These brioche rolls are mouthwateringly fluffy and packed with rich, buttery flavor. They might be the hottest commodity at the dinner table!
Do you know what “brioche” means? The French know it as a “sweet bun,” but it’s essentially any type of bread with a high egg and butter content. Brioche is lightly sweet, super rich, and soft. And like most people, I’m crazy about all things brioche. If I walked into a bakery and saw brioche bread, brioche pastries — you name it — I would choose it in a heartbeat. (I would even choose brioche over croissants!)
If you want to learn to make brioche at home rather than dropping a fortune at a bakery, this recipe is for you. It’s straightforward, no-frills, and loaded with tips for success. I love these brioche dinner rolls at any time of the year, but there’s something extra special about enjoying them around the table with friends or family during the holidays.
Brioche Dinner Rolls Video
How To Make Brioche Dinner Rolls
As with any bread dough, these brioche rolls require a bit of kneading and waiting for them to rise. Be patient, enjoy the sweet scent filling your house, and the rolls will be ready for dinner before you know it!
- Activate the yeast: In the bowl of a stand mixer, mix together the warm milk, yeast, sugar, and one cup of flour. Cover the bowl and let the dough rest for 30 minutes.
- Knead the dough: Add the eggs, melted butter, salt, and remaining two cups of flour to the dough. Using the dough hook attachment, knead the dough for 10-15 minutes until it is elastic.
- Allow the dough to rise: Cover the bowl and allow the dough to rise for an hour.
- Shape and proof the rolls: Divide the dough into 12 equal portions and shape each one into a ball. Line a 9×13 inch baking pan with parchment paper and place the dough balls in it. Cover and allow the rolls to rise for another hour.
- Bake the rolls: Preheat the oven to350°F. After the rolls have risen, brush them with egg wash and bake them for 25-30 minutes, or until they’re golden brown.
Hot tip: Feel free to substitute the active dry yeast for instant yeast! Just keep in mind that instant yeast may cause the dough to rise faster.
Tips for Perfect Brioche Dinner Rolls
If you’re intimidated by bread, know that you’re not alone. These tips are here to set you up for success — follow them, and you’ll make the best dinner rolls that you’ve ever had!
- Make sure the yeast is active. If you’re not sure if your yeast is fresh, mix it with the warm milk and sugar and let it rest for 10 minutes. If it foams up, it’s good! If not, start over with a new packet of yeast.
- Adjust the sweetness. Even if you’re making savory rolls, a bit of sugar is needed to help the yeast rise. If you prefer sweet rolls, increase the sugar to 1/2 cup and add 1/2 tablespoon of vanilla extract.
- Keep temperature in mind. Temperature is critical for bread doughs. Make sure the milk isn’t too hot (105°F-115°F is the sweet spot), and allow the dough to rise in a warm spot. I like to set the bowl on the stove (as long as it’s turned off) or in the oven with the light turned on.
- Knead the dough until it is elastic. What does this mean? Well, when you pinch off a portion of the dough and stretch it, you should be able to see light filtering through it. This is also called the “windowpane test,” and it shows the proper gluten development in the dough.
- Be patient with the rising. I know — the yeast-scented magic makes it so hard to wait. But it’ll be worth it! When they’re ready to bake, the rolls should jiggle and lightly spring back when you poke them.
Hot Tip: I use a scale to get even-sized rolls. For 16 smaller rolls, each ball of dough should weigh about 60 grams. Note that you’ll need an additional baking sheet or pan for more rolls. ramekins (as shown above).
Storage & Reheating
Keep these brioche dinner rolls lusciously soft and fresh for days with this storage guide. I love reheating them to restore the texture.
- Room temperature: Store leftover brioche rolls for up to two days in an airtight container at room temperature.
- Freezer: Freeze leftover brioche rolls for up to two months in an airtight container. Thaw the rolls on the counter before reheating.
- Reheating: Reheat brioche rolls in the microwave or in the oven at 350°F for 10 minutes.
Hot tips: Brush the rolls with melted butter before reheating for the best taste and texture!
More Brioche Recipes
- Brioche Cinnamon Rolls — The five-star reviews tell you everything you need to know
- Brioche Bread — As soon as you see this gorgeous loaf, you’ll want to make it!
- Brioche Donuts — So fluffy and soft, these homemade donuts are divine!
- Brioche Buns — Perfect for hamburgers, sloppy joes, or your favorite sandwich
- Brioche Bread Pudding — Use up stale brioche and make this amazing chocolate & pear pudding
Recipe
Ingredients
Brioche Dough
- 1 cup milk
- 1/2 tbsp active dry yeast
- 1/4 cup sugar
- 3 cups all purpose flour (with certain brands, it can require up to 4 cups)
- 3 large eggs room temperature
- 7 tbsp unsalted butter melted
- 1 tsp salt
Egg Wash
- 1 large egg
- 1 tbsp water
Instructions
- Warm the milk until it is about 110°F. Mix in the yeast, sugar, and one cup of the flour. Cover the bowl with a clean kitchen towel and set it aside in a warm place for about 30 minutes.
- Add the eggs, melted butter, and salt to the dough mixture. Mix in the remaining 2 cups of flour in small portions. (Depending on the brand of flour, you may need up to one extra cup here).
- Knead the dough in a stand mixer for about 10-15 minutes, or until it becomes elastic. The dough will be soft and slightly sticky. Cover the dough and let it rise for about an hour.
- Punch down the risen dough and divide it into 12 equal portions(about 80 grams each). Shape each portion into a tight, round ball.
- Arrange the rolls seam side-down in a parchment lined 9×13 inch baking pan. Cover the rolls with greased plastic wrap and let them rise for another hour.
- Preheat the oven to 350°F. Make the egg wash by whisking the egg and one teaspoon of water together in a small bowl. Brush the rolls with the egg wash using a pastry brush.
- Bake the rolls for 25-30 minutes, or until they are golden brown. Allow them to cool slightly, then dig in and enjoy!
I have made these yesterday and they turned out delicious. The recipe is easy to follow.
I'm so glad to hear you enjoyed them! 😊 It's great to know the recipe was easy to follow and turned out delicious. Thank you for giving it a try!
Natalya these look incredibly delicious. I’m very tempted to replace yeast with sweet stiff sourdough starter, since I put sourdough in everything lol 😆 I probably will have to either reduce amount of flour or increase liquids, very excited to give it a try
I hope you give them a try soon, and please report back on how it worked out with the sourdough starter!