1/3 cup warm water
3 eggs and 2 egg yolks (you can use 4 eggs but dough won't be as rich)
3/4 cup butter, softened
3 1/3 cups bread flour
1/2 cup white sugar
2 tsp dry yeast
- Place all ingredients in bread machine in order suggested by your manufacturer (usually, liquids are added first and yeast last).
- Set on Dough cycle.
- Separate finished dough into 12 pieces/rolls. You can add chocolate chips (used white chocolate and dried figs today), dried fruit, nuts, etc.
- Traditionally, brioche is made in a brioche mold. Also, tradition calls for reserving a small ball of brioche and putting it on top as a topknot. If you don't have brioche molds, just use muffin pans. You can also make braids or roll each piece into a rectangle, spread with Nutella, and roll up to create pain au chocolat.
- Let rise for about an hour or until doubled. I usually cover molds/pans with large bowls to prevent drying.
- Preheat oven to 350 F.
- Brush rolls with egg white/water mixture (1 egg white plus 2 tbsp water).
- Bake for about 20 minutes or until golden brown.
- Serve immediately if possible or cool slightly and then place in a plastic bag to keep moist (bread bags are the best). Reheat for a few seconds if you want warm rolls later.
- We love brioche rolls with freshly brewed Earl Grey tea.