This recipe results in the softest brioche rolls you can imagine. Ilse says that these golden little rolls may remind you of traditional Cape mosbolletjies and she is right.
Head straight on to the Recipe For ♥ Brioche Rolls ♥
Due to the fall I had at the guest house last month, I had to go and see my Doctor. He was worried about the pain I was experiencing in my ribs and sent me for a scan. I arrived on time and sat down with the radiographer to answer a few questions. Once I had done so she asked if any of my clothing had steel in them. I had to remove those items, and was grateful for not having worn jeans that day. It was really cold in the room and I was glad I could keep my pants on. Knowing I had steel jewellery, I asked her if I should remove anything and she said no. I then lay down on the table and had my legs positioned for the scan to begin. She worked from the lower spine upwards and stopped the machine during one scan.
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She could see something metal on my stomach! Of course, I had not been specific about where my jewellery was and she didn’t ask. I removed my belly ring so that she could proceed. But we did not get much further before my necklace became an issue. So there I was, lying down, trying to take that off my neck. Honestly, it would have been far easier to remove everything before I lay down. The scan procedure itself was easy enough and within 2 days my Doctor had the results. I am osteopenic and the prescription for this is to consume more natural calcium. That means eating cheese, drinking milk and having more yoghurt.
Click on the links for conversions and notes.
Brioche Rolls
Ingredients
- 60 g butter
- 125 mls white grape juice
- 500 g flour, plus extra for dusting
- 5 mls fine salt
- 50 g fructose
- 7 g instant dry yeast
- 15 mls aniseed
- 60 mls milk
- 125 mls water
- oil for greasing
For the glaze
- 15 g fructose
- 15 mls water
Method
- Place the butter and grape juice into a small saucepan and place on the stove over a medium temperature
- Keep on the heat without boiling, until the butter has melted
- Remove and set aside
- Place the flour, salt, fructose, yeast and aniseed into the bowl of a stand mixer
- Use the dough hook and mix on a low speed for one minute
- Pour the melted butter into the bowl, together with the milk and water
- Mix on a low speed until the dough comes together, then leave to knead for 10 minutes
- Lightly oil a bowl and place the dough into the bowl and cover
- Leave to prove until doubled in size
- Turn the dough out onto a lightly floured surface and knock back
- Divide the dough into 16 pieces, weighing about 55g each
- Lightly grease your hands and shape each piece into a ball
- Place seam side down on a lined baking tray and cover with lightly oiled cling film
- Leave to prove until doubled in size
- Place the fructose and water for the glaze into a small saucepan
- Put onto the stove over a medium temperature, and stir until the fructose has dissolved
- As soon as the syrup is warm, remove from the heat and set aside
- Preheat the oven to 180° Celsius
- Place the rolls into the oven to bake for 20 minutes
- Remove from the oven and brush the tops with the syrup glaze
- Set aside on a wire rack to cool slightly before serving
Inspiration published on Lavender and Lime September 27:
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- 2017 – Mountain View Guest House
- 2015 – Bitter Fruits
- 2013 – Pastel De Tres Leches | Three Milk Cake
- 2012 – ClemenGold, Lime And Ginger Marmalade
- 2011 – Secret Santa
- 2010 – Ristorante Imaestri, Sienna
Hope the pain will ease for you soon, Tandy!
Brioche is my Dad’s favourite, but something I am yet to make. I must change this soon, and give your recipe a try!
Hope he enjoys these
Oooh, this recipe looks good Tandy. I’ve only ever made Celia’s faux bricohe but I hope to give these a go. Do you know what the substitution would be for the fructose/sugar? Still 50g?
It is one for one so yes, 50g. I must try Celia’s recipe 🙂