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
This recipe can also make 2 loaves of brioche bread instead of rolls.
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.
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.
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.