The premise behind my experiments is that I try to do something different with brioche dough. The amount of dough I give here, in this recipe, was the same dough I used for all three recipes.
These dinner rolls are a buttery wonder. They are rich and crispy, really rather nice.
Ingredients: Basic Brioche Dough
2 packets of active dry yeast
1/3 cup just-warm-to-the-touch water
1/3 cup just-warm-to-the-touch milk
3.75 cups all-purpose flour
2 tsp salt
3 eggs at room temperature
1/4 cup sugar
3 sticks of unsalted butter at room temperature (but still slightly firm) cut into 2 Tbs pieces
1. Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved.
2. Add the flour and salt, and fit the mixer with a dough hook.
3. Put a tea towel over the mixer (to prevent the flour from covering everything when you mix it).
4. Turn the mixer on and off for a few short pulses, then remove the towel.
5. Increase the mixer speed to medium-low and mix for 1 - 2mins, just until the flour is moistened.
6. Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar.
7. Increase the speed to medium and beat for around 3 min, until the dough makes a ball.
8. Reduce the speed to low and add the butter in 2 Tbs sized chunks, beating until each piece is almost incorporated before adding the next piece. The dough will soft, and more like a batter then a conventional dough at this stage.
9. Increase the speed to medium-high and continue to beat until the dough pulls away from the side of the bowl (around 10 min).
10. Transfer the dough to a clean bowl, and cover with plastic wrap. Leave to rise in a warm place for 30-40min.
11. Pick the dough up from the sides, and let it fall back down into the bowl with a slap.
12. Cover with plastic wrap and place in the fridge. Every 30min for the next 2 hours, slap the dough down in the bowl.
13. Leave the dough in the fridge overnight.
14. Use as you please.
Method: Dinner Rolls
1. Cover a baking sheet with baking parchment.
2. Simply roll handfuls of the dough into balls, and place onto the baking sheet. Using a sharp knife cut a cross into the top of the rolls.
3. Preheat oven to 375F.
3. Allow to rise at room temperature for 30min.
4. Bake for 15-25 min (depending on the size of the rolls). They will be baked when they are a light brown color, and when tapped sound hollow.
5. Let cool on a cooling rack.
The basic recipe for brioche is taken from Dorie Greenspans Baking From My Home To Yours, pp. 48-50.
- ► 2009 (74)
- ► 2008 (90)
- Cinnamon Rolls
- Double Plum Tart
- Hazelnut-Cornmeal Cake
- Carrot Cake
- Cecilia's Linzer Sables
- Peach Cream Cheese Tart
- Mexican Chocolate Cakes
- Apple Shortbread Cake
- Experiments with Brioche: Jam Buns
- Experiments with Brioche: Nectarine and Brandy Tart
- Experiments with Brioche: Dinner Rolls
- Brioche Pluot Tart
- Salt and Pepper Cocoa Shortbread
- Banana & Rum Cake
- Zucchini & Apple Bread
- Chocolate Brandy Cake
- Hidden Berry Cream Cheese Torte
- ▼ August (18)