Speedy Brioche Recipe
Ingredients
| Active dry yeast package | 2 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 11/4 cups buttermilk or sour milk | ||
| Butter/Margarine | 3/4 Cup (16 tbs), softened | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 3 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Eggs | 2 | |
| 5 to 5 1/2 cups Pillsbury's Best All Purpose or Unbleached Flour | ||
Directions
(Lightly spoon flour into measuring cup; level off.) Soften yeast in warm water in large bowl.
Add buttermilk, butter, sugar, salt, baking powder, eggs and 2 1/2 cups flour.
Beat 2 minutes at medium speed.
By hand, stir in remaining flour.
On well floured surface, knead dough until smooth and elastic, about 5 minutes.
Grease (not oil) 24 brioche or medium muffin cups.
Divide dough into 24 equal parts.
Remove about 1/5 of dough from each.
Shape all into smooth balls.
Place larger balls in pans.
With finger, make a deep indentation in center of large balls; place smaller balls in indentation.
Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 350°F.
Bake rolls 25 to 30 minutes until golden brown.
Remove from pans and brush with butter.
Serve warm.
Add buttermilk, butter, sugar, salt, baking powder, eggs and 2 1/2 cups flour.
Beat 2 minutes at medium speed.
By hand, stir in remaining flour.
On well floured surface, knead dough until smooth and elastic, about 5 minutes.
Grease (not oil) 24 brioche or medium muffin cups.
Divide dough into 24 equal parts.
Remove about 1/5 of dough from each.
Shape all into smooth balls.
Place larger balls in pans.
With finger, make a deep indentation in center of large balls; place smaller balls in indentation.
Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 350°F.
Bake rolls 25 to 30 minutes until golden brown.
Remove from pans and brush with butter.
Serve warm.
Chef
