Brioche is a classic French bread that is rich in eggs and butter. Use a hand held mixer to knead since the dough is too soft and sticky to handle. Cooling the dough in the fridge until really cold makes it easier to handle.
Use for instance a dinner plate to cut circles that all have the same diameter.
The milk is at the right temperature when it is not hot nor cold to the touch or it will kill the yeast.
The dough should not be too warm during proving to keep the butter from oozing out.
It is possible to freeze the dough after the first rise or the keep it (overnight) in the fridge.