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.

One batch Brioche Dough (see below)

Egg wash: 1 egg well beaten with a pinch of salt

1/2 cup pearl sugar or other coarse clear or opaque (not colored) sugar granules

One cookie sheet or jellyroll pan lined with parchment or foil

Divide the dough into 12 equal pieces. Each one will weigh about 2.3 ounces (about 65 grams).
Round the pieces of dough under the cupped palm of one hand, moving your hand in a small circle. If the dough is sticky, flour your hand, not the dough or the work surface or the dough will just slide around instead of rounding.
Arrange the rolls on the pan leaving 2 inches between each roll and the sides of the pan.
Cover the rolls with buttered plastic wrap and allow to rise until doubled, about 1 hour or longer depending on how cold the dough is.
About 20 minutes before the rolls are fully risen, set a rack in the middle level of the oven and preheat to 375˚F.
Once the rolls have risen, neatly paint them with the egg wash, making sure to clean each side of the brush against the side of the egg wash container after each dip so that the brush is not too sodden. You don’t want to leave puddles of egg wash under the rolls. Immediately sprinkle with the pearl sugar.
Bake the rolls until they are well risen and deep golden, about 20 minutes.
Cool the rolls on a rack and serve them soon after they are baked.

BRIOCHE DOUGH

Makes about 1 3/4 pounds dough

SPONGE

1/3 cup milk

2 1/2 teaspoons (1 envelope) active dry yeast

1/4 cup warm tap water, about 100˚F

3/4 cup bread flour (spoon flour into dry-measure cup and level off)

DOUGH

2 large eggs, at room temperature

2 large egg yolks, at room temperature

3 tablespoons sugar

All the sponge, above

2 cups bread flour

1 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened

For the sponge, warm the milk in a small pan over low heat; pour it into a small bowl and allow it to cool to 100˚F.
Whisk the yeast into the warm water in a medium bowl. Wait 2 minutes, then whisk again to make sure all the yeast has dissolved. Whisk in the cooled milk; use a rubber spatula to stir the flour into the liquid. Cover the bowl with plastic wrap and let the sponge ferment until more than doubled, about 30 minutes.
Once the sponge has risen, use a rubber spatula to break up the eggs and yolks in the bowl of an electric mixer fitted with the dough hook. Stir in the sugar. Scrape the risen sponge into the bowl and mix it into the eggs. Add the flour and salt to the bowl and stir in. Mix on medium speed until the dough comes away from the sides of the bowl, 3 to 4 minutes.
Add a third of the butter and continue mixing until the butter is completely absorbed. Repeat with the remaining two thirds of the butter, mixing to incorporate after each addition.
Continue to mix until the dough is very smooth, elastic, and shiny, 4 to 5 additional minutes.
Scrape the dough into a buttered bowl and turn it over so that the top is buttered. Cover with plastic wrap and allow to rise until doubled, about 30 minutes.
Scrape the dough to a lightly floured surface and press it into a square about 1/2-inch thick. Use the dough immediately, or wrap and chill for easier handling.