Traditionally, brioche is served with butter and jam for breakfast, but this classic French bread also makes a rich-tasting dinner roll.
Yield: 16 rolls (serving size: 1 roll)
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Amount per serving
- Calories: 149
- Calories from fat: 29%
- Fat: 4.8g
- Saturated fat: 1g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1.4g
- Protein: 4.2g
- Carbohydrate: 21.9g
- Fiber: 0.9g
- Cholesterol: 28mg
- Iron: 1.4mg
- Sodium: 205mg
- Calcium: 14mg
- 1 package dry yeast (about 2 1/4 teaspoons)
- 2 teaspoons sugar
- 1/2 cup warm water (105° to 115°)
- 1/4 cup 1% low-fat milk
- 2 large eggs
- 3 1/2 cups bread or all-purpose flour, divided
- 1/3 cup stick margarine or butter, softened
- 1 teaspoon salt
- Cooking spray
- 1 tablespoon water
- 1 large egg white, lightly beaten
- 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.
- 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.
- Preheat oven to 375°.
- 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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