Marigene, I didn't forget to post the recipe; my computer was moving at glacier speed yesterday, and I gave up trying to post. Anyway, this recipe (which appears painfully long because I was thorough, but isn't really) is from the book "Artisan Bread in Five Minutes a Day." The almond filling is exactly the same color as the brioche, so the filling will go unnoticed. Btw, I didn't care for the sugary topping called for, and would've preferred a simple glaze instead. Other than that, these rolls were fine. I also used the basic brioche dough to make the Cinnamon Rolls I posted on the previous WFD thread, and liked it just a tad more than the almond filling in these rolls because -to me- the almond flavor wasn't as pronounced as I would've liked. Almond Brioche Bostock 1 pounds Brioche dough (recipe follows) 4 tablespoons unsalted butter, at room temperature ½ cup almond paste ¼ cup unbleached AP flour 1 egg ¼ teaspoon orange-flower water (optional) ¼ teaspoon almond extract ¼ cup sugar, pluse more for dusting the greased pan Zest from half an orange ½ cup sliced natural almonds (raw and unsalted) Cream together the butter, almond paste, flour, egg, orange-flower water and almond extract in a food processor until smooth. Set aside. Brioche 1½ cups lukewarm water 1½ tablespoons granulated yeast 1½ tablespoons salt 8 eggs, beaten ½ cup honey 1½ cups unsalted butter, melted, plus butter for greasing the pan 7½ cups unbleached AP flour Mix the yeast, salt, eggs, honey, and melted butter with the water in a 5-quart bowl, or a lidded (not airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer with dough hook (I used the latter). Cover (not airtight) and allow to rest at room temp. until dough rises and collapses, approximately 2 hours. The dough can be used as soon as it's chilled after the initial rise. Refrigerate and use over the next 5 days. Beyond the 5 days, freeze the dough in 1-pound portions in airtight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise times. Defrost the dough overnight, if frozen. On baking day, grease a 9x4x3-inch nonstick loaf pan. Dust the surface of the chilled dough with flour and cut off a 1-pound (grapefruit size) piece. Dust the piece with more flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Roll out the ball into a ¼" thick rectangle, using a little flour to prevent sticking to the work surface. Spread the almond cream evenly over the rectangle, leaving a 1" border all around. Roll up the dough, jelly-roll style, starting at the long end, and seal the bare edges. The dough will be soft, so chill the log for about 15 minutes in the freezer before cutting it.* Generously grease 8-inch round pan ** with butter. Sprinkle the greased pan with granulated sugar. Cut the chilled dough into 8 equal pieces. Place them evenly in the prepared pan, so that the swirled cut edge is facing upward. Allow the dough to rest for 1 hour. Twenty minutes*** before baking time, preheat the oven to 350°F. Just before baking, mix together the sugar, orange zest and almonds and sprinkle over the brioche. Bake until golden brown an well set in the center, about 40 minutes. Run a knife around the inside of the pan to release the brioche wile it's still hot and invert onto a serving dish. If you let it sit too long the rolls will stick to the pan. *On a fickle whim, I decided to follow instructions and sliced the dough using a knife as recommended. Big, sticky mistake. So I quickly abandoned that step and cut the dough as I've done ad infinitum, by using good ol' fishing line. Fishing line works much better than a knife with soft doughs. And by using fishing line you don't have to bother chilling the dough. Btw, you could also use unflavored dental floss. **I used a 9" round pan as opposed to the 8" round pan, and the rolls just fit in the larger pan. ***I preheated my oven for at least 30 minutes. Sol

Yes, I think they'll be fine too, many of my bread recipes are simply water, flour, yeast, salt. They wouldn't be as rich or soft without the eggs, but they'd be fine. I think they're fine as they are as well. I just made a batch of those rolls last night, in the form of three smallish loaves. One is on my counter, two are in the office breakroom with some of my peach jam. One of the young lawyers brought a jar of his mother's homemade tomato butter, so I provided the bread. The stuff is yummy, I instructed him to get that recipe from his Mom or expect his next paycheck to be considerably smaller! Annie

Thanks for your thoughts and advice. I'll make the parker house rolls. But here's another question. Whenever I do try making the honey rolls or the honey wheat rolls, are they equally good for both sandwich buns and for "dinner" rolls? Is either better for one or the other use? I was a little confused on that point, but I could tell that people on this forum really love them.

Here you go pal...Happy Thanksgiving to you and your boys~ Sol's Honey Rolls 1 Cup milk 1/2 Cup honey 1/2 Cup butter [1 stick] 2 Tsp salt 1 -2 tablespoons granulated sugar* 2 pkges. dry yeast 1/2 Cup warm water [110º-115ºF] 2 large eggs lightly beaten 6- 6 1/2 cups All Purpose flour Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey. In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes. Combine milk mixture with yeast mixture. And stir in the beaten eggs. Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough. Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour. Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375F and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven. Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar.