The brioche recipe is adapted from Artisan Bread in 5 Minutes a Day, which means it takes very little effort, although there is a lot of waiting time you need to factor in. I decided to just make enough dough for two loaves, but you can double the recipe and make four loaves if you want.
The bread is luscious and eggy and it made some awesome French toast that we all gobbled up. I plan on using my other portion of dough to make rolls for sloppy joes tomorrow night, and I think that will work well!
UPDATE: Here are the buns I made. I formed the dough into four rounds, let them rise about an hour, then cooked about 20 minutes.
3/4 c. (1 1/2 sticks) butter, melted and set aside to cool
3 3/4 c. unbleached, all-purpose flour
1 egg beaten with 1 T water for brushing
In a large, plastic or glass bowl mix water, yeast, salt, eggs, honey, and melted butter. Stir in flour. The dough will be very loose; don't try to do anything with it until after it's been chilled.
Cover with a dish towel and let sit at room temperature for 2 hours. Cover loosely and refrigerate for up to 5 days. Beyond 5 days, freeze in 1-lb. (grapefruit-size) portions.
When ready to bake: Grease a 9x5 loaf pan. Sprinkle flour on your refrigerated dough and cut off half the dough (a grapefruit-sized ball). With floured hands, quickly shape dough into a ball. Elongate into an oval and place in loaf pan. Let rest, covered with a dish towel, for 1 hour and 20 minutes.
Five minutes before resting time is up, turn oven to 350F. Brush the top of the loaf with egg wash (the egg beaten with water). Bake bread for 35-40 minutes, until top is medium-brown. Because of the fat content of the bread, it will not get very crusty.