Brioche Dinner Rolls are tender, rich and slightly sweet. A simple recipe that yields a batch of soft and delicious dinner rolls. Perfect for either a cozy weeknight meal or holiday dinner. This recipe makes 12 dinner rolls.
Brioche is the best.
Brioche is a French bread that’s rich and eggy, slightly sweet with the flavor that sort of reminds me of croissant. It’s made similar to most breads, just with the addition of butter, milk and egg.
And it just so happens to be my absolute favorite bread.
To Make These Easy Brioche Rolls You Will Need:
- bread flour
- sugar
- instant yeast
- salt
- butter
- whole milk
- water
- eggs
In a large mixing bowl, measure and add; 3-1/2 cups bread flour, 1/3 cup granulated sugar, 2-1/4 teaspoons instant yeast and 1-1/2 teaspoons kosher salt.
Whisk to combine.
Ina a medium saucepan add; 4 tablespoons unsalted butter, 1/2 cup whole milk and 3/4 cup hot water.
Heat until the butter has melted and liquids are hot.
In a bowl, crack in an egg and add 2 egg yolks.
Whisk the eggs and then slowly pour in a little of the hot liquids to temper the eggs by bringing them up to temperature.
Pour the warmed egg mixture back into the pot with the milk and butter.
Stir and set off to the side.
Make a well in the middle of the dry ingredients.
And pour in the warm egg, milk and butter.
Starting in the middle, gradually stirring incorporating a little of the flour as you go.
Working your way to the outside of the bowl.
Until a shaggy dough has formed.
Cover the bowl with plastic wrap and place in a warm spot to rise for 1-1/2 to 2 hours.
For me, after around 1-1/2 hours it has doubled.
Sprinkle 1/4 cup of bread flour onto a clean work surface. Use a spatula to scrape the dough out of the bowl.
Use a bench scraper to turn the dough to coat in the flour.
Then divide the dough into 12 (3 ounce) portions.
Coat each of the 12 pieces of dough in a little of the flour.
Stretch, tuck and pinch the dough.
Shaping it into a ball. Repeat.
Place on a parchment lined sheet pan and cover with a clean kitchen towel. Allow them to rest 30 minutes.
Meanwhile, preheat your oven to 375℉ (or 190℃).
They should have puffed up a bit.
Make the egg wash by combining 1 egg with 1 teaspoon water. Whisk well to combine.
Lightly brush the top and sides with the egg wash before baking on the middle rack of your preheated oven.
In my oven, they take 16 to 18 minutes. However depending on the oven, could take up to 22 to 25 minutes. Just watch them closely to avoid burning.
That color.
Golden and gorgeous.
Serve warm with salted butter.
SO GOOD.
For more dinner roll recipes click here.
Enjoy! And if you give this Brioche Dinner Rolls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Brioche Dinner Rolls
Ingredients
- 3½ cups bread flour
- 1/3 cup granulated sugar
- 1½ teaspoons kosher salt
- 2¼ teaspoons instant yeast, NOT dry active
- 4 tablespoon unsalted butter
- 1/2 cup whole milk
- 3/4 cup water
- 1 large egg
- 2 egg yolks
- egg wash, 1 egg beaten with 1 teaspoon water
Instructions
- In a large bowl combine; flour, sugar salt and yeast. Stir to combine and make a well in the middle of the dry ingredients.
- In a medium sauce pan, add butter, milk and water. Heat until butter is melted and the liquids are hot.
- Add egg and egg yolks to a medium bowl. Beat with a whisk. While whisking, slowly pour in a little of the hot liquids to temper the eggs (bring them up in temperature).
- Pour the egg mixture into the saucepan with the milk and butter. Stir and slowly pour into the well of the dry ingredients.
- Using a rubber spatula, starting from the center and working your way to the outside of the bowl, stir the flour into the egg/milk mixture. Until a shaggy dough forms.
- Once completely combined, cover and place in a warm spot to rise for 1½ to 2 hours. Dough should double in size.
- When the dough has risen, sprinkle a clean work station with 1/4 cup of flour. Scrap out the dough onto the floured surface. Use a bench scraper to turn the dough and coat in flour.
- Then divide the dough into 12 (3 ounce) portions and roll each one into a little flour.
- Pinch and tuck the sides underneath to form a tight, smooth ball. Place onto prepared pan and repeat.
- Cover with a clean, kitchen towel and allow to rise a second time for 30 minutes. Should puff up but not double in size.
- Meanwhile, preheat your oven to 375℉ (or 190℃) and spray a rimmed metal baking sheet with olive oil spray.
- Brush tops with egg wash and bake on the middle rack of your preheated oven for 18 to 25 minutes or until golden.
this recipes was slightly adapted by The Café Sucre Farine
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THANK YOU in advance for your support!
These are beautiful! I have not had much luck when baking bread, but I do believe I might be able to pull these off! Thank you for this recipe and all your recipes. I have used many of them and they have been so helpful in this time of staying home and cooking almost every day! Your work is appreciated so much!
You can do it, Lin!!
I don’t have access to bread flour. Can I use regular AP flour instead?
Hi Dianne! Technically you could. However bread flour has more protein in it than ap flour, so the texture of the rolls may differ.
I’d like to try these for Thanksgiving. How can I prepare the dough the day before and just bake on Thanksgiving. Is there a mid way point the dough can be refrigerated? I can’t imagine dealing with making rolls from scratch on the actual day with everything else going on. Thank you for any advice.
Hi! Great question! You could do a couple of things; either make them a day in advance and then warm them up before serving. Or mix the dough, cover and pop it in the fridge. The morning of, remove and allow to rise (could take a little longer than an hour) and then finish making the rolls according to the recipe directions. If it were me, I’d make them the day before and allow them to cool completely before storing them. SO much easier!!
Thank you, I’ll give it a try!
I LOVE this recipe! It makes great hamburger/sandwich buns as well as dinner rolls! I made pull-apart dinner rolls by whipping up the recipe and then placing 6 of the rolls, slightly touching, into two bread loaf pans. They baked up all fluffy and decadent! Perfect!
Thank you for providing step-by-step instructions and pictures!
Would it be okay to shape the dough into the balls and then freeze them?