Post by JJ Judkins on Feb 11, 2006 22:21:17 GMT -6
Exported from MasterCook *
BRIOCHE BUNS
Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Active Dry Yeast
1/2 Cup Warm Water
4 1/2 Cups Bisquick. Baking Mix
1/2 Cup Butter -- softened
1/4 Cup Sugar
2 Eggs
1 Egg -- separated
1 Tablespoon Water
Heat oven to 350 degrees.
Grease 24 muffin cups.
Dissolve yeast in warm water in large bowl.
Stir in baking mix, butter, sugar, eggs and egg white; beat vigorously 20 strokes.
Turn dough onto cloth-covered board well dusted with baking mix. (Dough will be soft.)
Gently roll in baking mix to coat; knead until smooth, about 1 minute.
Divide 3/4 of the dough into 24 equal parts. Shape each part into a ball. Place in muffin cups; flatten slightly.
Divide remaining dough into 24 equal parts; shape each part into ball. Press deep indentation in center of each ball dough in pan.
Place 1 small ball dough in each indention.
Beat egg yolk and 1 tbsp. water slightly; brush over rolls.
Bake until golden brown, about 15 minutes.
DO-AHEAD BRIOCHE BUNS; (FOR FREEZER)
Heat oven to 300 degrees.
Prepare as directed above except - bake until set, about 15 minutes.
Remove from pan; cool.
Freeze rolls tightly wrapped.
To serve, heat oven to 350 degrees.
Unwrap rolls and place on ungreased cookie sheet or in muffin cups.
Bake until golden brown, 10 to 12 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1224 Calories; 105g Fat (76.1% calories from fat); 20g Protein; 54g Carbohydrate; 2g Dietary Fiber; 809mg Cholesterol; 1111mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 19 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
BRIOCHE BUNS
Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Active Dry Yeast
1/2 Cup Warm Water
4 1/2 Cups Bisquick. Baking Mix
1/2 Cup Butter -- softened
1/4 Cup Sugar
2 Eggs
1 Egg -- separated
1 Tablespoon Water
Heat oven to 350 degrees.
Grease 24 muffin cups.
Dissolve yeast in warm water in large bowl.
Stir in baking mix, butter, sugar, eggs and egg white; beat vigorously 20 strokes.
Turn dough onto cloth-covered board well dusted with baking mix. (Dough will be soft.)
Gently roll in baking mix to coat; knead until smooth, about 1 minute.
Divide 3/4 of the dough into 24 equal parts. Shape each part into a ball. Place in muffin cups; flatten slightly.
Divide remaining dough into 24 equal parts; shape each part into ball. Press deep indentation in center of each ball dough in pan.
Place 1 small ball dough in each indention.
Beat egg yolk and 1 tbsp. water slightly; brush over rolls.
Bake until golden brown, about 15 minutes.
DO-AHEAD BRIOCHE BUNS; (FOR FREEZER)
Heat oven to 300 degrees.
Prepare as directed above except - bake until set, about 15 minutes.
Remove from pan; cool.
Freeze rolls tightly wrapped.
To serve, heat oven to 350 degrees.
Unwrap rolls and place on ungreased cookie sheet or in muffin cups.
Bake until golden brown, 10 to 12 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1224 Calories; 105g Fat (76.1% calories from fat); 20g Protein; 54g Carbohydrate; 2g Dietary Fiber; 809mg Cholesterol; 1111mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 19 1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0