Description

Brioche rolls are the ultimate indulgence for bread lovers. These soft, buttery, and slightly sweet rolls are perfect for any occasion, whether you’re having a casual breakfast, an elegant dinner, or preparing a gourmet sandwich. The rich, tender crumb of these rolls, combined with their golden, shiny crust, makes them a favorite in many households. With just a few ingredients and some patience, you can make your own brioche rolls from scratch at home. This recipe yields the perfect rolls every time—light, airy, and simply irresistible!

Ingredients

Scale

For the Brioche Dough:

4 cups all-purpose flour – Provides structure and a soft, pillowy texture.
1/2 cup unsalted butter, melted – Adds richness and tenderness to the dough.
3 large eggs – Give the dough structure and richness.
1/4 cup sugar – Sweetens the dough slightly for that characteristic brioche flavor.
1 tablespoon active dry yeast – Helps the dough rise and become airy.
1 cup warm milk (110°F / 43°C) – Activates the yeast and hydrates the dough.
1 teaspoon salt – Enhances the flavor of the dough.
1 egg (for egg wash) – Gives the rolls a golden, shiny finish.

Instructions

Activate the Yeast: In a small bowl, combine the warm milk (about 110°F / 43°C) and sugar. Sprinkle the yeast over the top and stir gently to dissolve. Let the mixture sit for about 5-10 minutes, until it becomes frothy and bubbly. This step ensures that the yeast is activated and ready to rise.
Mix the Dough: In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture, along with the eggs and melted butter. Stir together until a sticky dough forms.
Knead the Dough: Turn the dough out onto a floured surface and knead for about 10 minutes. Alternatively, use a stand mixer with a dough hook to knead the dough on low speed for about 5-7 minutes. The dough should become smooth and elastic, yet slightly sticky.
First Rise: Place the dough in a greased bowl and cover it with a damp towel or plastic wrap. Let it rise for 1-2 hours, or until it has doubled in size.
Shape the Rolls: After the dough has risen, punch it down to release the air bubbles. Divide the dough into 12 even pieces, rolling each into a smooth ball. Arrange the dough balls in a greased 9×13-inch baking dish, leaving a little space between each ball.
Second Rise: Cover the rolls with a clean towel and let them rise again for 45 minutes to 1 hour. The dough should expand and fill the pan.
Preheat the Oven: Preheat the oven to 350°F (175°C) while the dough is undergoing its second rise.
Egg Wash: In a small bowl, whisk the remaining egg and brush the mixture over the tops of the rolls to give them a beautiful, golden finish.
Bake the Rolls: Place the rolls in the oven and bake for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Cool and Serve: Remove the rolls from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

Room Temperature Ingredients: For the best results, make sure your butter and eggs are at room temperature before mixing them into the dough. This helps the dough come together more smoothly.
Kneading: If you’re kneading by hand, be patient! Kneading is key to developing the dough’s texture. The dough should be elastic and smooth by the end of the kneading process.
Yeast: Make sure the milk is not too hot (about 110°F / 43°C) when activating the yeast, as high temperatures can kill the yeast. If you don’t have instant yeast, active dry yeast works fine, but it must be activated in warm milk first.
Freezing: These brioche rolls freeze well! If you want to make them ahead of time, freeze them after the second rise. Let them thaw in the fridge overnight and bake them when you’re ready.

Prep Time: 20 minutes (active prep time)
Cook Time: 25 minutes
Category: Breakfast
Cuisine: European

Nutrition

Calories: 220
Sugar: 6g
Sodium: 190mg
Fat: 11g
Saturated Fat: 7g
Carbohydrates: 29g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg