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