ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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Brioche is the most versatile dough in the bakery. It can be made sweet or savory, shaped into loaves or <a href="https://www.chefsteps.com/recipes/turning-brioche-into-flaky-pull-apart-rolls">laminated into pastries</a>. The base for danishes and <a href="https://www.chefsteps.com/recipes/hawaiian-sweet-rolls">sweet rolls</a>, an enriched dough is equally capable of yielding soft <a href="https://www.chefsteps.com/recipes/brioche-burger-buns">hamburger buns</a> or pillowy beignets coated in powdered sugar. Enriched bread doughs, like brioche, contain more fats, sugar, eggs, milk products, and yeast, compared to lean doughs like sourdough boules and rustic <a href="https://www.chefsteps.com/recipes/french-country-bread-in-one-day">country loaves</a>. (Lean doughs may contain fat, sugar, or dairy but the quantities are very low.) While brioche is perhaps the most widely known and recognized enriched dough, plenty of pastries and baked goods start with hefty doses of eggs, butter, and milk. From holiday classics like <a href="https://www.chefsteps.com/recipes/classic-panettone-in-one-day">panettone</a> to humble burger buns and <a href="https://www.chefsteps.com/recipes/dinner-rolls">dinner rolls</a>, we’re going to explore the wide world of rich dough recipes.