Yield: 48 rolls
| 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