A brioche dough is a type of enriched dough. Milk, butter and eggs give you a lovely tender crumb and, whether you shape it into a bread loaf or any of the many shapes of buns and rolls, you’ll be happy with the result.
Crumb of the rolls
I used a basic brioche recipe as I have in the past for my hybrid hamburger buns, sans sourdough starter. (Replace the starter with ~ 2/3 flour and 1/3 liquid.) I DID make one other important change. Instead of using butter, I used leftover duck fat, for an even richer flavour.
Half of my dough (~2 lbs) ended up as kaiser rolls and the other half was portioned slightly larger into buns.