Brioche Rolls Recipe
Ingredients
| Active dry yeast | 1⁄4 Ounce (1 Package) | |
| Lukewarm water | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Eggs | 2 (At Room Temperature) | |
| All purpose flour | 2 1⁄2 Cup (40 tbs) | |
| Cold butter | 1⁄2 Cup (8 tbs), Cut into 6 pieces |
Nutrition Facts
Serving size
Calories 230 Calories from Fat 92
% Daily Value*
Total Fat 10 g16.1%
Saturated Fat 6.1 g30.7%
Trans Fat 0 g
Cholesterol 66.5 mg22.2%
Sodium 176.9 mg7.4%
Total Carbohydrates 29 g9.7%
Dietary Fiber 0.99 g4%
Sugars 5.2 g
Protein 5 g9.7%
Vitamin A 6.6% Vitamin C 0%
Calcium 1.3% Iron 9.7%
*Based on a 2000 Calorie diet
Directions
Add 1 tablespoon of the sugar, salt, eggs, and 1 1/4 cups flour.
Process 20 seconds.
Let rise in processor bowl for 20 to 30 minutes.
Add butter and remaining sugar.
Process until blended, about 15 seconds.
Add remaining 1/4 cups of flour and process until a ball forms on the blades or motor begins to stall.
Knead lightly 1 to 2 minutes.
Set aside 1/4 of the dough.
Cut the remaining 3/4 into 8 to 10 pieces.
Roll each into a smooth ball and place in greased muffin tins or fluted brioche tart molds, if you have them.
Cut reserved dough into 8 or 10 pieces; roll in balls.
Make an indentation in the center of each large ball.
Moisten, and press the small ball into the dent.
Let rise in a warm (80-85°F) place for 30 to 45 minutes, until doubled in bulk.
Brush each brioche with beaten egg.
Bake at 3756 F for about 15 to 20 minutes.
Serve warm with sweet butter or marmalade.
Chef
