Apricot Brioche Rolls

I wanted to make brioche rolls for Thanksgiving, so I decided to add a touch of apricots to them. I used last week's dough recipe, and made up an apricot filling.

 

Ingredients:

• 1/4 cup (60 ml) warm water (110 degrees)
• 3 eggs
• 1 egg yolk
• 8 ounces sourdough starter
  
• 5 tablespoons unsalted butter, melted and cooled
• 1 tablespoon instant yeast
• 3 tablespoons (25 g) granulated sugar
• 1/2 cup whole wheat flour plus 2.75 cups all-purpose flour (total of 406 gr flour)
• 1/4 cup dry milk powder
• 1.5 teaspoons salt
• 1/2 cup cottage cheese
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
  
• 1 teaspoon vanilla
• 18 dried apricots, diced (150 grams)
  
• 1 large egg, beaten with 1 tablespoon of milk
  

 

Instructions:

1. Mix up the dough in your bread machine's dough cycle - I put the wet ingredients in the bottom, sprinkled on the yeast, and then added the rest of the dry ingredient and let it go.
   
2. Either cut up the cheese into small cubes (so you have larger pockets of cheese) or use grated.
3. Lightly grease 30 standard muffin tins with cooking spray.
   (This will make 6 large and 24 small rolls.)
   
4. Once the dough has risen, place it on a lightly floured counter. Remove six 55 grams pieces, reserve the rest for the small rolls.
   
5. Press out one piece of six pieces of dough at a time into a 5 inch x 3.5" rectangle.
   
6. Spread 20 grams of the apricot mix in a wide swath done the middle.
   
7. Roll the dough up into a small log with the apricot mix inside it, pressing the edges to seal.
   
   
8. Form the roll into a C shape, and press into one of the greased muffin tin wells. 
   
   
   
   (The roll will mostly fill the muffin pan well.)
   
   
9. Repeat steps 5 - 8 until you have stuffed and shaped all 6 larger buns.
10. Roll or pat the rest of the dough out into a 12" x 18" in rectangle.
11. Divide the rectangle into two 6" x 18" rectangles.
12. Spread half of the remaining apricot filling in a swatch down each rectangle.
13. Roll up each rectangle into a log. Cut each log into 12 pieces (so each piece is about 1.5" wide.)
    
    
    
    
14. Seal one end of each piece by pinching the layers together.
    
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15. Place each piece sealed side down in a muffin pan well.
    (I froze the smaller rolls - I thawed and baked them on Saturday.
    I plopped the frozen rolls back into a lightly greased pan, and let them rise about 4 hours.
    Then I preheated the oven and baked them.)
    
    
    
    
    
16. Cover the buns with lightly plastic wrap, and let them rise for  about 1 hour until they have puffed up, and the large ones are  about 1/2 inch over the top of the pan.
17. While the rolls are rising, pre-heat the oven to 350 F.
18. Make egg wash by whisking one egg in a small bowl with a tablespoon of milk and 1/8 teaspoon of salt.
    (For the smaller buns, I heated 1 tablespoon of butter, and 1 tablespoon of honey with a spalsh of milk and 1/8 teaspoon of salt.)
    
19. Once the buns have puffed up and are ready to bake, generously brush egg wash all over the tops of them.
20. Bake for 25 minutes, rotating pans and swapping racks if baking all at the same time at about 15 minutes,
    (For smaller rolls, bake 12 - 16 minutes.)
    
21. Let the rolls cool in the pans for at least 20 minutes. 
22. Carefully remove the from the pans.

 

Carole's Notes:

We both liked this! Yum!

The recipe is lightly adapted from  https://carolelikesroundfood.blogspot.com/2021/11/brioche-cheese-rolls.html - I switched out the filling, and made 2/3 of them smaller so that I could have more rolls for sharing.