When I made my sugar and spice brioche, I had to make double the amount of brioche dough. So I had some brioche dough left over. I originally was going to bake it into a loaf, but then I thought I’d try something else.
I remembered the delicious buttery bacon brioche rolls I had at Providence LA and wanted to replicate them. Instead of making plain looking rolls, I thought I’d make them a little fancier shaped.
Like I mentioned in my sugar and spice brioche post, I don’t particularly love this brioche recipe. It’s not as soft, buttery or rich in flavor. My brioche rolls didn’t come out as I’d hoped. They also didn’t bake as pretty as I’d hoped. I’ll have to try this again with another brioche recipe. I did enjoy the bacon inside the brioche though.
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- 1/2 dough recipe for brioche dough found here
- 6 pieces of bacon, cooked halfway, and cut into small pieces
- 1 egg beaten for eggwash finish
- 1/2 amount of brioche dough recipe see note
- 6 slices of partially cooked bacon chopped (see note)
- 1 egg beaten
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Divide the dough into eight pieces of equal size. Roll each piece into a rope about nine inches long. Sprinkle some of the bacon on the dough and roll the dough back and forth a few times to incorporate the bacon.
Tie each rope into a knot and tuck the ends into the middle of the dough. Place the rolls on the baking sheet and brush the tops of each with the egg wash. Transfer the baking sheet to the oven and bake the rolls for 20 minutes or until the rolls are golden brown.
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- You only need to use half of the recipe I've linked the recipe in the for the brioche dough. You can freeze the other half of the dough to use later.
- You'll want to partially cook the bacon before using it in this recipe. You want to cook it long enough to render its fat and remove it from the pan before it turns crispy.