Brioche Sweet Rolls

I LOVE ooey gooey sweet rolls.  My motto is, the stickier, the better!  I have been making a family favorite recipe for years using frozen Rhodes rolls but this past Thanksgiving I thought I would try to find a better dough to use and boy did I find it.  The dough is called Brioche and it is so light and soft the rolls literally melt in your mouth, no joke!

The Brioche dough recipe I use is adapted from one of my favorite baking recipe books called Sarabeth's Bakery. This is where I discovered Brioche.  The beauty of this dough is how light as a feather it is.   There are a few important tips to keep in mind to achieve this texture.

• DO NOT add too much flour during the mixing process.  The dough should hold it's shape after mixing and only stick to the bottom of the bowl once ingredients have been mixed.   
• Don't be too rough while you are shaping the dough, treat it delicately. 
•  Also, another crucial tip is when mixing the dough, use very very soft butter but it must NOT be melted.  This can be done by cutting the butter into tablespoons and letting it stand at room temperature for at least 1 hour before using.  I have a soften butter option on my microwave which I use to speed this process up... which is nice.

As far as the filling and toppings go, you can adjust this recipe to fit what you desire.  My family prefers more of a caramel gooey sweet roll so I use brown sugar, a bit of cinnamon, Jell-O Butterscotch instant dry pudding mix (don't make the pudding) and chopped pecans.  The key to making them gooey is butter.  This sweet roll is a treat, not something that I make every week, so I don't feel so bad using butter to indulge on occasion.  Butter really is what makes this dough and the sweet gooey filling worth it.  I hope you enjoy them as much as we do!

Brioche Sweet Roll Recipe