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!
Tips for Working with Brioche Dough
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. Remember that the dough keeps well in the refrigerator up to 5 days.
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. Feel free to add a bit more flour in the last stage of mixing if desired.
More Bread Recipes You’ll Love
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!Print
Brioche Dinner Rolls
Buttery brioche rolls that are perfect for any meal, any occasion!
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 rolls 1x
- Category: Bread, Yeast Bread
- Method: Kneading, Proofing, Baking
- Cuisine: French
- 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.
Recipe adapted from Dorie Greenspan
Total time does not include proofing time