Brioche Rolls with Little “Heads”

The brioche a tête is the classic brioche shape. Each roll baked in a flared, fluted pan is crowned with a small, spherical head or topknot. The little pans are not difficult to find in department and kitchenware stores. The ones I use are about 2½ inches in diameter and 1¼ inches deep. Unfortunately, sizes are not standardized and the molds you purchase may have different dimensions.

Use this simple rule to determine the correct amount of dough for a given size mold: the dou