Game Day Provisions: Game Day Brioche Rolls

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Game Day Provisions 

The Technique

Game Day Brioche Rolls

If you’re truly looking to elevate your tailgate social, offer a batch of freshly baked bread in the starting line-up. Game Day Brioche Rolls offer you the opportunity to downsize a few fan-favorite snacks, so guests can fill their plate with a wider variety of football party foods & the good news is that they may be baked & frozen in zip-top plastic bags up to one month ahead of time. Although Game Day Brioche Rolls may be filled with an array of items from cold cuts to hamburgers, serve them along side dinner classics accompanied with Bourbon-Pecan Honey Butter Mash. Learn how to make them from your favorite roll recipe.

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{helpful advice}

How To Make Homemade Rolls

There is absolutely no need to be afraid of making your own yeast-risen dough at home. Most any roll recipe may be used to make smaller, slider-sized rolls. Generally, a 1/2-ounce of dough per roll may be scaled during the portioning & shaping process for the perfect bite. Next, reduce the baking time a smidgen to avoid overtaking them. Follow these additional baking tips to yield a successful batch of rolls every time.

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Keep the water temperature on task. If it’s too warm you’ll kill the yeast. Plus as you blend the ingredients, the dough will naturally become warmer. Next, keep the dough covered at each stage with plastic wrap. It will prevent a film from forming over the dough surface. Finally, warm-from-the-oven bread is one of the most glorious indulgences around however, as tempting as it may be to slice into the rolls right away, allow them to cool completely so as not to tear the interior crumb which could result in a gummy texture.

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Game Day Entertaining
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The Tune
“Shout” Jackie Wilson

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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