BRIOCHE ROLLS
Tiny versions of this bread get their rich flavor and light texture from lots of eggs and butter. The dough needs to rise overnight, so plan accordingly.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 pounds dough, enough for 32 small rolls
Number Of Ingredients 9
Steps:
- Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover; do not mix. Let stand for 45 minutes.
- Using the dough-hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated. Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more.
- Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours.
- Punch down dough, and re-cover. Refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.
- Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1-ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand.
- Butter small Turk's-head or similar shaped cast-iron pans. Place dough balls inside molds (dough should fill three-quarters of each mold section). Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.
- Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake until tops are dark gold (time will vary depending on size of pans). Remove from oven, and immediately remove brioche rolls from pans, by gently tapping, and transfer to a wire rack. Let cool completely.
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Virginie Bruce
[email protected]I would not recommend this recipe to anyone.
Ngura poultrycare
[email protected]These rolls were a major disappointment. They were dry and tasteless.
Shiva G.c
[email protected]I followed the recipe exactly, but my rolls didn't turn out as light and fluffy as I expected.
Mehfooz Hussain
[email protected]These rolls are a bit too sweet for my taste. I think I'll try a different recipe next time.
Muhammad Faiq Qureshi
[email protected]I had a little trouble getting the rolls to rise properly, but they still turned out pretty good.
Emmanuelle david Munachim
[email protected]These rolls are a bit time-consuming to make, but they're worth the effort. They're so delicious.
Abdul Qudoos
[email protected]I love the golden brown crust on these rolls. They're so inviting.
Marlon Mario
[email protected]These brioche rolls are perfect for breakfast, lunch, or dinner. They're versatile and delicious.
abdulkarim koroma
[email protected]I've made these rolls several times now and they're always a hit. They're a great addition to any meal.
Reggie Charles
[email protected]These rolls are so light and fluffy. They're like little clouds of bread.
Abu bakar baloch
[email protected]I love the flavor of these rolls. They're perfect for sandwiches or just eating on their own.
Nazmul hasan Roton
[email protected]I'm not much of a baker, but these brioche rolls were surprisingly easy to make. They turned out great and tasted even better.
Kashif Zardari
[email protected]These rolls were delicious! I made them for a brunch party and they were a huge success. Everyone loved them.
Amtash Taheer
[email protected]I've tried many brioche roll recipes, but this one is by far the best. The instructions were clear and easy to follow, and the rolls turned out perfectly.
zulfiqar Sh
[email protected]These brioche rolls were a hit! They were so light and fluffy, and the flavor was amazing. I'll definitely be making these again.