Brioche

Brioche is basic French yeast dough made with eggs and butter. This wonderful dough can be used to make rolls, regular bread loaves, and even doughnuts. Although this dough requires some assistance, it is well worth making.
Ingredients:
1/4 cup milk
3 eggs lightly beaten
2 tbs sugar
1 tsp salt
1 stick of butter divided into 3 equal portions
1 1/2 cups bread flour
1 1/2 cups all-purpose flour (plus 3 tbs more, if needed)
2 1/2 tsp active dry yeast

Egg wash:
1 large egg
1 tsp water

Directions:
Lightly butter 12 cups of medium-sized muffin tins. Set aside.

All the ingredients must be at room temperature.
Place all the ingredients as listed above, except one portion of butter, in a bread machine. Press the start dough button. While the dough is mixing, add a second portion of the butter. Before the dough is completely mixed, add the last portion of the butter. Add additional flour, one tablespoon at a time. The dough is very sticky. Let the dough rise in the machine for 60 minutes or until it is double in size.
Remove dough from the bread machine. Use your fist to punch down dough. Let rest for 10 minutes.
Lightly flour work surface. Divide dough into twelve equal portions. Pinch off a small piece from each portion, thus making an additional 12 smaller pieces. Shape each of the 24 pieces into balls. Place the bigger balls into the muffin tin. Use your thumb to make an indentation in the center of the larger balls. Lightly brush the tops with egg wash, and place the smaller balls on top until all 12 are finished.

Brush the tops again with egg wash. Cover and let rise for another 40 minutes or until double in size. Bake in preheated oven at 375° for 20 minutes.