BRIOCHE DINNER ROLLS
Steps:
- Start off by making the yeast mixture. You'll want to add 3/4 cup of warm milk (about 105 degrees Fahrenheit) to a large measuring cup along with 1 1/2 teaspoons of yeast and 1 tablespoon of granulated sugar.
- Give it a quick whisk and let it sit for about 10 minutes or until it becomes frothy.
- Now place the hook attachment onto a stand mixer and add 4 cups of all-purpose flour (spooned and leveled off with a knife), 1/4 cup granulated sugar, 1 teaspoon of salt, 3 large eggs, and the frothy yeast mixture. 
- Start off by mixing on low speed. Once the flour begins to incorporate into the dough, pick up the speed to high. You will want to continue mixing the dough on high speed until it begins to take shape. So about 4-5 minutes.
- Now cut up 1/2 cup of softened unsalted butter into chunks and add them to the dough.
- Continue mixing the dough on high speed for 5-10 more minutes or until the dough no longer sticks to the sides of the mixer bowl. It should have a smooth elastic texture by this point. Have patience with the dough, this step can take a while.
- Now place the formed dough into a lightly greased bowl (I use olive oil). Cover the dough with a kitchen towel or plastic wrap and let it rise for about 1 hour or until it doubles in size. To speed this up, place in the oven on the "proof" setting.
- Now punch down the dough and divide it into 12 equal pieces. Shape each piece of dough into round balls. 
- Place the brioche dough balls into a 9x13 inch deep baking dish and let them proof covered for another hour. They don't necessarily need to double in size in this step.
- Now make the egg wash by combining 1 egg with a teaspoon of water and brushing it over each dinner roll using a pastry brush.
- Bake the brioche dinner rolls in the oven at 350 degrees Fahrenheit for about 25 minutes.
Nutrition Facts : Calories 266 kcal, Carbohydrate 37 g, Protein 7 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 63 mg, Sodium 219 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
BRIOCHE BUNS
We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork
Provided by Jennifer Joyce
Categories Side dish
Time 35m
Yield Makes 16 small buns or 12 larger ones
Number Of Ingredients 8
Steps:
- Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy - this is how you know the yeast is working.
- Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.
- Use your hands to mix it into a sticky dough - don't worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
- Knead the dough for 10 mins by stretching it on the work surface - it will still be very sticky at this stage but don't be tempted to add too much flour.
- The dough is ready when it feels soft and bouncy - this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.
- Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
- Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
- Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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.
BASIC BRIOCHE
This is my basic brioche recipe, soft, light, and intensely buttery. For those who desire even more butter, it can be increased to 6 ounces, which will also make the crumb finer, denser, and more cake-like. This is actually a very easy dough to make, especially in a bread machine, which handles this small amount of dough perfectly.
Provided by Rose Levy Beranbaum
Categories Bread Bake Advance Prep Required
Yield Makes 16 small brioche (or one 8 1/2-by-4 1/2-by-4 1/2-inch-high loaf)/17.5 ounces/500 grams
Number Of Ingredients 16
Steps:
- 1. One day or up to 2 days ahead, make the dough. In the mixer bowl, place the water, sugar, instant yeast, flour, and egg. Whisk by hand until very smooth, to incorporate air, about 3 minutes. The sponge will be the consistency of a very thick batter. (At first the dough may collect inside the whisk, but just shake it out and keep whisking. If it's too thick to whisk, it means you've added too much flour and will need to add a little of the eggs to be added Step 3.) Scrape down the sides of the bowl and set it aside, covered with plastic wrap.
- 2. Combine the ingredients for the flour mixture and add to the sponge. In a small bowl, whisk the flour with the sugar and yeast. Then whisk in the salt (this keeps the yeast from coming in contact with the salt, which would kill it). Sprinkle this mixture on top of the sponge. Cover it tightly with plastic wrap and let it stand for 1 1/2 to 2 hours at room temperature. (During this time, the sponge will bubble through the flour mixture in places; this is fine.)
- 3. Mix the dough. Add the 2 cold eggs and mix with the dough hook on low (#2 if using a KitchenAid) for about 1 minute or until the flour is moistened. Raise the speed to medium (#4 KitchenAid) and beat for 2 minutes. Scrape the sides of the bowl with an oiled spatula and continue beating for about 5 minutes longer or until the dough is smooth and shiny but very soft and sticky. It will mass around the dough hook but not pull away from the bowl completely.
