This is completely true. About a month ago I found myself in B&N in the cookbook section. Bad idea, friends. I walked around with around 5 books until I got realistic and put most of them back. Except this one:
Source: barnesandnoble.com via Lauren on Pinterest
Directions:
And in that book, there is a recipe: Brioche Dinner Rolls.
Can you say yum?! These are similar to the Challah I make. This is an eggy dough with three rises. However, the crust is a bit flakier, and the inside a bit lighter. Indulgent and decadent if I ever saw it. I will warn you: this is a fairly arduous process and I have no idea how to knead butter into a dough without a stand mixer. But, the results are well worth it.
Can you say yum?! These are similar to the Challah I make. This is an eggy dough with three rises. However, the crust is a bit flakier, and the inside a bit lighter. Indulgent and decadent if I ever saw it. I will warn you: this is a fairly arduous process and I have no idea how to knead butter into a dough without a stand mixer. But, the results are well worth it.
Ingredients:
1 package active dry yeast
1/3 cup warm 2% milk
3 1/2 cups all-purpose flour
1/3 cup of sugar
1/2 teaspoon of salt
4 large eggs
6 1/2 teaspoons of softened, unsalted butter + 2 tablespoons butter, melted
1 tablespoon water
1 large egg white
cooking spray
Dissolve yeast and sugar in warm water for for 5 minutes.
Add salt, eggs, and slowly add flour.
Stir until you can't comfortably stir any longer and turn out onto a floured surface.
Continue adding flour by kneading until dough is smooth and elastic.
Continue to knead for 5 minutes.
Add butter kneading {first half, than the next half} until fully incorporated {I used a stand mixer with a dough hook for this}
Knead for approximately 4 minutes until dough is elastic and smooth {again!}
Place dough in a large, greased bowl and place in a warm location to rise {I turn on my oven to warm, then turn it off}
Let rise 1 hour or until doubled in size.
Punch down dough and then form into a ball.
Cover dough and refrigerate for 8 hours or overnight.
Uncover the dough and let stand for 1 to 1 1/2 hours {bring back to room temperature}
Divide into 24 equal pieces {I made 4 sections, then cut into 6} and roll each piece into a ball.
Place rolls in muffin tins, cover and let rise for 45 minutes or until almost doubled in size.
Preheat oven to 350 degrees.
Uncover rolls and brush with egg-white and water mixture.
Bake for 14 minutes or until golden.
Brush with melted butter and serve!
Yum!
Add salt, eggs, and slowly add flour.
Stir until you can't comfortably stir any longer and turn out onto a floured surface.
Continue adding flour by kneading until dough is smooth and elastic.
Continue to knead for 5 minutes.
Add butter kneading {first half, than the next half} until fully incorporated {I used a stand mixer with a dough hook for this}
Knead for approximately 4 minutes until dough is elastic and smooth {again!}
Place dough in a large, greased bowl and place in a warm location to rise {I turn on my oven to warm, then turn it off}
Let rise 1 hour or until doubled in size.
Punch down dough and then form into a ball.
Cover dough and refrigerate for 8 hours or overnight.
Uncover the dough and let stand for 1 to 1 1/2 hours {bring back to room temperature}
Divide into 24 equal pieces {I made 4 sections, then cut into 6} and roll each piece into a ball.
Place rolls in muffin tins, cover and let rise for 45 minutes or until almost doubled in size.
Preheat oven to 350 degrees.
Uncover rolls and brush with egg-white and water mixture.
Bake for 14 minutes or until golden.
Brush with melted butter and serve!
Yum!
They look divine!! I'll have to pin this as a Saturday afternoon "i'm feeling ambitious" recipe. LOL
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