| Ingredients | Lb. | Oz. | Measure | Method |
|---|---|---|---|---|
| Active dry yeast | - | .75 | - | In large mixing bowl, dissolve yeast in water. |
| Warm water (105 to 110°F) | - | 6 | 3/4 cup | - |
| Butter, softened | 1 | 8 | 3 cups | Add all, using only 1 lb. 3 oz. flour initially. Beat at medium speed until smooth. Add remaining flour; beat until smooth. |
| Frozen (thawed) liquid whole eggs | 1 | 10 | - | - |
| Sugar | - | 3 | 6 Tbsp. | - |
| Salt | - | - | 2 tsp. | - |
| Flour, divided | 2 | 3 | 9 cups | - |
| Frozen (thawed) liquid whole eggs | - | 5.2 | - | Mix. |
| Water | - | - | 2 Tbsp. | - |
| Total approximate weight | 6 lb. | 9 oz. |
Instructions
Cover bowl and proof until doubled, 1 to 2 hours. Punch down dough. Cover and refrigerate 8 to 12 hours; punch down dough. Spray coat 48 (1/2 cup each) muffin cups or brioche pans. Turn dough out onto lightly floured surface. Cut off a 12 oz. portion; refrigerate. Cut remaining dough in half; refrigerate one-half. Slice non-refrigerated dough into 1.9 oz. portions; roll into balls. Place in muffin/brioche cups. Repeat with remaining half.
Cut the 12 oz. dough into .25 oz. pieces. Roll each piece into a small ball. With lightly floured clean finger, make 1/2-inch deep indentation in center of each larger dough ball. Place a ball into each indentation. Proof additional 30 to 60 minutes.
Heat oven to 375°F. Gently brush egg wash onto tops of rolls. Bake until firm and golden brown, 15 to 17 minutes. Remove from pans; cool or serve immediately.
http://www.aeb.org/food-manufacturers/egg-product-formulations/263-brioche
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