- Add the butter by the tablespoon, waiting until each addition is almost completely absorbed before adding the next tablespoon, beating until all the butter is incorporated. The dough will be very soft and elastic and will stick to your fingers unmercifully, but don't be tempted to add more flour at this point; it will firm considerably after chilling. (The dough will weigh about 19 ounces/536 grams.)
- 4. Let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a 1-quart dough rising container or bowl, greased lightly with cooking spray or oil. Lightly spray or oil the top of the dough and cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise until doubled, 1 1/2 to 2 hours.
- 5. Chill the dough. Refrigerate the dough for 1 hour to firm it; this will prevent the butter from separating.
- Gently deflate the dough by stirring it with a rubber scraper or spatula, and return it to the refrigerator for another hour so that it will be less sticky and easier to handle.
- 6. Deflate the dough and allow it to rest, chilled. Turn the dough out onto a well-floured surface and press or roll it into a rectangle, flouring the surface and dough as needed to keep it from sticking. The exact size of the rectangle is not important. Give the dough a business letter turn, brushing off any excess flour, and again press down or roll it out into a rectangle. Rotate it 90 degrees so that the closed side is facing to your left. Give it a second business letter turn and round the corners. Dust it lightly on all sides with flour. Wrap it loosely but securely in plastic wrap and then place it in a large zip-seal bag. Refrigerate for at least 6 hours or up to 2 days to allow the dough to ripen (develop flavor) and firm.
- 7. Shape the dough and let it rise. Remove the dough from the refrigerator and gently press it down to deflate it. Cut the dough into 16 pieces (a scant 1 1/4 ounces/33 grams each). Without a scale, the easiest way to divide the dough evenly is to lightly flour your hands and roll it into a long cylinder. Cut it in half, then continue cutting each piece in half until there are 16 pieces.
- Pinch off a little less than one-quarter of each piece, for the topknot. Roll each larger piece of dough into a ball and press it into a prepared brioche mold. With lightly floured hands, shape each of the dough pieces reserved for the topknots into an elongated pear form. Using your index finger, make a hole in the center of each brioche, going almost to the bottom of the mold, and insert the elongated part of a topknot deeply into the hole. Cover the molds loosely with oiled plastic wrap and let rise (ideally at 75° to 80°F) until the edges of the dough reach the tops of the molds, about 1 hour. (See page 493 for step-by-step illustrations.)
- 8. Preheat the oven. Preheat the oven to 425°F 1 hour before baking. Have an oven shelf at the lower level and place a baking stone or baking sheet on it before preheating.
- 9. Glaze and bake the brioche. Lightly beat together the egg yolk and cream for the glaze. Brush the top of the brioche with the egg glaze, being careful not to drip any on the side of the pans, or it will impede rising. Allow it to dry for 5 minutes and then brush a second time with the glaze. Use greased scissors or a small sharp knife to make a 1/4-inch-deep cut all around the base of the topknot so it will rise to an attractive shape.
- Set the molds on a baking sheet and place them on the hot stone or hot baking sheet. Bake for 10 to 15 minutes, or until a skewer inserted under a topknot comes out clean (an instant-read thermometer inserted into the center will read about 190°F).
- 10. Cool the brioche. Remove the brioche from the oven and unmold them onto a wire rack. Turn top side up and allow them to cool until barely warm.
- Note The small brioche can be reheated in a 350°F oven for 5 minutes.
- ULTIMATE FULL FLAVOR VARIATION
- For the best flavor development in Step 2, allow the sponge to ferment for 1 hour at room temperature, then refrigerate it for up to 24 hours.
- VARIATIONS
- Black Pepper Brioche When I tasted this brioche, filled with lobster salad, at Larry Forgione's An American Place years ago, I imagined that it would be a great counterpoint to the smokiness of bacon in a BLT. Simply add 1 1/2 teaspoons (4 grams) coarse or butcher's grind black pepper along with the salt. For foie gras, 1 tablespoon (12 grams) green peppercorns in vinegar (drained) can be substituted.
- Sweet Potato Brioche This delightful version was inspired by Julia Carter, who used to be Susan Spicer's pastry chef at Bayona Restaurant in New Orleans. Sweet potato, or yam, adds a beautiful golden color and moister texture to the brioche, without adding the eggy flavor that more egg would produce. The flavor of the sweet potato, however, is so subtle as to be unnoticeable.
