Brioche Rolls

Name: Brioche Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 dozen.
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 zest; 1/2 teaspoon salt; 2/3 cup butter, cubed; 1/2 cup 2% milk; 5 large eggs, divided use

TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. YIELD: 1 dozen.

At 10 o'clock each morning, it's coffee time at our house. Friends, neighbors and relatives stop by just to grab a bite of these brioche rolls fresh from the oven. —Wanda Kristoffersen, Owatonna, Minnesota

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 zest
1/2 teaspoon salt
2/3 cup butter, cubed
1/2 cup 2% milk
5 large eggs, divided use

Directions

1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest 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 flour. Beat until smooth. Stir in the remaining flour. Do not knead.
2. Spoon dough 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.
3. Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Cover; 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.
4. Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball and place 1 small ball there. Cover and let rise in a warm place until doubled, about 1 hour.
5. Beat remaining egg; brush over rolls. Bake until golden brown, 15-20 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts

1 roll: 295 calories, 13g fat (7g saturated fat), 117mg cholesterol, 234mg sodium, 37g carbohydrate (9g sugars, 1g fiber), 7g protein.