I had a go making brioche style rolls and they were yummy. They're not really soft like actual brioche, more akin to the firmer brioche burger buns you can buy.
Basically just follow the Soft Loaf of Bread recipe on this forum except replace the warm water with two beaten eggs and enough milk to top up to 185 ml. I used easy blend yeast so didn't have to proof the yeast first, but you could always just top the eggs up to 150ml liquid then use 35ml warm milk for proofing. Add an additional 2 tbsp butter than the soft loaf recipe calls for (i.e. 3 tbsp total butter) plus 1 tbsp brown sweetener. Shape into 6 rolls, proof the dough for 1 hr, glaze with a little beaten egg & milk mixed together, then bake for around 20 mins at 180 deg c (check after 15 mins and turn the oven down to 160 deg c if they're getting too brown).
Bacon and egg roll (with no added sugar ketchup!) - you can hopefully see how the crumb has a yellow tinge to it