Ingredients
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature; whole, 1%, or 2% milk)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 4 cups all-purpose flour (or 1/2 cup cake flour + 3 1/2 cups bread flour)
- 1 tablespoon active dry yeast (or instant yeast)
- 1 1/2 teaspoons salt
- Egg wash (1 egg + 1 teaspoon water)
- Simple syrup (1 tablespoon sugar dissolved in 1 tablespoon hot water)
Preparation
In a stand mixer with a dough hook, combine heavy cream, milk, egg, sugar, flour, yeast, and salt. Mix on “stir” for 15 minutes, occasionally pushing dough together. Add flour (1 tablespoon at a time) if dough sticks to bowl sides. Hand-knead for 5-10 minutes if not using a mixer.
Cover dough with a damp towel and proof in a warm spot (1-2 hours) until doubled. Grease baking pans (loaf or round) with butter.
After proofing, mix dough for 5 minutes to remove air bubbles. Shape into loaves or rolls on a floured surface. Proof again for 1 hour. Preheat oven to 350°F (175°C). Brush with egg wash and bake for 23-25 minutes until golden. Brush with simple syrup for shine.
Variations
- Cheesy Twist: Add grated cheddar or parmesan to dough for savory rolls.
- Sweet Upgrade: Mix in chocolate chips or dried fruit for a sweet treat.
- Herbed Delight: Incorporate fresh herbs like rosemary or thyme for aromatic flavor.
Tips for Success
- Use room-temperature ingredients for even mixing.
- Proof dough in a warm, draft-free area for best results.
- Experiment with shaping (braids, knots) for unique presentations.
Storage
Store in an airtight container at room temperature for 2 days or refrigerate for 5 days. Freeze for up to 1 month. Reheat in oven at 300°F for 10 minutes.
