[~baby~doll~]

Quicker Brioche Rolls

1 package of dry yeast
1/3 cup warm water
3 1/2 cups flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup softened butter

Glaze
1 egg yolk
1 teaspoon heavy cream or water

Add yeast to warm water with sugar and allow to rise in a small bowl or tall glass

In a mixer or by hand begin blending all other ingredients except glaze
When yeast has risen add to mixture
When dough is mixed knead for around 10 minutes until smooth and silky. Add flour as needed to keep from sticking.

On a floured counter roll out dough and fold together. Roll out again and repeat the process 3 times. Let the balled dough rest for about 10 minutes.
Roll out dough to about 1/4 inch thick. Use 3 inch cookie cutter to make circles. Stack 3 circles on top of each other and set in a baking pan. Repeat until all but a small amount of dough is used. The remaining dough is used to make a small button on top of each roll. press edges of rolls down lightly.
Let rolls rise for about an hour or around double the size.
Cook at 400 degrees maybe 15 minutes until brown on top and center is cooked. Cooking time varies depending on oven and thickness of the rolls after rising. Check frequently to avoid burning.