Brioche Rolls

Name: Brioche Rolls (Petits Pains Briochés)
Yield: About twelve 4-inch-long rolls
Cuisine: American
Ingredients: ½ recipe Brioche Dough, or a full recipe of Easy Food Processor Brioche Loaf dough, risen in a bowl, deflated, and chilled; ½ recipe Brioche Dough, or a full recipe of Easy Food Processor Brioche Loaf dough, risen in a bowl, deflated, and chilled; 1 egg well beaten with a pinch of salt; 1 egg well beaten with a pinch of salt

Petits Pains Briochés

Preparation info

About
twelve
4 inch -long rolls

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

These plain, oval brioches make an excellent breakfast or brunch bread. The variation that follows the recipe is for an amusingly shaped sweet loaf topped with a wide ribbon of sugar.

Ingredients

½ recipe Brioche Dough, or a full recipe of Easy Food Processor Brioche Loaf dough, risen in a bowl, deflated, and chilled

Americas
United States
Brunch
Vegetarian
Bread
Breakfast

Method

On a lightly floured surface, press the half batch of brioche dough into an 8-inch square. With a knife or bench scraper, cut the square into four 2 x 8-inch rectangles. First mark, then cut each rectangle the long way into 3 equal pieces, making 12 pieces of dough in all.
One at a time, round the pieces of dough into even spheres: place a piece of dough on an