Thursday, September 13, 2012

Brioche Rolls

             I am no longer afraid to try and make different types of breads.  I recently wanted to try brioche.  Brioche is of French origin.  It is very versatile in that it can be used for savory sandwiches, and with some sugar topping or chocolate chips added, it can be nice for a breakfast.  Many people also use it for french toast.

             I tried a recipe from King Arthur Flour for the brioche.  I made small sandwich rolls using the recipe by dividing the dough into twelve parts.  I used my muffin pan to form them.  You can bake it in a bread pan for a loaf.  The cooking time will just need to be adjusted as well as the heat.  You can find exact directions for how to cook a full loaf here.  If you want a shinier top, brush the tops with an egg wash before you bake.

Ingredients for brioche from King Arthur Flour
I did make some adjustments due to ingredients that I didn't have such as dry milk and instant yeast.  If you want to try the recipe exactly as it is on King Arthur Flours website, click the above link.

  1. 2 3/4 Cups of flour
  2. 1/4 Cup warm milk.  (I warmed in the microwave for 20 sec.)
  3. 3 Tbl sugar
  4. 1 1/4 tsp salt
  5. 1 Tbl active dry yeast
  6. 3 eggs, beaten
  7. 10 Tbl softened butter
I used my bread maker for this.
First I warmed the milk.  Due to the fact I didn't have instant yeast, I mixed the Tbl of yeast in the warm milk with 1/4 tsp sugar and stirred.  This 1/4 tsp of sugar is in addition to the 3 Tbl sugar.  You will see the yeast mixture look all bubbly after about 5 minutes.

While the yeast is proofing, beat your 3 eggs with a fork or whisk and add them to your bread maker or stand mixer with the dough attachment.  Then add the softened butter, flour, sugar, salt, and yeast/milk mixture.  Start your bread maker on the dough cycle, or turn your stand mixer on.  The bread maker will take care of the kneading and the first rise.  The mixer needs to go for at least 15 minutes.  The dough will come together and will look smooth and shiny when kneaded.  Here is what mine looked like after the knead cycle.

Cover your bowl, or bread maker pan for at least 60 minutes and let the dough rise.

After the first rise, place the covered pan in the fridge for a couple of hours or overnight.  I let it sit for 2 hours.

Then I used my large muffin pans to shape the rolls.  I divided the dough into 12 rolls.  Then covered them loosely and let them rise for another 2 1/2 hours.

I cooked them in a pre heated 375F oven for 20 minutes.  I had to place foil on the top of them after 10 minutes so the tops wouldn't burn.  Like with anything you bake, keep an eye on them.  They can be done before 20 minutes.

These tasted great on their own.  The kids ate them straight.  I used them for Barbecue Chicken Sandwiches.

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