It’s been nearly a month since our last post, and somehow I’m only now getting around to posting another piece of our US Thanksgiving dinner. What can I say – it’s been a busy month. Between prenatal classes, a visit from my mom, a Hanukkah dinner with Adam’s family, and me just generally being in my 8th month of pregnancy… blogging has fallen by the wayside. Now to see if we can get caught up a bit in the next few weeks before life *really* gets busy (holycrapwe’regoingtobeparentssoon!).
We didn’t get a great photo of these marvellous little rolls, but they turned out beautifully. When I first found the recipe, I wasn’t sure I’d be able to find the time to make them as the hands on time was fairly involved for a good 3-4 hours, and then they chill overnight. Luckily I was able to work from home the day before our dinner, so I managed to make time for these. And I dare say they were worth it. MmmMm, buttery goodness of brioche in a pretty (but simple to achieve!) little roll. Baked in muffin tins, they barely took any time at all to shape, and were quite adorable.
I’d highly recommend them, if you have the time the day before a dinner. Full recipe here.