Brioche Rolls
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.
Martha Stewart Living, October 2009
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Recipe Summary
Ingredients
Directions
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.
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.