Magic Holiday Brioche Rolls Recipe

Name: Magic Holiday Brioche Rolls Recipe
Yield: 12 - 15 brioches
Ingredients: 1 1/4 cups (310 mL) milk; 3 tbsp (45 mL) sugar; 1 Packet (2 tsp - 10 ml) fast-acting yeast; 2 eggs; 2 tbsp (30 mL) sour cream; 1/4 cup (60 mL) melted butter; 1 tbsp (15 mL) salt; 3 cups (750 mL) unbleached all-purpose flour; 1 cup (250 mL) whole-wheat flour; Toppings; 1 cup (250 mL) alfredo sauce; 1/3 cup (80 mL) bacon bits; 3 tbsp (45 mL) fresh parsley chopped; 2 cups (500 mL) Canadian Brick cheese grated

Looking for the perfect brioche recipe rolls for the holidays? This Magic Holiday Brioche Rolls recipe delivers soft, buttery rolls that will complement any festive meal.

Prep: 1 h
Cooking: 35 min - 45 min

Yields 12 - 15 brioches

Ingredients

1 1/4 cups (310 mL) milk
3 tbsp (45 mL) sugar
1 Packet (2 tsp - 10 ml) fast-acting yeast
2 eggs
2 tbsp (30 mL) sour cream
1/4 cup (60 mL) melted butter
1 tbsp (15 mL) salt
3 cups (750 mL) unbleached all-purpose flour
1 cup (250 mL) whole-wheat flour
Toppings
1 cup (250 mL) alfredo sauce
1/3 cup (80 mL) bacon bits
3 tbsp (45 mL) fresh parsley chopped
2 cups (500 mL) Canadian Brick cheese grated

READY FOR REWARDS?

Preparation

Preheat oven to 350°F (180°C)

In a saucepan, heat ¾ cup (180 ml) milk along with sugar on low heat until it dissolves. Remove from heat, add yeast and set aside while the yeast activates.2. In a large bowl, beat eggs along with sour cream and remaining ½ cup (125 ml) milk. Add contents of saucepan, melted butter and salt while stirring with a whisk.3. Add both flours while stirring with a wooden spoon. Finish by adding flours by hand until dough no longer sticks to fingers. Knead dough for a few minutes on a floured surface.4. Set dough ball in a large buttered bowl. Cover with plastic wrap and let rest away from drafts until dough has doubled in size, about 45 minutes.5. On a floured surface, use a rolling pin to spread the dough out to a thickness of ½˝ (1 cm). Brush with alfredo sauce, and top with bacon, parsley and Brick cheese.6. Roll dough onto itself over the filling. Cut roll into 12 to 15 slices and lay flat in a buttered, oven-safe rectangular dish. Bake for 35 minutes or until golden. Serve hot or cold.