Petite Brioches

4 cups all-purpose flour
3 tablespoons sugar
1 package Fleischmann’s® Rapid Rise Yeast
3/4 teaspoon salt
1/2 cup milk
1/4 cup water
3/4 cup butter or margarine, cut in pieces
4 eggs

1/3 cup whipped cream cheese
1/3 cup apricot, raspberry or cherry preserves

1 cup shredded Swiss cheese
1 cup diced cooked ham

  1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg yolk (reserve egg white) and 3/4 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

  2. Stir dough down. Cover bowl tightly with plastic wrap; refrigerate overnight.

  3. Remove dough from refrigerator; punch down. Transfer dough to floured surface. Remove 1/2 cup of dough; reserve. Divide remaining dough into 16 equal portions; shape each into ball.* Transfer to 16 well-greased 2 1/2-inch brioche pans or muffin cups.

  4. Divide reserved dough into 16 equal pieces; shape each into ball. Make deep indentation in center of each large ball; moisten slightly with water. Press small ball into each indentation. Cover; let rise in warm draft-free place until doubled in size, about 30 to 45 minutes.

  5. Lightly beat reserved egg white; brush on tops. Bake at 400ºF for 12 to 15 minutes or until done. Remove from pans; cool on wire racks.