A golden, light-in texture, slighty puffy, French pastry with a high egg and butter content giving it a rich and tender crumb.

Brioche Loaf or Rolls

1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast *
1/4 cup warm water
1 cup butter, softened
6 large eggs - divided use
2 tablespoons granulated sugar
3/4 teaspoon salt*
3 cups all-purpose flour* - divided use
2 teaspoons water

1. In large mixing bowl, dissolve yeast in warm water (105°F to 115°F / 40°C to 45°C). Add butter, 5 of the eggs, sugar, salt and 2 cups of the flour. Beat at medium speed until smooth, about 4 minutes. Add remaining flour and beat until smooth, about 1 minute. Cover and let rise in warm place until doubled in size, about 1 1/2 to 2 hours. Using spoon or rubber spatula, beat dough down. Cover and refrigerate overnight. Beat dough down again. Turn out onto lightly floured surface.
2. For Large Loaf: With lightly floured hands, roll 3/4 of the dough into a large ball. Place in lightly greased 5-cup brioche pan. With lightly floured fingers, make deep indentation (about 2-inches in diameter and 2-inches deep) straight down in center of dough in pan. Roll remaining dough into small ball and place in indentation.
3. Cover and let rise until dough almost reaches top of pan, about 1 1/2 to 2 hours. Beat remaining egg with 2 teaspoons water. Gently brush top of loaf with egg mixture.
4. Bake in preheated 375°F (175°C) oven until firm and lightly browned, about 35 to 45 minutes. Cool on wire rack 10 minutes. Gently loosen with narrow spatula and remove from pan.
5. For Individual Rolls: Divide dough in half. Cover and refrigerate 1 half (dough becomes soft and sticky when warm). Cut 1/4 of the remaining dough into 12 equal pieces. With lightly floured hands, roll each piece into large ball. Place each large ball in lightly greased 2 1/2-inch muffin cups or individual brioche pans. With lightly floured finger, make deep indentation (about 1/2 inch in diameter and 1/2-inch deep) straight down in center of dough in each cup. Place one of the reserved small balls in each indentation. Repeat with remaining refrigerated dough.
6. Cover and let rise until large balls almost reach tops of muffin cups, about 30 to 60 minutes. Beat remaining egg with 2 teaspoons water. Gently brush tops of rolls with egg mixture.
7. Bake in preheated 375°F (175°C) oven until firm and lightly browned, about 15 to 17 minutes. Remove from pans. Cool on wire rack or serve immediately.

Makes 8.

*Substitute 1 (13.75-ounce) package of hot roll mix for yeast, salt and flour, if desired.

Recipe and photograph provided courtesy of the American Egg Board.