Brioche Rolls for Gelato or Ice Cream
(Makes 24 rolls)
A favorite way of eating gelato in Sicily is stuffed into a brioche roll. It's the Sicilian idea of the
perfect summer breakfast. Split one open like a book, fill with a scoop or two of gelato, and top with
a dollop of whipped cream ... and you have breakfast on the run. Brioche rolls are also good
served plain with espresso or a cup of cappuccino. You can spread a layer of Nutella inside or fill
the rolls with some fresh fruit and whipped cream. Another favorite way of eating a brioche roll is to
dunk it into a glass of tart and slushy lemon granita.
This recipe can also make 2 loaves of brioche bread instead of rolls.
See the recipe for Brioche Bread below.
1 package active dry yeast
1/2 cup warm milk, 105 to 115 degrees F.
3 tablespoons sugar, divided
4-1/2 cups flour
2 teaspoons salt
8 ounces (16 tablespoons) unsalted butter, room temperature
Egg wash: 1 egg mixed with 1 tablespoon water
Dissolve the yeast in the warm milk with 1 tablespoon of sugar.
Let sit for 10 minutes or until the mixture begins to bubble.
Crack the eggs into a large bowl and beat them just to blend.
Add the flour, remaining sugar, and salt. Stir to combine.
Add the dissolved yeast and mix well. Add the butter, 3 tablespoons at a time, and mix until a smooth dough is formed. Grease another large bowl and place the dough in it. Cover and refrigerate for 8 hours or overnight.
Remove the dough from the refrigerator and allow it to rest at room temperature for 1 hour. Transfer the dough to a lightly floured surface and knead lightly to form a smooth dough. Break off small pieces (about golf-ball size) of the dough, and roll into a ball shape. Place the dough balls on baking sheets.
Only put 6 to 8 pieces on each sheet so they have room to expand.
Cover the rolls with clean kitchen towels and let rise for 2 hours.
Preheat the oven to 350 degrees F. Brush each roll with some of the egg wash.
Bake about 20 minutes or until lightly golden brown.
Split each roll and add your favorite gelato, granita, or ice cream.
(Makes 2 loaves)
To make brioche loaves:
Follow the recipe above. Instead of breaking the dough into balls, divide it into 2 equal portions. Pat each portion into a 6 x 8 -inch rectangle and roll into a cylinder. Place each loaf seam side down into greased 8 x 4-inch loaf pans.
Brioche Rolls Filled With Gelato
COFFEE WITH NONNA
During World War II, young Vincent Iezzi
was at home with his grandmother in his Philadelphia neighborhood and Nonna always knew just what to say. Gifted with a native ability to tell stories, her solution for every one of Vincent’s questions or problems was another elaborate story, accompanied by cups of coffee sweetened with war-rationed brown sugar and milk. Pull up a chair; you can almost smell the coffee.
Cover and allow to rise for 2 hours. Brush with egg wash and bake at 375 degrees F. for 35 to 40 minutes, or until golden brown. Turn the loaves out onto wire racks to cool.
ITALIAN BREAD RECIPES > BRIOCHE ROLLS FOR GELATO
Butter keepers use water to seal out air, keeping butter soft, sweet and fresh for up to 30 days, without refrigeration.