History-at-home | Brioche-Rolls
Brioche breads were originally festive breads that were served at weddings or christenings. The dough was either plaited, rolled or shaped like a loaf of bread. The term brioche was first mentioned...
Ingredients
- 1 kilogram of spelt bread flour
- 1 good pinch of salt
- 300 millilitres milk, lukewarm
- 300 grams butter, soft
- 30 grams raw cane sugar
- 2 sachets of dry yeast or 1 cube of fresh yeast (42 grams)
- 3–4 eggs, medium size
- 1 additional egg yolk for brushing
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