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Ingredients
- 1 pkt Active Dry Yeast
- 1/2 c. Hot Water
- 4 1/2 c. Bisquick Baking Mix
- 1/2 c. Butter, softened
- 1/4 c. Sugar
- 2 x Large eggs
- 1 x Egg, separated
- 1 Tbsp. Water
Directions
- Heat oven to 350 degrees.
- Grease 24 muffin c..
- Dissolve yeast in hot water in large bowl.
- Stir in baking mix, butter, sugar, Large eggs and egg white; beat vigorously 20 strokes.
- Turn dough onto cloth-covered board well dusted with baking mix. (Dough will be soft.)
- Gently roll in baking mix to coat; knead till smooth, about 1 minute.
- Divide 3/4 of the dough into 24 equal parts. Shape each part into a ball.
- Place in muffin c.; flatten slightly.
- Divide remaining dough into 24 equal parts; shape each part into ball.
- Press deep indentation in center of each ball dough in pan.
- Place 1 small ball dough in each indention.
- Beat egg yolk and 1 tbsp. water slightly; brush over rolls.
- Bake till golden, about 15 min.
- DO-AHEAD BRIOCHE BUNS; (FOR FREEZER)
- Heat oven to 300 degrees.
- Prepare as directed above except - bake till set, about 15 min.
- Remove from pan; cold.
- Freeze rolls tightly wrapped.
- To serve, heat oven to 350 degrees.
- Unwrap rolls and place on ungreased cookie sheet or possibly in muffin c..
- Bake till golden, 10 to 12 min.
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