Brioche Rolls
Total Time
Prep: 30 min. + chilling 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, room temperature, divided use
Directions
- 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.
- 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.
- Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Cover; let rest 15 minutes. Cut one-sixth from 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 a deep indentation in center of each large ball; place 1 small ball into each indentation. Cover and let rise in a warm place until doubled, about 1 hour.
- 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.
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
Recipe Creator
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