Food Network
Home> Recipes> Quick and Easy>
Mini Brioche Rolls Recipe

Mini Brioche Rolls

Copyright 2004, Ina Garten, All Rights Reserved

Show: Barefoot ContessaEpisode: Welcome Back Breakfast

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (33)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 33

Showing 1-10 of 33

Sort by:

Newest

  • on October 01, 2011

    Flag

    Great recipe, incredible results. I just decided to add 2 additional tablespoon of sugar, that make them perfect for breakfast.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 25, 2011

    Flag

    @meeksok let the dough rise covered for 1 to 3 hours, then gently fold over and press to expel excess gas. Then chill, shape, proof, bake. Not sure why this recipe calls for chilling first. I prefer Thomas Keller's recipe. Jacques Pepin has a good one, too.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 20, 2011

    Flag

    Made this yesterday, baked it today. Used 2 1/2 teaspoon of yeast, waited 7 minutes to proof. made it to the recipe but mixed it longer than just five minutes, more like 10-15.This morning one hour out of the freg., and 2 hours to rise in the pans after adding the butter. Used muffin pan and a bread pan. 20 minutes for muffin, 30 for bread pan. Came out great, delicious with butter and jam.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 19, 2011

    Flag

    Wow...this is the first recipe of Ina's that I've made that didn't come out at all. I tried making these rolls twice in 2 days following her recipe to the T and twice my dough never rose in the refrigerator. How discouraging....I don't know what went wrong. She made it look so easy on her show. Can anyone help? The rolls came out hard and tasted like biscuits.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 16, 2011

    Flag

    I made this recipe exactly as it was written - but instead of making dinner rolls, I made cinnamon rolls and they were absolutely, melt in the mouth delicious. The one thing I have always hated about traditional cinnamon rolls is the dough is too dry and tough. With this dough and a little trick with cream, powdered sugar and vanilla drizzled over the top liberally when as soon as they come out of the oven... the dough is soft and tender for days (IF they last that long Thanks Ina for a great recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2011

    Flag

    It took absolutely FOREVER for my brioche to rise after being in a cold refrigerator overnight. Doing it the way Ina did, you would literally have to get up at 4 a.m. in order to have it ready for a 10:30 or 11 a.m. breakfast! I don't want to work quite that hard but wow were the efforts worth it!! One way to make it go a bit faster is to put your bread in the oven and place a pan of boiling water underneath. It helps! The results are fabulous -- a lovely crust with a beautiful crumb underneath. Can't stop eating it! Fannie farmer's recipe is a bit easier and just as good fyi.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 13, 2011

    Flag

    Has anyone every made this recipe with a bread machine? What changes, if any, should be made.

    Thanks, Susan

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2011

    Flag

    Perfect recipe! I made the rolls in regular size muffin tins. For my brunch party, I cut off the top and slightly hollowed out each roll. Into each brioche "cup" I placed a raw egg, then baked them until they were just set. Warm, rich, buttery eggs and brioche!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2011

    Flag

    How long do you knead the dough? Two minutes doesn't seem long enough. I thought you had to knead for at least 10 minutes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 04, 2011

    Flag

    I am an experienced baker but I had never made Brioche. This came out perfect. It rose overnight in the fridge, mixed perfectly with the butter and I added 1 cup mor eflour to make into the dough ball...but I didnt make individual brioche. I put in an 8x8x3 loaf pan. Made one loaf - perfectly. I baked to 45 minutes. after 25 minutes I covered with foil and baked in 10 minute intervals.
    I brushed my unbaked dough with heavy cream and dusted with sugar....as the final result will be used in a morning pastry. Will make again.....

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.