Happy Holidays and Brioche Rolls

Happy New Year of 2012!

I hope everyone got your belly full with happiness, joy, and prosperity. I know some of you're already thinking or have New Year resolutions in place. I personally like to have resolutions. It's something you will look forward to and motivates you to meet your end goals. To be able to accomplish those or not, is a different story hahaha. For me, I will continue "reading more books" as one of my resolutions from last year. It's great to get off computer every now and then.

Can't believe it's already a new year. I remembered when I started my blog in 2010. I had a lot of energy and ambition. Although it has faded away, one thing to remain is my passion on food. Balancing work, life, and hobby can be very challenging. I'm trying my best to balance them. If I have been MIA-ed once in a while,(don't worry) I'm still around and waiting to check in your post occasionally! Nonetheless, I'm grateful to have met great people in this blogosphere and have special relationship with them. I don't take things for granted and will embrace every moment in my life. Thank you everyone for your support, encouragement, and compliment. All these things keep me going and I hope it shines through my work and food.

I actually cooked quite a bit during the holidays but didn't get to post any. Below are some of the pictures I took before they were gone!

I made these Christmas cookies for friends. These are before decoration. 

I also hosted simple Christmas dinner for close friends on a Friday night

I made these brioche rolls right before Christmas. I know I know I'm super behind! I got the recipe from a Cooking Light Magazine - Holiday issue last year. It wasn't an easy task for me when it came to bread making. Some was a success while some was epic fail -- just like this time. The first time I had a difficulty with yeasts. After checking with my blogger friend, Roxana at A little bit of everything, I'm pretty sure I killed the yeasts with too hot milk! Yikes.  Roxana is a talented baker. She shared her post "Let's Talk Yeasts" to me and that was very helpful. Thanks Roxana!

So, I was on a second attempt. This time I tried to have a "luke warm" milk (about 100-110 degrees). Your skin would feel just a little but warm when touched luke warm water/milk. It seemed to work this time. I covered my dough in a fridge overnight. Used muffin pan instead of brioche pan. The recipe called for 4 equal dough portion, then 6 equal pieces. However, I did 3 equal pieces which was double in size and also tried the bigger pieces (about 4 equal pieces). It might be that my dough didn't rise as much as a recipe called for. I also had problem with butter. I probably added butter too late (the dough was already formed) and butter made the dough slipped right off the hook and didn't mix butter well with the dough. On the second attempt, I added right after the dough started to form. It worked.

At the end, it turned out great - not too dense but fluffy! It wasn't perfect but good enough. I think I'm going to give myself a pass this time.

I'm not sure if my yeast works right. If you have any comment, please feel free to let me know

Brioche Rolls

Adapted from Cooking Light Magazine

Yield: 24 rolls

Ingredients:
1 package dry yeast (about 2 1/4 tsp)
1/3 cup warm milk (100-110 F). I used soy milk.
3 1/2 cups AP flour
1/3 cup sugar
1/2 tsp salt
4 eggs, lightly beaten
8 1/2 Tbs butter, softened and divided
1 Tbs olive oil
1 Tbs water
1 egg white

Directions:

• Dissolve yeast in warm milk in the bowl of a stand mixer. Let stand 5 mins until you see bubble.
• Weigh or lightly spoon flour into dry measuring cups. Add flour, sugar, salt, and eggs to milk mixture. Beat with a stand mixer at low speed. When it starts to form or pull away from the side, stop and change to a dough hook.
• Add butter. Beat it at low speed then medium speed until incorporated and the dough is soft and elastic about 4-5 mins. 
• Place dough in a large bowl coated with olive oil; turning to coat top. Cover and let rise in warm place (I put in an off oven) for 1 hr or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough). Punch dough down into a ball. 
• Return dough to bowl; cover with plastic wrap and refrigerate 8 hrs or overnight.
• Uncover dough and let stand about 90 mins or until dough is at room temperature. 
• Divide dough into 4 equal portions, cut dough into 6 equal pieces. Roll each piece into a 1.5 inch ball.
• Repeat procedure with remaining. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 45 mins or until almost doubled in size.
• Preheat oven to 350 F
• Combine water and egg white. Stir with a whisk. Gently brush rolls with egg mixture.
• Bake for 14 mins or until golden.
• Before serving, brush melted butter onto rolls.

Before getting in an oven

After

Resting on a rack

Eat me!