- Add 1/2 cup (about 4.5 ounces/126 grams) of sieved baked sweet potato or yam to the dough when adding the cold eggs. The overall sugar can be decreased by 1 tablespoon to compensate for the sweetness of the potato.
- Brioche Loaf The basic recipe, or the above variations, can be baked as one large loaf. Follow the recipe as written through Step 6, then proceed as directed below.
- 7. Shape the dough and let it rise. Deflate the dough as directed, then press or roll the dough into a rectangle about 7 1/2 inches long and 5 inches wide. Roll it down from the top in 3 turns, being sure to brush off any excess flour, pressing with your thumbs to seal the dough. Place it seam side down in the prepared pan, pressing it down firmly. Cover it lightly with oiled plastic wrap and allow it to rise until the top of the dough reaches the top of the pan, 1 1/2 to 2 hours.
- 8. Preheat the oven. Preheat the oven to 350°F 30 minutes before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
- 9. Glaze (if desired), slash, and bake the brioche loaf. For a shiny top crust, brush with the optional egg glaze. With a sharp knife or single-edged razor blade, make a 1/4- to 1/2-inch-deep lengthwise slash in the dough, starting about 1 inch from one end of the pan and going to within 1 inch of the other end.
- Set the pan on the hot stone or hot baking sheet. Bake for 35 to 40 minutes or until golden brown and a skewer inserted into the center comes out clean (an instant-read thermometer inserted into the center will read about 190°F).
- 10. Cool the brioche loaf. Remove the brioche from the oven and unmold it onto a wire rack. Turn top side up and allow it to cool until barely warm, at least 2 hours.
- Giant Brioche
- Makes: a 9-inch-by-5-inch-high round loaf/2 1/4 pounds/1047 grams
- Make a double recipe of Basic Brioche dough (2 pounds 6 ounces/1 kilogram, 80 grams), following the recipe as written through Step 6. Shape and let rise as in Step 7. Glaze and bake as in Steps 8 and 9, but after 5 minutes at 425°F turn down the oven to 375°F and continue baking for 45 to 55 minutes or until a skewer inserted under the topknot comes out clean. (An instant-read thermometer inserted into the center will read about 190°F.) After about 20 minutes at 375°F, or when the top crust is brown, tent it loosely with foil, shiny side out. Cool for several hours until barely warm.
- Dairy Dinner Challah
- People often complain that challah seems dry. This one isn't, because it's a true brioche, made with butter. According to kashruth (kosher) laws, bread made with butter or dairy products cannot be eaten when meat is served at the same meal. So break with tradition, and serve fish instead of chicken one Friday night. This challah will still be moist the next morning, ready to be lightly toasted and topped with smoked salmon.
- Makes: a 9-by-5-inch-high round loaf/ 2 1/4 pounds/1047 grams
- Make a double recipe of Basic Brioche dough (2 pounds 6 ounces/1 kilogram, 80 grams), following the recipe as written through Step 6, then proceeding as directed below.
- 7. Shape the dough and let it rise. Remove the dough from the refrigerator. Flatten it gently so as not to activate the gluten, making it stretchy. For a loaf with a braided top, divide the dough into 3 equal parts. Roll each on a lightly floured counter into a rope about 26 inches long. (If the dough is very elastic, allow it to rest, covered with plastic wrap, for 5 to 10 minutes.) For the most symmetrical loaf, braid the dough starting from the center and working toward each end, pinching it at the ends (see page 73). Coil the braid into the pan, starting at the center, and tucking the end underneath. Or, for an elegant snail shape, make one long thick rope and coil it around in the same manner.
- 8. Glaze the dough and let it rise. Brush the dough with the egg glaze, going deep into the crevices. Cover and refrigerate the remaining glaze. Cover the dough with a plastic box or oiled plastic wrap and allow it to rise in a warm place until the dough has reached the top of the pan, about 1 1/2 to 2 hours.
- 9. Preheat the oven. Preheat the oven to 425°F 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
- 10. Glaze and bake the challah. Brush the challah again with the egg glaze, going well into the crevices; be careful not to drip any down the side of the pan, or it will impede rising. Sprinkle the challah with the poppy seeds.
- Place the pan onto the hot baking stone or hot baking sheet and bake for 5 minutes. Lower the heat to 375°F and continue baking for 50 to 55 minutes or until the bread is golden and a skewer inserted into the middle comes out clean (an instant-read thermometer inserted into the center will read about 190°F). After about 20 minutes at 375°F, or when the top crust is brown, tent it loosely with foil.
