Brioche rolls recipe 16. February 2017

Heat the cream and crumble the yeast into a bowl. Pour the cream into the bowl along with the salt and a third of the flour. Mix the dough thoroughly, and then cover it and allow it to rise for 30 minutes. Mix in the butter, sugar and eggs, and add the rest of the flour. Knead the dough to make it soft. Next, make small and large rolls from the dough, preferably on a table sprinkled with flour. Place the large rolls on a baking sheet covered with parchment paper, and place a small roll on top of each one. Allow the brioche rolls to rise for 30 minutes. Brush the rolls with one whisked egg, and bake them in the centre of the oven for around 10 minutes at 225 degrees Celsius. Anna recommends serving the brioche rolls warm on a Sunday morning to a loved one in bed. BON APPÉTIT FROM ANNA AND CLARA