Brioche

They disappeared minutes after baking.
I'll replace this image when I remake them.

I don't make brioche enough. Recipes vary, but it's essentially a yeast-leavened pound cake. I made a bunch this morning to give to Frankie's teachers. Not all of the rolls made it to school. 500 Feet out of our driveway, Frankie and I spied a yappie Jack Russel. She was tagged, running in the street and we decided to use the bread to aid our rescue attempt. Frankie placed bits of her roll in the street; the dog snatched it and ran back to bark at her. Similar schemes played out for the next 20 minutes until a neighbor drove up and told us we'd never get her. The dog lived 2 houses down and rules the street. She was totally playing us. At least we gave her breakfast.

Recipe
Sugar, 50 g (1/4 C)
milk, 160 g warm (1/2 C)
eggs, 3 yolks, 2 whites
softened butter, 57 g
canola oil, 57 g
yeast,  1 pkt rapid rise (7 g)
salt, 7 g and (1.5 t)
just enough flour, 420 g (3 C unbleached white)
...to make it stick together (I spun the dough in a bread machine for 5 minutes). Ferment 1 h at room temp, chill for 5-24 hours, let warm at room temperature the night before baking (or at least 2-3 hours at room temperature, form into 60 gram rolls, proof 20 minutes in cupcake tins, paint with yolk, bake 350°F about 30 minutes, makes 12-15. Distribute to loved ones.