Sugared Brioche Rolls

This is a popular use for brioche dough as a breakfast roll in France. The rolls are sprinkled with pearl sugar, large opaque sugar granules, right before baking. (The easiest place to find it is in a cake decorating shop or online.) This is the master recipe for the variations that follow, including my take on currant-studded Bath Buns, the Mexican Buns called conchas (shells), and Jam-Filled Crumb Buns.