Soft Brioche Rolls
These soft brioche dinner rolls are rich, buttery, and golden, made with eggs and butter and finished with melted butter and flaky salt.
Ingredients
- 4 cups Flour
- 1 tablespoon Instant yeast
- ¼ cup Granulated sugar
- 1 teaspoon Kosher salt
- 3 Eggs
- ¾ cup Milk
- ½ cup Butter softened
Instructions
Make the dough
- Mix the Dry Ingredients: In the bowl of a stand mixer, add the flour, sugar, salt, and yeast, and mix on low until combined.
- Add the Eggs and Milk: Add the eggs and milk and mix on medium speed for about 2 minutes, until well combined.
- Add the Butter: Add the soft butter a little at a time, letting each addition mix in before adding the next.
- Knead: Knead for at least 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Rise: Transfer to an oiled bowl, cover with plastic wrap, and let rise until doubled or tripled in size.
Shape and bake the rolls
- Divide: Turn the dough onto a lightly floured surface and divide it into 12 equal pieces, about 80 g each.
- Shape: Roll each piece into a smooth ball and place in a 9x13-inch pan.
- Second Rise: Cover and let rise in a warm place for about 1 hour, until doubled or tripled in size.
- Bake: Brush with egg wash and bake at 180°C (350°F) for 20 to 25 minutes, until golden brown.
- Finish: Brush with melted butter and sprinkle with flaky salt. Cool for at least 20 minutes and serve warm.
Notes
- Weigh the Flour: For the most accurate results, weigh the flour on a kitchen scale.
- Room Temperature: Use soft butter and room temperature eggs.
- Add Butter Slowly: A little at a time keeps the dough silky, not greasy.
- Sticky Dough: Brioche dough is naturally soft and sticky, so avoid adding extra flour.
- Whole Milk: Keeps the rolls soft and moist for days.
- Even Rolls: Weigh each dough ball at about 80 g.
- Slider Buns: Divide into 24 pieces and bake for 15 to 18 minutes.
- Make Ahead: Shape the rolls, refrigerate overnight, and let them sit at room temperature for 30 minutes to 1 hour before baking.
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked rolls for up to 3 months, or shaped unbaked rolls for up to 1 month.
Nutrition
Calories: 262kcalCarbohydrates: 37gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 63mgSodium: 278mgPotassium: 88mgFiber: 1gSugar: 5gVitamin A: 324IUVitamin C: 0.001mgCalcium: 34mgIron: 2mg
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