Brioche Rolls for #TwelveLoaves February

TwelveLoaves is a group of bakers led by Lora at The Cake Duchess who share the fun of baking bread each month. We often bake with a theme in mind but February is an open month where we are each sharing any type of bread made at home in our own kitchens. We’d love for you to bake along with us and link up bread that you’ve recently baked.

If you’ve read my post about the wonderful meal of Street Food we enjoyed at Denver’s Omni Hotel, you’ll know that I loved every bite of the rib sandwich with Vermont cheddar cheese on a gorgeous brioche bread.  My friend, Barb at Creative Culinary, recreated the rib sandwich and it looks just as tempting as the original at the restaurant! She shared a recipe for short ribs today that will make your mouth water! I chose to bake brioche and found this recipe for brioche rolls from the magazine Cooking Light. This is a time-consuming bread since it requires an overnight stage in the refrigerator but don’t let that hold you back.  This was my first time making a bread dough with eggs and the dough was beautiful. The eggs must add a richness to the dough because it looked like no other dough I’ve made before. The color, texture, and shine of the dough all contributed to the success of this bread.

Baking the rolls in muffin tins was a good way to make these rolls, but as you see in the photo, I had trouble getting the rolls to cook uniformly. Some browned beautifully, others cooked quickly on the bottom half of the roll and not as well on top. Regardless, I happily gobbled up a number of these pretty rolls and now have the confidence to try this recipe again, perhaps in a loaf form so that I can truly replicate the rib sandwich from The Tap Room. Happy Baking!

Ingredients: Recipe from Cooking Light, December 2010

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/3 cup warm 1% low-fat milk (100° to 110°)
• 15.75 ounces all-purpose flour (about 3 1/2 cups)
• 1/3 cup sugar
• 1/2 teaspoon salt
• 4 large eggs, lightly beaten
• 8 1/2 tablespoons unsalted butter, softened and divided
• Cooking spray
• 1 tablespoon water
• 1 large egg white

Click through to Cooking Light for the full details of the recipe.
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I plan to share this brioche with Yeastspotting at Wild Yeast.