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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brioche Rolls

Recipe Tags: Bread Recipes

Date Added: January 27, 2013


1 1/3 Cups Milk (evaporated is best)
5 Tablespoons Butter small lump
2 1/2 Unit Eggs separated, plus 2 egg yolks
1/4 Cup Sugar
2 Teaspoons Salt (to taste)
4 Cups Bread Flour (see note) (up to 8)
2 1/2 Teaspoons Yeast dry
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1. Follow manufacturers instructions for dough cycle.

2. divide dough into 16 large balls and 16 smaller balls.

3. Place a large ball into muffin tins, press down in center of dough to make depression and place on smaller ball.

4. Let rise 40minutes. brush tops with 1 beten egg and 1 tbs sugar.

5. bake in a preheated 375 oven 15 to 20 minutes.

6. makes 16 Note: when a recipe say 2 1/2 eggs,( meaning large eggs for baking ) I normally use 2 large and 1 small egg to eqaul the 2 1/2 eggs.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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