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19 March, 2015

Rose Water Brioche Rolls

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Rose Water Brioche Rolls
Rose Water Brioche Rolls

Baking is something I enjoy!

It relaxes me!

So I did join quite a few baking groups but over a period of
time but have tapered off due to health issues I have.
Baking is mostly appreciated at home so that’s fine. So fine
that this April’2015 I hope I can join my Blogging Marathon doing our Mega
Marathon of baking for 26 days!!
Interested then do visit some of our amazing bakers here!!
When I saw Swati’s challenge for this month I was dancing as
I was just then thinking of a biroche that I had lost in my site crash last
year. Kismat I am baking another biroche this year about the same time.  Also my friend Kalyani had sent me bread flour
and instant yeast so things are definitely healthier and easier now.
In her write up Swathi has said, “Brioche is a kind of
pastry or rich bread with eggs, butter and sugar. It is commonly used for
breakfast and is easy to make. The first day you make dough and second day
you bake. Brioche should be eaten fresh otherwise if you have leftover try
making bread pudding.”
Swathi has used orange blossom water as original recipe suggested
but as most of us do not have access to it she asked us to use rose water.
 

Rose Water Brioche Rolls
Rose Water Brioche Rolls

Rose Water Brioche Rolls

Makes around 20-25 rolls.
Ingredients:
  • 2 cups/ 280g Bread flour
  • ½ teaspoon salt
  • ¼ cup/ 51 g Granulated sugar
  • 2 ¼ teaspoon of instant yeast
  • 4 large eggs
  • 1 tablespoon/15g whole milk
  • 11 tablespoon/153 g unsalted cold butter small dice
  • ¼ teaspoon rose extract (optional)
  • Zest of one orange
  • 1 teaspoon /5g rose water
  • Oil for greasing
  • Maida or All purpose flour for dusting

Method:
  • In a bowl combine the bread flour, salt, sugar, yeast and
    eggs and mix well using   your hand or the dough hook.
  • Mix everything until combined. knead well so that it develops
    gluten you may be 10 -15 minutes. The test that the gluten has developed is
    that the dough will leave the sides and it will pass the window pane test. (When
    you pull a piece of dough you can extend the dough without breaking it, also you
    can make a see through sheet that is called window pane test).
  • Then add cold diced butter, and mix again until all the
    butter is incorporated well.
  • Then add rose extract, orange zest, and rose water and mix
    until everything is fully incorporated.
  • The finished dough should be smooth, shiny and sticky.
  • Lightly grease a medium bowl and transfer the dough to the
    bowl.
  • Cover with plastic wrap pressed directly on to the surface
    of the dough to prevent a skin from forming. Proof the dough at room
    temperature for doubled in size. It will take about 1 ½ hours.
  • Remove the plastic wrap and punch down the dough by folding.
    Cover the dough again with plastic wrap pressed directly on the surface.
    Refrigerate overnight to relax the gluten.
  • When you are ready to bake, transfer the dough to
    lightly floured area and divide the dough into small pieces and shape it into
    balls/rolls or any shape you want. I made a braid too.
  • Transfer to a greased muffin tin and transfer the shaped
    balls, set aside for 45 minutes or 1 hour until the rolls puffed up well.
  • While the shaped rolls are proofing preheat oven to 400
    F/205C.
  • After 1 hour, brush the brioche rolls with egg wash (I used
    milk) and bake them for 10 minutes or until they become golden brown in colour.
  • Leave the brioche for 5 minutes in the pan and carefully
    remove them and enjoy as much you want.
  • Brush them with little jam or butter it is so delicious.
 

Rose Water Brioche Rolls
Rose Water Brioche Rolls

Hi! First time here? Well
then you are Most Welcome! I hope you keep coming back for more here. If you
are my regular visitor then Thanks, for you encourage me to experiment more!! I
would like you to please click on my link below and like my Facebook Page.
I will be happy if you can follow me on on Twitter too!

 Photobucket

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​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​

0 thoughts on : Rose Water Brioche Rolls

  • March 19, 2015 at 3:09 pm

    Hello Archana. As I've told you in Face, I like the shape and I'm glad you've found the right recipe and ingredients.
    Cheers from Valencia

  • March 21, 2015 at 10:28 pm

    Love these rose water brioche rolls Archana, glad you join this time with us to bake.

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