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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Resting Time 4 hours
Total Time 3 hours 30 minutes
Servings: 12 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1½ tsp yeast
  • 400 g Strong white flour e.g. Canadian
  • 4 Tbsp sugar
  • 1½ tsp salt
  • 120 g butter cut in 2 cm cubes from fridge
  • 1 beaten egg
  • 90 ml milk
  • 1 Tbsp dark rum

Method
 

  1. Attach the kneading blade then put all the the ingredients into the pan in the above order (unless your instructions suggest otherwise)
  2. Select your machine's brioche dough (or equivalent) setting - about 1hr 50min.
  3. When the cycle is complete put the dough onto a lightly floured surface and press it gently to squeeze out any trapped gas.
  4. Shape it into a ball, wrap in cling-film and put into the fridge for 20 minutes.
  5. Squeeze out any gas again, then divide into 12 equal roundish pieces which you leave for another 20 minutes at room temperature.
  6. 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.
  7. Glaze each of the brioche then bake in the oven for 15 minutes or so until browned.