cowboy brioche

[katusha]

the recipe for these rolls came out of a tasting with some friends of cafe909 from la cruz de comal
winery
http://www.lacruzdecomalwines.com/

we asked for some grapes from the harvest and they got us some Blanc du Bois grapes on the vine for
a source of local yeast, which we then made a starter from also using local buttermilk to obtain the
lactobacillus.
any sourdough starter will do for this recipe, but it is made with local central texas fauna in mind.

here is the basic skeleton of the procedure, but at every step you must use judgment about how it
is proceeding to move to the next step successfully, and the only way to get that judgment is to
make the recipe a few times until you get to "know" or "feel" the bread. don't worry about messing
up because it is still damn good even when you don't get it just right.

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Make a sponge with 1/3 cup starter, 1/3 cup milk, 1/3 cup flour, 1 Tablespoon sugar, & 1 teaspoon
instant yeast.

Let rise at room temp. for 1 hour.

add to the sponge: 2 eggs, 1/4 cup oil, 1 teaspoon kosher salt, & 1-1/2 cup flour.

knead adding flour as needed to get slightly tacky consistency.

rest 5 min.

knead in 1-1/2 sticks softened butter (keep mixing til dough gets thoroughly incorporated and
"stringy").

cover let rise for 1 hour.

scale, rest, & pan-up(3 one ounce balls in sprayed muffin tin) then refrigerate covered till needed
(at least four hours preferably overnight).

pull at least 4 hours before baking. let rise at room temp till they look "right"

brush with egg yolk & bake at 350 oven(no steam, no convection) 20-30 minutes until done.

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and there it is, sorry for all the variables involved but i bake with a lot of love and feeling so a
big piece of me goes into the rolls when i make them. the yield on this recipe is about 10 rolls, if
you double the recipe everything is double except the eggs and butter, they are just 3 eggs and only
2 sticks of butter(unsalted).

hope you enjoy these. here is a pic of the finished product.

[hippywife]

1. Thank you, katusha!

All artists use a lot of love, feeling and intuition when creating, so no apologies. I once had someone describe to me the way he knew his bread was kneaded to the right consistency...it felt like his wife's breast. LOL

Those rolls look absolutely incredible. Every time I see them...I want!