Ingredients U.S. Metric %
Milk 2 oz 60 g 20
Yeast, fresh 0.5 oz 15 g 5
Bread flour 2 oz 60 g 20
Eggs 5 oz 150 g 50
Bread flour 8 oz 240 g 80
Sugar 0.5 oz 15 g 5
Salt 0.2 oz (1 tsp) 6 g 2
Butter, softened (see note) 7 oz 210 g 70
Total weight: 1 lb 9 oz 760 g 252%

For large-quantity measurements.

Ingredients U.S. Metric
Milk 8 oz 250 g
Yeast, fresh 2 oz 60 g
Bread flour 8 oz 250 g
Eggs 1 lb 4 oz 600 g
Bread flour 2 lb 950 g
Sugar 2 oz 60 g
Salt 0.8 oz 24 g
Butter, softened 1 lb 12 oz 850 g
Total weight: 6 lb 4 oz 3044 g




Sponge method

  1. Scald the milk and cool to lukewarm. Dissolve the yeast. Add the flour and mix to make a sponge. Let rise until double.
  2. Gradually mix in the eggs and then the dry ingredients (using the paddle attachment) to make a soft dough.
  3. Beat in the butter a little at a time until it is completely absorbed and the dough is smooth. Dough will be very soft and sticky.


  1. If the dough will require much handling in makeup, as for small brioche rolls, it is easiest to retard the dough overnight. Making it up while chilled reduces stickiness.
  2. If the dough is to be simply deposited in pans, its stickiness and softness is not a problem, so it need not be retarded. Ferment 20 minutes, then scale and pan.


See Makeup. Egg wash after proofing.


400°F(200°C) for small rolls; 375°F(190°C) for large units

Note: To make the dough less sticky and easier to handle, the butter may be reduced to 50% (5 oz/150 g) or as low as 35% (3.5 oz/105 g). However, the product will not be as rich and delicate.