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 … Continue reading brioche rolls