I figured that my go-big-or-go-home mentality shouldn't get in my way, so we had brioche rolls and caesar salad (more on that on Friday) too. I had never made brioche before, in any form, but this recipe from my collection of Bon Appetit mags (going on 3 years worth) seemed like a good place to start.
I have never dealt with such sticky, buttery dough in my life; it was challenging. And time consuming. But like any good wannabe chef, I soldiered on.
I applied ample amounts of butter to my stone muffin pan, to be sure that the brioche rolls wouldn't stick. As it turns out, the rolls themselves were so buttery I needn't have worried. Better safe than sorry, though!
A little egg wash and a sprinkling of course kosher salt made all the difference. These rolls were buttery, sweet, salty, and AMAZING. If this is the reason I gained weight over the holidays, then I'm not mad at 'em.
What's not to love?!
Valentino via Bergdorf Goodman
I'll say it again . . . what's not to love. If sweet, salty, and buttery applied to a flat, these would be them. Valentino may call them Rockstud flats, but they will be known forever in my heart as brioche flats.