Monday, October 26, 2009

MINI-BRIOCHE ROLLS

I make these rolls about twice a month and freeze them (fully baked) in a high quality freezer container. A frozen baked roll takes about 4-5 minutes (at 350) to reheat. They are also very handy for the holidays because they are more festive than standard dinner rolls and since they are already fully baked, you can just pop them all in the oven five minutes before dinner.


3½ cups all purpose flour
2 tablespoons dry active yeast
½ cup warm milk
1/3 cup white sugar
1 teaspoon lemon zest
4 eggs at room temperature
½ teaspoon salt
2/3 cup unsalted butter at room temperature

In a large mixing bowl, combine 1½ cups of flour, sugar, yeast, zest and salt. In a saucepan (or microwave) heat the butter and milk to 120 to 130 degrees. Add the warmed liquid ingredients to the dry ingredients (stirring quickly with wooden spoon). Add the room temperature eggs and mix well; add one more cup of flour and beat until smooth. Stir in the rest of the flour, but do no knead the dough. Put the dough in a greased bowl and cover and let it raise in a warm place for about an hour. After an hour, push all of the air out of the dough and cover and refrigerate it overnight. (see note about rising times)

The next day, push any air out of the dough and turn it out onto a lightly floured counter; let it rest for 30 minutes (with inverted bowl over it).

If you want the traditional brioche shape, divide the dough so that you have 1/6th (for the little top knots) and divide the rest of the dough into 12 pieces. Roll the larger pieces into a ball and place in individual brioche pans (or cupcake pans) and make a dent in each one. Roll smaller balls (from the 1/6th portion) and set them on the indentation. Lightly spray the rolls with cooking spray (very lightly) and cover with plastic wrap. Let these raise in a warm place for one to two hours or until they are double in size. Gently brush the rolls with egg wash and bake at 375 for 15-18 minutes or until golden. Place a pan of water on the bottom rack of the oven while the brioche bake.

NOTE: I don't make the traditional brioche shape. I roll 12" "snakes" and then tie them in knots, tucking in the loose ends.
NOTE: I don't use an egg wash on mine because they get too crusty when I reheat them. I bake them without the egg wash and just brush them with a little butter when they come out of the oven the first time.
NOTE: Keep in mind that if you have granite counter tops, it is going to take longer for your dough to raise because they are so cool.

18 comments:

Anncoo said...

How nice to have freshly hot baked rolls every morning on the breakfast table. How I wish I can stay near you.

Mary said...

They look so lovely and soft , I'm going to copy this recipes and try them out myself!

Christy said...

Your rolls look perfectly delicious! I love that you bake and freeze them to reheat later-what a fantastic suggestion. Thanks for the tip!

Barbara Bakes said...

I would be as big as a house if I had these in my freeze all the time!

Katherine Aucoin said...

Your rolls are gorgeous!!! when I first saw them, i thought I'd make them tonight, but looks like I can stsrt them tonight and finish them tomorrow/

Mary said...

I've bookmarked this recipe. It sounds like a great one to have for the holidays.

Ingrid said...

You are the bread QUEEN! I wanna be you when I grow up!
~ingrid

Debbie said...

They look delicious Coleen. You are one talented lady!

The Cooking Photographer said...

These are so beautiful. They look like they came out of a professional bakery. I'm going to try this one. Thanks Coleen.

Lara said...

These look beautiful and so perfectly soft! I love trying things that freeze well and go the extra mile!

teresa said...

oh these look just wonderful! i love how shiny they are!

Katy ~ said...

You are a goddess! Baking bread at least twice a month! Plus all the other delicious cooking that you do. Wow!!

These do look very, very good!! Love the shape. So simple, but makes them so special!

Valerie said...

Those are beautiful and look yummmmmmy!

What A Dish! said...

Oooh, I've been looking for a simple brioche roll recipe- I'm gonna have to make these soon!

Baking Monster said...

These look great,the perfect size. and I like your idea about freezing the rolls that will be perfect for the holidays!

Velva said...

What a great idea! These rolls look so good. To think that I had a freezer full of these fabulous rolls would be divine.

Nat said...

We're huge fans of brioche. I thought it HAD to be more complicated than this. This is definitely another one for my 'TO DO LIST'. Thanks Coleen...

Cinnamon-Girl Reeni♥ said...

Love these! Such a great idea to freeze them!