Brioche rolls

Brioche rolls
Quantity Ingredient
375 g Wheat Flour Type 550
1 packet Dry yeast
1 tsp Salt
60 g Sugar
0,12 l Butter Milk
100 g Butter
2 Eggs
1 Egg Yellow

Brioche rolls taste especially good when freshly baked, as they then have a tender crust. Mix wheat flour type 550, dry yeast, salt and sugar. Warm 0.1 litre butter milk lukewarm. Melt butter in it and knead it with 2 eggs into the flour. Cover and leave to rise for 30 minutes. Knead and leave to rise for another 30 minutes. Divide dough into 13 pieces. Form into balls. Line the bottom of a 24 Spring Form with baking paper. Grease the rim. Place the brioche rolls in the baking tin with a little space along the edge. Place the remaining brioche rolls in the middle. Cover with a cloth. Leave to rise for 30 minutes. Preheat oven to 185° C. Whisk egg yolk with 1 tablespoon butter milk. Brush brioche rolls with it. Bake on the middle shelf for 25 minutes. Loosen the rim of the tin. Place the brioche rolls on a cake rack to cool.

Servings: 13, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
195 kcal
26 g
5 g
8 g

(C)opyright by Marions Kochbuch