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Brioche
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These elegant top knotted rolls are said to have originated in the district of Brie in France. Light and delicate, they are rich in butter and eggs. Serve warm from the oven for breakfast as the French do - or reheat before serving. These rolls are also delicious to serve for a brunch or luncheon. As the dough is very soft, chilling makes it firm enough to handle.
This recipe makes 18 rolls
INGREDIENTS
| Bread Flour | 3+1/2 cups | ||
| Active Dry Yeast | 2+1/4 tsp | ||
| Sugar | 1/3 cup | ||
| Salt | 1 tsp | ||
| Water | 1/2 cup | ||
| Butter, softened | 1/2 cup | ||
| Eggs | 4 | ||
EGG WASH |
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| Egg yolk | 1 | ||
| Milk | 1 TBSP | ||
DIRECTIONS
In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat water and butter to 120-130°F; butter does not need to melt. Add to flour mixture. Add eggs. By hand, stir until smooth. Gradually stir in enough remaining flour to make a very soft dough. Cover bowl with plastic wrap and foil; refrigerate 6 to 12 hours.
Punch down dough. Divide into 3 parts. Refrigerate two thirds of dough until ready to shape. Divide each third into 6 pieces. Cut off one-fourth of the dough from each piece. On well-floured surface, shape each large and small piece into a smooth ball. Place large balls into greased muffin pan cups or individual brioche pans. Press ball to fill cup; make a deep indentation in the center of dough. Press small ball into indentation. Cover; let rise in warm place until double, about 30 minutes. Egg Wash: Combine egg yolk and milk; gently brush tops of rolls. Bake at 350°F for 15 to 20 minutes until golden brown. Remove from pans; cool.
Use Active dry yeast for this recipe. Instant yeast is not recommended for refrigerated dough. Visit our Lessons in Yeast & Baking for more information on baking.