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Classic brioche gets a springtime boost from fresh onions sautéed in butter. Pass these petit rolls with whipped lemon butter or serve them filled with Chicken Salad. This buttery dough can also be baked in baguette-shaped loaves for Brioche Toasts or formed into traditional loaves for delicious sliced bread, great for tea sandwiches.

Recipe included in: Afternoon Tea and the Four Seasons, A Spring Tea