- 11. Cool the challah. Remove the pan from the oven and unmold the challah onto a wire rack. Turn it top side up to cool completely.
- Convenience Brioche
- To make the dough in a bread machine with a programmable setting and pause button, after mixing the sponge (Step 1), scrape it into the bread machine container and sprinkle the flour blanket on top, as in Step 2. Add the cold eggs (Step 3) and mix the dough for 3 minutes, then let it proceed through the knead cycle for about 8 minutes, or until the dough is smooth, shiny, and elastic. You will need to pause the machine a few times to scrape out any flour or dough that collects in the corners of the container. Add the softened butter at once and continue the kneading cycle until it is incorporated, about 3 minutes, pausing and scraping down the sides if necessary.
- For the first rise (Step 4), turn off the machine and let the dough rise (with the lid closed) until approximately doubled, 1 1/2 to 2 hours. Remove the container from the machine, cover it with plastic wrap, and refrigerate it for 1 hour (Step 5). Return the container to the bread machine (you can leave the plastic wrap in place) and deflate the dough by pressing the mix button and mixing for about 30 seconds. Return the container to the refrigerator for 1 hour. Then proceed from Step 6, deflating and chilling the dough.
- POINTERS FOR SUCCESS
- • In a superb article on brioche in Pleasures of Cooking, the cookbook author Paula Wolfert recommends melting and browning about one-fifth of the butter (2 tablespoons) for an extra rich, delicious flavor.
- • On some mixers there may not be an adjustment to raise the bowl, and the dough hook may not work as well for this small amount of dough; if this is the case, use the paddle beater.
- • If after unmolding a brioche loaf the sides are still pale in color, place the loaf directly on the oven rack and continue baking for about 5 minutes to brown the sides and make them firm to prevent collapse.
- • If a deeper shine is desired, the brioche can be double-glazed by brushing with the glaze immediately after shaping and then a second time just before baking. This also serves to prevent the dough from drying out during rising. Understanding
- UNDERSTANDING
- This dough is exceptionally wet. Just enough extra flour is added to be able to handle it for shaping, resulting in a very light, soft bread. I do not use the food processor for this dough because it is so sticky that it is very difficult to remove from the bowl and blade; it also lifts up the blade when incorporating the butter.
- THE DOUGH PERCENTAGE
- Flour: 100% Water: 55.4% (includes the water in the butter and egg white) Yeast: 2.1% Salt: 1.5% Fat: 47.7% (includes the fat in the egg yolk)
BRIOCHE
Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning. A nice variation is to knead in 1/2 cup raisins soaked in 1/4 cup rum just before the last rise.
Provided by Food Network
Yield Makes 1 dozen rolls
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
- Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
- Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
- Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
- Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
- Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
- Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
- To serve, slice in half and fill with a scoop of sorbetto.
NUTELLA BRIOCHE ROLLS
Sweet brioche dough is filled with creamy nutella for a rich, warm breakfast treat. Submitted to a French recipe site by Maud Favre. Some reviews suggested adding additional sugar to the bread dough. The cooking time will vary slightly based on the thickness of your rolls, which is why the cooking time varies so much.
Provided by Random Rachel
Categories Breakfast
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix the flour, salt and sugar in a bowl. Pour in the yeast, add the egg and melted butter. Mix with a spatula gradually incorporating the warm milk.
- Knead until the dough is soft, and not sticky (additional flour or milk may be needed.) Cover with a clean cloth and let rise until doubled, about 2 hours, up to overnight.
- On a lightly floured surface, roll the dough into a 8" x 16" rectangle.
- Spread dough with a thin layer of nutella, leaving a 1" border around the edges. Roll up lengthwise (like a cinnamon roll) and slice into 1.5" rounds. Arrange on a pan, and let rise 1 hour. Brush with honey and sprinkle with almond slivers.
- Bake at 400* for 10-20 minutes, until golden. Enjoy warm.
Nutrition Facts : Calories 191.7, Fat 8.3, SaturatedFat 5.9, Cholesterol 30.8, Sodium 52.5, Carbohydrate 25.8, Fiber 1.3, Sugar 10.4, Protein 3.5
BRIOCHE
Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it
Provided by Liberty Mendez
Categories Breakfast, Brunch
Time 1h15m
Number Of Ingredients 7
Steps:
- Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
- Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
- Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
- Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
- Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
- Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.
