* Exported from MasterCook *
Bread, Brioche Rolls
Recipe By :Kathy Kitchens Downie, RD
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons dry yeast
1/3 cup warm 1% low-fat milk -- (100 to 110F)
15 3/4 ounces unbleached all-purpose flour -- (about 3 1/2C)
1/3 cup sugar
1/2 teaspoon salt
4 large eggs -- lightly beaten
8 1/2 tablespoons unsalted butter -- softened and divided
Cooking spray
1 tablespoon water
1 large egg white
You don't need a brioche pan for this recipe - a muffin tin works
well. Start a day ahead, as the overnight rise is essential for
bakery-like flavor.
1. Dissolve yeast in warm milk in the bowl of a stand mixer fitted
with the paddle attachment; let stand 5 min. Weigh or lightly spoon
flour into dry measuring cups; level with a knife. Add flour, sugar,
salt, and eggs to milk mixture; beat with a stand mixer at low speed
until smooth, scraping down sides of bowl with spatula as needed.
Remove paddle attachment; insert dough hook. Beat dough at low speed
5 min or until soft and elastic and dough just begins to pull away
from sides of bowl. Cut 6 1/2T butter into large cubes; add half of
butter to dough, mixing at medium speed to blend. Add remaining
butter cubes to dough; beat at medium speed until incorporated. Beat
dough at medium speed 4 min or until smooth and elastic.
2. Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85F), free from
drafts, 1 hour or until doubled in size. (Gently press two fingers
into dough. If indentation remains, dough has risen enough.) Punch
dough down; form into a ball. Return dough to bowl; cover with
plastic wrap, and refrigerate 8 hours or overnight.
3. Uncover dough; let stand 90 minutes or until dough is at room
temperature. Divide dough into 4 equal portions. Working with one
portion at a time (cover remaining dough to prevent drying), cut
dough into 6 equal pieces. Roll each piece into a 1 1/2"
ball. Repeat procedure with remaining 3 dough portions to make 24
rolls total. Place rolls in muffin cups coated with cooking
spray. Cover and let rise for 45 minutes or until almost doubled in size.
4. Preheat oven to 350F.
5. Combine 1T water and egg white; stir with a whisk. Gently brush
rolls with egg mixture. Bake at 350F for 14 min or until
golden. Place pans on wire racks. Place remaining butter in a
microwave-safe bowl; microwave at HIGH 20 seconds or until butter
melts. Brush butter onto rolls.
Total time to make: 12 hr 16 min
Yield: 24 rolls (serving size: 1 roll)
Source:
"cookinglight.com"
Copyright:
"Cooking Light, Oct 2013"
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Per Serving (excluding unknown items): 130 Calories; 5g Fat (35.7%
calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber;
46mg Cholesterol; 61mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.