These cheesy brioche rolls make for the ideal brunch or lunch time treat. The recipe has been adapted from the one Chef Graeme introduced to Angama Mara.
I am not one for browsing around a shopping mall too often. It is something that I will do with friends. But when alone I do the bare amount possible. However, on my first day of leave I had some time to kill. And there were a few things I needed to try and find. I parked in the underground section of our local shopping centre and ambled along. My first stop was to look for a tea strainer. This good old fashioned item is not that easy to find. And the one I have seen does not look like it will last a month. After that I chose a few dresses. But due to Covid restrictions I could not try them on. After paying for them I went to another clothes store to see what they had. And as their change rooms were open I tried on the dresses.
Today’s inspirational recipe from Lavender and Lime ♥ Cheesy Brioche Rolls ♥ #LavenderAndLime Click To Tweet
It was here that my lovely calm morning came to a halt. A customer called to say he needed goods. And so I stopped looking at stuff and headed straight to do my shopping. I was waylaid at a candle stand but dragged myself away before making up my mind. As soon as I started my shopping another customer called so now I really had to motor on. I bought the few items I needed and then went to the pharmacy. As there was no queue I collected my prescription, only to be faced with a wait to pay. By this time I had decided what to buy from the candle lady and I was trying to do that as quickly as possible. By this time the crowds had arrived and I raced through the entire Mall just to get out of there and avoid too much contact!
Click on the links for conversions and notes.
Cheesy Brioche Rolls
for the yeast
- 96 g flour
- 14 g instant dried yeast
- 125 mls tepid water
for the rolls
- 500 g butter
- 510 g flour
- 45 mls fructose
- 15 mls fine salt
- 8 eggs
- 300 g vintage cheddar, grated
for the yeast
- Place the flour and yeast into a stand mixer bowl and mix with a dough hook for 1 minute
- Add the water and mix until combined
- Cover and leave to prove for 3 hours
for the rolls
- Place the butter into a microwave save dish and microwave until melted
- Set aside to cool while you carry on with the recipe
- Add the flour, fructose and salt into the stand mixer bowl with the yeast mixture
- Use a dough hook and mix for 5 minutes on the lowest speed setting
- Set the speed up one notch and add the eggs, one at a time until combined
- Slowly pour in the cooled butter and mix until combined
- Add the cheese and mix in, scraping down the sides if needed
- Cover and refrigerate for a minimum of 6 hours and a maximum of 5 days
- Remove the dough from the fridge and weigh out 45g pieces
- You can use an ice cream scoop to do this, or shape into balls by hand
- Place each piece into a greased muffin tin and cover with lightly oiled cling film
- Set aside to prove until doubled in size
- Preheat the oven to 220° Celsius
- Place the muffin tray into the oven and bake for 15 minutes
- Remove and place the rolls onto a wire rack to cool slightly before serving
Inspiration published on Lavender and Lime January 20:
Do you browse around a shopping centre as a matter of habit?