Baking can be a delightful activity, especially when it involves creating something as mouthwatering as diabetic milk brioche rolls. These rolls aren’t just ordinary bread; they are a remarkable blend of taste and health benefits that can cater to those mindful of their sugar intake. The popularity of these rolls stems from their soft, fluffy texture and subtly sweet flavor, making them a perfect addition to any meal or snack.
What makes these diabetic-friendly milk brioche rolls stand out is their ability to be enjoyed without the guilt that often comes with baked goods. They’re crafted with ingredients that satisfy cravings while being mindful of overall health, and they can be easily adapted for various dietary needs. These rolls can be enjoyed fresh from the oven, paired with a light spread of butter or cream cheese, or even used as a base for delicious sandwiches.
Serving diabetic milk brioche rolls can enhance your dining experience. Consider pairing them with a warm bowl of soup for lunch or as an accompaniment to a hearty breakfast.
Diabetic Milk Brioche Rolls
| Prep Time | 20 minutes |
| Cooking Time | 18 minutes |
| Servings | 12 rolls |
Ingredients:
– 4 cups all-purpose flour
– 1 teaspoon salt
– 2 1/4 teaspoons active dry yeast (1 packet)
– 1/4 cup warm water (110°F)
– 2/3 cup whole milk, warmed
– 3 large eggs, at room temperature
– 1/2 cup unsalted butter, softened
– 1 egg, beaten (for egg wash)
Directions:
1. In a small bowl, dissolve the yeast in the warm water and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, and salt.
3. Add the warm milk, eggs, and the yeast mixture to the dry ingredients and mix until a dough begins to form.
4. Gradually add the softened butter, mixing well until fully incorporated. Knead the dough by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a roll and place them on a baking sheet lined with parchment paper.
7. Cover the rolls lightly and let them rise for another 45 minutes until puffy.
8. Preheat the oven to 375°F (190°C). Brush the tops of the rolls with the beaten egg to give a shiny golden finish.
9. Bake for 15-18 minutes or until the rolls are golden brown.
10. Remove from the oven and allow to cool on a wire rack before serving.