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BRIOCHE ROLL DOUGH
Ingredients: 1.5 LB
18 Rolls
Water, 80ºF/27ºC1 cup
Egg Yolks 6
Butter, cold, chipped into pieces 6 TBL
Salt 1-1/2 tsp
Sugar 6 TBL
Dry Milk 3 TBL
Vanilla Extract 1/4 tsp
Bread Flour 3 cups
Active Dry Yeast 2-1/4 tsp
Select Dough Cycle
Glaze:
Whisk together 2 egg yolks and 1 tablespoon water.
Method:
1. Remove dough from Bread Pan and punch down to remove any air bubbles. Divide dough
into 3 equal sections. Divide each section into 6 pieces. Make each piece into a brioche by
dividing into a large and small ball. Roll to make round and place large ball in a greased
brioche or muffin cup.
2. Dip smaller ball into glaze and then place on top of larger ball. Allow to rise until
indentation remains after gently touching the side of the roll. Brush the rolls with glaze.
3. Bake at 350ºF/177ºC for 10 to 15 minutes until golden brown.
TR2500_FINAL 10/14/05 3:14 PM Page 100