Buttery Brioche Rolls Recipe

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Honestly, nothing beats the smell of fresh bread filling your kitchen. These Buttery Brioche Rolls Recipe? They take any meal up a notch. Suddenly, even a regular weeknight dinner feels like an occasion. Sure, they ask for a little more work, but once you see those golden, pillowy rolls come out of the oven, you’ll know it was time well spent.

Why You’ll Love This Brioche Rolls Recipe

There’s a reason why I obsessively tinker to give you the best brioche rolls, and here’s why you’ll likely love them too:

Unmatched Flavor: The richness of butter and eggs creates a flavor profile that’s simply irresistible.
Cloud-like Texture: Achieving that perfect, melt-in-your-mouth texture is the ultimate goal, and this recipe delivers.
Versatile Delight: These brioche rolls are not only delicious with butter but also perfect for sliders, mini sandwiches, or accompanying your favorite soups and stews.
Impressive Presentation: Those glossy, golden tops are a showstopper, making these rolls perfect for holidays and special occasions.
Comfort Food: It is hard to beat freshly baked brioche rolls.

Ingredients Breakdown

Let’s get into the nitty-gritty of what makes these brioche rolls so amazing. Using high-quality ingredients will make all the difference:

All-Purpose Flour (375g / 3 cups): Provides the structure for the rolls. Bread flour can also be used for a slightly chewier texture.
Active Dry Yeast (7g / 2 ¼ teaspoons): The leavening agent that makes the rolls rise.
Granulated Sugar (50g / ¼ cup): Feeds the yeast and adds a touch of sweetness.
Salt (7g / 1 ¼ teaspoons): Enhances the flavors and controls the yeast activity.
Eggs (3 large, approximately 150g): Adds richness, moisture, and structure.
Whole Milk (120ml / ½ cup): Adds moisture and helps create a soft crumb. Lukewarm is essential for proofing the yeast.
Unsalted Butter (115g / ½ cup, softened): The star of the show! Provides richness, flavor, and that signature brioche tenderness. Make sure it’s softened but not melted.
Egg Wash (1 large egg + 1 tablespoon milk): Creates a beautiful, glossy golden crust.

💡 Quick Tip: Use our free nutrition calculator to track macros for this recipe.

Kitchen Tools Needed

Having the right equipment will streamline the baking process:

Stand Mixer (with dough hook): While you can knead the dough by hand, a stand mixer makes the process much easier.
Large Mixing Bowl: For proofing the dough.
Measuring Cups and Spoons: Accurate measurements are crucial for baking success.
Kitchen Scale: For even more accuracy, a kitchen scale is highly recommended.
Baking Sheet: To bake the rolls.
Parchment Paper: Prevents the rolls from sticking to the baking sheet.
Pastry Brush: For applying the egg wash.

Step-by-Step Instructions

Follow these steps carefully to ensure perfect brioche rolls every time:

Proof the Yeast: In a small bowl, combine the lukewarm milk, sugar, and active dry yeast. Let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use.
Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the flour and salt.
Add Wet Ingredients: Add the proofed yeast mixture and eggs to the dry ingredients. Mix on low speed with the dough hook attachment until a shaggy dough forms.
Incorporate the Butter: With the mixer running on low, gradually add the softened butter, one tablespoon at a time, until fully incorporated. This may take several minutes. The dough will be very sticky at this point – don’t worry!
Knead the Dough: Increase the mixer speed to medium and knead the dough for 8-10 minutes, or until it becomes smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly tacky.
First Proof: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This bulk fermentation is key to developing flavor.
Shape the Rolls: Gently punch down the dough to release the air. Divide the dough into 12 equal portions (approximately 60g each). Roll each portion into a smooth ball and place them on a baking sheet lined with parchment paper.
Second Proof: Cover the shaped rolls with plastic wrap and let them rise in a warm place for 45-60 minutes, or until almost doubled in size. They should look puffy and light.
Preheat & Egg Wash: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg and milk to make the egg wash. Gently brush the tops of the rolls with the egg wash.
Bake: Bake for 18-22 minutes, or until the rolls are golden brown and the internal temperature reaches 190-200°F (88-93°C).
Cool Slightly: Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and Enjoy: Bite into your soft, tender, buttery brioche rolls and enjoy!

Pro Tips for Success

Here are a few secrets I’ve learned over the years to ensure your brioche rolls are a smashing success:

Don’t Overheat the Milk: If the milk is too hot, it will kill the yeast. The ideal temperature is lukewarm, around 105-115°F (40-46°C).
Be Patient with the Butter: Incorporating the butter slowly is crucial for developing the proper dough structure.
Don’t Over-Knead: Over-kneading can result in tough rolls. Aim for a smooth, elastic dough.
Warm Proofing: A warm environment is essential for the dough to rise properly. You can create a warm proofing environment by placing the dough near a warm oven or in a turned-off oven with the light on.
Egg Wash Generously: A generous egg wash will give your rolls that beautiful golden sheen.

