Brioche rolls from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 286) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for at least 12 hours.

  • anya_sf on March 31, 2018

    I made the dough for another recipe, not the rolls. Mixing instructions are way off, IMO. It took me at least 10 minutes just to add the butter, then a few more minutes to get "smooth" - which it never quite did because it was really, really sticky. Even after chilling for 12 hours, the dough was very sticky. It froze well. It wasn't too hard to roll out, but needed lots of flour to prevent sticking. The baked product tasted great, but I would use another brioche recipe next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.