporate.
  • Form the dough into a ball and place it in a large oiled bowl (I left mine in my mixing bowl). Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm draft free place for 90 minutes, or until doubled in size. You may also refrigerate the dough and let it rise slowly overnight. If you do, let it rest at room temperature for 1 hour before working with the dough the next day.
  • Line a baking sheet with parchment paper or a silicone mat. Transfer the dough to a lightly floured surface and roll it out into a 10" by 12" rectangle. Sprinkle the remaining chocolate chips over the rectangle. In a small bowl, beat the remaining egg along with a tablespoon of water. Using a pastry brush, brush the egg wash down one of the long edges. Working from the other long edge, roll the dough up like a jelly roll. The egg wash will glue it together (reserve remaining egg wash). Using a sharp knife, cut the roll into twelve 1-inch slices and place on the prepared pan about 2 inches apart. Cover lightly with a kitchen towel and let rise again in a warm place for about one hour, or until the rolls are puffy.
  • Towards the end of the last rise, preheat the oven to 350°Using a pastry brush, brush the tops and sides of the rolls with the remaining egg wash. Bake on the middle rack of the oven for 30 to 35 minutes, or until golden brown. Transfer to a wire rack to cool.