A French pastry, brioche is most known for it’s place at breakfast or dessert. Don’t be fooled by this sweet bread, it also has a savory dopplegänger that goes great at any dinner table. Today, I decided to make savory brioche rolls with pesto, Parmesan cheese, and garlic.
This being my second yeast bread recipe, I was ready to tackle this recipe. It started out easy enough, with yeast and warm water. The only tricky part about making the dough was knowing that i had enough flour in the mix. Once I decided it was just the right consistency, it went into the fridge overnight.
It did not grow as much as I thought it would, but it rolled out on a floured board easy enough. When it was a good rectangular shape, I added butter, lots of pesto, garlic, and Parmesan. The original recipe called for chives, cheddar cheese, and garlic but I decided to put an Italian spin on it. The fun part was rolling it; it was like how they taught us to fold letters in Freshman year, in thirds.
After it had been rolled, I used my rolling pin to roll it out a little. I then got out a pizza cutter and cut strips. Each strip fit perfectly into the cup of a muffin tin. After allowing them to rise for half an hour, it was ready to bake. You can leave it longer but at that point, I was looking forward to these baked perfections.
When they came out of the oven, my kitchen smelled amazing and to be honest, they tasted even better. I guess what they say is true about butter, but the pesto, Parmesan, and garlic added great flavor. Every year we make our own pesto and this recipe accentuated the freshness of the basil-y paste. Everyone who tried these brioche rolls thought that they were just crispy enough on the outside and chewy on the inside. Give it a try, if you have any comments on the recipe, leave them below. Bon Appetit!
Pesto Parmesan Garlic Brioches
Adapted from Dana Treat
2 tablespoons warm water
1/2 packet quick-rise yeast
1 egg for dough plus 1 yolk for wash
1 tablespoon honey
6 tablespoons milk
3 tablespoons unsalted butter, melted, plus 1 tablespoon for brushing
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3 cloves garlic, minced
3 tablespoons pesto
3/4 cup grated Parmesan cheese
Stir the water with the yeast in the bowl of your mixer.
Add the egg and honey and using a dough hook, mix until combined.
Add milk, 3 tablespoons melted butter, salt, and flour and continue to mix for about 6 minutes.
When it is soft and sticky, place in a greased bowl and refrigerate overnight.
The next morning, grease six muffin tins and place dough on a lightly floured board and roll the dough into 1/2 inch thick rectangle.
Brush the surface with the remaining butter and spread the pesto over the top.
Scatter garlic and Parmesan cheese over the top and press lightly.
Fold the dough in thirds and then roll the bundle out to 3/4 inch thickness.
Using a pizza cutter, cut the dough into 6 strips.
Take a strip of dough and stretch it a bit. Once it is stretched, tie it into a knot and place in a muffin tin.
Repeat with the remaining strips of dough.
Beat the remaining egg yolk with a teaspoon of water and brush over the tops of the brioches.
Cover with plastic wrap and set to rise for half an hour to an hour.
Preheat oven to 375 degrees and bake brioches on a center rack for 15-20 minutes, rotating halfway through.
Bake until golden brown and serve warm.