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Tuesday, November 30, 2010

Bubble-Top Brioche Rolls


Out of all of the things that I made for Thanksgiving dinner, it was these that I was the most proud of! Having never ever made bread before (or anything including yeast aside from this Gooey Butter Cake), I was positively thrilled with the final result!

I've always been desperately afraid of making bread because I thought it seemed far too complicated and I was sure that I would screw it up, but after making these, I am convinced that it is far easier than I ever imagined!

These rolls were, in my opinion (and Mikey's), perfect. They were pillowy-soft, slightly sweet, and gorgeously golden-brown. After my success with these rolls, I can't wait to try my hand at all sorts of bread recipes. On my immediate list is: cinnamon rolls, pizza dough, and Christmas Stollen.

Though this dough requires quite a bit of babysitting (as you have to pretty much be around to watch it for 4 hours after making it), it is worth all the effort!


Bubble-Top Brioche Rolls
recipe from here
makes 24 rolls

  • 1/2 cup warm water (110-115 degrees)
  • 1/2 cup warm whole milk (110-115 degrees)
  • 2 tbsp active dry yeast
  • 5 1/2 cups all-purpose flour
  • 1 tbsp salt
  • 6 large eggs, room temperature
  • 1/4 cup + 2tbsp granulated sugar
  • 3 sticks (1 1/2 cups) unsalted butter, at room temperature
  • 2 large eggs beaten with 2 tsp water, for glaze
  1. Combine the water and milk in the bowl of an electric mixer fitted with the paddle attachment. Sprinkle the yeast over and stir to fully moisten. Let stand for about 8 minutes, stirring occasionally.
  2. Add in the flour and salt to the yeast mixture. Blend at medium-low speed for 1-2 minutes, until shaggy lumps form (though the term "shaggy lumps" confused me at first, I knew exactly what it meant when it happened and hopefully you will too).
  3. Add in the eggs one at a time, beating until blended after each addition. Increase the mixer speed to medium and beat until the dough is smooth, about 3 minutes.
  4. Reduce the speed to low and add in the butter one tablespoon at a time, blending after each tablespoon (this process may take a while).
  5. Increase the mixer speed to medium-high and beat until the dough pulls away from the sides of the bowl and climbs the paddle, 8 to 9 minutes.
  6. Butter a large bowl. Scrape the dough into the bowl and cover the bowl tightly with plastic wrap. Let the dough rise in a warm place until it has doubled in size (I put mine by the fireplace!).
  7. Gently deflate the dough by lifting around the edges and letting the dough fall back into the bowl.
  8. Cover the bowl tightly with plastic wrap and place in the refrigerator, deflating the dough the same way every 30 minutes until t he dough has stopped rising, an hour and a half to two hours. Chill overnight.
  9. When ready to bake, butter 24 standard muffin cups. Divide the dough into 24 equal pieces and cut each piece into thirds. Roll each small piece into a ball. Place 3 balls in each muffin cup. Cover the muffin tins with waxed paper and place in a warm area to rise for 50-60 minutes until almost doubled.
  10. Preheat oven to 400 degrees. Brush the top of each roll with the egg glaze, being careful not to let the glaze drip down between the dough and pan.
  11. Bake the rolls until golden, about 20-25 minutes. Cool rolls for 10 minutes before serving.


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