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- Exported from MasterCook *
Little Brioches
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Creole Breads
Amount Measure Ingredient -- Preparation Method
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2 pk Active dry yeast
1/4 c Water,warm(105-115'F.)
1/2 c Milk
1/2 c Butter or margarine
1/4 c Sugar
4 c Flour,self-rising,sifted
2 Eggs
Butter or margarine,melted
1. Soften yeast in water.
2. Heat milk until almost simmering; stir in 1/2 c butter until melted.
3. Measure sugar into mixing bowl; stir in milk mixture and cool to
lukewarm.
4. Stir in 1 cup flour and beat until smooth.
5. Beat in yeast; cover and let rise in warm place until bubbly, about 1
hour.
6. Stir down; beat in eggs.
7. Add enough flour to make a soft dough.
8. Turn out onto lightly floured surface; knead until smooth and satiny, 10
to 15 minutes.
9. Shape into ball; place in lightly greased bowl, turning to grease on all
sides.
10. Cover and let rise in warm, draft-free place until doubled, about 1 1/2
hours.
11. Punch down; let rest 10 minutes.
12. Divide dough into 18 equal portions; remove about 1/5 of dough from
each portion and shape all 36 portions into smooth balls.
13. Place large balls in greased medium muffin cups.
14. Firmly make an indentation in center of larger balls with thumb; place
smaller balls in indentation.
15. Let rise in warm place until doubled, about 40 minutes.
16. Bake in preheated 350'F. oven 15 to 20 minutes, or until golden brown.
17. Remove immediately from pans; brush tops with butter or margarine and
serve warm.
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