You know that awesome little feature on Facebook that shows you what you were doing last year, the year before.... heck even what you were up to in 2006? I honestly find it completely obnoxious. At first I was like, "oh look! the kids were baaaabbbieeesss!"Now I look at the photos and I am like, "Oh man, I was really tiny in 2008." "Oh look, I didn't have gray hair in 2011!" Or, "wow, my living room was really clutter free back then!"
My cousin recently did her own Time Hop of sorts. She is an art teacher at a school in Indiana, and she is working on getting their old dark room back up and going. So while doing that, she decided to develop some black and white film she had shot a decade ago. To her surprise, and to mine. The photos she developed were of my wedding day.
With our 10 year wedding anniversary around the corner, it was fun to see these shots. Honestly, they may have been the best ones of the entire weekend. I am especially fond of the one where Steve looks like he is eating my face. I think I remember being like, "Keep it clean! My Dad is watching."
Someday, (probably next year) I will look back at my Facebook history and see these glorious brioche rolls. I'm sure I'll be all heart eyes over them.
These rolls are made with a basic brioche recipe that I've adapted from King Arthur Flour, I rolled a bit of ganache in the centers of each roll, creating an unexpected surprise for anyone biting into them. I've also included a quick video demonstrating how to shape the rolls below!
Chocolate Filled Brioche Rolls
Adapted from King Arthur Flour's Brioche recipe
2 3/4 cups bread flour
1/4 cup non-fat dry milk
1/4 cup granulated sugar
1 1/2 tsp salt
1 tbs instant yeast
3 large eggs
10 tbs unsalted butter, room temperature
For the filling:
1 cup dark chocolate chips
3 tbs cream
2 tbs sugar for dusting
To prepare the bread, add all of the dough ingredients to the bowl of your electric mixer , fitted with the dough hook. A bread machine can be used for this portion as well. Allow the mixer to knead the dough on medium/low speed until it is smooth and satiny looking. This could take up to 20 minutes. For me it takes about 12-15.
The dough will be very soft still, but remove it from the mixer, and form it into a ball. Place in a greased bowl, and cover with plastic wrap. Allow the dough to rise for about one hour on the counter.
Then place the bowl in the refrigerator to chill overnight.
Divide the dough into 8-10 equal balls after it has chilled.
Melt the chocolate with cream over a double boiler.
Spread chocolate over the top portion of the rolled dough (refer to my video below). About 1/2 -1 inch thick section, straight across the top.
Cut small strips of dough from the chocolate section, all the way down.
Then roll the dough into a log, and circle it around to form a roll. The cut sections should fan out a bit, and the chocolate filling should be completely enclosed.
Repeat this process with all the rolls.
Place on a parchment paper lined cookie sheet. making sure to give each roll plenty of room to rise.
Once they have doubled or even tripped in size, brush with an egg wash, and sprinkle with sugar.
Bake at 350 for about 25 minutes or until golden all over.