About this recipe: Treat yourself, or someone special, to a French breakfast by serving these gorgeous little brioche rolls with jam. The dough is wet and sticky so an electric food mixer makes the task of kneading much easier than if you try to work with your hands. Bake them in a brioche or muffin tin so they look authentic. Follow the extra step of placing a small ball of dough on top before baking to get that special shape. If you prefer to make a loaf, follow the instructions in the footnote.
Prepare the dough in the same way (steps 1-3). Grease a 23cm (2 lb) long loaf tin and place dough in it. Let dough rise; brush with egg yolk mixture. Make several diagonal incisions in the top with a sharp knife. Bake loaf for 25–30 minutes until golden.
I love brioche and so do my boys so I thought I would try this. I made it as a loaf rather than individuals but I didn't think to turn the oven temp slightly lower than said to compensate for the fan and the loaf burnt. However I just cut the burnt bits off and served warm with home made butter and it was well received. - 15 Jul 2013
Dough didn't rise, it's because you need to use fast action yeast not dried active yeast, the dried active yeast in this recipe needs to be activated in water. This just wasted 3 hours of my life, and left me with no bread rolls for a big bbq I was holding. Rubbish - 29 May 2016
Never made Brioche before and what a winner of a recipe ,,turned out just great.. will be making again for sure ,,thanks for sharing - 24 May 2014 (Review from Allrecipes AU | NZ)