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.



Ingredient Checklist


Instructions Checklist
  • Combine milk, sugar, yeast, and 1/2 cup bread flour in the bowl of a mixer. Mix until just combined. Sprinkle with remaining 3/4 cup plus 2 tablespoons bread flour, the all-purpose flour, and salt to cover; do not mix. Let stand for 45 minutes.

  • Using the dough-hook attachment, mix dough to combine. Add 4 eggs, and continue to mix until dough is smooth and does not stick to sides of bowl, about 5 minutes. Mix in remaining egg. Add butter, 1 tablespoon at a time, mixing until incorporated. Continue mixing until dough is smooth and comes together in a ball around the dough hook, about 5 minutes more.

  • Coat a large bowl with cooking spray. Transfer dough to bowl, and cover with plastic. Let stand in a warm place until doubled in volume, about 1 1/2 hours.

  • Punch down dough, and re-cover. Refrigerate for 1 1/2 hours. Punch down dough again, re-cover, and refrigerate overnight.

  • Preheat oven to 425 degrees. Turn out dough onto a lightly floured surface, and punch down. Working in batches (refrigerate remaining dough as you work), evenly divide dough into thirty-two 1-ounce pieces. Punch down each piece using the palm of your hand, and press each into a tight ball using the heel of your hand.

  • Butter small Turk's-head or similar shaped cast-iron pans. Place dough balls inside molds (dough should fill three-quarters of each mold section). Loosely cover pans with plastic; let stand in a warm place until dough balls are soft and springy to the touch, about 30 minutes.

  • Lightly brush tops with egg wash. Bake for 10 minutes. Reduce heat to 350 degrees, and continue to bake until tops are dark gold (time will vary depending on size of pans). Remove from oven, and immediately remove brioche rolls from pans, by gently tapping, and transfer to a wire rack. Let cool completely.

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.


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.

Reviews (4)

97 Ratings
  • 5 star values: 14
  • 4 star values: 16
  • 3 star values: 42
  • 2 star values: 20
  • 1 star values: 5
Rating: 4 stars
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!
Rating: Unrated
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).
Rating: Unrated
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...
Rating: Unrated
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.