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Bread Machine Brioche Style Dinner Rolls

  • Intermediate
  • 12 to 18 rolls
  • 1 hr 10 min
Baking Success Or Baking Mess

Ingredients

1-POUND RECIPE
1/4 cup + 2 tablespoons + 1 teaspoon water
2 eggs
3 tablespoons butter OR margarine, cut up
2 tablespoons sugar
3/4 teaspoon salt
2-1/4 cups bread flour
1-1/2 teaspoons Fleischmann's® Bread Machine Yeast
1 large egg, lightly beaten
1 tablespoon sugar
1-1/2-POUND RECIPE
1/2 cup + 2 tablespoons water
3 eggs
1/4 cup butter OR margarine, cut up
3 tablespoons sugar
1 teaspoon salt
3-1/2 cups bread flour
2 teaspoons Fleischmann's® Bread Machine Yeast
1 large egg, lightly beaten
1 tablespoon sugar

Instructions

Add water, eggs, butter, sugar, salt, flour and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Shape into rolls as desired – see tip below.


Cover and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Combine lightly beaten egg and 1 tablespoon sugar; brush onto tops. Bake at 375oF for 12 to 14 minutes or until done. Makes 12 [18] rolls.


Cycle: Dough/manual cycle


How to Shape Rolls: Shape into your choice of the following:

Knots: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Roll each piece into a 9-inch rope. Tie loose knot in the center of each rope.


Cloverleaf Rolls: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Divide each again into 3 equal pieces; roll each piece into ball, making 36 [54] balls. Place 3 balls in each section of 12 [18] greased 2-1/2 inch muffin pan cups.


Rosettes: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Roll each piece into a 12-inch rope. Tie loose know in center of each rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll.


Brioche (French Breakfast rolls): Divide dough into 4 equal portions. Divide 1 portion into 12 [18] equal pieces. Form each piece into smooth ball. Divide remaining 3 portions into 4 [6] pieces each, making a total of 12 [18] pieces. Form each piece into a smooth ball. Place large balls in greased 3-inch fluted individual brioche pans or 2-1/2-inch muffin pans. With thumb, make a deep indentation in the center of each large ball; brush with water. Press the small balls into indentations.


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