Go to the Recipe: Flaky Pull-Apart Brioche Rolls
What's the difference between this and brioche feuilletee
It’s the same thing: laminated brioche. Although a butter block would be used instead of smeared/spread. And most prefer a lesser layer count for brioche than say croissant and other viennoiseries: French lock-in( dough-butter-dough vs English lock-in here dough-butter-dough-butter-dough) then 2 simple folds (folded into thirds like here).
