Recipe #474  

Ham and Cheese Petite Brioche

Ham and Cheese Petite Brioche Recipe | Rolls and Buns | Makes 16 rolls

Makes 16 rolls
4 cups all-purpose flour
1 / 4 cup sugar
1 envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
1 / 2 cup milk
1 / 4 cup water
3 / 4 cup butter or margarine
3 large eggs
1 egg yolk, reserve egg white

Ham and Cheese Filling

1 cup shredded Swiss cheese
1 cup diced cooked ham

In a large bowl, combine 1-1 / 3 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, egg yolk and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator; transfer to floured surface. Remove 1 / 2 cup of dough; reserve. Divide remaining dough into 16 equal portions; shape each into ball. Flatten to 4-inch circle. Place 1 tablespoon each of cheese and ham in center. Bring dough up around filling, pleating and pinching firmly to seal. Transfer, pleated side up, to 16 well-greased 2-1 / 2-inch brioche pans or muffin cups. Divide reserved dough into 16 equal pieces; shape each into ball. Make deep indentation in center of each large ball; moisten slightly with water. Press small ball into each indentation. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Lightly beat reserved egg white; brush on tops. Bake at 400oF for 12 to 15 minutes or until done. Remove from pans; serve warm.

Nutritional Information:
Per Serving:
Serving size: 1 roll
Serving weight: 2.9 ounces
Calories 260; Total fat 12 g; Saturated fat 7 g;
Cholesterol 85 mg; Sodium 360 g; Carbohydrates 28 g; Dietary fiber less than 1 g; Sugars 4 g; Protein 8 g