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.