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.
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
ReplyDeleteAbsolutely would not have noticed the oval shape until you pointed it out!
ReplyDeleteThese were good, weren't they?
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! :)
ReplyDeleteThese rolls look delicious! They look impressive too and I would love one for morning tea.
ReplyDeleteThey look fabulous! I need to get myself to follow the FFwD recipe schedule so that I can make at least some of them.
ReplyDeleteI just want someone to make
ReplyDeletethem for me. I just want 1 warm one for breakfast!
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!
ReplyDeleteI'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!
ReplyDeleteYea, 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.
ReplyDeleteBrioche 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!
ReplyDeleteThey are really good, also without anything on it.
ReplyDeleteBeautiful job! They are so pretty and golden! Happy Friday!
ReplyDeleteI like the interesting oval shape. Lucky you realized your sugar-salt mixup before it was too late
ReplyDeleteSo pretty! I agree this are great plain.
ReplyDeleteBeautiful job on the brioche, and way to improvise with the pans! I never would have noticed!
ReplyDeleteI 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;-)
ReplyDeleteYour rolls turned out fantastic! I'll have to try the roll version next time.
ReplyDeletesound 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!
ReplyDeleteGlad you caught the salt! We loved these.
ReplyDeleteI like the oval shape. I also ate mine plain, they were so rich on their own.
ReplyDeleteI 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!
ReplyDeleteGood 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.
ReplyDeleteI really like the oval shape of your brioche. They are such a pretty golden color.
ReplyDeleteOh I misread your other post. I thought FFWD was finishing up for good. Nice to hear that it lives on!
ReplyDeleteI agree...they are buttery enough without butter! And I love your unique oval shapes :)
ReplyDeleteYummy! I never know which one's the salt or sugar so i always taste it before i use it in the recipes hehe :)
ReplyDeleteGreat looking broiche!
These are PERFECT! Love the last photo with one broken open - heavenly crumb!
ReplyDeleteThese are gorgeous and making me feel guilty that I haven't made them yet!
ReplyDeleteI love brioche rolls, they make such a good breakfast. So glad you averted a disaster in the nick of time.
ReplyDeleteDrooling!
ReplyDeleteHappy Tuesday!
ReplyDeleteWhat a cute name for a food!
ReplyDeleteI really like the oval shape. Thank goodness you didn't add salt instead of sugar - that would have been quite a first bite!
ReplyDeleteWho cares what shape they are. It's how they taste and they look definitely tasty. I really need to go back and make these!!
ReplyDelete