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I love to cook and bake. I may not be the most skillful, or most artistic, but I really enjoy it. There are some recipes that are ridiculously lengthy to make and can almost feel like a chore. Croissants, bread, chocolate chip brioche rolls, panettone and Christmas cake are just a few that spring to mind.
I have a lovely Panasonic SD-2501 breadmaker that makes all of the above recipes a doddle. After a remark from my husband recently about chocolate chip brioche rolls I decided to make up a batch of dough.
I love my breadmaker. It is fantastic and a real workhorse that can make bread, jam, cakes, dough and much more. The recipe that I have followed is actually the one found in the Panasonic handbook that comes with the breadmaker.
Ingredients for chocolate chip brioche rolls:
1 1/2 teaspoons of yeast
400g strong white flour – I use this
4 tablespoons of white sugar
1 1/2 teaspoons of salt
70g butter cut into small cubes and kept chilled until last second
2-3 beaten eggs (150g approximately)
15ml rum (1 tablespoon) – I used this but you can leave this out if you prefer
Reserved for later 50g of butter (cubed and chilled) and 120g chocolate chips
Method for chocolate chip brioche rolls:
Place all of the ingredients into the Panasonic Breadmaker and turn on to setting 23. During cooking the machine beeps for the extra butter to be added. After 1 hour and 50 minutes total time the dough is ready to use.
I pressed the dough down lightly to remove gas, then I wrapped it in clingfilm and chilled for 20 minutes in the fridge.
Once the dough was chilled I shaped it into a 25 x 30cm rectangle. I sprinkled the chocolate chips over all of the dough. I then folded the bottom one third of dough up and the top third down. Then I folded the dough in half.
This part was simple as it was really the same method you follow when making butter croissants.
I rested the dough for 10-15 minutes, at room temperature. Then I pressed it lightly again, to remove the gas, before diving into 12 rolls. I’m a fan of using a dough scraper to cut the dough. I cut them into 12 pieces and then just lightly moulded them into rolls. Then I rested them for another 10-15 minutes.
I glazed my chocolate chip brioche rolls with egg wash and then dusted some of them with cinnamon. I proved the rolls at 40C for 30 minutes and then baked them for 17 minutes at 180C.
We love these chocolate chip brioche rolls
These chocolate chip brioche rolls were a hit in my home and they are ideal for freezing too. You can bake ahead to impress your friends. I love my Panasonic breadmaker as it makes life so simple for me and allows me to make impressive bakes for my friends and family.
I never achieve a perfect look with my bakes but the taste is good. That is alright with me!
This is a collaborative post.
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