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Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

You don't need a brioche pan for this recipe—a muffin tin works well. Start a day ahead, as the overnight rise is essential for bakery-like flavor.

Kathy Kitchens Downie, RD
Recipe by Cooking Light October 2013

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Credit: Raymond Hom; Styling: Pamela Duncan Silver

Recipe Summary

hands-on:
35 mins
total:
12 hrs 16 mins
Yield:
24 rolls (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, sugar, salt, and eggs to milk mixture; beat with a stand mixer at low speed until smooth, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Beat dough at low speed 5 minutes or until soft and elastic and dough just begins to pull away from sides of bowl. Cut 6 1/2 tablespoons butter into large cubes; add half of butter to dough, mixing at medium speed to blend. Add remaining butter cubes to dough; beat at medium speed until incorporated.  Beat dough at medium speed 4 minutes or until smooth and elastic.

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  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; form into a ball. Return dough to bowl; cover with plastic wrap, and refrigerate 8 hours or overnight.

  • Uncover dough; let stand 90 minutes or until dough is at room temperature. Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), cut dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball. Repeat procedure with remaining 3 dough portions to make 24 rolls total. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 45 minutes or until almost doubled in size.

  • Preheat oven to 350°.

  • Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg mixture. Bake at 350° for 14 minutes or until golden. Place pans on wire racks. Place remaining butter in a microwave-safe bowl; microwave at HIGH 20 seconds or until butter melts. Brush butter onto rolls.

Nutrition Facts

128 calories; fat 4.9g; saturated fat 2.8g; mono fat 1.4g; poly fat 0.4g; protein 3.4g; carbohydrates 17.2g; fiber 0.6g; cholesterol 41mg; iron 1.1mg; sodium 94mg; calcium 13mg.
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