This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
2 teaspoons salt 1/2 cup sugar
Scald milk and add butter, salt and sugar; stir until butter dissolves. When tepid, add yeast previously soaked in water, and beaten eggs. Sift flour before measuring, beating well into mixture. Allow to rise in warm place six hours. Refrigerate over night or until ready to use. Form quickly into small balls to 1/3 size of muffin tins or glasses. Brush tops with melted butter and let rise until double in bulk. Bake in hot oven (400° F.) for 20 minutes.
For Braids - Dust a bread-board lightly with flour and roll brioche dough gently into a sheet about one-half inch thick. Cut the dough in strips one-half inch wide, leaving one end uncut. Place on greased baking-sheet and brush the cut edges with melted fat. Fold the strips over each other to form a braid. Pinch both ends of braid together, flatten, and press down on pan to prevent strips separating and losing shape.
To Make Bow-Knots - Twist strips of brioche dough lightly and tie in a bow-knot. Bring the ends down and press to the pan.