Brioche Bun

Brioche Buns

Brioche Buns

Ingredients

Serving Size : 1

• 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

Method

1. Heat oven to 350 degrees.
2. Grease 24 muffin cups.
3. Dissolve yeast in warm water in large bowl.
4. Stir in baking mix, butter, sugar, eggs and egg white; beat vigorously 20 strokes.
5. Turn dough onto cloth-covered board well dusted with baking mix.
6. Dough will be soft.
7. Gently roll in baking mix to coat; knead until smooth, about 1 minute.
8. Divide 3/4 of the dough into 24 equal parts.
9. Shape each part into a ball.
10. Place in muffin cups; flatten slightly.
11. Divide remaining dough into 24 equal parts; shape each part into ball.
12. Press deep indentation in center of each ball dough in pan.
13. Place 1 small ball dough in each indention.
14. Beat egg yolk and 1 tbsp water slightly; brush over rolls.
15. Bake until golden brown, about 15 minutes.

DO-AHEAD BRIOCHE BUNS; (FOR FREEZER)

1. Heat oven to 300 degrees.
2. Prepare as directed above except – bake until set, about 15 minutes.
3. Remove from pan; cool.
4. Freeze rolls tightly wrapped.
5. To serve, heat oven to 350 degrees.
6. Unwrap rolls and place on ungreased cookie sheet or in muffin cups.
7. Bake until golden brown, 10 to 12 minutes.