I had great fun making these brioche rolls; and, I will sheepishly admit- eating them. My prep seemed to go smoothly, although as others have posted- I was not sure if the dough was too wet or not. I did resist the call to add flour & popped them in the frig for their overnight rest.
Tuesday, January 17, 2012
Alas, I forgot to take pictures before we dug in for dinner. This was a delicious meal; I did take some other Doristas' advice and add some extra seasoning; i.e.. fresh garlic and homemade veg./turkey stock for the liquid. Did not find the armagnac but I used a nice Cognac, and it was wonderful. I baked it all in my fave Staub chicken roaster (which seems to make magic out of whatever I put in it!); a bit over an hour- thickened the liquids a bit- voila! Satisfaction!