Home Bread-Bakers v118.n049.7
[Advanced]

Easy Homemade Brioche Dinner Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 12 Dec 2018 20:46:12 -0800
v118.n049.7
* Exported from MasterCook *

                    Rolls, Easy Homemade Brioche Dinner

Recipe By     : Kellie
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Muffins/Rolls                   Posted
                 Stand Mixer                     Vegetarian

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/3           cup  warm water -- about 110F
   2 1/4      teaspoons  active dry yeast -- not rapid rise
   2 1/3           cups  super fine pastry flour -- or cake flour
   2               cups  all-purpose flour
      1/2           cup  granulated sugar
   2          teaspoons  kosher salt
   6              large  eggs
   8             ounces  unsalted butter -- cut into 1" cubes at room temp
   2        tablespoons  Melted butter -- for basting if desired

Super easy to make, no knead dinner rolls made with a light and 
butter brioche dough that will make your tastebuds dance for joy.

PRE: 15 MINUTES
COOK: 30 MINUTES
TOTAL: 45 MINUTES

Whisk the water and yeast in a small bowl. Let stand for 10 minutes 
until completely dissolved. Set aside

In the bowl of a stand mixer fitted with a dough hook, sift together 
the pastry flour, all-purpose flour, sugar and salt.

Turn the mixer on low and add the eggs to the bowl 1 at a time 
beating well after each addition.

Slowly add the yeast and continue beating at low speed for 5 minutes.

Stop the mixer and scrape down the sides of the bowl. Turn the mixer 
on low and beat for an additional 5 minutes.

Add the butter cubes 1/3 at a time, beating for about 1 minute after 
each addition. Once the butter has been added, beat for 10 more 
minutes until the dough is smooth.

Transfer the dough to a lightly oiled bowl and cover with plastic 
wrap. Let the dough rest in a warm place until doubled in size, 
approximately 3 hours.

Turn the dough out on a well floured surface and gently press out the 
air bubbles. Return the dough to the bowl, cover with plastic wrap 
and refrigerate overnight.

Turn the dough out onto a floured surface and divide the dough into 
24 equal sized balls.

Arrange the dough balls in 2 13x9" baking dishes.

Allow the dough to rise, uncovered, in a warm place until it rises 
about 1/2" above the top of the pans, approximately 2 hours.

Preheat the oven to 350F.

Bake the brioche until it is golden brown on top, approximately 30 to 
35 minutes. Remove from the oven and allow to cool for 2 to 3 minutes.

Brush the tops of the rolls with melted butter and cool completely on 
a cooling rack.

If not serving immediately, wrap the hot rolls in foil and set aside 
at room temperature for up to 2 days.

RECIPE NOTES: If not serving immediately, wrap the hot rolls in foil 
and set aside at room temperature for up to 2 days.
To freeze, wrap the hot rolls in foil and place in a resealable 
freezer bag. Freeze promptly. Can be frozen up to 2 months. When 
ready to use, reheat in foil in a 250F oven until heated through, 
approximately 20 to 25 minutes

Cal 189, Fat 10g, Carb 21g, Sod 220mg, Fiber 1g, Pro 4g

S(Internet address):
   "https://thesuburbansoapbox.com/easy-brioche-dinner-rolls/";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 198 Calories; 10g Fat (45.5% 
calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary 
Fiber; 76mg Cholesterol; 186mg Sodium.  Exchanges: 1/2 Grain(Starch); 
0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.

NOTES : 2018 - 1212