Making Mini Brioche Buns
I am planning on trying Ina Garten's brioche recipe and would like to make it into mini buns for sliders. Does anyone know how I should shape them, and what I should bake them in? A regular size muffin tin? I just want to make sure they don't bake up to high.
Any suggestions would be very appreciated!!
If I could, I might use english muffin rings or pastry rings because I think you would get the right shape, rather than a muffin shape.
Or, how about baking in an 11 x 13 pan or a cake pan and cutting circles of the right size with a sharp bisquit cutter of the right size.
Or the muffin pan. Whatever they look like they will taste great.