These lovely partial wheat brioche rolls are such great rolls for fall. I think the wheat flour gives these rolls such a great, earthy flavor. I just love it.
I start by grinding my own wheat flour. I know for many this is a foreign concept, but I wish it wasn’t. I am a huge fan and proponent of grinding your own grains. Nutrimill is my go to grain mill and has been for years. Check this page for full details on why I think grinding grains is so important.
So, I start with my favorite mixer, Bosch. I am now an affiliate for them. I am so excited as I have loved this mixer for years! I grew up using my mom’s Bosch, which I know she had for at least 30 years, and a few years ago after several years of frustration with other mixers, made the switch back. Check my full review and details on this page.
Here are photos of my mixer and grinder. I think they are beautiful.
Start with the dough. Activate your yeast in the warm milk. Remember to be sure it is warm, not hot, or you will kill the yeast. Ask me how I know :). The milk should feel just warm to the touch. Once it is activated, mix all ingredients in the mixing bowl.
Now, mix everything together. This dough should be tacky, definitely tacky. Wheat doughs absorb more moisture than a dough with all purpose flour. So, you want a stickier dough to begin with. It doesn’t need a long mixing time, only about 4-5 minutes.
Here’s a short video of what the dough should look like when you are mixing it.
Place in a container, cover and place in the fridge. You can use it the day of, after a rise. But, I prefer to give it a 24 hour cool rise. It is so much easier to work with.
The next day, pull it out to use. Start using it right away.
I rolled mine to a rectangle, about 18×24 inches.It will crack a touch on the edges, but don’t worry about that.
Brush with melted butter, except the top and bottom edges, about 1 inch on each.
I want to make my own maple sugar, but didn’t have time. Lucky for me, there is a great new shop near me who sells it.
Sprinkle the dough and melted butter with the sugar.
Next up is chopped pecans. I chopped these pretty fine. It makes it so much easier to roll and twist if the pecan pieces are smaller.
Again leave about 1/2-1 inch at top and bottom.
Fold over the dough.
Cut into 1/2 inch pieces.
Pinch the bottom of the piece, to hold it together. Twist and twirl around.
Some of the filling will fall out, try to keep it in as much as you can, if you not, don’t sweat it. Just sprinkle it on top.
Aren’t they beautiful? Even before they are baked. It is such a pretty roll.
I thought it might be easier to show on video. Someday I will take the time to work on videos, but right now, I just don’t have time for it!
Cover and allow it to double. Mine took about 45 minutes.
Bake until they are a very light golden brown.
You don’t have to, but I wanted a light glaze for the top. It was a simple mix of powdered sugar, maple syrup and mapleine. I used about 2 cups of powdered sugar, 1/2 teaspoon mapleine and 2 tablespoons maple syrup. If you need more liquid, add in milk, just a little at a time. It thins really quickly, so don’t add too much milk.
I love to use mapleine occasionally. It has such a strong flavor, just a touch goes a long way. It is so strong, it can save on calories by helping you not have to add too much maple syrup.
I drizzled just a little over the rolls. It didn’t need too much, I wasn’t looking for something like a cinnamon roll. I just wanted a roll that was slightly sweet.
Don’t these look amazing?
I am sure you know, the family was pretty excited about these. The smell in the house was heavenly.
Partial Wheat brioche povitica shaped
- 1 3/4 cups whole wheat flour I prefer a white wheat. You can use a red wheat if that is what you have.
- 1 3/4-2 cups all purpose flour
- 1 teaspoon salt
- 3 eggs
- 1/2 cup warm milk
- 2 1/2 teaspoons active dry yeast
- 1/4 cup brown sugar
- 1/2 cup softened butter
- 1/4 cup melted butter
- 1/3-2/3 cup brown sugar
- 2/3 cup ground walnuts
- 1 tablespoon cinnamon
Coating for bread
- 3 tablespoons melted butter
- 1/4-1/3 cup brown sugar
- Activate yeast in warm milk. Make sure your milk is warm, not hot. You don't want to kill the yeast. This should only take about 3-5 minutes, depending on the heat of the milk and your house. Add milk mixture and remaining ingredients to mixer. Start with only 1 1/2 cups whole wheat flour, you don't want to add too much to begin with. Mix for a few minutes before you decide if you need more or not. It's taking some mixing time to know. You want this dough to be tacky, slightly sticky. Normally when you mix a dough, you will want the dough to pull away from the edges of the bowl, with this brioche, because of the whole wheat, you will want to have more moisture in the dough to begin with. The wheat will absorb more moisture than a regular all purpose flour would. So, if you have a little bit sticking, don't sweat it. Mix for about 4-5 minutes. Immediately place in buttered container, cover ( I used a tupperware container with lid) and place in fridge. You can let it rise and use it the day of, but I think it is so much better after a cool rise. So, let place in an airtight container and it goes in the fridge for at least 12 hours. The next day, prepare your bread pan. I brushed mine with melted butter. Set aside.Remove dough from fridge. Lightly flour your surface and set the dough out. Roll to a rectangle about 10×30 inches. The dough will be very thin. Now, in the photos on the post, I had doubled the recipe, yours will not be that big. Brush all but about an inch on the bottom of your long end with melted butter. You will need that inch to pinch closed your roll at the end. It is impossible to do with the butter on it!Once it is brushed with butter, sprinkle your brown sugar over the melted butter and spread. Then add your ground walnuts and cinnamon on top of that. Let's start rolling. You will start at the top and carefully start rolling down. The dough is thin, so be careful not to tear. I started at one and, rolled and inch or 2 down, then moved down the line doing the same, until you have rolled the roll all the way up. Now, pinch the end to close the roll. I cut the 2 ends on my roll just to clean it up and make sure it was all the same size. You can skip this next step, but I think it is so good to add a sweet crunch to the bread. Brush your roll with melted butter. Yes, this will be messy. Now spread the brown sugar over the melted butter, again this will be messy.Now, you will lay the roll in your pan in an "S" shape. It will form an "S" on the bottom, then with the extra keep snaking the dough across the top. Sorry for that descriptor, I am not sure how to explain this, you will see in the photos on the post. Cover the loaf and allow to double at room temp. Towards the end of the rise, preheat oven to 350 degrees. Place the loaf in the oven. Bake for 15 minutes. Reduce the heat to 300 degrees and bake another 35 minutes. If the top starts to get too dark, tent with tinfoil. I did. It is a large loaf, covered in butter and brown sugar, it will get a deep golden brown. No stress. Once it is baked, remove from the oven. I like to carefully remove from the pan right away. Once the caramel starts to harden on the edges on the loaf, it can be really hard to get it out of the pan. I would recommend waiting at least 5-10 minutes before cutting into the loaf. This bread is perfect hot, slathered with butter. It is great cool, it is so good as french toast, it is great toasted. I mean, it is good any way you eat it!!Now, sit back and enjoy. You deserve it!!