Brioche

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These rich rolls take time to prepare, but are delicious. The instructions call for a traditional shape, but the rolls can be formed into any shape you wish.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 3 dozen rolls.

Ingredients

    • 1 cup milk
    • 1/4 cup warm water
    • 1/2 cup butter
    • 4 eggs beaten
    • 1 tsp salt
    • 1 tsp grated lemon peel
    • 1/2 cup sugar
    • 5 cups Stone-Buhr unbleached white bread flour (approx.)
    • 2 pkgs active dry yeast

Instructions

Scald milk in saucepan; stir in butter, salt and sugar. Pour milk mixture into large bowl and set aside; cool to lukewarm. In a small bowl, sprinkle yeast on warm water, stir to dissolve. Set aside. In a separate small bowl, combine eggs and lemon peel.

Add lemon-egg mixture and yeast mixture to milk mixture in the large bowl; stir. Beat in flour, a little at a time, to make soft dough you can handle. Turn onto oured board; knead lightly until dough is smooth and satiny. Do not over-knead.

Place in greased bowl, turn dough over to grease top, cover and let rise in warm place until doubled, about 2 hours. Punch down and turn out on floured board, knead lightly. Shape 2/3 of dough into smooth balls about 2-inches in diameter. Shape remaining dough in 1-inch balls.

Place large balls in greased mufn pan cups. Flatten balls slightly; make deep indentation in each with finger. Shape small balls like tear drops and set one firmly in the indentation of each ball in muffin pan cups. Brush with melted butter. Cover and let rise until doubled, about one hour. Bake at 425°F for about 10 minutes, or until done.

Remove from pans immediately and let cool on wire racks. Serve warm.

Additional Notes

melted butter for brushing on top
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