Bread Machine Brioche Style Dinner Rolls

Rich and buttery, these versatile rolls are a welcome addition to holiday meals. Try them with roast turkey at Thanksgiving or hearty oyster stew served for a festive New Year's Eve supper. This recipe also makes superb Brioche to serve at breakfast with cafe au lait or hot cocoa.


Details

Difficulty

Beginner

Yield

12 to 18 rolls

Prep Time

15 minutes

Bread Machine Time

About 90 minutes

Rise Time

20 to 30 minutes

Bake Time

12 to 14 minutes

Ingredients


  • 1-POUND RECIPE
  • 1/4 cup + 2 tablespoons + 1 teaspoon water
  • 2 eggs
  • 3 tablespoons butter OR margarine, cut up
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2-1/4 cups bread flour
  • 1-1/2 teaspoons Fleischmann's® Bread Machine Yeast
  • 1 large egg, lightly beaten
  • 1 tablespoon sugar
  • 1-1/2-POUND RECIPE
  • 1/2 cup + 2 tablespoons water
  • 3 eggs
  • 1/4 cup butter OR margarine, cut up
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 3-1/2 cups bread flour
  • 2 teaspoons Fleischmann's® Bread Machine Yeast
  • 1 large egg, lightly beaten
  • 1 tablespoon sugar

Directions


Add water, eggs, butter, sugar, salt, flour and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Shape into rolls as desired - see tip below.

Cover and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Combine lightly beaten egg and 1 tablespoon sugar; brush onto tops. Bake at 375oF for 12 to 14 minutes or until done. Makes 12 [18] rolls.

Cycle: Dough/manual cycle

How to Shape Rolls: Shape into your choice of the following:
Knots: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Roll each piece into a 9-inch rope. Tie loose knot in the center of each rope.

Cloverleaf Rolls: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Divide each again into 3 equal pieces; roll each piece into ball, making 36 [54] balls. Place 3 balls in each section of 12 [18] greased 2-1/2 inch muffin pan cups.

Rosettes: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Roll each piece into a 12-inch rope. Tie loose know in center of each rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll.

Brioche (French Breakfast rolls): Divide dough into 4 equal portions. Divide 1 portion into 12 [18] equal pieces. Form each piece into smooth ball. Divide remaining 3 portions into 4 [6] pieces each, making a total of 12 [18] pieces. Form each piece into a smooth ball. Place large balls in greased 3-inch fluted individual brioche pans or 2-1/2-inch muffin pans. With thumb, make a deep indentation in the center of each large ball; brush with water. Press the small balls into indentations.