Continuing: After resting from the baking, I used two of the brioche rolls for burgers Saturday evening. Used grass-fed chuck from Slanker Farms, boned and ground by yours truly. Charbroiled to a medium rare (you can safely do this if you grind it yourself) on brioche bun. A little lopsided because of my imperfect slicing of bun.
Went over reasonably well.
Split remaining roll, used for eggs benedict Sunday morning - half bun plus oven-dried tomatoes, seared house sausage, poached egg, hollandaise.
Happiness.
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