Brown And Serve Honey Brioche Recipe

Ingredients

• 1 pkt Active Dry Yeast
• 1/4 c. Hot Water (110-115 Deg F)
• 1/2 c. Butter Or possibly Margarine
• 1/4 c. Honey
• 1/2 tsp Salt
• 4 c. All-Purpose Flour
• 1/3 c. Lowfat milk Note 1
• 3 x Large eggs
• 1 Tbsp. Poppy Seeds Lowfat milk

Instructions

1. A rich French yeast bread which's shaped like a fat bun with a topknot.
2. Serve them with other rolls like Whole Wheat Butterhorns.
3. Soften yeast in hot water.
4. In a large mixing bowl beat together butter or possibly margarine, honey, and salt.
5. Add in 1 c. of the flour and 1/3 c. lowfat milk.
6. Stir till well combined.
7. Beat in Large eggs.
8. Add in softened yeast; beat well.
9. Stir in remaining flour and poppy seed till smooth.
10. Transfer to a greased bowl.
11. Cover and let rise in a hot place till double (about 2 hrs).
12. Chill for 4 hrs or possibly overnight.
13. Punch down dough.
14. Turn out onto a lightly floured surface; divide into quarters.
15. Set one portion aside.
16. Divide each of the remaining portions into 6 pcs, making a total of 18.
17. With lightly floured hands, form each piece into a ball, tucking under edges.
18. Place each ball in a greased muffin c.. Divide reserved dough into 18 pcs; shape into balls.
19. With a floured finger, make an indentation in each large ball in the muffin c.. Press a small ball into each indentation.
20. Cover and let rise till nearly double (30 to 40 min).
21. Bake in a 325 degree F oven for 10 to 12 min.
22. Don't brown.
23. Remove from pans and cold.
24. Transfer to freezer bags.
25. Seal, label, and freeze up to 1 month.
26. To serve, partially uncover rolls.
27. Let stand at room temperature for 15 min.
28. Uncover completely; place on a greased baking sheet.
29. Brush with a little lowfat milk.
30. Bake in a 375 degree F oven for 10 to 12 min or possibly till brown.
31. Cold.
32. Makes 18 rolls.