Nutrition Facts : Calories 460 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.8 milligram of sodium
BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
BUTTERY BRIOCHE HAMBURGER BUNS
These rich brioche buns are made with a generous amount of butter and eggs. They make great homemade hamburger buns or can be served with a salad.
Provided by Diana Rattray
Categories Bread
Time 3h25m
Number Of Ingredients 17
Steps:
- Gather the ingredients.
- In the bowl of a stand mixer , combine the milk and yeast. Let stand for 5 minutes.
- Add the flour and sugar. With the paddle attachment, mix the sponge until you have a smooth batter.
- Remove the beater, cover the bowl with plastic wrap, and let stand for about 30 minutes, or until you see bubbles over the surface of the dough.
- Using the dough hook, mix the flour, salt, and beaten eggs into the starter. Once the dough is formed, knead with the dough hook for about 4 minutes. Scrape the bowl down a few times, adding more flour by the teaspoon if it is too sticky.
- Add the butter, 2 tablespoons at a time. Continue kneading with the machine, scraping the bowl from time to time, for about 5 minutes longer. The dough should be smooth and shiny.
- Oil a large bowl with the olive oil or vegetable oil.
- Using a bowl scraper or spoon, scrape the dough into the oiled bowl. Cover with plastic wrap and let rise for about 1 1/2 hours, or until doubled in bulk.
- Punch the dough down; fold over a few times.
- Cover with plastic wrap again and let rise for 45 minutes.
- Line a large baking sheet with parchment paper.
- Transfer the dough to a lightly floured surface. With floured hands, shape into about a dozen balls. Flour your palm and flatten the balls to make thick disks.
- Arrange the rolls on the parchment-lined pan. Cover with a lightweight kitchen towel and let them rest for 20 minutes.
- Heat the oven to 400 F.
- Sprinkle the tops of the buns with a little cornmeal , then gently turn them over so the cornmeal dusting is on the bottom.
- Make the egg wash by combining the egg with the water; whisk to blend well.
- Brush the egg mixture gently over each roll. Sprinkle with sesame seeds or poppy seeds, if desired.
- Bake for 7 minutes at 400 F.
- Reduce the oven temperature to 350 F and bake for 10 to 13 minutes longer, until golden brown.
- Serve and enjoy.
Nutrition Facts : Calories 281 kcal, Carbohydrate 36 g, Cholesterol 99 mg, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 65 mg, Sugar 4 g, Fat 11 g, ServingSize 10-12 buns (10-12 servings), UnsaturatedFat 0 g
More about "brioche rolls food"
BRIOCHE BUNS - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (66)Total Time 10 hrs 29 minsServings 6Calories 460 per serving
- Mix and knead the dough ingredients — in a mixer or bread machine — to make a smooth, shiny dough.
- It starts out sticky, and takes 15 to 20 minutes of kneading in a stand mixer to develop, so we don't recommend kneading this by hand., Form the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour., Refrigerate the covered dough overnight, to slow its rise and make it easier to shape., The next day, remove the dough from the refrigerator, and divide it into six pieces., Shape each piece into a flattened ball, and place into the lightly greased cups of an individual pie and burger bun pan.
- Or place the buns on a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them., Cover the buns, and let them rise until they're quite puffy.
SOFT HOMEMADE BRIOCHE DINNER ROLLS | FOOD VOYAGEUR
From foodvoyageur.com
5/5 (5)Category Side DishCuisine AmericanTotal Time 40 mins
- Add the yeast, sugar, water in a small bowl and mix well and leave aside for 10 mins until it froths
- Once the yeast has froth, then add the yeast mixture into the flour and mix it with a rubber spatula until fully incorporated
- Add oil to the work surface and transfer the dough on to the surface and knead for about 10-15 minutes ( If you have a stand mixer with the dough hook, then use the dough hook which will help to knead the dough easily)
BRIOCHE ROLLS RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Calories 128 per servingTotal Time 12 hrs 16 mins
- Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. 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 minutes or until soft and elastic and dough just begins to pull away from sides of bowl. Cut 6 1/2 tablespoons 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 minutes or until smooth and elastic.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), 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.
- 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-inch 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.
