Brioche Roll Dough - Breadman TR900S Instruction Manual & Recipe Manual

BRIOCHE ROLL DOUGH

Ingredients:
Water, 80ºF/27ºC
Egg Yolks
Butter, cold, chipped into pieces
Salt
Sugar
Dry Milk
Vanilla Extract
Bread Flour
Active Dry Yeast
Select Dough Course
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.
18 Rolls
1/2 cup
6
6 TBL
1-1/2 tsp
6 TBL
3 TBL
1/4 tsp
3 cups
2-1/4 tsp
11
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