A Step-by-Step How To: Brioche Rolls


For instruction on make up of this dough, refer to the "Brioche Dough" pictorial.	Turn the proofed dough out onto a clean work surface.

Divide the dough into portions. Take one portion of the dough and squeeze it in the palm of your hand to extrude one quarter of the dough.	Pinch and twist the small portion to remove it.

Take the larger portion in your palm and make an indentation where you pulled the smaller piece away. Place this indented ball into a prepared brioche tin.	Roll the smaller piece into a ball and then form it into a teardrop shape.

Press the point of the teardrop shape into the indentation of the ball. Allow the brioche to proof a second time.	Brush the brioche dough with beaten egg. Bake according to your recipe.

Baking

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