Brioche Bread


1 package dry rapid rise yeast
1/4 cup lukewarm water
1/3 cup sugar
1/2 cup butter
4 cups flour
1/2 cup milk
4 eggs
kosher salt
  • Stir yeast into the warm water.
  • In a mixing bowl beat the butter, sugar and 2 tsp kosher salt until fluffy.
  • Add 1 cup of the flour and milk.
  • Separate¬†1 egg. Add the yolk and remaining 3 whole eggs to the beaten mixture.
  • Add the yeast and beat well. Stir in remaining flour and beat until smooth.
  • Place the dough in a greased bowl, cover and let rise in a warm place until dough doubles. About 2 hours.
  • Refrigerate dough, covered for 6 hours.
  • Grease twenty four 2 and 1/2 inch muffin tins and set aside.
  • Remove dough from refrigerator and punch it down.
  • Turn the dough onto a floured surface. Divide the dough into 4 portions, setting 1 portion aside.
  • Divide each of the remaining 3 portions into 8 pieces for a total of 24.
  • To shape, pull each piece into a ball tucking edges beneath.
  • Place in prepared muffin tins.
  • divide the reserved dough portion into 24 pieces. Shape into balls.
  • Using a floured finger, make an indentation en each ball and press a small ball into each indentation.
  • Combine the reserved egg white and 1 tbs of water. Brush over rolls.
  • Cover and let rise in a warm place till double. About 1 hour
  • Bake in a 375 degree over for 15 minutes or until light and golden, brushing again with the egg mixture after 7 minutes.
  • Remove from pans and let cook.




20 min


15 min


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