This is from "Baking with Julia" and uses Julia Child's Brioche Dough (Recipe #51546) for the basic brioche dough. Zaar won't let me put in 'brioche dough' but that is what you need--the unbaked bread dough. These are fabulous buns, truly worth all the work and all the calories -- but don't attempt this using a shortcut dough. Also make sure you use really good quality non-stick pans. For the caramel to work properly, you need heavy professional style pans. The prep time does not include the time it takes to make the brioche dough itself. I generally make the dough one day and the buns the next.