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Brioche Rolls
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1
Reviews
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By:
Holly Black
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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.
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INGREDIENTS
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1/2 cup butter
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1/3 cup sugar
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1/2 teaspoon salt
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1/2 cup undiluted evaporated
milk
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1 package active dry yeast
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1/4 cup warm water
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1 egg yolk
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2 eggs
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3 1/4 cups all-purpose flour
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1 egg white, unbeaten
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1 tablespoon sugar
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DIRECTIONS
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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.
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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.
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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.
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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.
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