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Brioche Loaf or Rolls recipe

Brioche Loaf or Rolls.

A golden, light-in texture, slighty puffy,French pastry with a high egg and butter content giving it arich and tender crumb.

Recipe: Brioche Loaf or Rolls

1 (1/4-ounce) package active dry yeastor 2 1/2 teaspoons active dry yeast *
1/4 cup warm water
1 cup butter, softened
6 large eggs – divided use
2 tablespoons granulated sugar
3/4 teaspoon salt*
3 cups all-purpose flour* – divided use
2 teaspoons water

  • In large mixing bowl, dissolve yeast inwarm water (105°F to 115°F / 40°C to 45°C). Addbutter, 5 of the eggs, sugar, salt and 2 cups of the flour. Beatat medium speed until smooth, about 4 minutes. Add remainingflour and beat until smooth, about 1 minute. Cover and let risein warm place until doubled in size, about 1 1/2 to 2 hours.Using spoon or rubber spatula, beat dough down. Cover and refrigerateovernight. Beat dough down again. Turn out onto lightly flouredsurface.
  • For Large Loaf:With lightly floured hands, roll 3/4 of the dough into a largeball. Place in lightly greased 5-cup brioche pan. With lightlyfloured fingers, make deep indentation (about 2-inches in diameterand 2-inches deep) straight down in center of dough in pan. Rollremaining dough into small ball and place in indentation.
  • Cover and let rise until dough almostreaches top of pan, about 1 1/2 to 2 hours. Beat remaining eggwith 2 teaspoons water. Gently brush top of loaf with egg mixture.
  • Bake in preheated 375°F (175°C)oven until firm and lightly browned, about 35 to 45 minutes.Cool on wire rack 10 minutes. Gently loosen with narrow spatulaand remove from pan.
  • For Individual Rolls: Divide dough in half. Cover and refrigerate 1half (dough becomes soft and sticky when warm). Cut 1/4 of theremaining dough into 12 equal pieces. With lightly floured hands,roll each piece into large ball. Place each large ball in lightlygreased 2 1/2-inch muffin cups or individual brioche pans. Withlightly floured finger, make deep indentation (about 1/2 inchin diameter and 1/2-inch deep) straight down in center of doughin each cup. Place one of the reserved small balls in each indentation.Repeat with remaining refrigerated dough.
  • Cover and let rise until large balls almostreach tops of muffin cups, about 30 to 60 minutes. Beat remainingegg with 2 teaspoons water. Gently brush tops of rolls with eggmixture.
  • Bake in preheated 375°F (175°C)oven until firm and lightly browned, about 15 to 17 minutes.Remove from pans. Cool on wire rack or serve immediately.

    Makes 8.

    *Substitute 1 (13.75-ounce) package ofhot roll mix for yeast, salt and flour, if desired.

    Recipe and photograph provided courtesyof the American Egg Board.

    Brioche Loaf

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