|Rose Water Brioche Rolls|
Baking is something I enjoy!
It relaxes me!
So I did join quite a few baking groups but over a period of time but have tapered off due to health issues I have.
Baking is mostly appreciated at home so that’s fine. So fine that this April’2015 I hope I can join my Blogging Marathon doing our Mega Marathon of baking for 26 days!!
Interested then do visit some of our amazing bakers here!!
When I saw Swati’s challenge for this month I was dancing as I was just then thinking of a biroche that I had lost in my site crash last year. Kismat I am baking another biroche this year about the same time. Also my friend Kalyani had sent me bread flour and instant yeast so things are definitely healthier and easier now.
In her write up Swathi has said, “Brioche is a kind of pastry or rich bread with eggs, butter and sugar. It is commonly used for breakfast and is easy to make. The first day you make dough and second day you bake. Brioche should be eaten fresh otherwise if you have leftover try making bread pudding.”
Swathi has used orange blossom water as original recipe suggested but as most of us do not have access to it she asked us to use rose water.
Rose Water Brioche Rolls
Recipe Source: Dominique Ansel: The Secret Recipes.
Makes around 20-25 rolls.
- 2 cups/ 280g Bread flour
- ½ teaspoon salt
- ¼ cup/ 51 g Granulated sugar
- 2 ¼ teaspoon of instant yeast
- 4 large eggs
- 1 tablespoon/15g whole milk
- 11 tablespoon/153 g unsalted cold butter small dice
- ¼ teaspoon rose extract (optional)
- Zest of one orange
- 1 teaspoon /5g rose water
- Oil for greasing
- Maida or All purpose flour for dusting
- In a bowl combine the bread flour, salt, sugar, yeast and eggs and mix well using your hand or the dough hook.
- Mix everything until combined. knead well so that it develops gluten you may be 10 -15 minutes. The test that the gluten has developed is that the dough will leave the sides and it will pass the window pane test. (When you pull a piece of dough you can extend the dough without breaking it, also you can make a see through sheet that is called window pane test).
- Then add cold diced butter, and mix again until all the butter is incorporated well.
- Then add rose extract, orange zest, and rose water and mix until everything is fully incorporated.
- The finished dough should be smooth, shiny and sticky.
- Lightly grease a medium bowl and transfer the dough to the bowl.
- Cover with plastic wrap pressed directly on to the surface of the dough to prevent a skin from forming. Proof the dough at room temperature for doubled in size. It will take about 1 ½ hours.
- Remove the plastic wrap and punch down the dough by folding. Cover the dough again with 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 area and divide the dough into small pieces and shape it into balls/rolls or any shape you want. I made a braid too.
- Transfer to a greased muffin tin and transfer the shaped balls, set aside for 45 minutes or 1 hour until the rolls puffed up well.
- While the shaped rolls are proofing preheat oven to 400 F/205C.
- After 1 hour, brush the brioche rolls with egg wash (I used milk) and bake them for 10 minutes or until they become golden brown in colour.
- Leave the brioche for 5 minutes in the pan and carefully remove them and enjoy as much you want.
- Brush them with little jam or butter it is so delicious.
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