These brioche rolls are made with a rich and pillowy soft dough that is made with simple ingredients. It is buttery and flavorful, and you will fall in love with this recipe when you'll try it!
These rolls are addictive! They are delicious as a side dish, dipped in soup, stews, or, my favorite, served with butter and jam!
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Why this recipe works
- These are made with both eggs and butter which makes this dough rich in flavor.
- They have a fluffy and soft texture that is perfect for bread lovers!
- They are the perfect size for serving 1!
- These are perfect served as a side dish or with butter and jam!
- Made with simple ingredients!
What is brioche?
Brioche is a french bread made with a high content of butter and eggs which gives it a tender crumb and soft texture. This bread is known to be decedent as unbelievably soft, it is also rich in flavor.
Ingredients
Before you start to make this brioche dinner rolls recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour- we use all-purpose flour for this recipe. Bread flour will work well.
Yeast- we used instant yeast for this recipe. make sure that your yeast isn’t expired. Instant yeast doesn't require the activation step, you can mix it into the dough right away.
That's why we love using instant yeast. If you don't have instant yeast, simply replace it with the yeast that you do have and activate it if needed.
Eggs– Make sure you’re using room-temperature eggs. You will need one large egg for this recipe.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Salt– We used kosher salt for this recipe. we love using kosher salt in baking because it's super easy to measure, and we like that the grains of the salt are small in size.
Milk- use whole milk for this recipe. Room temperature is best.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Instructions
In a mixing bowl of a stand mixer, add the flour, granulated sugar, kosher salt, and yeast, and mix on low until combined.
Add the eggs, and milk and mix until well combined for about 2 minutes over medium speed.
Add the soft butter and mix for at least 10 minutes until the dough is elastic and smooth.
Transfer the dough to an oiled large bowl and cover with plastic wrap until doubled or tripled in size.
Transfer the dough to a clean floured surface and divide the dough into 12 equal pieces. I weight the dough balls. Each dough ball weighs about 80 grams.
Roll each dough piece into a ball and place the balls in a 13 by 9 pan.
Cover with a plastic wrap and let them rise in a warm place for about an hour or until the rolls double or triple in size.
Brush the rolls with egg wash, and bake in a 180c (350f) for about 20-25 minutes. They should be golden brown on top.
Brush the rolls with melted butter and top with flakey salt. Let the rolls cool for at least 20 minutes and serve warm!
Expert Tips
- Make sure that your yeast isn't expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
- Be patient! Let the dough rise at least until it doubles its size.
- Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
- Make sure that your butter is at room temperature. An hour or two before making this, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have the great dough to work with.
Faq's
These will last for about 2-3 days at room temperature, stored in an airtight container. Or freeze for up to 3 months.
This recipe makes 12 rolls! You can make them bigger and make them into 8 or 10 rolls.
Brioche rolls are made with a rich dough that has a high content of eggs and butter which makes the dough rich and extremely soft.
Storing
These rolls will last at room temperature for up to 3 days or stored in the fridge for up to 5 days.
Reheating
Reheat these in the toaster oven or oven at 150c (300f) for about 5 minutes. Or microwave these for 30 seconds.
Freezing
After baking the rolls according to the instructions, let them cool completely and place them in the freezer in an airtight container for up to 3 months.
Defrost them at room temperature for 2 hours or in the fridge overnight.
Substitutions
Dairy-free- you can make this dairy-free by replacing the butter with vegan butter.
Sugar- you can substitute the sugar with honey. Simply replace the ¼ cup of sugar with ¼ cup of honey.
Whole wheat- To make this with wholewheat flour, simply replace ½ of the flour with wholewheat flour. We suggest not making these with %100 wholewheat flour, because the rolls will turn out dense and not fluffy.
Variations
Herbs- add your favorite herbs to the dough by chopping them finely.
Make it ahead of time
You can make the dough the night before, then place the dough in the fridge overnight. before baking, take the dough out of the refrigerator for 30 minutes, then, follow the rest of the steps.
More yeasted bread recipes
Challah buns- These challah buns are light, fluffy, and airy on the inside and have a golden brown exterior. These are perfect for breakfast or for a snack! We love serving these with homemade shakshuka or as avocado toast.
No knead focaccia- This no knead focaccia bread is soft and fluffy from the inside and crispy on the outside. I was shocked by how easy and amazing this focaccia bread is!
Homemade pita bread- This homemade pita bread recipe is super easy to make, made with simple ingredients, and creates fluffy and pillowy pita pockets that you can fill with anything!
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📖 Recipe
Soft Brioche Rolls
Ingredients
- 500 g Flour
- 1 tablespoon Instant yeast
- ¼ cup Granulated sugar
- 1 teaspoon Kosher salt
- 3 Eggs
- ¾ cup Milk
- 115 g Butter softened
Instructions
- In a mixing bowl of a stand mixer, add the flour, granulated sugar, kosher salt, and yeast, and mix on low until combined.
- Add the eggs, and milk and mix until well combined for about 2 minutes over medium speed.
- Add the soft butter and mix for at least 10 minutes until the dough is elastic and smooth.
- Transfer the dough to an oiled large bowl and cover with plastic wrap until doubled or tripled in size.
- Transfer the dough to a clean floured surface and divide the dough into 12 equal pieces. I weight the dough balls. Each dough ball weighs about 80 grams.
- Roll each dough piece into a ball and place the balls in a 13 by 9 pan.
- Cover with a plastic wrap and let them rise in a warm place for about an hour or until the rolls double or triple in size.
- Brush the rolls with egg wash, and bake in a 180c (350f) for about 20-25 minutes. They should be golden brown on top.
- Brush the rolls with melted butter and top with flakey salt. Let the rolls cool for at least 20 minutes and serve warm!
Notes
- Make sure that your yeast isn't expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
- Be patient! Let the dough rise at least until it doubles its size.
- Use bread flour! We like to use either all-purpose flour or bread flour for making bread. Bread flour contains more gluten, which makes the dough more stretchy and easy to work with.
- Make sure that your butter is at room temperature. An hour or two before making this, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have the great dough to work with.
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