Brown-and-Serve Honey Brioche

Brioche is a rich French yeast bread that is shaped like a plump bun with a small topknot. With this make-ahead recipe, you can keep a supply in your freezer.

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  • Makes: 18 servings
  • Prep: 30 mins
  • Rise: 2 hrs 30 mins
  • Freeze: 4 hrs

Brown-and-Serve Honey Brioche

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Directions

  1. Soften yeast in warm water. In a large mixing bowl beat together butter or margarine, honey, and salt. Add 1 cup of the flour and 1/3 cup milk. Stir until well combined.
  2. Beat in eggs. Add softened yeast; beat well. Stir in remaining flour and poppy seed until smooth. Transfer to a greased bowl. Cover and let rise in a warm place until double (about 2 hours). Refrigerate for 4 hours or overnight.
  3. Punch down dough. Turn out onto a lightly floured surface; divide into quarters. Set one portion aside. Divide each of the remaining portions into 6 pieces, making a total of 18.
  4. With lightly floured hands, form each piece into a ball, tucking under edges. Place each ball in a greased muffin cup. Divide reserved dough into 18 pieces; shape into balls.
  5. With a floured finger, make an indentation in each large ball in the muffin cups. Press a small ball into each indentation. Cover and let rise until nearly double (30 to 40 minutes). Bake in a 325 degree F oven for 10 to 12 minutes. Do not brown. Remove from pans and cool. Transfer to freezer bags. Seal, label, and freeze up to 1 month.
  6. To serve, partially uncover rolls. Let stand at room temperature for 15 minutes. Uncover completely; place on a greased or parchment-lined baking sheet. Brush with a little milk. Bake in a 375 degree F oven for 10 to 12 minutes or until brown. Cool. Makes 18 rolls.
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Nutrition Facts (Brown-and-Serve Honey Brioche)

  • Per serving:
  • 174 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 50 mg chol. ,
  • 134 mg sodium ,
  • 24 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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