Public recipe with member extras
Cashew Milk Brioche Rolls
Rich, golden enriched rolls relying on cashew milk's natural fat alongside butter for an especially tender crumb.
Baking, Breads & Pastries · Weekend Baking Project · Holiday Gifting
What you need
Ingredients
- 3/4 cup Warm Cashew Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Sugar
- 3 1/2 cups Bread Flour
- 1 tsp Salt
- 3 Eggs
- 10 tbsp Butter, softened and cubed
- 1 Egg beaten with 1 tbsp Water, for egg wash
Method
Instructions
- Combine the warm cashew milk, yeast, and 1 tablespoon sugar; let sit until foamy, about 5 minutes.
- Add the flour, remaining sugar, salt, and eggs, and knead on low for 5 minutes until a shaggy dough forms.
- Increase speed slightly and add the softened butter a few cubes at a time, kneading about 10 minutes total until smooth and elastic.
- Cover and let rise until doubled, about 2 hours, then divide into 12 rolls and proof 1 hour more.
- Brush with egg wash and bake at 350°F for 20 to 22 minutes, until deep golden.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.