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Saturday, May 16, 2015

Brioche Rolls (Step by Step Pics)

Brioche is a pastry of french origin that is similar to a highly enriched butter and whose high egg and butter content gives it a rich and tender bread crumb.Brioche is eaten with dessert or tea.It is light and slightly puffy according to the proportion of butter and eggs.This recipe was suggested by Swathi @ Zesty South Indian Kitchen for the Baking Partners- March Challenge.The recipe is adapted from the famous pastry chef's book-Dominque Ansel :Secret Recipes.But I couldn't participate in the challenge as we were observing lent and so abstain from using eggs.This month baking partners challenge is a pound cake(which I have posted a similar one in my space) so just skipped that and made these brioche rolls.The original recipe was an orange blossom water brioche but I used rose water in these rolls.Am glad that I tried these super pillow soft rolls.It tastes great without any spread too.Try it and enjoy !!


Preparation time~2 hours 
Resting time~overnight+ 45 minutes
Baking time~ 10 minutes
Serves~10 rolls
Ingredients
bread flour 1 cup
granulated sugar 1/8 cup(2tbsp)
salt 1/4 tsp
instant yeast 1 1/8 tsp
eggs 2
unsalted cold butter 5.5 tbsp(77g)
grated orange zest from one orange
rose water /orange blossom water 1 tsp
whole milk 1/2 tbsp


Method
  • In a bowl,combine the bread flour,salt,sugar,yeast and eggs.Mix well using hand or kitchen aid mixer using dough hook.
  • Mix everything until combined,knead well to develop gluten may be 10-15 minutes(when the dough leaves the sides of the bowl and pass the *window pane test).
  • Add in the cold diced butter and mix well,until its well incorporated.
  • Then add orange zest and rose water,mix again to get a shiny,smooth & sticky dough.
  • Lightly grease a medium bowl,transfer the dough to bowl.Cover with plastic wrap covered directly on the surface of the dough(to prevent skin from forming).It may take 1 1/2 hours for the dough to rise or become double in size.

  • Remove the wrap and punch down the dough by folding.Cover the dough again by plastic wrap pressed directly on the surface.Refrigerate overnight to relax the gluten.
  • When you are ready to bake,transfer the dough to lightly floured surface and divide the dough in small pieces and shape in rolls/balls.
  •  Grease the muffin tray,transfer the shaped rolls.Set aside for 45 minutes-1 hour until the rolls are puffed up.In the last 15 minutes of proofing,preheat your oven to 400 degrees F/205 degree C.
  • After one hour brush the brioche rolls with egg wash.Bake them for 10 minutes until golden brown on top.
  • Leave the brioche in pan for 5 mins and then carefully remove from pan by sliding a knife in the sides of each brioche.
  • Serve just like that or with a jam or nutella spread.
 

NOTES
* If you don't have bread flour,then add 1tsp of vital wheat gluten  to the remaining all purpose flour(maida) to make a cup of bread flour.
* Window pane test is when you pull the dough using your fingers it thins out and doesn't break(like a rubber band).The dough looks like seeing through a sheet.


Enjoy the yummy spread !!

14 comments:

Swathi Iyer said... Best Blogger Tips

Looks delicious, you did perfect.

anusha praveen said... Best Blogger Tips

Lovely rolls Julie the color is to die for. These have been the rage for a while and I am resisting only because of the eggs. Beautiful pictures too

Sathya- MyKitchenodyssey said... Best Blogger Tips

Super soft and entirely different ones..Yumm

remya sean said... Best Blogger Tips

super !

Treat and Trick said... Best Blogger Tips

How fluffy these rolls turned out! Superb....

Jasna Varcakovic said... Best Blogger Tips

They look so yummy!

Rafeeda AR said... Best Blogger Tips

more than bread, it looks more like muffins! so soft and pillowy...

Gloria Fernandes said... Best Blogger Tips

looks super delish...pass me few i'd love to have it with that delicious hazelnut spread...

Mahi said... Best Blogger Tips

Cute & Delicious! :)

Shweta Agrawal said... Best Blogger Tips

wow the pics are killing me...yumm...that chocolate ....:)

Tisa Jacob said... Best Blogger Tips

So unique in using rose water for rolls. Looks absolutely delicious.

Sona S said... Best Blogger Tips

Super brioche rolls, done perfectly..

Meena Kumar said... Best Blogger Tips

Oh yummy looking buns I just wish someone knocked my door with a freshly basket full of these on a rainy day(like today :)))

Sowmya Sundararajan said... Best Blogger Tips

Mouth watering ones Julie. I ve never tasted these