Mangia Bene Pasta
Brioche Rolls for Gelato or Ice Cream
"Brioscia"
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.
1 package active dry yeast
1/2 cup warm milk, 105 to 115 degrees F.
3 tablespoons sugar, divided
6 eggs
5 cups flour
2 teaspoons salt
12 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.
To serve:
Split each roll and add your favorite gelato, granita, or ice cream.
Makes 24 rolls