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Brioche

At 10 o'clock each morning, it's coffee time at our house. Friends, neighbors and relatives stop by just to see what's baking in my oven. These rolls always satisfy.

12 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

3-1/2 cups all-purpose flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon grated lemon peel
1/2 teaspoon salt
2/3 cup butter, cubed
1/2 cup 2% milk
5 eggs

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon peel
and salt. In a small saucepan, heat butter and milk to
120°-130°. Add to dry ingredients; beat until moistened. Add
4 eggs; beat on medium speed for 2 minutes. Add 1 cup of flour. Beat
until smooth. Stir in the remaining flour. Do not knead.
Spoon into a greased bowl, turning once to grease the top. Cover and
let rise in a warm place until doubled, about 1 hour. Stir dough
down. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface. Cover with a
bowl; let rest for 15 minutes. Cut one-sixth from the dough; set
aside. Shape remaining dough into 12 balls (about 2-1/2 in); place
in well-greased muffin cups.
Divide reserved dough into 12 small balls. Make an indentation in
the top of each large ball; place a small ball in each indentation.

2 of 2

Brioche (continued)

Directions (continued)

Cover and let rise in a warm place until doubled, about 1 hour.
Beat remaining egg; brush over rolls. Bake at 375° for 15-20
minutes or until golden brown. Remove from pan to wire racks to
cool. Yield: 1 dozen.

Nutrition Facts: 1 serving equals 295 calories, 13 g fat (7 g saturated fat), 117 mg cholesterol, 234 mg sodium, 37 g carbohydrate, 1 g fiber, 7 g protein.