Brioche Rolls
Taste of Home Editorial Team · tasteofhome.com · 2018 · 1 dozen
Against 217 brioche recipes
More sugar than 88% of recipes and more yeast than 94%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More sugar than 88% of recipes: 23% of the flour weight against the typical recipe's 14%.
- More yeast than 94% of recipes: 3.2% of the flour weight against the typical recipe's 1.4%, about 2.5 times as much.
- Egg in the middle half of recipes: 57% of the flour weight against the typical recipe's 40%.
Ingredients (8)
- 3-1/2 cups all-purpose flour≈ 438 g
- 1/2 cup sugar≈ 100 g
- 2 packages (1/4 ounce each) active dry yeast≈ 14 g
- 1 teaspoon grated lemon zest≈ 2 g
- 1/2 teaspoon salt≈ 3 g
- 2/3 cup butter, cubed≈ 151 g
- 1/2 cup 2% milk≈ 122 g
- 5 large eggs, room temperature, divided use≈ 250 g
flour 438 gbatter 1080 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter35% · 47th percentile · median 36%
- Egg57% · 74th percentile · median 40%
- Sugar23% · 89th percentile · median 14%
- Milk or water28% · 55th percentile · median 25%
- Salt0.7% · 33rd percentile · median 1.4%
- Yeast3.2% · 95th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 15 to 20 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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