Instructions

1. Attach the kneading blade then put all the the ingredients into the pan in the above order (unless your instructions suggest otherwise)
2. When the cycle is complete put the dough onto a lightly floured surface and press it gently to squeeze out any trapped gas.
3. Shape it into a ball, wrap in cling-film and put into the fridge for 20 minutes.
4. Squeeze out any gas again, then divide into 12 equal roundish pieces which you leave for another 20 minutes at room temperature.
5. 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.
6. Glaze each of the brioche then bake in the oven for 15 minutes or so until browned.