I can honestly say that I never thought I would make brioche rolls. But pushing myself to try new things is one of the reasons I joined French Fridays with Dorie and this seemed like just the recipe to do that.
Recipes requiring yeast and I have a complicated history full of fights, breakups, breakdowns, and the occasionally glimmer of hope that this relationship may work out after all. This recipe didn't bring about a full reconciliation, but certainly got us talking again.
Honestly, I have had more success with yeast recipes recently and do much better with instant yeast than the type that requires proofing. I recently attended a workshop where a rep from King Arthur Flour discussed bread baking and by following her tips, I have seen a lot of improvement in the limited bread baking I do.
This recipe has a lot of steps and takes time and patience. Two things I don't have a lot of at any time and certainly not in the middle of the week. I felt okay about things after mixing the dough, but I don't think I got the initial rise that I was supposed to (out of the dough, not me.) And I was too busy sleeping to 'slap' the dough down as Dorie instructed. Lastly, I had a kid that needed to be taken someplace and the last rise was far puffier than it should have been.
After all of my missteps with this recipe I was expecting it to be a failure. They smelled great, but I was convinced that I would end up with dense hockey puffs and not a light and airy interior. To my surprise, I pulled out rolls that certainly didn't have bubble tops, but were beautifully golden with a soft, spongey interior and a crisp exterior.
I know the French traditionally eat brioche for breakfast, but I think these would be perfect along side a steak dinner. If you are feeling brave enough to tackle this one, the recipe can be found here. To see how the rest of our group did with this one, visit French Fridays with Dorie.
Good job! I'm so glad that they turned out well, despite all indication that something would go wrong. I love forgiving recipes.
ReplyDeleteYou have done a great job and this recipe is so forgiving. Mine turned out great too . I shall make these delectable buttery flavor buns again for sure!
ReplyDeleteGlad they worked out well for you and that your relationship with yeast is improving. Bread baking has become one of my favorite things over the years. Like you, I skipped the slapping part and it worked out just fine. I have no idea why that instruction is there; I've not seen it on any other two day dough recipe.
ReplyDeleteYour brioche looks great. Glad the missing in smashing the dough didn't make it in a disaster. That's something we learned from you.
ReplyDeleteI agree with you about recipes requiring yeast, they seem to be a fickle friend at best. But your rolls look great so maybe there is hope after all.
ReplyDeleteI don't think the dough slapping was a make or break deal (I only gently deflated mine a couple of times).
ReplyDeleteGlad you made a tentative friendship with the yeast. King Arthur Flour is the best! Their unbleached white flour is the ONLY white flour I will use. My goal for this year is to take a class at their baking education center.
Great work!
Great job on your brioche rolls, they look perfect! I served mine with Thanksgiving dinner and they were a hit! How lucky to take a class at King Arthurs Flour, that would be fun;-)
ReplyDeleteGreat job on the brioche - I am so glad that you have made friends with yeast so that you can make great recipes like this.
ReplyDeleteI tried a brioche recipe last year that had me deflating the dough at least four times before letting it rest overnight. Dorie's recipe seemed so much easier in comparison! I see how the brioche roll might be a good stand in for a popover to soak up meat juices. Great idea!
ReplyDeleteYeah...I didn't do much dough slapping myself. I think this recipe is pretty forgiving. I love King Arthur flours and always use instant yeast. Since I switched from active dry yeast I haven't had a single failure!
ReplyDeleteI agree with you about instant yeast--I get a big bag of it from King Arthur and store it in the freezer. So nice now to have to worry about proofing.
ReplyDeleteYour texture looks perfect. I have not tried instant yeast before, but would like to to see the difference.
ReplyDeleteThe texture of your brioches look better than those I bought a few days ago. They look so buttery and soft. Those I bought was too dry.
ReplyDeleteWelcome back to the yeast bread side! We're glad the tips you learned at the demo contributed to your baking success. Please know you can call or chat with our bakers any time during the bread baking process - there's a live chat option on our website as well as the Baker's Hotline at 802-649-3717. Irene @ KAF
ReplyDeleteKing Arthur flour is the only flour that I have been using. I just love their
ReplyDeleteplace in Vermont, and everything I purchase thru mail order is delicious.
Cream scones with clotted cream to die for. Tricia and I both enjoyed
this recipe and will be repeating soon, I am sure.
Nice job! Glad that it worked out better than expected. I love when that happens. I ate most of mine for breakfast, but some for dinner too. I think they're good anytime, really.
ReplyDeleteThese are really delightful looking. I've used King Arthur and I think it works really well also. I think those the cream scones with clotted cream that Trica & Nana are referring to sound really great too! Glad this worked so well for you!
ReplyDelete