My first attempt at brioche buns. The dough took about three hours(!)to double, possibly because I substituted bread machine yeast for the active dry yeast and used 1 1/2 teaspoons, instead of 2 (following an online recommendation for substitution quantities). Here's the recipe: http://www.theclevercarrot.com/2013/05/light-brioche-hamburger-buns/

At any rate, they seem to be PERFECT and have been sliced and sent to the freezer. I hope they hold us well.