Brioch Rolls For Busy Mornings

Instructions

1. In a small saucepan mix the water, milk and 4 tble spoons butter. heat and cook until butter is melted. remove from the heat and let cool (36-40 C)
2. In a bowl of a standard mixer, fitted with the metal hook stir the warm water mixture with the yeast, sugar, egg and flour. Turn the mixer to medium and kneed until smooth and elastic. (5 min). Shape the dough into a smooth ball and place in a bowl to rise until doubled in size. (an hour)
3. Divide the dough in two. On a clean surface roll each ball into a 40 cm round. using a sharp knife, cut each round into a 16 triangles. Butter onto each dough round. Each round gives you 8 Crescent Rolls.
4. Roll the triangles into Crescents. starting from the bigger outside edge. Bring the edges together to create the crescent shape with the tip tucked down under the roll. Place on a pergament sheet, cover and let rise for 20 min or until puffy.
5. Preheat the oven to 200 C.
6. Combine the egg white with 1 tbsp water and brush over the rolls. = bake the rolls for 15 min, until golden brown.
7. Freeze part for lazy time. Look how in the instructions above.

• Servings : 8
• Ready in : 140 Minutes
• Course : Dessert and Snacks, Main courses
• Recipe Type : Breakfast, Finger foods, Freezer-friendly, Kids are cooking
• Ingredient : All-purpose flour, Butter, Caw-milk, Dry yest, Egg white, Eggs, Flour, Milk, Salt, Sugar, Water, Yeast