8th & Roast’s Berry Sweet Rolls

steps

Make the Brioche

1. In a small saucepan, add whole milk and heat over low/medium until milk reaches a temperature of 110. 
2. Once the milk reaches 110, add the yeast and 1 teaspoon of sugar to the warmed milk, mixing to combine. Set aside for 10 minutes to bloom the yeast (it will start to bubble and smell like yeast). 
3. While waiting for the yeast to bloom, cut the room temperature butter into small cubes; set aside. 
4. In the bowl of a stand mixer fitted with a dough hook or a large mixing bowl combine the all-purpose flour, salt, and 2 tablespoons sugar; mix to combine. 
5. In a separate small mixing bowl, whisk the eggs to break up the yolks.
6. Add the whisked eggs to the dry ingredients. Mix on low speed to combine.
7. Once the yeast and milk mixture is ready (bubbly and smells like yeast), add to the mixing bowl with the other ingredients.
8. Mix on low speed until fully combined (if mixing by hand, knead the dough until it becomes one cohesive ball).
9. Gradually start adding the small chunks of butter, a few at a time, and continue to mix on low until all the butter is fully incorporated.
10. Once all of the butter is fully incorporated, turn the mixer up to medium speed and mix until it is a smooth ball of dough that springs back when pressed – about 10 minutes (If mixing by hand, turn the dough out onto a lightly floured work surface and continue to knead the dough while adding in chunks of butter until the butter is fully incorporated and the dough is smooth and elastic, about 13 minutes). 
11. Transfer dough to a greased mixing bowl and wrap with plastic wrap. 
12. Leave dough to proof in a warm spot in your house until it has doubled in size, 45 minutes to an hour.

Make the Berry Compote

1. Combine fruit and sugar in a saucepot and let sit off the heat for about 15 minutes to let the juices start releasing from the berries.
2. In a separate small bowl, use a spoon to combine lemon juice and cornstarch to make a smooth slurry.
3. Once the slurry is smooth and clump free, add to the saucepot with the berries and sugar.
4. Heat the mixture on medium low heat and bring to a simmer, stirring occasionally.
5. As the berries are on the heat, gently mash them using a spatula.
6. Cook for about 10 minutes, until lightly boiling and thick, being sure to stir to avoid sticking to the bottom of the pot.
7. Once thickened, remove from the heat and let compote sit at room temperature until cool, then refrigerate.
8. Compote can be kept in the fridge for up to 2 weeks.

Make the Lemon Glaze

1. Combine powdered sugar, lemon juice, and lemon zest in a mixing bowl and whisk together until smooth. Reserve for the finished rolls.

Assemble

1. Preheat oven to 350. Butter a 9×13 baking dish. 
2. Remove proofed brioche from the bowl and place it onto a lightly floured work surface Using your hands, press out all the extra air and flatten the brioche into a rectangle.
3. Using a rolling pin, gently roll the dough into an 8×17 rectangle (additional all-purpose flour can be added in small amounts as needed).
4. Using an offset spatula, spread the cooled berry compote evenly over the rectangle leaving a little bit of room on the sides, about ½ inch.
5. Starting at the top of the rectangle (rolling towards yourself), roll the dough over itself to create a log. 
6. Cut off the edges, about 1 inch on either side. 
7. Using a measuring tape or a ruler, cut the log in the middle, at about the 8-inch mark.
8. Cut each section in half 2 more times so you have 8 evenly sized rolls.
9. Place rolls in the buttered pan: 3 on either side, and 2 in the middle.
10. Pour just a little bit of heavy cream over each roll. 
11. Leave to proof one more time until plump, about 30 minutes in a warm spot. 
12. Bake for 30 to 35 minutes until golden brown; internal temperature should register 210 degrees. 
13. Once the rolls are fully baked, allow to cool for about 20 minutes before adding the lemon glaze.