We started with our no-knead brioche recipe. We swapped out buttermilk for the water and milk in the recipe. After the dough had risen overnight we laid it out onto a plastic wrap lined sheet pan and then covered it. We chilled the dough until it was firm, about 4 hours. Then we shaped the dough into 90 gram rolls. We arranged the rolls on parchment lined sheet pans. We allowed the dough to proof for 2 hours covered lightly with plastic wrap. When the rolls had risen and were soft and bouncy we brushed them with an egg and water wash. We liberally sprinkled raw sugar over the rolls and baked them for 30 minutes in a 375°F oven, rotating them after 15 minutes.
The sugar melded with the crust. The sugar bits that fell off the dough caramelized on the edges. The buttermilk provided a slight tang that rounded out the sweetly luxurious flavor of the rolls. They had a soft, tender crumb, balanced by the crunch of the sugar, and a buttery richness that made them a pleasure to eat, still warm from the oven. They needed nothing more than a good cup of coffee to wash them down. There are some leftovers. And over the next few days we will toast and butter them for breakfast, split others into shortcakes, and turn the last few into bread pudding.
Years Past
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