Brioche Dinner Rolls: Elevate Your Dinner Table with Buttery Perfection

Brioche Rolls vs. Regular Dinner Rolls

So, what sets the two apart? The key lies in the ingredients. While brioche dough uses simple ingredients, it is enriched with butter, eggs, and a hint of sweetness, resulting in a tender crumb and a slightly sweet flavor profile. This makes brioche perfect for serving alongside savory dishes, as it adds a subtle richness that complements a wide range of flavors.

For more bread recipes, check out this Bakery Style Challah, this Jerusalem Bagel recipe, and these Maritozzo, Italian Brioche Buns.

Ingredients

• All-purpose flour. You can also use bread flour instead or an equal amount of all-purpose and bread flour.
• Instant year. Check the recipe notes below in the recipe card for active dry and fresh yeast alternatives.
• Sugar.
• Salt.
• Dry milk powder. It’s optional but makes a big difference with the height and fluffiness of the rolls.
• Lukewarm milk. Warm water can also be used.
• Large eggs at room temperature.
• Unsalted butter cut into 1/4-inch pieces.

How to Make Brioche Rolls

1. Place all ingredients, excluding the butter, and mix on low for about three minutes in a large bowl or a stand mixer bowl. 
2. Increase speed to medium and add the butter, one piece at a time, waiting for each piece to incorporate before adding the next.
3. Mix until the bottom and sides of the bowl are clean and you have an elastic, smooth ball of dough forms.
4. Cover the dough with plastic wrap and place it in a warm place until it is double in size. 
5. Punch that dough, divide it into twelve equal pieces using a dough scraper, roll each piece into a ball, and place it over a baking sheet lined with parchment paper. 
6. Gently press the dough balls with the palm of your hand.
7. Use a pastry brush to brush with an egg wash and allow to rest for the second rise.

Tips

• Ensure your ingredients are at room temperature for best results, and use a kitchen scale to measure the ingredients. 
• Incorporating the butter takes time, and the dough might seem messy, but don’t stress and give it the time it needs.
• Use the paddle attachment to mix the ingredients, and once you have a rough dough, change it to the dough hook.
• Note that hot milk can kill the yeast. Dip your finger in it to know if the warm milk is not too hot. It should be pleasant to the touch. 
• Don’t rush the rising process – allowing the dough enough time to double in size will ensure light and fluffy rolls.
• If the dough seems sticky before the first dough rises, that’s ok, and there is no need to add more flour. During the rest time, the flour will absorb some of the water, and the dough will be easy to work with.
• Experiment with different shapes and sizes for your rolls to add visual appeal to your dinner table.
• Top the rolls with different toppings like sesame seeds, everything but the bagel seasoning, or brush it with garlic butter when fresh out of the oven for extra flavor and texture.

Storage

Store any leftover brioche dinner rolls in an airtight container at room temperature for up to 2 days. You can also freeze the rolls for longer storage – wrap them tightly in plastic wrap and foil before placing them in the freezer. To reheat, thaw the rolls at room temperature and warm them in the oven for a few minutes before serving.

Wrap leftovers in aluminum foil and bake at 350F in a preheated oven for 5-8 minutes, or use them to make some Brioche French Toast Casserole.

FAQs

Here are more recipes you might enjoy

Sweet Challah, Brioche Donuts, Blueberry Babka

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Brioche rolls recipe

Soft, tender and buttery rolls for dinner.

Course Side Dish

Cuisine American

Keyword Brioche Rolls

Prep Time 25 minutes

Cook Time 25 minutes

Servings 12 Rolls

Author Dikla

Ingredients

• 3 1/2 Cups All-purpose flour (420g)
• 1/4 Cup Dry milk powder (28g)
• 3 Tablespoons Sugar (38g)
• 2 1/4 teaspoons Instant yeast
• 3/4 teaspoon Salt
• 1 Large Eggs at room temperature
• 2 Large Egg yolk at room temperature
• 1 Cup Milk at room temperature (240ml)
• 1/2 Cup Unsalted butter, soft and cut into 1/4 inch pieces (113g)
• 1 Large Beaten egg for egg wash

Instructions

1. Place the flour, dry milk powder, sugar, yeast, salt, eggs, egg yolks, and milk in a stand mixer bowl.

2. Mix on low using the paddle attachment until you have a shaggy mass and all of the flour has been hydrated.

3. Replace the paddle attachment with the dough hook and mix for about 2 minutes. You should have a sticky, rough dough.

4. With the mixer on medium speed, add the butter one piece at a time, waiting for each piece to be incorporated.

5. Increase the speed to medium-high and mix until the sides and bottom of the bowl are clean and you have a smooth, elastic dough that is slightly sticky.

6. Cover the bowl with plastic wrap and place the bowl in a warm spot to rest for about one and a half to two hours or until double in size.

7. Punch the dough to deflate the air, then divide it into twelve equal portions. Each approx. 70g.

8. Roll each piece into a dough ball and place it on a baking sheet lined with parchment paper. I used a 9×16-inch cookie sheet, but you can use a larger pan if you don't wish the buns to stick to each other.

9. Brush the buns with the egg wash and set a side to rest again for about 90 minutes, or until double in size.

10. Bake at 350F over the middle oven rack for 22-25 minutes. Until the tops are golden brown and the internal temperature is 180-200F.

11. Remove from the oven and allow the rolls to cool slightly before serving.

Recipe Notes

• Ensure all ingredients are at room temperature and the milk is not too hot, or it will kill the yeast.
• The dough might seem sticky at first, but the flour will absorb the liquid during rest, so please do not be tempted to add more flour.
• The buns are best fresh and keep their freshness for one day. Leftover buns can be frozen for up to eight weeks. When ready, allow the buns to defrost at room temperature, then preheat them in a 300F preheat oven. 
• To freeze, place the buns in a freezer zip bag.
• The recipe yields twelve regular size brioche rolls, or 16 small ones.