The United Steaks

My wife and I spent the Fourth of July in New York visiting friends and had the good fortune to find ourselves invited to a rooftop dinner party with a front row view of the fireworks. The evening was catered by both an Italian restaurant and an Italian bakery. On the desert menu were the typical Cannolis, strawberries with a mascarpone-based dipping sauce, and brioche rolls with ice cream.

Since then, my quest to find a local source for the brioche rolls has dead ended at every turn. Not to give up without a fight, I spent this past Sunday on my own baking adventure.

The result:

Served warm, sliced in half with a generous scoop of chocolate ice cream.