easy no-knead brioche rolls

someone dropped a magazine in my mailbox.

i have no idea.

if you can believe it, it happens often. except i usually know who does it. this time…no clue. it’s like the inspirational quote that someone left on my lap top at work…i still have no idea…all i know is that every thursday i look at it and think…well, yeah, it’s almost friday (that’s what it said, it makes me happy, so thank you to who ever left it for me).

i looked through it (the magazine) and took note on some great recipes. curries, roasted chickens, pasta, and this…no-kned brioche.

i like using the …

anyway…no-knead brioche. yes please.

easy to make? yes.

little clean up? yes.

a lot of ingredients? no.

something you can whip up in less then 5 minutes? yes. of course, it sits overnight but that just gives you that much time to think about what to serve with it (or you can just do like me and serve with jelly, butter, fruit and carrots sticks then call it a night).

did i miss my bread machine…a little, but, well, it was just to easy to pass up.

serve them warm…make a loaf if you want…just make it. you’ll love it. you’ll make them again, and i promise, it’s super easy.

no-knead bricoche adapted from olive magazine’s LuLu Grimes

i use the term adapted here loosely because i had to convert everything measurement wise. i was close, but not exact. mostly because i suck at math and have a hard time following direction. which is why i loved this recipe. i was close. and it tasted awesome.

• 7oz butter
• 2 tbl sugar in the raw
• 3 eggs (one saved for the last step on day 2)
• 3 1/2 cups bread flour
• 1/2 tsp SAF yeast
• 1 tsp kosher salt
• 7/8 of a cup of 1% milk

1. mix the butter, sugar and 2 eggs in a bowl (it won’t look pretty).
2. to the bowl add flour, yeast and salt. top it with milk.
3. stir the mixture to make a sticky dough. i took off my rings and used my hands. i found this technique much easier and i used less dishes (i mean, we are talking about one spoon but whatever).
4. cover mixture with a towel and let it sit overnight in a cool location (like, not on top of your oven).
5. the next day heat your oven to 350. spray or grease a muffin tin (i use coconut spray from whole foods). break off chunks of the dough and roll it into a ball. fill each muffin cup.
6. brush tops with egg and then bake for about 20 minutes or until rolls are brownish and cooked through.