BRIOCHE ROLL DOUGH

Ingredients:

18 Rolls

Water, 80ºF/27ºC

1/2 cup

Egg Yolks

6

Butter, cold, chipped into pieces

6 TBL

Salt

1-1/2 tsp

Sugar

6 TBL

Dry Milk

3 TBL

Vanilla Extract

1/4 tsp

Bread Flour

3 cups

Active Dry Yeast

2-1/4 tsp

 

 

Select Dough Course

11

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.

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Breadman TR900S_OM instruction manual Brioche Roll Dough