Brioche Rolls
You will have a tough time letting these cool as the smell is deliciously intoxicating. Fill with chunks of lobster or crab meat mixed with a little lemon, mayonnaise and fresh herbs. Or just eat hot out of the oven!
Step 1: In a small bowl combine the yeast, water and eggs.
Step 2: In a separate large bowl combine the flour, sugar & salt and then add the yeast mixture.
Step 3: Using your hands mix the dough until well combined and then turn out onto a clean work surface. Continue kneading the dough for about 5 - 8 minutes until smooth.
Step 4: Begin kneading a couple of the pieces of the butter into the dough. Once well combined continue to knead in the butter a couple of pieces at a time until it is all incorporated. Don’t be afraid if it gets a little messy, the dough will slowly absorb the butter. This process will take another 8 -10 minutes by hand. The final dough will be very soft, smooth and silky. Shape into a tight boule.
Step 4: Place the dough in a clean bowl, cover with plastic wrap and place in a warm draft free place for approximately 2 hours or until the dough doubles in size. Punch down the dough with your hand, cover with plastic wrap and place the bowl in the fridge for 3 hours.
Step 5: Remove the dough from the fridge and divide until 6 - 8 equal pieces. Lightly butter a large baking sheet. With the palms of your hand gently shape each piece into small rolls (or hot dog roll shape) and place on the baking sheet. Cover with plastic wrap and set in a warm draft free place for about 90 minutes or until the dough has tripled in size. 30 minutes before the brioche is ready to bake preheat the oven to 190°C (375°F).
Step 6: Lightly brush each roll with melted butter and bake for 20 - 25 minutes. Remove the rolls from the baking sheet and place on a cooling rack.
Michael Clark
Michael is a banker with a love for bread. His desire was kindled by morning visits to a local bakery while holidaying in France. He was struck by the passion of the bakers and the simplicity of hand made bread— 4 ingredients; flour, salt, water and yeast. He soon found himself experimenting in his own kitchen, before recruiting a master baker to show him the ropes. Wanting a taste of the real thing, he traded his holidays for midnight shifts in one of Canada's leading artisan bread bakeries. To quote Michael, “there is nothing more satisfying then the solitude of waking up early, hand kneading the dough, smelling the aromas coming from the oven and then slathering a hot piece of bread with some delicious butter”. An avid traveler, he seeks out crusty loaves and the people who make them around world. When not working in The City, Michael can be found in his London kitchen or his local pub