BRIOCHE BREAD RECIPE - THE FLAVOR BENDER
From theflavorbender.com
5/5 (147)Total Time 25 hrs 45 minsCategory Breakfast, Brunch, LunchCalories 151 per serving
BRIOCHE BUNS | BRIOCHE RECIPE | SBS FOOD
From sbs.com.au
3.6/5 (636)Servings 8Cuisine FrenchCategory Breakfast
BRIOCHE CINNAMON ROLLS - MANGIA BEDDA
From mangiabedda.com
4/5 (1)Total Time 1 hr 10 minsCategory DessertCalories 381 per serving
- Follow my steps for making brioche dough from my Sicilian Brioche recipe. Omit the orange zest and proceed until step #5. Let the dough rise for 3 hours.
- Melt butter and use a pastry brush to coat a rectangular baking dish (approximately 10 X 14 inches) with butter. Set the rest aside. In a small bowl combine brown sugar and cinnamon.
- After the dough has risen, use a rolling pin to roll into a rectangular shape approximately 12 x 18 inches. Brush the entire surface with the melted butter and sprinkle the cinnamon sugar evenly over the dough.
- Mix together the cream cheese and butter until smooth using a whisk or your food processor. Stir in vanilla and powdered sugar until completely combined. Whisk in 1 tablespoon of milk. If necessary add a bit more milk until you have a spreadable, yet thick, consistency.
HOMEMADE BRIOCHE ROLLS - A BAKER'S HOUSE
From abakershouse.com
5/5 (1)Total Time 47 minsCuisine AmericanCalories 131 per serving
- Warm the milk and dissolve the yeast by whisking it in then let it sit for 5 minutes in your stand mixer.
- Add the flour, sugar, salt and slightly beated eggs to the stand mixer bowl. Start with the paddle attachment. Mix on low until well combined.
- Now switch to the bread hook attachment. Beat on low for 5 minutes until a springy dough is formed. Add the butter in small pieces and beat until combined into the dough. Beat for another 5 minutes longer.
EASY BRIOCHE ROLLS (NO KNEAD RECIPE!) - PINCH AND SWIRL
From pinchandswirl.com
Ratings 7Calories 178 per servingCategory Breads And Quick Breads
- In a small saucepan, heat butter and milk until butter has just melted. Remove from heat to cool slightly.
- In a medium bowl, whisk together warm water and one egg. Whisk in warm milk and butter mixture until combined. Pour over flour mixture and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough. Tightly cover bowl with a lid or plastic wrap and let stand in a warm place for 2 to 4 hours until dough is bubbly and has doubled in size. Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator (My preferred way, for the best flavor and texture).
- Line the long edges of a 9" x 13" baking dish with enough parchment paper to overhang the edges to create 'handles' for easy removal. Butter ends of dish to prevent sticking.
BRIOCHE - RECIPETIN EATS
From recipetineats.com
5/5 (17)Total Time 8 hrs 30 minsCategory BreadCalories 231 per serving
- Bloom yeast (Note 1): In a small bowl, mix 1 tsp sugar, yeast and milk together. Cover with cling wrap and set aside in a warm place for 10 minutes until foamy.
- Rise #1 (2 hrs): Shape the dough into a ball, put it back into the stand mixer bowl. Cover with cling wrap and put it in a warm place for 2 hours until it has doubled in size.
- The crust will be delicately crusty and flake gently when you slice it. It will be ultra soft inside, much softer than usual breads, with a pale yellow colour from the butter and eggs. Though traditionally sliced to serve, a unique characteristic is that if you tear the bread, it shreds like cotton candy. This is the sign off a well made traditional French brioche that you will not find in run-of-the-mill grocery store cheap brioche! Subtly sweet with a beautiful butter flavour (another thing store bought lacks!).
MINI BRIOCHE LOBSTER ROLLS RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 (120)Total Time 30 minsServings 12
- In a food processor, combine the lobster with the mayonnaise, tarragon and lemon zest and pulse to a chunky paste. Season with salt and pepper.
- Using a paring knife, cut a 1 1/2-inch-round plug out of the top of each roll, leaving a 1/2-inch border all around. Using a small spoon, carefully hollow out the rolls. Spoon the lobster filling into the rolls, garnish with the chives and serve.
BRIOCHE - KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (134)Total Time 6 hrs 50 minsServings 1Calories 220 per serving
- To make the dough: In a stand mixer fitted with the dough hook attachment, mix together all the ingredients (except the butter) to make a smooth, stretchy dough that cleans the sides of the bowl; this should take 7 to 10 minutes at medium speed. , Once the dough has developed some strength and elasticity, add one piece of the butter and mix at medium speed until it’s fully incorporated into the dough, 1 to 2 minutes. Scrape the bowl if necessary, then continue adding the butter one piece at a time, mixing to incorporate fully before adding the next piece. This dough takes longer than most to develop so be prepared to let the dough knead for another 5 to 10 minutes, or until it's formed a soft, smooth ball. We don't recommend trying to knead this dough by hand.
- Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape., Divide the chilled dough into 12 pieces to make mini-brioche (brioche buns); leave it whole for one large round brioche; or divide it in half for two 8 1/2" x 4 1/2" loaves., Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy. If you're making two loaves, it's fun to make simple three-strand braids, and set them in the loaf pans., To bake a large, round brioche: Place the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Check the brioche after 15 minutes; tent with aluminum foil if it appears to be browning too quickly. Brioche should be a deep brown when
HOMEMADE BRIOCHE BURGER BUNS RECIPE - FOOD AND WINE
From foodandwine.com
3.5/5 (3)Category Bread + DoughServings 16
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, sugar, salt, and water. Crack in 5 of the eggs and beat on low speed for 3 to 4 minutes, until all the ingredients are combined, scraping down the sides of the bowl as needed. Knead the dough for 3 minutes more to make sure those ingredients are getting extra cozy.
- Cut the butter into 1/2-inch cubes. With the mixer running on low, add the butter one piece at a time, until it works itself into the dough. This will take a few minutes. Perfect time to grab a coffee, check your e-mail, or stage a sweet Instagram snap. The dough will be quite wet at this stage, but fear not!
- When all the butter has worked itself into the dough, turn the mixer to high and let it go to town, kneading the dough for 10 minutes. The side of the bowl should be clean, and the dough ball should be making a slapping sound against it.
- Transfer the dough to a lightly oiled large bowl, cover, and let rise slowly in the fridge overnight.
GINGERBREAD BRIOCHE ROLLS - FOOD DUCHESS
From foodduchess.com
5/5 (1)Category BakingCuisine AmericanTotal Time 2 hrs 35 mins
- In a measuring cup add warm milk and yeast together. Stir together to combine, then allow to sit until it becomes foamy, about 10 minutes.
- Prepare a 9x13” pan with cooking spray and parchment. Turn the dough out onto a lightly flour work surface, and roll the dough into a 16”x12” rectangle, with the long-side facing you.
- Preheat oven to 350°F. Place rolls into the oven and bake for about 25 minutes (internal temperature of 200°F). Add Creme Fraiche Glaze to buns while they're still hot.
BRIOCHE ROLLS - BUTTERY & SOFT - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
4.4/5 (5)Total Time 3 hrs 40 minsCategory Bread RecipesCalories 154 per serving
- Warm 1 cup milk to between 105º - 110º. On a stovetop, it should simmer around the edges, but do not boil. In the microwave, use half power and stir every 30 seconds until its warm but not hot. Add 2 1/4 tsp yeast and allow to proof 5 minutes.
- In the bowl of a stand mixer combine 2 large eggs, 3/4 tsp salt, and 2 TBSP sugar. Beat together. Add melted, cooled butter, milk and yeast mixture, and 4 cups of flour. With the dough hook attachment mix on low to combine, stopping to scrape down the edges of the bowl.
- Add the remaining 1/2 cup flour a couple tablespoons at a time with the mixer running on low. You may not need all of the remaining flour. When the dough no longer sticks to the side of the bowl you've added enough flour.
VEGAN BRIOCHE ROLLS WITH CUSTARD | EASY RECIPE | PLANT ...
From theplantbasedschool.com
5/5 (3)Total Time 3 hrs 43 minsCategory Breakfast, Dessert, SnackCalories 205 per serving
- In a bowl add flour, sugar and instant dry yeast. Stir, then add the zest of one orange, lukewarm plant-milk, lukewarm water, sunflower oil, vanilla aroma, and a pinch of salt. Mix with a spatula till all the ingredients come together.NB: if you don't have instant dry yeast, you can use either 7g (1.5 tsp) of active dry yeast or 20g of fresh yeast. In both cases, you need to first dissolve the yeast in lukewarm water and sugar before adding it to the flour.
- Add 2 tbsp of flour to a worktop, then knead the dough for 5 minutes. By the end, your dough should be elastic, soft and moist. It should almost stick to the worktop.You can use a kitchen-aid if you prefer.
