Brioche rolls
| Serves: | 6 |
|---|---|
| Preparation time: | 20 minutes |
| Cooking time: | 15 minutes |
Ingredients
- 80g Président Unsalted Butter
- 500g Allinson Strong White Bread Flour
- 300ml Just Milk Semi-Skimmed
- 1 egg
- 3 to 4 tablespoons of Billingtons Golden Granulated Sugar
- 2 to 3 tablespoons of Silver Spoon Cakecraft Natural Orange Extract
- 1 sachet of Allinsons Easy Bake Yeast
- 1 teaspoon of salt
Equipment
- Pyrex Non Stick Baking Tray
Method
- Scald the milk. Add the yeast and let it rest for about 15 minutes.
- Then add the flour, the Président Unsalted Butter, the egg, the sugar and the salt. Add the milk and the orange blossom water.
- Knead thoroughly (if the dough is too sticky, add some flour).
- Heat the oven for 5 minutes at the lowest temperature.
- Wait 5 more minutes and turn off the oven. Then place the dough on a Baking tray and let it rest for 15 minutes. Once the dough is risened, divide it in small balls and place them on a Pyrex Non Stick Baking Tray.
- Bake in a preheated oven for 15 minutes at 200°C (gas 6/7)
- Time of rest: 15 minutes.
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