Oster 5844 User Manual page 51

Brioche
Dough:
1/2 cup water
1/3 cup margarine or butter, softened
4 eggs
4-1/2 cups bread flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated orange or lemon peel
2-1/2 teaspoons regular active dry yeast
OR
2-1/2 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
1. Remove bread pan; attach kneading blade.
2. Place all dough ingredients in bread pan in order listed.
3. Insert bread pan, close lid and plug in.
4. Press SELECT until setting number 9 is displayed. Press START.
5. Place dough in greased bowl, turning to coat all sides. Cover with plastic wrap; refrigerate 4 hours or
overnight.
6. Grease 24 medium muffin cups (about 2-1/2-inch size) Punch down dough. Divide into 3 parts. Divide
each part into 8 pieces. Cut off one-fourth of the dough from each piece. Shape each large and small
piece into a smooth ball. Place each large ball in muffin cup, pressing to fill bottom of cup. Make an
indentation in center. Press small ball into indentation. Cover; let rise in warm place 50 to 60 minutes
or until double.
7. Heat oven to 350ºF.
8. Mix 1 tablespoon milk and 1 egg yolk; gently brush over tops of rolls. Sprinkle with sugar crystals.
9. Bake 15 to 20 minutes or until golden brown. Remove from pan. Serve warm.
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