I found this recipe on the King Arthur Flour site, link below. It’s very nearly perfect. I followed the recipe exactly, and the rolls came out sweet and fluffy. The dough is wetter than a Seattle spring, but not impossible.
I think this would be a great, quick sub for Brioche. Of course there really is no substitute for brioche, but sometimes you just don’t want to take the time or make the effort. I’m wondering if switching out apple juice for pineapple juice would change the texture of the bread at all, or affect the yeast action. What do you all think?
Oh, and do try out this recipe.
https://www.kingarthurflour.com/recipes/PrintRecipe?RID=5889&radio=3
I think this would be a great, quick sub for Brioche. Of course there really is no substitute for brioche, but sometimes you just don’t want to take the time or make the effort. I’m wondering if switching out apple juice for pineapple juice would change the texture of the bread at all, or affect the yeast action. What do you all think?
Oh, and do try out this recipe.
https://www.kingarthurflour.com/recipes/PrintRecipe?RID=5889&radio=3