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  Active dry yeast 1
  Butter 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Eggs 4

Soften yeast in 1/4 cup warm water (110°).
Thoroughly cream butter, 1/3 cup sugar, and 1/2 tea spoon salt.
Add 7 cup of the flour and the milk to creamed mixture.
Beat 3 eggs and 1 egg yolk together (reserve egg white).
Add softened yeast and eggs to creamed mixture; beat well.
By hand stir in remaining 3 cups flour till smooth.
Turn into greased bowl.
Cover; let rise in warm place till double (about 2 hours).
Refrigerate overnight; stirdown.
Turn out on floured surface.
Divide dough into quarters; set one aside.
Divide each of the remaining into 8 pieces, making a total of 24.
Form each piece into a ball.
With floured hands, tuck under cut edges.
Place in greased muffin pans.
Divide reserved dough into 24 pieces; shape into balls.
With floured finger, make indentation in each large ball.
Press small balls into indentations.
Cover; let rise till double (40 to 45 minutes).
Blend reserved egg white and 1 tablespoon water; brush over rolls.
Bake at 375° for 15 minutes, brushing again with egg mixture after 7 minutes.

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