Brioche (Yeast Rolls)
Source of Recipe
BBR
Recipe Introduction
Posted by: quilter_va*********We can't have a holiday dinner without these rolls. I've been making them for about 35 years and found the recipe in a magazine, but I have no idea which magazine
List of Ingredients
¾ - 2 ¼ cups all purpose flour, divided
¼ cup sugar
¼ teaspoon salt
1 package yeast
¼ cup milk
¼ cup water
1/3 cup margarine
2 eggs, room temperature
½ teaspoon lemon extract
melted margarine – a tablespoon or so
Recipe
In bowl of mixer, mix ¾ cup flour, sugar, salt and undissolved yeast. Combine milk, water and margarine and heat until liquids are warm; margarine doesn’t have to completely melt. Add the liquid ingredients to the dry and beat 2 minutes at medium speed. Add eggs, lemon extract and ½ cup flour or enough to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Add enough more flour to make a stiff batter. Sometimes I add enough flour to make it more than the original amount stated in the ingredient list. Beat another minute or two. Brush top of dough with melted margarine. Cover, let rise in a warm place until doubled in bulk, about 1 hour.
Stir down, cover tightly with foil and refrigerate overnight.
Shape into 12 rolls, place in greased or Pam-sprayed muffin tins and let rise until double.
Bake at 350º about 15 minutes or until nicely brown.
Note: I’m not sure what the lemon extract does, but it’s necessary
Note: I have mixed these early in the morning and refrigerated all day and then cooked for dinner
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