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Golden Fruit Brioche Rolls

(2)
  2 reviews
  • 15 min prep time
  • 45 min total time
  • 7 ingredients
  • 12 servings
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Brioche that used to take hours can now be made in minutes thanks to crusty French loaf.

Bake-Off® Contest 47, 2014
Christine Wilson
Sellersville, Pennsylvania

Ingredients

1/3
cup dried apricots, coarsely chopped
2
tablespoons golden raisins
1
can Pillsbury™ refrigerated crusty French loaf
1
egg, beaten
1/4
cup whipped butter, softened
1
tablespoon honey
1/4
teaspoon Watkins™ Pure Orange Extract

Steps

  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
  • 2 In medium bowl, pour 1 cup boiling water over apricots and raisins. Let stand 5 minutes; drain.
  • 3 Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Remove dough from can; cut 2-inch piece from one end; set aside. Cut remaining dough into 12 (3/4-inch thick) slices; press each slice to form 2 1/2–inch round. Spoon rounded teaspoonful of apricot mixture onto center of each round. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place 1 ball seam side down in each muffin cup.
  • 4 Cut reserved 2-inch piece of dough into 3 (about 3/4-inch) slices. Cut each slice into quarters; roll into balls. Place 1 ball on top of dough in each muffin cup; press in lightly. Brush with beaten egg. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes.
  • 5 Meanwhile, in small bowl, mix butter, honey and orange extract until well blended. Serve warm brioche with orange honey butter.
  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
  • 2 In medium bowl, pour 1 cup boiling water over apricots and raisins. Let stand 5 minutes; drain.
  • 3 Lightly sprinkle work surface with Pillsbury BEST® All Purpose Flour. Remove dough from can; cut 2-inch piece from one end; set aside. Cut remaining dough into 12 (3/4-inch thick) slices; press each slice to form 2 1/2–inch round. Spoon rounded teaspoonful of apricot mixture onto center of each round. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place 1 ball seam side down in each muffin cup.
  • 4 Cut reserved 2-inch piece of dough into 3 (about 3/4-inch) slices. Cut each slice into quarters; roll into balls. Place 1 ball on top of dough in each muffin cup; press in lightly. Brush with beaten egg. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes.
  • 5 Meanwhile, in small bowl, mix butter, honey and orange extract until well blended. Serve warm brioche with orange honey butter.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
170mg
7%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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