This is from the Cooks.com website...
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EASY BRIOCHE ROLLS
Read more about it at www.cooks.com/rec/view/0,194,154189-239201,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
1/2 c. milk
1/2 c. butter
1/3 c. sugar
1 tsp. salt
1 pkg. dry yeast
1/4 c. lukewarm water
1 egg, separated
3 whole eggs, beaten
3 1/4 c. flour
Scald milk and while hot add butter, sugar, and salt. COOL TO LUKEWARM. Soften
yeast in the water. Add to LUKEWARM milk mixture. Add egg yolk and beaten eggs
and stir. Add flour and beat with wooden spoon for 2 minutes. Cover and let
rise in a warm place (80-85°F) until more than double in bulk, about 2 hours or
less. Stir down and beat (stir) thoroughly. Cover tightly with foil and
refrigerate overnight. Preheat oven to hot (425°F of if cooking with other
things no lower than 375°F).
Stir dough down and turn out onto a floured board. Cut off slightly less than
1/4 of dough and reserve. Cut remaining dough into sixteen pieces and form into
balls of equal size. Place in well-greased brioche or muffin pans. Cut the
smaller piece of dough into sixteen pieces and shape into smooth balls. Make
indents with finger in each large ball and place small ball in indentation.
Beat egg white with 1/4 teaspoon water and brush tops of roll, sprinkle with
sugar. Let rise in a warm place until double in bulk, about one hour. Bake on
bottom shells of oven until brown, 10 to 20 minutes. (Watch carefully, rolls
should be lightly brown on top or they will be overcooked).
Makes 16 rolls.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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