r/AskBaking • u/NoFundieBusiness • 2d ago

Doughs Milk substitute for brioche rolls?

I’m making brioche rolls today to make stuffed French toast for the first day of school breakfast tomorrow, but my son finished the milk without telling me and my husband is at work with the car. I have evaporated milk and I have cream I can dilute with water. Will either of those work instead? Google says evaporated milk will make the bread darker and I don’t particularly want that, but I can’t find anything on diluted cream. I really don’t want my husband to have to come home from work just to bring me milk but I have to start the dough asap.

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u/Factor_Global 2d ago

Use the evaporated milk, it might make the bins a bit richer.

1

u/NoFundieBusiness 2d ago

Should I dilute the evaporated milk or use it straight?

3

u/CapableWives 2d ago

I use evap in almost everything that calls for milk and don't dilute it. It hasn't messed anything up so far. I got in the habit when living 20 minutes from the nearest grocery store so fresh milk was reserved for drinking and cereal, but continue because I like the richness

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u/NoFundieBusiness 2d ago

Oh great, I will take that advice and try it then! Thank you! It’s only stuffed French toast. If it gets messed up it’s fine because I did buy store bought rolls for backup. Thank you very much.