* 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/";
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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