|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Brioche Rolls
|
|
by:
Holly Black
|
|
|
|
Brioche Rolls Recipe makes little rolls that have a ton of taste by using butter, sugar, evaporated milk, yeast, egg yolk, eggs, egg white, and all-purpose flour and results in a delicious and healthy bread.
|
INGREDIENTS
|
|
1/2 cup butter
|
|
1/3 cup sugar
|
|
1/2 teaspoon salt
|
|
1/2 cup undiluted evaporated
milk
|
|
1 package active dry yeast
|
|
1/4 cup warm water
|
|
1 egg yolk
|
|
2 eggs
|
|
3 1/4 cups all-purpose flour
|
|
1 egg white, unbeaten
|
|
1 tablespoon sugar
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Cream the butter with the 1/3 cup sugar and salt in a large bowl. Beat in the evaporated milk. Soften yeast in the warm water. Beat egg yolk with the 2 eggs until thick and piled softly. Gradually add to the creamed mixture, beating constantly until fluffy. Blend in the yeast.
|
|
|
|
2:
Add the flour, about 1/2 cup at a time, beating thoroughly after each addition. Cover; let rise in a warm place until
doubled, about 2 hours.
|
|
|
|
3:
Stir down and beat thoroughly. Cover tightly with moisture-vaporproof material and refrigerate overnight. Remove from refrigerator and stir down the dough. Turn
onto a lightly floured surface and divide into two portions, one using about three fourths of the dough, the other about
one fourth.
|
|
|
|
4:
Cut each portion into 16 equal pieces. Roll each piece into a smooth ball. Place each large ball in a well-greased muffin-pan well (2 3/4 x 1 1/4 inches). Make a deep indentation with finger in center of each large ball; then moisten each depression slightly with cold water. Press a small ball
into each depression. Cover; let rise again until more than doubled, about 1 hour. Brush tops of rolls with a mixture of the egg white and 1 tablespoon sugar. Bake at 375°F about 15 minutes, or until golden brown.
|