Dulce de Leche Brioche Rolls
(Tartelette, March 2007 post)

Place 1/3 cup warm water, warm milk, and yeast in bowl of standing heavy-duty mixer; stir until yeast dissolves. Fit mixer with dough hook. Add flour and salt to bowl; mix on low speed just until flour is moistened, about 10 seconds. Scrape sides and bottom of bowl.
Beat in 3 eggs on low speed, then add sugar. Increase speed to medium and beat until dough comes together, about 3 minutes. Reduce speed to low. Add butter, 1 piece at a time, beating until each piece is almost incorporated before adding next (dough will be soft and batter-like). Increase speed to medium-high and beat until dough becomes elastic and pulls away from sides of bowl, about 7 minutes. Cover bowl with plastic wrap. Let dough rise at room temperature until almost doubled in volume, about 1 hour. Lift up dough around edges and allow dough to fall and deflate in bowl.
Cover bowl with plastic and chill until dough stops rising, lifting up dough around edges and allowing dough to fall and deflate in bowl every 30 minutes, about 2 hours total. Cover bowl with plastic and refrigerate an hour.
Take the dough out of the fridge and divide in half.

Roll out the dough to a 14x9 inch rectangle. Spread 1/3 cup softened cream cheese, leaving a 1 inch border. Spread the Dulce de Leche on top, it is messy and it will ooze out. Roll into a log and cut into 12 pieces. Place them in a buttered 9 inch round pan, cover and refrigerate until the next morning. The dough will rise slowly overnight.
In the morning, bake at 350 for 20-25 minutes. (If they did not rise much during the night, leave them in a warm place for an hour or so.) Repeat with the other half.

To freeze, place cut rolls on parchment, cover with foil and freeze.
To bake: place the frozen rolls in a large buttered baking dish or cake pans and thaw overnight in the refrig., bring out in the morning and let rise for a couple hours. Bake as directed.