Brioche Dinner Rolls

Tender, tasty and rich Brioche Dinner Rolls are made with a buttery yeast dough and are the perfect addition to any meal.

A slow overnight proofing in the fridge enhances the flavor before being baked up into soft delicious Brioche Rolls!

Why You Must Make

The cool, crisp start to autumn brought back my desire to turn on the oven and bake up this wonderful Brioche Roll Recipe.

• 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 brioche dinner rolls required an overnight rising as well as a couple of hour-long proofing sessions.
• The dough can stay parked in the fridge for up to 5 days, so that adds some flexibility to your timetable.
• Lots of eggs and butter made these brioche dinner rolls a spectacular addition to any meal!

Ingredient Notes

• Kitchen Staples – All-Purpose Flour, Warm Water, Salt, Sugar
• Whole Milk – Warm (110° to 115°F)
• Instant Yeast – I use Red Star Platinum yeast
• Large Eggs – Have at room temperature for easier incorporation. You may place them in a bowl of very warm, not boiling, water to speed up the process if you don’t get them out of the refrigerator an hour or two ahead of time. One will be beaten with a little water to glaze the dough before baking.
• Butter – Have art room temperature. 

Tips for Working with Brioche Dough

Bill inhaled these brioche dinner rolls 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. Remember that the dough keeps well in the refrigerator for up to 5 days.
• With the high butter content, the dough is a little sticky, and it’s tough to get perfectly executed rounds, but the taste and texture make these some of our favorite rolls. Feel free to add a bit more flour in the last stage of mixing if desired. Or dust your hands with flour while you’re shaping it.

Frequently Asked Questions

More Bread Recipes You’ll Love:

• If you’re looking for a quicker dinner roll recipe, check out these Easy Dinner Rolls from Recipe Girl.
• Cinnamon Rolls are always popular with my crew, and these Moomie’s Cinnamon Buns did not disappoint.
• For a bit healthier fare, try my Whole Wheat Dinner Rolls.
• Homemade Pita Bread is a fun recipe, especially if finding good, fresh pita is impossible in your area!
• And a new favorite is this soft and feathery Shokupan Bread.
• Check out all my Best Bread Recipes in the recipe index.

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The Recipe:

Brioche Dinner Rolls

Prep Time 45 minutes

Cook Time 20 minutes

Total Time 1 hour 5 minutes

Yield 24 rolls

Buttery brioche rolls that are perfect for any meal, any occasion!

Ingredients

Bread:

• ⅓ cup warm whole milk (110°F to 115°F)
• ⅓ cup warm water
• 2 packages instant yeast (I use Red Star Platinum yeast)
• 3 ¾ - 4 cups all-purpose flour
• 2 teaspoons salt
• 3 eggs, room temperature
• ¼ cup sugar
• 3 sticks butter (12 ounces), room temperature

Egg wash:

• 1 egg
• 1 tablespoon water

Instructions

1. Combine water and milk in the bowl of a heavy-duty mixer. Add the yeast and stir with a wooden spoon until yeast is dissolved.
2. Add 3 ¾ cups flour and the salt. Blend at medium-low speed (use a dough hook if available), scraping down the sides of the bowl as needed, 1 to 2 minutes. The dough will look shaggy.
3. Add eggs, beating until mixed in. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
4. Reduce speed to low. Add butter, 2 tablespoons 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 the bowl, 8 to 9 minutes. Add up to ¼ cup more flour if needed to get the dough to pull away from the bowl.
5. Lightly butter a large bowl. Scrape dough into the bowl. Cover bowl with plastic wrap. Let dough rise in a warm area until almost doubled, about an hour.
6. Gently deflate the dough. Cover bowl tightly with plastic wrap and chill, deflating dough every 30 minutes until dough stops rising, about 2 hours. Chill overnight.
7. 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.
8. Place pans in a warm draft-free area. Let dough rise until light and almost doubled, 50 to 60 minutes.
9. Preheat oven to 400°. Whisk together egg and water to make an egg wash. Gently brush egg glaze over the risen dough.
10. 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.

Notes

Recipe adapted from Dorie Greenspan.

Total time does not include proofing time which adds 3 hours to the total time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wooden Mixing Spoon
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Red Star Platinum Yeast (Instant Yeast)

Nutrition Information:

Yield:

24

Serving Size:

1 roll
Amount Per Serving: Calories: 307Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 147mgCarbohydrates: 62gFiber: 2gSugar: 2gProtein: 9g

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