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).