Variations & Dietary Swaps

Want to mix things up? Here are a few variations you can try:

Sweet Brioche Rolls: Add a touch of vanilla extract or citrus zest to the dough for a sweeter flavor.
Herb Brioche Rolls: Incorporate finely chopped herbs, such as rosemary or thyme, into the dough.
Cheese Brioche Rolls: Add shredded cheese, such as cheddar or Parmesan, to the dough for a savory twist.
Gluten-Free Brioche Rolls: Experiment with gluten-free flour blends, but be aware that the texture will be different.
Vegan Brioche Rolls: Use plant-based milk and butter substitutes, and replace the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Serving Suggestions

These Buttery Brioche Rolls Recipe is incredibly versatile:

With Butter and Jam: The classic way to enjoy them.
As Sliders: Perfect for mini burgers or pulled pork sliders.
With Soup or Stew: Ideal for dipping and soaking up flavorful broth.
As Breakfast Sandwiches: Use them to make delicious breakfast sandwiches with eggs, bacon, and cheese.
Holiday Table: An elegant addition to any holiday feast.

Storage & Reheating

Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months.
Reheating: Reheat the rolls in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through. You can also microwave them for a few seconds, but be careful not to overcook them.

Troubleshooting / FAQ

What is a Brioche Roll?

A brioche roll is a type of French bread roll made with enriched dough that includes eggs, butter, milk, and sugar. This gives it a soft, fluffy texture and a slightly sweet, rich flavor compared to regular bread.

How many calories are in a brioche roll?

On average, a brioche roll contains about 150–200 calories, depending on its size and recipe. Smaller rolls may be closer to 120 calories, while larger ones can go up to 250 calories.

What to do with brioche rolls?

Brioche rolls are often used for burgers, sandwiches, sliders, or breakfast with butter and jam. They can also be turned into desserts like bread pudding or French toast.

How to make brioche rolls?

To make brioche rolls at home, you prepare a yeast dough with flour, eggs, butter, milk, and sugar, knead until smooth, let it rise, shape into rolls, proof again, brush with egg wash, and bake until golden brown.

Final Thoughts

Buttery Brioche Rolls aren’t just bread. They’re something special. Making them from scratch — watching the dough rise, smelling that sweet, yeasty aroma, seeing them turn golden in the oven — honestly, it’s half the fun. And the taste? Out of this world. Trust me, once you pull these out of the oven, you’ll want to eat them warm, maybe even before they cool down.

I still remember the first time I nailed this brioche roll recipe. Before that, every single batch ended in disappointment. Embarrassing, honestly. But these rolls? They changed everything. I’ve stuck with this recipe ever since, and they never let me down. Every time, they come out perfect.

If you enjoyed this recipe, you might also like these:

Classic French Toast: A perfect way to use leftover brioche rolls.

Loved this recipe? Share it with your friends and family on social media! #briocherolls #dinnerrolls #baking #homemadebread #recipe

Golden-brown, freshly baked brioche rolls recipe on a parchment-lined baking sheet. Soft, buttery, and perfect for dinner.

Soft, buttery French rolls enriched with eggs, milk, and butter. Perfect for burgers, sandwiches, or breakfast.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 3 20

Course bread, Side Dish

Cuisine French

Servings 12

Calories 170 kcal

Ingredients

375 g 3 cups all-purpose flour
7 g 2 ¼ tsp active dry yeast
50 g ¼ cup granulated sugar
7 g 1 ¼ tsp salt
3 large eggs ~150 g
120 ml ½ cup whole milk, lukewarm
115 g ½ cup unsalted butter, softened
Egg Wash: 1 large egg + 1 tbsp milk

Instructions

Proof Yeast: Mix lukewarm milk, sugar, and yeast. Let sit 5–10 min until foamy.
Combine Dry Ingredients: Whisk flour and salt in stand mixer bowl.
Add Wet Ingredients: Add yeast mixture and eggs. Mix until shaggy dough forms.
Incorporate Butter: Add softened butter gradually while mixing on low.
Knead: Knead 8–10 min until smooth and elastic.
First Proof: Place in oiled bowl, cover, and let rise 1–1.5 hrs until doubled.
Shape Rolls: Punch down, divide into 12 portions (~60 g each), shape into balls, place on parchment-lined sheet.
Second Proof: Cover and let rise 45–60 min until puffy.
Preheat & Egg Wash: Preheat oven to 350°F (175°C). Brush rolls with egg wash.
Bake: Bake 18–22 min until golden and internal temp is 190–200°F (88–93°C).
Cool: Cool briefly on sheet, then transfer to wire rack.
Serve: Enjoy warm, soft brioche rolls.

Notes

🍴 Notes

Bread flour can be used for a chewier texture.
Dough will be sticky — resist adding extra flour.
Use a kitchen scale for accuracy.

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