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bubble top brioche

 

Thanksgiving weekend came in quietly with just the two of us and went out with a fun Sunday at a Half Moon Bay Christmas tree farm with our youngest grandson, Eze and his parents.  This year I set the table for two for Thanksgiving dinner, made these bubble top brioche rolls, the rest of our meal we ordered and picked up at Palio restaurant in downtown SF.  It was easy and quiet, not a typical holiday.  

I made these bubble top brioche once a few years ago during a a years long cooking project from Around My French Table by Dorie Greenspan.  I enjoyed making the French inspired recipes and interacting with the other participants from all over the US and the world.  These rolls are easy, delicious, fresh and fun to make for a special dinner, like around the holidays.  The recipe is in the cookbook, Around My French table, which everyone interested in cooking, baking and especially French cooking, should have their own copy.  

The yeasted brioche dough is made a day ahead and left to rest in your refrigerator over night.  The next morning you can divide the dough and form the balls, I used a standard muffin tin, which works perfectly. Just allow time for the rolls to rise before baking them off.  I was so pleased with this baking project, every aspect of the project is desirable, no I'm not exaggerating.  Brioche rolls are wonderful slathered with butter or butter and jam but they are also perfect plain with your holiday meal or along side a humble bowl of soup.  



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