Brioche

Ingredients

• 1 package active dry yeast
• 1/4 cup warm water (105° to 115°)
• 1/2 cup margarine or butter
• 1/3 cup sugar
• 3/4 teaspoon salt
• 4 cups all-purpose flour
• 1/2 cup milk
• 4 eggs
• 1 tablespoon water

Instructions

1. Soften yeast in the 1/4 cup warm water. In a mixing bowl beat margarine or butter, sugar, and salt till fluffy. Add 1 cup of the flour and the milk to beaten mixture. Separate one of the eggs. Add yolk and remaining 3 eggs to beaten mixture (refrigerate the egg white in a covered container) Add softened yeast and beat well. Using a spoon stir in the remaining flour till smooth. Place in a greased bowl. Cover; let rise in a warm place till double (about 2 hours), then refrigerate dough for 6 hours. (Or, omit the 2 hour rising time and refrigerate the dough up to 24 hours.)
2. Stir dough down. Turn out onto a lightly floured surface. Divide dough into 4 portions; set 1 portion aside. Divide each of the remaining 3 portions into 8 pieces, making a total of 24.
3. With floured hands, form each piece into a ball, tucking under edges. Place in greased muffin cups. Divide reserved dough portion into 24 pieces; shape into balls. With a floured finger, make an indentation in each large ball. Press a small ball into each indentation.
4. Combine reserved egg white and the 1 tablespoon water; brush over rolls. Cover; let rise in a warm place till nearly double (45 to 55 minutes).
5. Bake in a 375° oven about 15 minutes or till golden brown, brushing again with egg white and water mixture after 7 minutes. Remove from pans. Cool on wire racks.
6. Individual-brioche-pan directions: Prepare dough as above. After dividing dough into 4 portions and setting 1 portion aside, divide each of the remaining 3 portions into 6 pieces, making a total of 18. Form each piece into a ball. Place in 18 greased individual brioche pans. Divide reserved dough portion into 18 pieces; shape into balls. Place one small ball atop each larger ball.