Soft and buttery and rich, these Brioche Rolls are the perfect dinner roll. They are a rich dough, made with eggs, milk, and butter.
We love a good dinner roll! For more favorites, also try these Sweet Potato Buttermilk Crescent Rolls or these Whole Wheat Rolls.
Homemade rolls have to be one of my very favorite things ever. And I know every time I post a new roll recipe, I say this is now my favorite, but really – these Brioche Rolls really have taken my top spot.
They are soft and fluffy and buttery and so flavorful. And they really aren’t very difficult to make! You do need some time, and they take a few more ingredients than my dinner roll recipe, but trust me – they are worth it!
What Make Brioche Different?
Most roll recipes will have similar ingredients – flour, yeast, salt, and a liquid.
But like Brioche Bread, this is a richer dough. So it uses more sugar, more butter, more eggs, and milk for part of the liquid. Because of these extra ingredients, you get a dough that is very soft, with a rich texture. It has more flavor because of the higher fat content.
These rolls are so good, you’ll be finding excuses to make them with every meal!
Ingredients
- Milk: I will typically use 2% milk because that is what I keep on hand. But whole milk would be even better!
- Yeast: This recipe was tested using active dry yeast. You could also use instant yeast.
- Sugar: You need granulated sugar. You will use a little when you bloom the yeast, but the rest will be added in later.
- Eggs: In total, you will need 3 eggs. 1 whole egg and 1 egg yolk go in the dough, and the third egg is used as an egg wash before you bake the rolls.
- Salt: I like to use sea salt.
- Flour: You need all-purpose flour. I prefer using unbleached flour.
- Butter: You want to make sure that your butter is at room temperature so that it will mix into your dough easily.
How to Make Brioche Rolls
note: This is just an overview. Make sure to check out the full ingredient and instructions list in the recipe card below.
STEP 1: First, you want to bloom your yeast. Combine the warm milk with the yeast and a little bit of the sugar and let it sit until it bubbles up.
STEP 2: Add in the rest of the sugar along with the egg and egg yolk, salt, and 1 cup of the flour. Mix to combine, then switch to the dough hook and continue to add flour until the dough comes together.
STEP 3: Now is the time to have patience. Start adding in the butter, one cube at a time, waiting until the butter is mixed into the dough until you add more. This will take probably about 5 minutes. I don’t wait until I can’t see any of the butter, but once it is mixed into the dough, I add another chunk.
STEP 4: Once you’ve added all of the butter, continue to mix the dough. The dough will still be a little sticky, but should be pulling away from the sides of the bowl.
STEP 5: Grease a large bowl, then add your dough. Cover the bowl and let the dough rise until it has doubled. This can take anywhere from 1-2 hours, depending on how warm your house is.
STEP 6: Once the dough has risen, divide it into 12 equal portions. Roll each into a ball. (I like to gather the ends and pinch them at the bottom, then place it on a counter and cup my hand over it. Then lightly apply pressure while rolling to smooth it out.)
STEP 7: Place the balls in a baking dish that is greased. Cover, and let the rolls rise again.
STEP 8: Once the rolls have risen, whisk your remaining egg with a splash of water and brush the mixture over the tops of the rolls. Then bake the rolls until golden brown and baked through.
Tips and Tricks
Technically, you would be able to make these rolls without a stand mixer, but it would be much messier. Just make sure you have patience and a good dough scraper.
I like to place my bowl in the oven with just the light turned on to rise. The light creates just enough heat, and I don’t have to worry about drafts or if my kitchen is too cold.
You can skip the egg wash, but it gives the rolls great color. You won’t use all of the egg wash, just enough to lightly coat the top of each roll.
Make Ahead and Freezing
You can make these rolls the day before up to right after shaping them, then cover the pan and refrigerate them overnight. The next day, remove the pan from the refrigerator and let them rise. This will take longer since they will be starting out cold.
For leftovers, these rolls store well in an air tight container or a bread bag. I keep them at room temperature. You can put them in the refrigerator to get them to last a little longer, but the refrigerator will dry them out a little bit.
You could also freeze the baked rolls. I have not tested freezing the dough, but the dough should freeze well. Just freeze the shaped rolls before the second rise. Then when you need them, remove them from the freezer and let them sit at room temperature until they have thawed and risen before baking them.
More Roll Recipes
Parker House Rolls
Lion House Rolls
Potato Rolls
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Brioche Rolls
Ingredients
- 1 cup warm milk (about 120ºF to 130ºF)
- 2 1/4 teaspoons instant yeast
- 1/4 cup plus 1 tablespoon sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons salt
- 4 – 4 1/2 cups all-purpose flour
- 1/2 cup unsalted butter at room temperature, cut into chunks
- 1 egg for egg wash optional
Instructions
- In the bowl of a stand mixer, or in a large bowl, combine the warm milk, yeast, and 1 tablespoon of flour. Let it sit for about 5 minutes, until bubbles have formed on top.
- To the bowl, add the remaining 1/4 cup of sugar, eggs plus egg yolk, and the salt. Mix to combine.
- Add in 1 cup of the flour and mix until combined.
- Switch to the dough hook. With the mixer on low, continue to add flour, 1/2 cup at a time, until the dough starts to come together. Turn the mixer to medium and let the dough mix for a few minutes.
- With the mixer still on, start adding the butter, one chunk at a time. (I try to make each addition about 1/2 tablespoon.) Once the chunk of butter is partially mixed in, add another, until all of the butter has been added. This will take some time – about 5 minutes.
- Once all of the butter has been added, continue to mix the dough for another 5 minutes, until the dough has a smooth, elastic texture. It will still be a little sticky, but it should pull away from the sides of the bowl.
- Grease a large bowl, and transfer the dough to the bowl. Cover with a towel or plastic wrap, and let the dough sit until it has just about doubled in size. This can take anywhere from 1-2 hours, depending on the temperature.
- Once the dough has risen, punch it down, then turn it out onto a lightly floured countertop. Divide the dough into 12 equal pieces. Shape each piece into a round ball.
- Place the balls in a greased 9×13-inch baking dish. Cover with a towel or plastic wrap and let the rolls rise for another hour.
- Preheat the oven to 350ºF. When the dough is finished rising, make the egg wash by beating the egg with a splash of water. Brush the egg wash over the tops of each roll. (You won’t use all of the egg wash – just use as much as you need.)
- Place the baking dish in the oven and bake until the rolls are golden brown, about 20-25 minutes.
- Let cool slightly before serving.
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