Brioche Dinner Rolls are yeast bread based and the perfect addition to any meal. The buttery dough has a slow overnight proofing in the fridge before being baked up to perfection!
Brioche Dinner Rolls: Tender and Buttery
The cool, crisp start to autumn brought back my desire to turn on the oven and bake up some bread. Since my mixer can do all the kneading, it’s a matter of allotting enough time at home for the yeast to work its magic.
These rolls required an overnight rising as well as a couple hour long proofing sessions. But the dough can stay parked in the fridge up to 5 days, so that added some flexibility to my timetable. Lots of eggs and butter made these brioche dinner rolls a spectacular addition to all our meals!
Bill inhaled these with butter and jam for breakfast, then made mini ham sandwiches for lunch. I’m certain there were a few on his dinner plate as well. If you’d rather, you can form the dough into a log and bake up a tender, rich loaf for slicing.
A traditional French bread, you sometimes see a Brioche à tête where the dough is baked in a fluted tin and topped with a smaller ball/head or tête. Been there, done that. And mine looked like the wee, tilted head was a little soused.
I’d suggest cutting the dough in half, baking 12 rolls up, then later in the week, treating yourself to a loaf with the remaining dough. With the high butter content, the dough is a little sticky, but it’s not the perfectly executed shape, but the taste and texture that make these some of our favorite rolls.Print
Brioche Dinner Rolls
Recipe adapted from Dorie Greenspan
- 1/3 cup warm water (110°F to 115°F)
- 1/3 cup warm whole milk (110°F to 115°F)
- 2 packages instant yeast (I use Red Star Platinum yeast)
- 3 3/4-4 cups all purpose flour
- 1 1/2 teaspoons salt
- 3 eggs, room temperature
- 1/4 cup sugar
- 12 tablespoons (1 1/2 sticks) butter, room temperature (I used Kerrygold)
- 1 egg
- 1 tablespoon water
- Combine water and milk in bowl of heavy-duty mixer fitted with paddle attachment.
- Add 3 3/4 cups flour, salt then yeast. Blend at medium-low speed, scraping down sides of bowl as needed, 1 to 2 minutes. Dough will look shaggy. Add eggs, beating until mixed in. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
- Reduce speed to low. Add butter, 1 tablespoon at a time, beating until blended after each addition, about 4 minutes. Increase speed to medium-high and beat until dough pulls away from sides of bowl, 8 to 9 minutes. Add up to 1/4 cup more flour if needed to get dough to pull away from the bowl.
- Lightly butter large bowl. Scrape dough into bowl. Cover bowl with plastic wrap. Let dough rise in warm area until almost doubled, about an hour.
- Gently deflate dough.. Cover bowl tightly with plastic wrap and chill, deflating dough every 30 minutes until dough stops rising, about 2 hours. Chill overnight.
- Butter two 9 x 9 or similar sized pans. Divide dough in half, then each half into 12 equal pieces. Flatten each piece of dough, gather the edges together to form a ball and roll into a round. Place 12 dough balls into each pan, cover with greased plastic wrap.
- Place pans in warm draft-free area. Let dough rise until light and almost doubled , 50 to 60 minutes.
- Preheat oven to 400°. Whisk together egg and water to make egg wash. Gently brush egg glaze over risen dough.
- Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Serve warm or at room temperature.
Yield: 2 loaves (or 24 rolls)
Total time: 8+ hours
Unprocessed Recipes from the Sunday Supper Crew:
This Sunday, my Sunday Supper friends are featuring homemade recipes without processed ingredients. We’ve gotten away from homemade foods, instead relying on boxes, cans and fast food options to get our meals on the table. I hope these recipes will inspire you to make a few dishes totally from scratch. You’ll be amazed at how incredible they taste. Plus, I promise, you’ll be able to pronounce all the ingredients in these recipes! Thanks to my friend, Foodie Stuntman, for hosting us this week.
Alluring Appetizers and Stunning Sides
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Stuffed Peppadew Peppers by An Appealing Plan
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Sweet Potato Fries by Hezzi-D’s Books and Cooks
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Homemade Energy Bars by The Foodie Army Wife
- Honey Thyme Chicken by Cindy’s Recipes and Writings
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Autumn Panzanella by Crazy Foodie Stunts
- Black Bean and Corn Salsa by What Smells So Good?
- Curried Apple Chips by The Wimpy Vegetarian
- Stuffed Acorn Squash by Rhubarb and Honey
- Homemade Hash Brown by Basic N Delicious
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Baked Beet Chips by The Dinner-Mom
- Crispy Tex-Mex Quinoa Patties by Bobbi’s Kozy Kitchen
- Authentic Chicken Tinga by Shockingly Delicious
- Jacket Potato Party by Jane’s Adventures in Dinner
- Mom’s Homemade Vegetarian Meatballs by The Life and Loves of Grumpy’s Honeybunch
- Chicken and Sweet Potato by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Easy Slow Cooker Chili by Amee’s Savory Dish
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Fall Squash Soup by Ruffles & Truffles
- Stuffed Sweet Potatoes by Momma’s Meals
- White Bean Pesto Stew by eating in instead
- Seared Pork Stack by annaDishes
- Gnocchi with Peas and Pesto by Curious Cuisiniere
- Pumpkin & Sausage Pasta by Confessions of a Culinary Diva
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
- Gluten Free Peanut Butter Blondies by Pies and Plots
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