- Brush the inside of a large bowl with a thin layer of oil, then put the dough in it, brush it with oil, and cover with a damp kitchen cloth, leaving enough space for the dough to double in volume. Let proof for about 2 hours in a warm place.While the dough is proofing you can make the custard.TIP: turn the oven on for 30 seconds then turn it off and put the dough in it to proof.
- With a rolling pin, flatten the dough till you have a rectangle shape that is around 55cm long and 35cm wide. That is 21 inches by 14 inches.To make sure the dough doesn't stick to the worktop sprinkle with flour.
EASY BRIOCHE DINNER ROLLS - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
Cuisine American, FrenchTotal Time 45 minsCategory Baking, Bread, DinnerCalories 189 per serving
- 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.
BRIOCHE ROLLS RECIPE - BON APPéTIT
From bonappetit.com
4/5 (40)Total Time 14 hrsServings 12Published 2010-11-15
- Pour 1/3 cup warm water into large bowl of heavy-duty stand mixer fitted with paddle attachment. Sprinkle with yeast and pinch of sugar; stir to blend.
- Meanwhile, whisk 2 cups bread flour, all purpose flour, coarse salt, and remaining 3 tablespoons sugar in medium bowl to blend. Sift flour mixture over yeast mixture in bowl of stand mixer.
- Turn dough out onto generously floured work surface. Knead 1/4 cup more bread flour into dough by tablespoonfuls (dough will still be quite sticky but do not add any more flour).
- Butter 12 standard (1/3-cup) muffin cups. Divide cold dough into 12 equal portions. Divide each portion into 3 equal pieces. Roll each piece into smooth ball (each about 1 to 1 1/4 inches in diameter).
- Brush tops of rolls with egg glaze; sprinkle lightly with fleur de sel. Bake rolls until deep golden on top, 15 to 16 minutes. Cool in pan 10 minutes, then transfer rolls to rack and cool completely.
WHAT IS BRIOCHE? 10 THINGS TO KNOW ABOUT IT – ST PIERRE ...
From stpierrebakery.com
- What is Brioche? Brioche is basically bread, but better! It’s a soft, lightly sweet, rich bread, that works in sweet and savory dishes alike. The reason brioche is so light and tastes so rich is because it’s made with an enriched dough, with ingredients such as butter, eggs, and milk, which gives it that soft texture and amazing taste.
- How do you pronounce “brioche”? Brioche is a French word, and it’s pronounced “bri-yosh”. Around the world, there are many different ways that brioche is pronounced.
- What should I make with brioche? You can make anything you want with brioche – that’s the beauty of it! It works for all meal occasions – breakfast, lunch, dinner, snack time, desserts… you name it!
- Can I freeze brioche? Yes, you can freeze our products! Just make sure you freeze them before the end of life date on your pack and that you use it right after you’ve defrosted it.
- Where can I buy brioche? St Pierre Brioche is stocked all across the country, visit our Where to Buy page for more information.
- Can I toast brioche? Most of the time, Brioche doesn’t need to be toasted, it’s delicious as it is. However, you can lightly toast your St Pierre Brioche Burger Buns to warm them up before filling them, or toast a St Pierre brioche Roll before spreading it with jelly.
- How do the French eat brioche? In France, Brioche is mostly enjoyed for breakfast or as an afternoon snack. After school, French children often like to have a few squares of milk chocolate wrapped in a Brioche Roll with a glass of milk.
- How to serve brioche? You can serve brioche any way that you like. Whether you have sweet tooth or prefer savory foods, St Pierre brioche can do it all.
- What makes brioche different to most breads? Brioche is different to most breads because of the way it is made and the ingredients used to bake it. Where regular bread usually contains flour, yeast, water and salt, Brioche is made with those ingredients, but enriched with is , eggs, milk and butter or vegetable fat, giving it that soft texture, golden color and rich taste.
- Where does brioche bread come from? Like most delicious bakery, Brioche comes from France! It’s debated where exactly in France it originated, but it has a long tradition all over France.
THE LIGHTEST, GOOIEST BRIOCHE CINNAMON ROLLS - FOODAL
From foodal.com
3.6/5 (65)Estimated Reading Time 7 minsServings 16
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3.8/5 (881)Total Time 2 hrsServings 8
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Cuisine FrenchCategory Bread
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From foodfanatic.com
Author Kate DonahueTotal Time 3 hrs 50 minsCategory BreadCalories 379 per serving
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