Cracked Black Pepper/Parmesan Brioche

Makes about 30 dinner rolls

15 minutes to put together/15 minutes (+/-) to cook; allow 2 hours proofing time

To make the sponge

2 c. warm water (110 degrees)

¼ c. sugar 

2 Tbs. heavy cream

2 Tbs. active dry yeast

1 c. all-purpose flour

To finish dough

2 c. flour (plus several more cups as needed)

1 Tbs. table salt

2 egg yolks

1 stick softened sweet cream unsalted butter (sliced)

1 Tbs. black pepper, table ground

½ c. finely grated parmesan cheese

To finish the tops

½ stick sweet cream unsalted butter (melted)

1 Tbs. kosher salt

1½ Tbs. fresh cracked black pepper

Mix the sponge ingredients together in the bowl of your stand mixer. Once activated, the sponge should be batter like in appearance. Allow to sit until it becomes active (bubbly and begins to rise). This may take up to 15 minutes.

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