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Tiny versions of this bread get their rich flavor and light texture from lots of eggs and butter. The dough needs to rise overnight, so plan accordingly.

Source: Martha Stewart Living, October 2009
Yield

Ingredients

Directions

Variations

On the Martha Stewart Show, Martha used this recipe to make 12 larger buns. In step 6, butter twelve 3-ounce brioche molds and place on a large baking sheet; place 3 dough balls inside each mold.

Cook's Notes

Brioche rolls can be wrapped in plastic and stored for up to 2 days, or refrigerated for up to a week, or frozen for up to a month.

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  • mfj758
    29 MAR, 2017
    Experienced baker here...excellent recipe as is...nice soft/airy/buttery interior with crisp golden crust...used small egg-shaped muffin pan...my go-to for Easter brioche rolls!
    Reply
  • Amy Oztan
    11 JAN, 2015
    4) This is the one that kept messing me up: THE DOUGH WILL NEVER STOP STICKING TO THE SIDE OF THE BOWL AND WILL NEVER GATHER AROUND THE HOOK. Those instructions seem to have been inserted from regular yeast bread. 5) Martha makes no mention in the video of punching the dough down a second time after it's been in the fridge for 90 minutes. She says to just leave it in the fridge after the first punch down. To see the videos: google "Martha Stewart Show Brioche Rolls Part 1" (or 2).
    Reply
  • Amy Oztan
    11 JAN, 2015
    I finally tracked down the video that this recipe is from. (I can't seem to post the link without triggering a spam filter.) Why it isn't linked from the recipe page I have no idea. And the video fills in the blanks from the (very badly) written recipe. 1) The milk should be 100 degrees. 2) After covering the yeast mixture with the flours and salt you need to cover the bowl while it sits for 45-90 minutes in a warm place. 3) When adding the butter Martha's mixer is going very fast...
    Reply
  • Amy Oztan
    11 JAN, 2015
    I can't believe nobody has left a comment on this recipe yet. Has nobody tried to make it? It can't be right. It simply doesn't work as written. The third time I tried it, I doubled the amount of yeast and added another cup of all-purpose flour, and it all worked and was tasty. But geez, I wasted a lot of ingredients and time getting there.
    Reply

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