Friday, January 6, 2012

FFwD - Bubble-top brioche rolls


It's a new year for French Fridays with Dorie, and this week's challenge is Bubble-Top Brioche Rolls.  These cute little brioche rolls are given their bubble-top effect by rolling the dough into little balls before its final rise.

You are supposed to use a muffin tin to bake the rolls, but as I am at home with my mother and she doesn't have one, I used the friand tin that my brother gave me for Christmas.  This is why my rolls are oval-shaped.

The end result is a glazed, shiny, nicely-shaped roll, which is fluffy and golden inside:


I also almost added salt instead of sugar to these because I mixed up the jars - this would have been a huge disaster! Luckily I realised my mistake after spooning the salt on top, so I scooped it off, and from the taste of the end result, successfully removed most of the excess salt (although these were slightly saltier than usual).

I ate these plain - they were good with absolutely nothing on them.

To check out what the other FFwD participants thought of these rolls, visit the LYL section of the FFwD website

34 comments:

  1. Oh, I want one of these right now, they look delicious! Great job on these! I need to commit to making some of the FFwD recipes again, yes, I do. Now...when? lol

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  2. Absolutely would not have noticed the oval shape until you pointed it out!

    These were good, weren't they?

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  3. Mmm! If you want to explore the world of brioche further, Peter Reinhart has a brioche recipe that lets you vary the butter by weight. The richest version tastes almost more like croissants than bread! :)

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  4. These rolls look delicious! They look impressive too and I would love one for morning tea.

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  5. They look fabulous! I need to get myself to follow the FFwD recipe schedule so that I can make at least some of them.

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  6. I just want someone to make
    them for me. I just want 1 warm one for breakfast!

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  7. Your rolls look great, though I did have to google 'friand' to find out what a friand tin was. I've learned so much from this group!

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  8. I'm so glad you realized your salt mistake before it was too late!! How horrible that would have been if you put in all the effort, then tasted one, and it was a mess. Glad these were a success!

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  9. Yea, these brioches tasted good alone and the texture is soft and springy too :) I shall make these again for our breakfast..thumbs up and really thanks to Dorie for sharing with us this wonderful recipe.

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  10. Brioche has got to be one of the best things ever! I'm surprised I didn't turn into a brioche roll after a month in Paris, because I ate one almost every day!

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  11. They are really good, also without anything on it.

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  12. Beautiful job! They are so pretty and golden! Happy Friday!

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  13. I like the interesting oval shape. Lucky you realized your sugar-salt mixup before it was too late

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  14. So pretty! I agree this are great plain.

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  15. Beautiful job on the brioche, and way to improvise with the pans! I never would have noticed!

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  16. I like that you enjoyed your brioche rolls plain but looking at them now...I'm craving a bite with a spoonful of decadent jam, like cherry;-)

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  17. Your rolls turned out fantastic! I'll have to try the roll version next time.

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  18. sound lovely - I have tipped in the wrong thing and then had to scoop it out of the bowl before - better than remembering just as you put it in the oven!

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  19. Glad you caught the salt! We loved these.

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  20. I like the oval shape. I also ate mine plain, they were so rich on their own.

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  21. I have been eating mine plain too, but the suggestions I've seen about eating them with Nutella are too tempting. Love the (very slightly) different shape!

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  22. Good save with the salt. I'm forver mixing up cumin and celery salt in my spice cabinet - some things can't quite be recovered from. Nice work with the brioche.

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  23. I really like the oval shape of your brioche. They are such a pretty golden color.

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  24. Oh I misread your other post. I thought FFWD was finishing up for good. Nice to hear that it lives on!

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  25. I agree...they are buttery enough without butter! And I love your unique oval shapes :)

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  26. Yummy! I never know which one's the salt or sugar so i always taste it before i use it in the recipes hehe :)

    Great looking broiche!

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  27. These are PERFECT! Love the last photo with one broken open - heavenly crumb!

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  28. These are gorgeous and making me feel guilty that I haven't made them yet!

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  29. I love brioche rolls, they make such a good breakfast. So glad you averted a disaster in the nick of time.

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  30. I really like the oval shape. Thank goodness you didn't add salt instead of sugar - that would have been quite a first bite!

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  31. Who cares what shape they are. It's how they taste and they look definitely tasty. I really need to go back and make these!!

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