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Brioche à Tête Parisiennes
Individual Brioche Rolls
Preparation info
- Makes
15
rolls - Difficulty
Medium
- Ready in
2 hr 30
Appears in
Ingredients
- Butter for greasing pans
750 grams 1 pound 1½ ounces
Method
Prepare your mise en place.
Lightly butter the brioche molds. Set aside.
Divide the dough into 50-gram (1¾-ounce) pieces and place them on a well-chilled surface to keep the butter from melting into the dough.
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