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I love to cook and bake. I may not be the most skilful, 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. If you want to get started right away then scroll near the end of the post for my chocolate chip brioche rolls recipe card.
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
4 tablespoons of white sugar
1 1/2 teaspoons of salt
70g butter cut into small cubes and kept chilled until last second
3 medium beaten eggs
15ml rum (1 tablespoon) (optional)
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 air, 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. Then 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 air, 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 placed the rolls onto baking trays lined with baking tray liners. Then I glazed my chocolate chip brioche rolls with egg wash and then dusted some of them with cinnamon. Finally, I proved the rolls at 40C for 30 minutes before I 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 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!
Is brioche bread healthy?
No. It is made with lots of butter!
What to do with chocolate chip brioche rolls?
If you’ve got some leftover brioche rolls they are delicious when made into a brioche bread & butter pudding. Also you can sprinkle with a little water and give them a few minutes in a hot oven if you want to bring them back to life a little.
How to serve chocolate chip brioche rolls?
They are delicious as they are. My daughter loves them with butter and chocolate spread inside.
Chocolate chip brioche rolls recipe:
chocolate chip brioche rolls
- 1 1/2 tsp yeast
- 400 g strong white flour
- 4 tbsp white sugar
- 1 1/2 tsp salt
- 70 g butter cut into small cubes and kept chilled until last second
- 3 medium eggs beaten
- 90 ml milk
- 15 ml rum (optional)
Keep for later
- 50 g butter
- 120 g chocolate chips
Place your ingredients into your Panasonic breadmaker. Turn it to setting 23.
The machine will beep when you need to add the reserved 50g of butter.
1 hour and 50 minutes is the cycle time. Once it beeps again it is ready.
Press the dough down to remove air. Wrap it in clingfilm and chill in the fridge for 20 minutes.
Once chilled shape into a rectangle. I went for 25 x 30CM.
Sprinkle the chocolate chips over the dough.
Fold the bottom one-third of the dough up.
Fold the top one-third of the dough down.
Fold the dough in half.
Rest the dough for 15 minutes at room temperature.
Press again lightly, to remove air.
Divide into 12.
Mould lightly into your roll shape.
Rest for 15 minutes.
Place the chocolate chip brioche rolls onto baking trays lined with baking tray liners.
Glaze the chocolate chip brioche rolls with egg wash.
Dust with cinnamon. (Optional)
Prove at 40C for 30 minutes.
Bake for 17 minutes at Gas Mark 5 (180C).
Products I use when making my chocolate chip brioche rolls:
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