Bread Machine Brioche Style Dinner Rolls
- 12 to 18 rolls
- 1 hr 10 min
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  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  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  equal pieces. Divide each again into 3 equal pieces; roll each piece into ball, making 36  balls. Place 3 balls in each section of 12  greased 2-1/2 inch muffin pan cups.
Rosettes: Divide dough into 3 portions. Divide each portion into 4  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  equal pieces. Form each piece into smooth ball. Divide remaining 3 portions into 4  pieces each, making a total of 12  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.