lemon brioche rolls

when i first saw this recipe i knew i wanted to make it. it was sold as lemon brioche croissants. i love lemon - i love brioche - i love croissants. what could be bad about it?

the thing that went wrong with this recipe - i was lazy. i should have made my lemon curd to fill these with but the idea of making the dough and lemon curd was too much for me to bear that day. store bought lemon curd - even if it is the good stuff - is not like homemade. the store bought stuff doesn't even taste like lemon! so, when you make these - plan on making lemon curd!

i feel like i am not "selling" these to you and that is wrong - because they are good! i have decided they need to be sold differently. the word croissant is not applicable here. the only resemblance to croissants is the shape. they should be sold as lemon brioche rolls because they live up to that well - especially with the right lemon curd.

this brioche dough is nice - it is eggy and buttery. these rolls are a good balance of lemon and brioche. i would make them again. i would definitely add an egg wash to the tops before baking to crisp up the exterior a bit more and i would take the time to make the lemon curd. might as well do it right!

did i mention - make your own lemon curd? have i linked to the recipe often enough to really allow it to sink in? i hope so...

lemon brioche rolls

lemon brioche rolls
from The Knead For Bread

1 cup whole milk
1/4 cup sugar
4 eggs ( room temp )
3 1/2 - 3 3/4 cups bread flour
1 tablespoon instant yeast
1 1/2 teaspoon salt
1 1/2 cups soft butter
1 1/4 cup lemon curd
3 tablespoon powdered sugar

egg wash - 1 egg and 1 tablespoon water

Pour milk into a saucepan and heat till lukewarm. (about 100 degrees)

In a large bowl add sugar and warm milk. Add 1 cup of flour, mix till smooth.
Add lightly beaten eggs and mix completely. Add in instant yeast and another cup of flour. Continue to mix. Add in salt and a half a cup of flour. Mix till the dough comes together. Add a little flour on a flat surface and pour out the dough.

Knead dough for 3 minutes adding just a little bit of flour at a time. You want the dough to be on the sticky side. The dough will stick to your hands a little. Just add a little flour to your hands and continue to knead. The dough will became a little easier to handle as you knead.

Place dough back into bowl. Add a 1/4 of the soft butter to the and mix together by hand. Once the butter is completely incorporated add another 1/4 of butter, continue till all the butter is mixed in.

Cover bowl with plastic wrap and place into fridge for 4 hours or overnight.

lemon brioche rolls

After resting time sprinkle a little flour on a flat surface and place dough on top. Cut dough in half and set one piece aside.

Roll out dough into a 15 inch diameter circle. Using a pizza cutter, cut dough into eight pieces.

lemon brioche rolls

lemon brioche rolls

Add a heaping tablespoon of lemon curd to the base of the triangle. Start from the base of the triangle roll each one up and curve into a crescent shape, pinch the ends closed.

lemon brioche rolls

lemon brioche rolls

Place onto a parchment lined cookie sheet. Repeat with other half of dough. Cover with plastic wrap for 45 minutes.

Brush with egg wash. Bake in a preheated 350F oven for 15-17 minutes.

Allow to cool on a wire rack.
Then sift a little powdered sugar on top.

lemon brioche rolls

lemon brioche rolls

remember ... make your own lemon curd :)

 If you enjoyed this recipe, please consider leaving a comment and/or subscribing to the feed to have future recipes delivered to your feed reader.

breadlemon brioche rolls
lemon brioche rollsthis broiche dough is nice - it is eggy and buttery. these rolls are a good balance of lemon and brioche. i would make them again. i would definately add an egg wash to the tops before baking to crisp up the exteriror a bit more and i would take the time to make the lemon curd. might as well do it right! Read More
monkey bread
monkey breadi wasn't sure that to think of monkey bread - honestly i had never of it before and because there were no photographs with the recipe i wasn't sure what to expect. it is one of my favorite things i have ever made! i have since seen other monkey bread recipes that use pre-made dough - don't do this! spend the time to make this dough. it is buttery and perfect. i don't think i even need to address rolling the dough in cinnamon, sugar and butter as that is never a bad thing and the simple glaze is the perfect "frosting" for the bread. it is amazing - you need to make this monkey bread. Read More
parmesan pull-apart rolls
parmesan pull-apart rolls when i went to check on my parmesan pull-aparts halfway through the baking time- i opened the oven door a crack and was nearly knocked over by the incredible smell. i wish there was a way to make a scratch-n-sniff sticker to put on this recipe. the yeast and the parmesan - oh dear - it was incredible.

the results were equally as divine. the smell was amazing - the texture was perfect - and the thin layer of crust was perfect. Read More
soft pretzels
soft pretzelsi am a bit at a loss for words to describe these little chubby soft pretzels. amazing ... wonderful ... perfect ...heavenly ... they all kind of work but don't quite encompass how completely ridiculous these little guys are. yea they take some time and love but my god are they astonishing! the outside gets crispy and brown and the inside is perfectly chewy. i will never be able to eat another ball park pretzel again. these are in a whole other league. Read More

all text, images and photos except where otherwise noted
© 2008 - 2011 picky cook

you may NOT use my images and photos without my permission. if you would like to use one of my photos - please contact me first.