Making brioche rolls into cloverleafs does take a little ... and let it rise in a warm spot until it doubles in size. You can press your finger into the dough and the hole should stay intact.

This is the Rolls Royce of sausage rolls, made with a large French saucisson and a rich brioche dough. It’s usually baked as one large loaf, but individual rolls can be made with smaller sausages.