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Brioche Rolls

in Diana's Recipe Book

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Servings: Makes 24 rolls
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.

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.

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

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


Reviewer: Jim Pursell
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
It tasted good but we doubled the ingredients and it only made 24 instead of 48.


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