Brioche roll dough, 69 dough recipes – Toastmaster WBYBM1 User Manual
Page 69
Brioche Roll Dough
Select Dough cycle.
18 rolls
water 80º F/27º C
1⁄2 cup
egg yolks
6
butter, cold, chipped into pieces
6 TBL
salt
1-1⁄2 tsp
sugar
6 TBL
dry milk
3 TBL
vanilla extract
3 drops
bread flour
3 cups
active dry yeast
2-1⁄4 tsp
Glaze:
Whisk together
2 egg yolks and 1 tablespoon water.
Method
1. Remove dough from pan and punch down to remove any air bubbles. Divide
dough into three equal sections. Divide each section into six pieces. Make each
piece into a brioche by dividing into a large and small ball. Roll to make round and
place large ball in a greased brioche or muffin cup.
2. Dip smaller ball into glaze and then place on top of larger ball. Allow to rise until
indentation remains after gently touching the side of the roll. Brush the rolls with
glaze.
3. Bake in a conventional oven at 350º F/177º C for 10 to 15 minutes until golden
brown.
69
Dough Recipes