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
Brioche is a light, rich yeast bread made with butter and eggs. It is a French creation.
If your liquids are too hot, they can kill the yeast. The liquids should be between 105° and 110° for proofing. A temperature of 120° or more will kill the yeast and prevent the dough from rising. Also, if the yeast is expired or the liquids are too cold, the dough will not rise properly.
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.
Brioche Dinner 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
- 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.
- 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.
- 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, 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.
- 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.
- 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.
- 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 a 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 an egg wash. Gently brush egg glaze over the 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.
Notes
Recipe adapted from Dorie Greenspan.
Total time does not include proofing time which adds 3 hours to the total time.
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Nutrition Information:
Yield:
24Serving Size:
1 rollAmount Per Serving: Calories: 307Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 147mgCarbohydrates: 62gFiber: 2gSugar: 2gProtein: 9g
54 Comments on “Brioche Dinner Rolls”
Seems a little misleading to not include the proofing and chilling time in the recipe total, definitely not a two hour project.
Good point. I’ll make a note of it for the future. Have a great weekend!
These are absolute perfection. We love brioche so I had to try this recipe. The rolls turned out amazing!
Thank you so much for the recipe! I was speechless after getting it from the oven! And everyone at my house loved it!
This recipe must have a typo- 2/3 cup of liquid for almost 4 cups of flour? WAY tooo little..It was not coming together at all. I added more sugar, more water, more butter, more flour and added 2 egg yolks to have it start to look like brioche.
From the comments, appears no one actually made these, just lots of nice comments on the pictures and brioche in general.
Hi, Christine! YES, there is definitely a typo. There should be THREE sticks of butter and 1/4 cup sugar. The rest looks OK. So sorry for not seeing this sooner.
At what point do you use the dough hook?
Hi, Hillary,
With this recipe, I don’t think it’s necessary as brioche dough is softer than traditional bread dough. If you’d like, you can use the dough hook when you turn your mixer up to medium high for 8-9 minutes to do the actual kneading. Hope this helps!
WOW, these look great! I love brioche but the time required to make brioche is just a turn-off for me, but when I want brioche, I buckle down and make it. Love that your mixer does all the work for you with these!
Oh they look perfect Liz, as if they were bought at a Boulangerie.
Sweet buttery brioche rolls make the perfect addition to dinner for me! Yours are beautiful!
these brioche rolls have such gorgeous brown tops! I can tell how buttery they are too, and now I want some!!
These rolls look so perfect and I know they taste amazing, too!
Oh my goodness, I can see why these were inhaled so quickly, they look phenomenal! I am a sucker for any kind of soft bread or roll!
Oh my gosh these are gorgeous!
So gorgeously golden brown and soft! Excellent, Liz.
I would love to make these for Thanksgiving!! Brioche rolls are so wonderful – I haven’t made them now in years. Thanks for a great reminder!!
Inhaled? I can see why! I just love, love, love the thought of inhaling dinner rolls–everything from the aroma to the taste must make these amazing. I’m totally saving this one, Liz!
WOW these roll look and sound delicious!! I don’t blame Bill for diving in immediately! I think I could eat my weight in them!!!
These rolls are look and sound soooo heavenly!
The color on these are amazing and they look like clouds when split open. The perfect dinner roll!
This recipe is for keeps. The rolls look perfect.
So funny! The great sprits are together again! I made a brioche as you! I love make brioche in this season! Your looks so good !
A must try!
These rolls look absolutely fantastic!!
We love brioche and I actually make brioche-challahs every now and then
With butter on top – there’s nothing better for breakfast 🙂
Looks delicious!
Heavenly, Liz!
I must – MUST – try these! 😀
I’ve been really getting into bread making lately. I’ve had a few sour batches lately, but it only encourages me to keep trying rather than giving up. Seeing these beautiful rolls makes me want to get started in the kitchen right now! 😀
xo,
Tammy<3
Lizzy,
Those brioche rolls look melt in your mouth delicious. I bet warming them in the microwave for 15 to 20 seconds for leftovers (if there are any) would be yummy too.,
Annamaria
I love a mixer that can also knead. Despite how long these take to make, they look worth it. What gorgeous dinner rolls and they look so beautiful all joined together in your dish. I’m glad Bill enjoyed them! xx
I’m in the mood for Brioche now! Since our temps are cooling a bit (just hovering at 100) I’ve been doing a little more baking – think it is time to do brioche again!
Brioche is divine! I can see us making these for Thanksgiving soon!
These rolls look divine! Brioche is my weakness! Who am I kidding? All bread is my weakness but I could eat my weight in brioche!
Beautiful! Have a great week, Liz. 🙂
Brioche is the stuff that dreams are made of! Seriously. I love homemade brioche…don’t make it too often though. Nice recipe, Liz.
Those are gorgeous!!! Now I want some mini ham sandwiches please!!!
These are beautiful! I’ve never tried to make dinner rolls, but you are inspiring me!
Wow, these are perfect for holiday meals when you have so much going on, since you can prep the dough in advance!
I am yet to give brioche a go I love it so much and these look so good a definite crowd pleaser. You have inspired me I shall have to give these a go.
I’m not a baker, but I might have to start after looking at these rolls!
Your brioche rolls are gorgeous!!!
Liz, I would be right there with you and Bill inhaling these brioche dinner rolls. . I’ve only made brioche a couple of times, but each time, I love it so much because it smells and tastes so good! these rolls are GORGEOUS!
Brioche is quite a treat! I know these would freeze well too for a spontaneous treat any night.
These definitely need a place at the dinner table! Delish!
This Brioche looks amazing!
I really love brioche, but the problem i have with doughs is the kneading ’cause i still don’t have a mixer, so it’s sometimes very hard and frustrating.
Thanks for sharing!
What lovely rolls Lizzy ! Look delicious!
Have a nice day!
xo
These are gorgeous. Its that time of year when I start thinking homemade bread too. I think you have inspired me to bake some bread today! I love the warmth and the smell of the dough baking! (p.s. it’s COLD here today. )
No wonder these beauties disappeared so quickly in your house – and I think the shape, colour, everything is near-on perfect! Just beautiful 🙂
Adding these rolls to make for holiday family meals. Oh yea. Definitely must make.
It’s so nice to be baking bread/rolls again Liz! Your brioche looks great:@)
These would be perfect for the Thanksgiving table, Liz, but I think I’d have to bake the whole lot of dough to make doubly certain that there would be enough leftover for turkey sandwiches the next day. Just beautiful!
They look so perfect! I would love one while still warm 🙂
Great to know the dough can last up to 5 days…Your brioche rolls do indeed look to be dreamy delights, Liz. I’d be inhaling them 3 times a day if they were in my kitchen, too!
Sometimes I’m convinced I could live on dinner rolls but I know I could live on these beauties! 🙂