The trick is to smoke the meat and not make the meat smoke

BRIOCHE ROLLS

  Date: December 22, 2010
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
The Brioche Master Recipe adds butter, eggs and honey to the basic recipe. The steps are to flour your hands and the top of the dough in your dough pail. Then you measure off 1 1/2 to 2 pounds of dough.. You form the dough into a ball and stretch it by pulling the top of the dough around to the bottom. You turn it 1/4 turn and repeat, all the while keeping it in a ball shape. This stretching takes under a minute. You then roll the dough out on a floured work surface to form a log shape. You divide the dough using a bench scraper to create 9-12 equal pieces about the size of a golf ball. These get placed in a 9” x 9” square non-stick baking pan which has been sprayed with oil. The pan gets covered with plastic wrap & the dough rests for about 60 minutes and you preheat the oven to 350 degrees during this time. The roll’s top surface gets brushed with an egg wash. The bread goes transferred to the 350 degree oven, where it bakes for 25-30 minutes. You remove the rolls from the oven, brush the tops with melted butter and let them cool slightly before serving. You are left with a soft buttery tasting roll. To learn more about this great book be sure to click on the blog links above.
Recipe Source:
Alt image
Artisan Bread in 5 Minutes a Day

Artisan Bread in 5 Minutes a Day:

Master Brioche Recipe - Page 189

The rolls are shaped and baked using this recipe from the AB5 Web Site:
  SOFT THANKSGIVING PULL APART BUNS
Gear:
  • Dough Doubling Pail
  • W-S 9" x 9" Gold Non-Stick Baking Pan