fluffy gingerbread chai brioche rolls_______________________________Flash your buns for brunch this weekend. Trust me. The ladies love it.
Ingredients
- 1 cup warm whole milk
- 3 tbsp molasses
- 1 packet active dry yeast (or 2 1/4 tsp)
- 2 eggs, lightly beaten, at room temperature
- 4 tbsp salted butter, softened
- 3 1/2-4 cups all purpose flour
chai sugar filling
- 1 stick salted butter, softened
- 2/3 cup brown sugar
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 1/4 tsp allspice
- 1/4 tsp black pepper
white chocolate glaze
- 1/2 cup good quality white chocolate chips
- 1 1/4 cup powdered sugar
- 2 tsp vanilla extract
- 3-4 tbsp milk
Instructions
- In a large bowl, combine the milk and molasses. Sprinkle yeast overtop and let proof for 5-10 minutes until bubbly.
- To the yeast mixture, whisk in the butter and beaten eggs. Measure 3 1/2 cups of flour and stir. Add flour 1 tablespoon at a time until the dough begins to pull away from the walls of the bowl. Turn onto a well-floured surface and knead for 10 minutes, flouring your hands as needed, until a tacky and smooth ball forms. Grease a clean bowl with butter or oil and plop in the dough, turning once to coat both sides. Cover loosely with plastic or a tea towel and let rise in a warm spot until doubled, about 60-90 minutes.
- Grease a 9 x 13 inch casserole dish with butter or oil.
- Generously flour a flat, clean work surface. Roll the dough into a 10 x 16 inch rectangle. Try to keep the integrity of the rectangular shape as best you can. Spread softened butter over the dough, leaving 1/2 inch of space around the border. Sprinkle on the chai sugar. Working from the long side, roll the dough tightly, finishing with the seam side facing down. Use a very sharp knife or dental floss to cut 12 rolls out of the log. Place the rolls cut side down into the prepared casserole dish, leaving a small amount of space in between each. Cover and let rest for 20-30 minutes until nearly doubled.
- Preheat oven to 350 degrees. Uncover the rolls and set in the oven for 25-30 minutes until golden brown and puffy.
- In a small bowl, melt the white chocolate chips in the microwave for 1 minute. Stir, and if needed, microwave in 15-30 second increments until melted, stirring in between. Whisk in the powdered sugar, vanilla, and milk until a thick but smooth icing forms. Use a frosting knife to drizzle the icing over the warm rolls. Eat warm, or store at room temperature for up to 3 days.
Notes
*For overnight rolls: After cutting the rolls and setting into the baking dish, cover and set the tray in the refrigerator for up to 24 hours. When ready to bake, set the rolls out at room temperature for 45 minutes before baking as directed.