Prepare rolls recipe (or your favorite bread recipe).
Let rise.
With greased hands flatten each roll on a floured surface. Cover within 1/8-inch of the edge with a thin slice of Velveeta. Then top with thin slices of pepperoni, ham or other.
Roll up and place in greased pan.
Let rise.
Bake at 400\u00b0 for 10 minutes, then turn oven down to 350\u00b0 for 15 minutes or longer until done (cheese and meat can be more or less to taste).
ant to make the rolls, make the brioche dough. In the bowl
Combine sugar, juice, water and zest in a medium saucepan. Stir over low heat for 1-2 mins, until sugar dissolves. Add the berries. Simmer, uncovered, for 35 mins until berries soften.
Meanwhile, in a medium bowl, combine cream, powdered sugar and vanilla. Using an electric mixer, beat until soft peaks form. Gently fold into mascarpone.
Toast brioche lightly. Serve brioche topped with warm berry compote and mascarpone cream.
poon, carefully hollow out the rolls.
Spoon the lobster filling
ide of the pan; toast rolls in the pan until golden
Melt butter and herbs.
Cut rolls into quarters and dip into herb butter.
Place pieces into pie pan.
Bake at 425\u00b0 for 12 minutes or until golden brown.
ut sides of the brioche or dinner rolls with the unsalted butter
elted choc mixture over the brioche slices & arrange them in the
f your Brioche slices or, if you're using rolls, cut them
For Brioche: Sprinkle yeast over milk in
o you).
Cut open brioche buns and toast in a
f the roll. Cut the rolls into 1 inch pieces and
To make aioli, whisk together mayonnaise, garlic, lemon juice and parsley. Season to taste.
Toast brioche and spread one half of roll, or one slice of bread, with aioli. Place lettuce leaves on top of aioli, followed by tomato slices and prosciutto. Season to taste and top with other half of roll or slice of bread.
4 cups for 1/2 recipe) . Stir until just mixed, cover
nd brush the rolls. Sprinkle half of the rolls with granulated sugar
ough to cut.
Cut rolls in half. Place 24
TO MAKE THE BRIOCHE: Measure flour into a bowl.
To make the brioche: mix the salt, yeast, eggs,
ousseline.
Roll out the brioche dough to about 1/8
kitchen towel. Allow the rolls to rise in a warm