An arctic chill settled in the Midwest. The sub-freezing temps created a perfect day to stay in, crank up the heat in the house…using the excuse that warmth is needed to proof the dough. You all will back me up on that, right? I’ve made brioche dough before…combining both a Nick Malgieri recipe and Dorie’s. Buttery and sticky, this dough bakes into a delicious, tender roll. Dorie eliminates the fussy, classic shape, called brioche à tête, and instructs us to shape these like Parker House rolls. This time I kept my eyes exclusively on Dorie’s instructions…knowing that there’s always room for improvement (and better photos)!
The house smelled incredible while these were baking. Darker than my original attempt (darn this new oven), they were still outstanding. Dorie’s recipe can be found here in Bon Appétit.
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