Tuesday, August 2, 2011

Janice's Brioche

Easy single rise rolls. Kids love them because of the little "hats" you eat first! The nutrition facts can be found at Calorie Count.


5 ¾ c  flour
1/3 c  sugar
1 t  salt
2 packages  active dry yeast
1 ¼ c  milk
½ c  butter
2 eggs


Preheat oven to 350.

In large mixer bowl, combine 3 C flour, sugar, salt, and yeast. In saucepan, heat milk and butter until milk is warm (butter doesn't need to melt). Add eggs and warm milk to the flour mixture. Blend at lowest speed til moistened. Then beat at medium speed 3 minutes. By hand stir in remaining flour to form stiff dough. Knead on floured surface til smooth - approx 2-3 minutes or so.

Divide dough in to 24 equal parts. Remove about 1/5 of each ball of dough. Shape all 48 pieces into smooth rounds (24 big ones and 24 little ones). 

Grease or spray muffin tins with Pam and place the large balls in the bottom. Using your thumb, make a deep indentation in the large balls and place the smaller balls in the indents.

Cover, let rise til doubled in size in a warm place - approx 45 minutes to an hour. Brush tops with milk. Bake at 350 for 20 minutes or til golden brown.
Serve hot.

This recipe is from my stained pages stuck together 1968 Pillsbury Bake-Off Breads Cookbook. If you can find this cookery book at a garage sale or ebay or amazon or wherever, it is worth every single penny you pay.


  1. Looks and sounds great. I have always been scared to try breads. But I think I might be brave enough to give this one a go. Wish me luck!

    1. it is truly simple. One of the first breads I ever tried. Let me know if you like them! Don't use skim milk though. Use 2% or whole as is your preference.