Diana's Desserts - www.dianasdesserts.com
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Brioche Rolls
in Guest Recipe Book
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(total ratings: 2) [Read reviews] [Post a review] |
| Servings: Makes 24 rolls |
| Comments: Brioche Definition: [BREE-ohsh; bree-ahsh] This French creation is a light yeast bread rich with butter and eggs. The classic shape, called brioche à tête, has a fluted base and a jaunty topknot. It also comes in the form of small buns or a large round loaf. Special fluted brioche molds, available in metal, glass or ceramic, are necessary for the brioche à tête. Brioche dough is also used to enclose foods such as sausage or cheese. Source: The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst The French have a way with bread and brioche rolls are among their best. Bursting with butter, these light rolls are perfect with your holiday meals, or with a cup of coffee or tea on a cold winter's morning, and are great as a bedtime snack. There is no wrong time for these treats. Whether they accompany an elegant holiday dinner or a simple family meal, these classic buttery rolls deserve a special place on your table. Refrigerating the dough for up to 24 hours is the secret to making perfect brioches. |
Ingredients:  1 package (2 1/2 tsp./.25 oz/7g) active dry yeast 1/4 cup lukewarm water (105 degrees F to 115 degrees F/40 degrees C to 46 degrees C) 1/2 cup (1 stick/4 oz/113g) butter, softened 1/3 cup granulated (or superfine baker's sugar) sugar 3/4 teaspoon salt 4 cups all-purpose flour 1/2 cup milk 4 eggs 1 tablespoon water |
| Instructions: Soften yeast in 1/4 cup warm water. In a large mixing bowl combine butter, sugar, and salt; beat with an electric mixer on low speed until fluffy. Add 1 cup of the flour and the milk to the beaten mixture. Separate one of the eggs. Add the egg yolk and the remaining 3 eggs to beaten mixture. (Refrigerate the egg white in a covered container.) Add softened yeast and beat well. Using a wooden spoon, stir in the remaining flour until smooth. Gather dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until doubled in size (about 2 hours), then refrigerate dough for 6 hours. (Or, omit the 2-hour rising time and refrigerate the dough for 12 to 24 hours.) Stir dough down. Turn out onto a lightly floured surface. Divide dough into 4 portions; set 1 portion aside. Divide each of the remaining 3 portions into 8 pieces, making a total of 24. With floured hands, form each piece into a ball, tucking under edges. Place in greased muffin cups or brioche molds. Divide reserved dough portion into 24 pieces; shape into balls. With a floured finger, make an indentation in each large ball. Press a small ball into each indentation. Combine reserved egg white and 1 tablespoon water; brush onto rolls. Cover and let rise in a warm place until nearly doubled in size (45 to 55 minutes). Bake in a preheated 375 degree F/190 degree C oven for 7 minutes and brush again with egg white mixture. Bake for about 8 minutes longer, or until golden brown. Remove from pans; cool on wire racks. Makes 24 brioche rolls. |
| Date: April 27, 2003 |
Reviews
Reviewer: Jim Pursell
Rating:
Review:
In French, ALL multi-syllabic words are accented on the last syllable. An alternative to the big ball - small ball construction is to make 4 very small balls, putting a trio in the bottom of each tin with the 4th on top.
Rating:
Review:
In French, ALL multi-syllabic words are accented on the last syllable. An alternative to the big ball - small ball construction is to make 4 very small balls, putting a trio in the bottom of each tin with the 4th on top.
Reviewer: Elaine
Rating:
Review:
It tasted good but we doubled the ingredients and it only made 24 instead of 48.
Rating:
Review:
It tasted good but we doubled the ingredients and it only made 24 instead of 48.