BRIOCHE DINNER ROLLS RECIPE
This post may contain affiliate links that won’t change your price but will share some commission.
Brioche Dinner Rolls Recipe. These rolls are light, airy, and pillowy soft yet rich and buttery as well. Brioche yeast bread is exceptionally decadent and delicious.
You can make this dough recipe into dinner rolls, hamburger buns, or in a loaf for sandwiches.
BRIOCHE DINNER ROLLS RECIPE
WHAT IS BRIOCHE? Brioche is a type of bread that originated in France. It has a higher egg and
Fresh brioche is good with
BRIOCHE DINNER ROLLS INGREDIENTS
The full recipe is listed below in the recipe card where you can save it to your personal recipe box.
- Warm water. (around 95 degrees F is the best temperature to allow the yeast to develop. If the water is colder it may delay the yeast to activate and if it is too hot, it may kill the yeast resulting in a bread that won’t rise properly)
- Dry active yeast. (for this recipe I wouldn’t recommend Rapid Rise as it will make the bread rise too quickly) (You can buy the little packet of yeast as well)
- Milk.
- Granulated sugar. Divided
- Salted
butter . Melted and cooled - Salt.
- Eggs. Large
- Salted
butter . Melted - Unbleached
all-purpose flour
BRIOCHE DINNER ROLLS NOTES & TIPS
- Warm water is around 95 degrees F is the best temperature to allow the yeast to develop. If the water is colder it may delay the yeast to activate and if it is too hot, it may kill the yeast resulting in a bread that won’t rise properly.
- Dry active yeast (for this recipe I wouldn’t recommend Rapid Rise as it will make the bread rise too quickly) You can buy dry active yeast in a jar or the little packet. Typically, the packet makes one recipe.
- You can use 1 cup of warm milk instead of water to activate the yeast if you prefer. I have found out, that the yeast activates faster and is lighter if it’s added to water first. Adding milk second gives the bread more richness than water provides on its own.
- However, if you’re making buns (for sandwiches), you can use only water? You won’t have as rich and full taste, but it will be light and fluffy.
- The egg wash is optional. With the egg wash, you will have a nice golden shiny crust. Without it will be mat, but just as delicious. Additionally, you can also bake the rolls without an egg wash and then brush them with
butter when they come out of the oven. - Keep the remaining bread in an airtight container or bag. Because of the high concentration of dairy and eggs, I would suggest even keeping the leftovers in the fridge.
- You can warm them up for 30 seconds in the microwave or 2 to 3 minutes at 330 degrees F in an air fryer.
CAN BRIOCHE DOUGH AND BREAD BE FROZEN?
Yes. Brioche dough can be frozen for 2 weeks. After the first rise, wrap the dough airtightly. Defrost the dough overnight and shape and bake as you normally would.
Brioche bread that’s already cooked can be frozen as well. Wrap it airtightly and freeze up to 2 months.
Read more: Freezing yeast bread dough.
SHOP THIS POST
- Stand mixer
- Clear mixing bowls: Anchor and Hockings (in ingredient photo)
- Silicone Baking mat
- Baking dish
- Square ramekins
WANT MORE DELICIOUS BREAD RECIPES? YOU MUST TRY THESE!
- Bread – Master Dough for Everything.
- From-Scratch Soft Pretzels
- Cheese breadsticks
- Sweet Nut Braid Bread
- Soft Fluffy Yeast Rolls
- Foolproof Quick Dinner Rolls
READER FAVORITE RECIPES THAT YOU MUST TRY
Like this recipe? Pin it to your DINNER Pinterest board! Follow Call Me PMc on Pinterest.
BRIOCHE DINNER ROLLS RECIPE
Ingredients
- ¼ cup warm water see notes in post above & below
- 2.5 teaspoons dry active yeast
- ¾ cup whole milk
- ⅓ cup granulated sugar divided
- ½ cup salted butter melted and cooled
- 1 teaspoon salt
- 3 large eggs
- ½ cup salted butter melted
- 4.5 cups all-purpose flour
Instructions
- In a bowl of a stand-up mixer, add the warm water, the yeast, and 1 tablespoon of granulated sugar. Let it sit for 4 to 5 minutes. You will see the yeast is starting to activate, froth/foam. This means your yeast is good and will lead to a nice rise in the bread. If it does not foam, restart this step with fresh yeast. Also, make sure the water is not too hot.
- Once the yeast is nice and frothy, add the milk, remaining sugar, and the cooled melted butter. Mix well
- Add in the salt and the eggs. Mix until combined.
- Add in the flour. I add about ⅓ of the flour mixture. Mix until all incorporated. Then add more flour. Continue until all the flour is added.
- You will have a sticky dough. Mix in the stand-up mixer until the dough separates from the side of the bowl.
- Transfer the dough to a workable surface. I like using my silicone baking mat (OXO Good Grip). I put about ½ tablespoon of flour on the surface.
- Knead the dough for 3 to 4 minutes until it is nice and soft. (Think playdough texture.)
- Place in an oil (pour about 1 tablespoon of oil) bowl and cover with plastic wrap to rise.
- Let it rise for 90 minutes in a warm, draft-free place. (Like your microwave or oven.)
- During this time, butter a 9 x 13 bakeware.
- Take the dough out and cut it into 12 pieces.
- Roll each piece into a ball.
- Place into your prepared 9 x 13
- Cover with a clean towel for an additional 60 minutes
- Preheat your oven to 350 degrees
- Mix an egg with 1 tablespoon of water in a small bowl and with a paint brunch, egg wash your buns. *OPTIONAL*
- Bake in the preheated oven for 25 to 28 minutes or until they are nice and golden.
Notes
- Warm water is around 95 degrees F is the best temperature to allow the yeast to develop. If the water is colder it may delay the yeast to activate and if it is too hot, it may kill the yeast resulting in a bread that won’t rise properly.
- Dry active yeast (for this recipe I wouldn’t recommend Rapid Rise as it will make the bread rise too quickly) You can buy dry active yeast in a jar or the little packet. Typically, the packet makes one recipe.
- You can use 1 cup of warm milk instead of water to activate the yeast if you prefer. I have found out, that the yeast activates faster and is lighter if it’s added to water first. Adding milk second gives the bread more richness than water provides on its own.
- However, if you’re making buns (for sandwiches), you can use only water? You won’t have as rich and full taste, but it will be light and fluffy.
- The egg wash is optional. With the egg wash, you will have a nice golden shiny crust. Without it will be mat, but just as delicious. Additionally, you can also bake the rolls without an egg wash and then brush them with butter when they come out of the oven.
- Keep the remaining bread in an airtight container or bag. Because of the high concentration of dairy and eggs, I would suggest even keeping the leftovers in the fridge.
- You can warm them up for 30 seconds in the microwave or 2 to 3 minutes at 330 degrees F in an air fryer.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
I made the Brioche Dinner Rolls. They are so pillowy soft, lightly sweet, rich, and buttery. So decadently delicious. This is certainly a must “make again” recipe.
Thank you for sharing
A.J.
Thanks for your friend’s article will apply it. I think this is a useful article for people like us
Hi, I read the recipe and can’t find what you are supposed to with the second 1/2 cup melted butter. Thank you
This recipe turns into beautiful bread, bring out the nice bready, buttery aroma to my kitchen
You guys must try this!
It looks really attractive and attracts me.