Simple brioche rolls
I call these simple brioche rolls because I create the dough using a bread machine. There are many purists who disapprove of bread machines – and of course it’s wonderful to do proper baking from scratch – but I’ve found my breadmaker to be a great boon for the reasons I give in myolive bread recipe. You’ll need to check your machine’s instructions for the right dough setting.
Ingredients
Method
- Attach the kneading blade then put all the the ingredients into the pan in the above order (unless your instructions suggest otherwise)
- Select your machine’s brioche dough (or equivalent) setting – about 1hr 50min.
- When the cycle is complete put the dough onto a lightly floured surface and press it gently to squeeze out any trapped gas.
- Shape it into a ball, wrap in cling-film and put into the fridge for 20 minutes.
- Squeeze out any gas again, then divide into 12 equal roundish pieces which you leave for another 20 minutes at room temperature.
- Create brioche-shaped balls and place them onto a greased baking tray. Put the tray in a warm place (like an airing cupboard) at about 35°C for 40 minutes. This lets the rolls start to rise. Preheat the oven to 180°C.
- Glaze each of the brioche then bake in the oven for 15 minutes or so until browned.