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 found 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.


12 Rolls


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

  1. Combine Warm Milk, Yeast and Sugar in a bowl. Set aside for 5 minutes or until frothy.
  2. Place Bread Flour and Salt in a large bowl and mix well. Make a well in the centre and pour the yeast mixture, lightly whisked Eggs and softened Butter. Mix well to form a soft dough. Knead for 2 to 3 minutes, adding extra flour if required, until smooth and elastic.
  3. Cover the dough with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
  4. Prepare a baking pan or a loaf tin. Grease lightly with butter if required.
  5. After 1 hour, punch down the dough slightly. If you make rolls, divide the dough into 12 portions. Roll each portion into a ball and place in the prepared pan. Set aside in a warm place for 1 hour 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 wire rack to cool.