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.
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.