When I've got time I like to make recipes that take awhile.  Like brioche rolls.  Some of you may be thinking you'll never make these, others are ready to write down the recipe.  I found this recipe in Cooking Light's Enlightened Cook section, read it, and thought I'd take a stab.  I think it'd take maybe 3 more times of making this before I felt extremely confident about it.

I'm learning making bread in the winter in a house with no central air is a bit tough.  When it says, "a warm place, 85 degrees" I think "should I turn on my oven for this?"  Really though, 85 is no where near the temperature of any warm place in our house these days.


Nonetheless, these turned out awesome right out of the oven, and great warmed up over the next few days.  What I fell in love with most was the dough- so silky and pretty- it was really fun to make these and pretty easy as well, minus the amount of time you have to devote to them.

Brioche Rolls, thanks to Cooking Light



Ingredients You'll Need

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/3 cup warm 1% milk
• 15.75 ounces flour (about 3 1/2 cups)
• 1/3 cup sugar
• 1/2 teaspoon salt
• 4 large eggs, lightly beaten
• 8 1/2 tablespoons unsalted butter, softened and divided
• 1 tablespoon water
• 1 large egg white

1.  Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment.  Let stand 5 minutes then add flour, sugar, salt and eggs beating until well combined.  Now switch out your paddle attachment for the bread hook.  Mix on low for 5 minutes until it begins to pull away from the sides.  Cut 6 1/2 tablespoons butter into cubes, and add half to the dough now mixing at medium speed.

2.  Add the remaining half of the butter until incorporated, another 4 minutes until smooth and elastic.  Place dough in a large bowl covered with cooking spray, turning to coat.  Cover and let rise in a warm place (85 degrees!), free from drafts, for 1 hour or until doubled in size.  Press 2 fingers into the dough- if they stick it's been long enough.  Punch dough down, form into a ball, now return to bowl, cover with plastic wrap and refrigerate 8 hours or overnight.

3.  Uncover dough and let stand for 90 minutes.  Divide dough into 4 equal portions.  Working with one portion at a time cut into 6 pieces and roll each piece into a ball.  Repeat process with remaining dough and place the dough balls into muffin cups coated with cooking spray.

4.  Cover and let rise 45 minutes, until doubled in size.

5.  Preheat oven to 350.  Combine 1 tablespoon water and egg white- stir with a whisk.  Gently brush rolls then bake at 350 for 14 minutes, until golden.  Place remaining butter in a bowl to melt, then brush the butter on top of the warm rolls.


Enjoy these nice and warm buttery rolls!