Mushroom & rosemary brioche rolls
Brioche are perfect for brunch in cooler weather. Add chopped cooked bacon for a greater depth of flavour. To make sweet brioche, use brown sugar, cinnamon, and chopped walnuts as a filling. Makes 12, ready in 2 hours, 15mins
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|2 tsp||Active dried yeast|
|4½ cups||High grade flour|
|1 tsp||Salt & freshly ground pepper|
|125 g||Butter, melted|
|1 tbsp||Olive oil|
|1||Red onion, finely chopped|
|250 g||Button mushrooms, finely chopped|
|½ cup||Walnuts, finely chopped|
|1 tbsp||Fresh rosemary, finely chopped|
|1½ cups||Tasty cheese, grated|
- Warm the milk to lukewarm and sprinkle over the yeast. Set aside for 5 minutes until frothy.
- Sift the flour, salt and sugar into a bowl. Whisk the eggs and pour in the butter and milk mixture. Make a well in the flour and pour in the liquid. Mix well. Turn out onto a lightly floured surface and knead until smooth and elastic. Place dough in a lightly oiled bowl, cover and set aside in a warm spot for 1 hour or until doubled in bulk.
- Heat the oil in a small frying pan. Add the onion, mushrooms, walnuts, and rosemary. Cook for 3 to 4 minutes until mushrooms have softened. Remove from heat and set aside to cool. Season with black pepper.
- Roll the dough onto a floured bench into a rectangle about 45 x 25cm. Spread over the mushroom mix and top with grated cheese. Carefully roll up and cut into 12 pinwheels and place in greased muffin tins. Leave to rest in a warm place for about 15 to 20 minutes until puffy. Preheat oven to 180degC and bake for 20 minutes until golden and firm.