Yield
16 rolls (serving size: 1 roll)

Traditionally, brioche is served with butter and jam for breakfast, but this classic French bread also makes a rich-tasting dinner roll.

How to Make It

Step 1

Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes. Stir in milk and eggs. Lightly spoon the flour into dry measuring cups, and level with a knife. Add 3 cups flour, margarine, and salt to yeast mixture, and stir until blended. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Step 2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest for 5 minutes. Divide dough into 16 equal portions. Working with 1 portion of dough at a time (cover remaining dough to keep from drying), remove 1 rounded teaspoon of dough from each portion, and set aside. Place the larger portions of dough in muffin cups coated with cooking spray. Make a deep indentation in the center of each portion using a floured finger. Shape the reserved pieces of dough into balls. Press one dough ball into each indentation. Cover and let rise 30 minutes or until doubled in bulk.

Step 3

Preheat oven to 375°.

Step 4

Uncover dough. Combine 1 tablespoon water and egg white; brush over dough. Bake at 375° for 25 minutes or until golden brown. Serve warm.

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