This is one of my old recipes and I used to call this bread ‘Egg Bread’. Now I call it ‘Brioche’ because it is almost identical to a Brioche recipe that I recently discovered and it sounds nicer. You can bake whole in a loaf tin, or divide to make rolls. This time I baked in muffin pan using cupcake cases.


Makes

12 Rolls

Ingredients

3 cups Bread Flour
2 teaspoons (1 Sachet/7g) Dried Yeast
2-3 tablespoons Caster Sugar
1/4 teaspoon Salt
*Note: If you use Unsalted Butter, 1 teaspoon
1/3 cup Warm Milk
3 Eggs *lightly whisked
125g Butter *softened

Method
  1. Place Bread Flour, Yeast, Sugar and Salt in a large bowl and mix well. Make a well in the centre and pour Milk, Egg and softened Butter. Mix well to form a soft dough.
  2. Knead for 2 to 3 minutes, adding extra flour as required, until smooth and elastic. Cover the dough with a plate or plastic wrap, and set aside in a warm place for 1-2 hours or until doubled in size.
  3. Prepare a baking pan or a loaf tin. Grease lightly with butter if required.
  4. To make rolls, divide the dough into 12 portions. Roll each portion into a ball and place in the prepared pan. To make a loaf, divide the dough into 2 portions. Roll each portion into a ball and place in the loaf tin.
  5. Set aside in a warm place for 1-2 hours or until doubled. Preheat oven to 200℃ (OR 180℃ if you bake a loaf).
  6. Bake for 10 to 12 minutes (OR 20-30 minutes for a loaf) or until golden brown and cooked through. Remove from pan to a wire rack and cool. *Note: When the top gets too dark, cover with a sheet of foil.