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Brioche

 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 King Arthur Unbleached 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

2 of 2

Brioche (continued)

Directions (continued)

  • the top of each large ball; place a small ball in each indentation.
  • 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.
Nutritional 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.