Home Cooking

Dorie Greenspan's brioche dough

chowser | Dec 22, 201104:08 AM

I love DG's pecan sticky rolls and they're our standard Christmas breakfast. I mixed up a batch of her brioche yesterday and refrigerated (plan is to use half to make a brioche loaf, half to make stick buns). I was going to make the rolls and freeze them but don't have freezer space. Taking a page out of Artisan bread in 5 minutes, can I just leave the dough, unmade, in the back of the refrigerator and roll them out Saturday night? I'm not crazy about the texture of the brioche dough from Artisan bread and worry that might happen here. Or, should I make the rolls and ask to leave them in my friend's freezer? Any thoughts? Thanks.

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