Inspired by French visitors, these brioche rolls make a good breakfast, or morning tea, or afternoon tea……..
The night before baking them mix 200g (7 oz) of butter, 2 tablespoons of caster sugar and 3 eggs until just combined. Add 500g (17½ oz) of fine “00” flour, 7g (¼ oz) of dried yeast and 200 ml (6¾ fl oz) of milk to make a sticky dough. The dough can be mixed with an electric mixer or even a food processor as long as you’re very careful not to process for too long. Transfer the dough to a bowl and cover with a lid or plastic and keep in the fridge overnight. In the morning, preheat the oven to 180C (350F). Take the dough out of the fridge and grease a large 12-muffin pan. With floured hands shape the dough into 12 balls and place them in the prepared pan. Brush the tops of the rolls with a beaten egg and bake for 20 minutes until golden brown.
michelle picker cooks 