Why hello, hello. Welcome to the very first post of 2016 – yes it’s already March. As you can probably tell by scrolling through the archives, we aren’t very good at maintaining this space during our offseasons (read: exam periods + holiday periods out of Melbourne, especially) In February we made some pretty good Chinese New Year goodies, and these might or might not be up on this site, depending on how lazy our bums get, and/or how busy MED2031 makes us 
Anyhow, who doesn’t enjoy fresh, warm and soft buns coming straight outta the oven for breakfast? I mean…. THE SMELLS of freshly baked bread IS JUST SIMPLY AMAZING??????
This recipe below was adapted from the cooking doctor. We used the french brioche recipe on her site and slightly adapted it, then made rolls of it together with delicious garlic herb butter. The reason why we chose her recipe was because WE LOVE BRIOCHE, but not the amount of eggs that regular brioche recipe calls for, simply because we buy free range eggs that are not really the cheapest things around – and okay to us bread recipes don’t justify the use of multiple free range eggs… This recipe will give you fluffy but slightly dough-y rolls. It is recommended that you use bread flour, however, if you don’t have that on hand, you can also use plain flour, except that it’ll taste a bit more cakey (but it still works, really!)
Ingredients
310g bread flour
1 large egg
3/4 cup milk
1 tsp salt (reduce if using salted butter)
6g instant yeast (about 2 tsp)
60g unsalted butter, softened
30g sugar
Optional: egg wash, milk for brushing top after baking
125g butter, salted or unsalted
4 cloves of garlic, chopped finely
2-3 tsp dried or fresh herbs – thyme, oregano, basil, marjoram, rosemary… as you like
black pepper
Steps
1. Add flour,yeast, sugar and salt into a medium bowl, making sure that yeast and salt are separate.
2. Add egg, 3/4 warm milk and butter into dry ingredients and mix. (yes, the butter doesn’t have to wait)
3. Knead, by hand or by machine till dough reaches window-pane stage (approx 10min machine, 20min by hand)
4. Add the remaining 1/4 milk slowly to keep the dough moist during kneading.
5. Cover and let it rise in a warm environment, until double in size, about 45- 75 mins depending on where you are making it (On cold days I leave it in my oven at 40degrees)
6. Roll out dough into a flat rectangle, slightly less than 1cm thick on a floured surface.
7. Spread herbed butter (or alternatives like cinnamon sugar+ butter), roll and cut.
8. Bake at preheated oven at 180 degrees for 20-25 minutes.
Serve hot.
MARKSTERONTHWALL 