The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help! Buttery egg bread recipe lost, just in time for Thanksgiving

psmeers's picture

Help! Buttery egg bread recipe lost, just in time for Thanksgiving


 This is my first post, and I really hope somebody can help me out.  My mom's recipe for holiday buttery egg bread is lost.  Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk.  Makes a batter-like dough, which rises in the fridge, punched down and left overnight.  Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter.  Forms a crunchy crust.  I need proportions and timings, etc.

 Sound familiar to anybody?  Thanks in advance.


browndog's picture

psmeers, I'm not familiar with this bread, but you might try googling for a no-knead brioche, which is what it sounds like. There were a few that sounded good to me anyway.

JinMaine's picture

It's probably too late, but here's one. My sister used to make such rolls and they were a favorite. She gave me the recipe years ago and I made it a couple of times - so easy. BUT, I have somehow lost the recipe. I searched the net and found something close to what I remember.

Happy Thanksgiving!




Refrigerator Yeast Rolls

1 cup plus 1 tablespoon milk
1/2 cup butter
1/4 cup sugar
1/2 teaspoon salt
2 packages active dry yeast
3 large eggs
3 1/2 to 4 cups all-purpose flour

Sesame seed
Warm 1 cup milk over high heat until small bubbles appear at edges. Add 1/2 cup butter, sugar, and salt. Remove from heat; cool to lukewarm .

Soften yeast in 1/4 cup warm water about 5 minutes.

In a bowl, combine milk mixture and yeast. Add 2 eggs and beat to blend. Add 2 cups flour. Beat at low speed to moisten. Then beat on high speed until dough is stretchy, 6 to 10 minutes.

On low speed (or with a spoon), mix in 1 1/2 cups flour until well blended. Then gradually stir in as much of the remaining 1/2 cup flour as dough will absorb. Dough should still be soft and slightly sticky. Cover with plastic wrap and place in the refrigerator for at least 4 hours or up to 48 hours.

Punch dough down and divide in half. Cover half the dough while shaping the remainder.

Butter muffin pans. To make cloverleaf rolls, pinch off and shape dough into 1-inch-thick balls. Drop 3 balls into each cup. Cover lightly with plastic wrap.

Let rolls rise in a warm place until almost doubled, 30 to 45 minutes. With a fork, beat remaining egg to blend with 1 tablespoon milk. Brush rolls with egg mixture and sprinkle with sesame seed.

Bake rolls in 400° oven until golden, 8 to 10 minutes. Serve warm or cool.



Ramona's picture

Buttery Pan Rolls

 2 packages active dry yeast

1/2 cup warm water (dissolve yeast with)

4 1/2 cups ap flour

1/4 cup sugar

1 tsp. salt

10 tbsp. butter, melted

1 egg

1 cup warm milk


Dissolve yeast.  In a bowl, stir 2 cups flour, sugar, and salt and mix well.  Add 6 tbsp. butter, milk, egg, and yeast mixture; beat for about 5 minutes.  Gradually beat in remaining 2 1/2 cups flour.  Cover and let rise until doubled.  Pour half of remaining butter into a 13x9 inch baking pan, coating bottom.  Beat down batter and drop by spoonfuls into buttered pan, making about 15 rolls.  Drizzle remaining butter over dough.  Cover and let rise until almost doubled.  Bake at 425 for 12-17 minutes or 400 for glass pan.