Easy and flavourful breakfast rolls made in the bread machine, then baked to perfection in a muffin tin.
i was really looking forward to making these and seemed pretty straight-forward to make. i put the ingredients into the bread maker and set it to dough....this took almost 3 hours! when it was mixing i could see it looked like custard. i continued, there was far too much gloop for 12 so ended up going for 12 small and 4 large. after waiting an hour to see if it would rise i called for help (supermum to the rescue) the gloop had the consistancy of a runny mousse. was basically an airy batter, not a dough as stated. I am currently trying to salvage the mess but adding flour until stiffer - an extre 200g of flour has been added and it is stiffer but i dont think its quite right still. I shall let u know what happens! - 25 Sep 2011
Not impressed with this at all, but I was able to save it and make it delicious. As written, this recipe is a disaster. With only 2 cups of flour this is very much a batter, not a dough. I ended up using a full 5 1/2 cups of flour. I also added 2 eggs- I've never seen a brioche recipe missing eggs before. Also, brioche generally has an egg wash rather than a glaze (and really, this recipe didn't even give instructions on how to make the milk/sugar glaze!). I did make it a sweetened egg wash by combining 1 whisked egg, 2 Tbsp water, and 3 Tbsp powdered sugar. I also made the old-fashioned way rather than using a bread machine. So I suppose, this recipe was *really* bad as written but really great with changes? - 14 May 2013 (Review from Allrecipes AU | NZ)