Mini Brioche Rolls

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Just made these wonderful brioche rolls--they turned out great! Just needed more time for dough to proof when out of the refrig, Another wonderful recipe--Thank You Ina!

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First Ina recipe that flopped for me. I assume its something that I did wrong, but it barely rose and it was a big sticky mess. The only thing I thought I did differently was used bleached instead of unbleached flour-- wasn't sure that would be such a big deal. However, I noticed in reading this online recipe that the version in my Paris book calls for 2 sticks of butter not 1 1/2. Um, could that be the problem?? Did she really use 1 1/2 on the show?! Thoughts from any more experienced bakers??

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Great recipe, incredible results. I just decided to add 2 additional tablespoon of sugar, that make them perfect for breakfast.

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@meeksok let the dough rise covered for 1 to 3 hours, then gently fold over and press to expel excess gas. Then chill, shape, proof, bake. Not sure why this recipe calls for chilling first. I prefer Thomas Keller's recipe. Jacques Pepin has a good one, too.

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Made this yesterday, baked it today. Used 2 1/2 teaspoon of yeast, waited 7 minutes to proof. made it to the recipe but mixed it longer than just five minutes, more like 10-15.This morning one hour out of the freg., and 2 hours to rise in the pans after adding the butter. Used muffin pan and a bread pan. 20 minutes for muffin, 30 for bread pan. Came out great, delicious with butter and jam.

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Wow...this is the first recipe of Ina's that I've made that didn't come out at all. I tried making these rolls twice in 2 days following her recipe to the T and twice my dough never rose in the refrigerator. How discouraging....I don't know what went wrong. She made it look so easy on her show. Can anyone help? The rolls came out hard and tasted like biscuits.

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I made this recipe exactly as it was written - but instead of making dinner rolls, I made cinnamon rolls and they were absolutely, melt in the mouth delicious. The one thing I have always hated about traditional cinnamon rolls is the dough is too dry and tough. With this dough and a little trick with cream, powdered sugar and vanilla drizzled over the top liberally when as soon as they come out of the oven... the dough is soft and tender for days (IF they last that long Thanks Ina for a great recipe.

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It took absolutely FOREVER for my brioche to rise after being in a cold refrigerator overnight. Doing it the way Ina did, you would literally have to get up at 4 a.m. in order to have it ready for a 10:30 or 11 a.m. breakfast! I don't want to work quite that hard but wow were the efforts worth it!! One way to make it go a bit faster is to put your bread in the oven and place a pan of boiling water underneath. It helps! The results are fabulous -- a lovely crust with a beautiful crumb underneath. Can't stop eating it! Fannie farmer's recipe is a bit easier and just as good fyi.

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Has anyone every made this recipe with a bread machine? What changes, if any, should be made.

Thanks, Susan

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Perfect recipe! I made the rolls in regular size muffin tins. For my brunch party, I cut off the top and slightly hollowed out each roll. Into each brioche "cup" I placed a raw egg, then baked them until they were just set. Warm, rich, buttery eggs and brioche!