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Reviewed Mini Brioche Rolls

Sep 25, 2011 in Food Network Community Toolbox on

@meeksok let the dough rise covered for 1 to 3 hours, then gently fold over and press to expel excess gas. Then chill, shape, proof, bake. Not sure why this recipe calls for chilling first. I prefer Thomas Keller's recipe. Jacques Pepin has a good one, too.""

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