This recipe for buttery homemade Brioche Dinner Rolls is going to be a new favourite! These dinner rolls are rich, fluffy, and so satisfying!Jump to Recipe
What is Brioche?
Brioche is a kind of yeast dough made with a high content of butter and eggs. Eggs and butter are obviously both very high in fat, so the result is a very rich, soft, and buttery dough that is perfect for making dinner rolls.
I love dinner rolls that are doughy (in a good way), soft, and sweet. These brioche rolls have all of those qualities!
Confession: I actually had never made brioche until I started testing this recipe! Now it is my new obsession. I'm dreaming of all the delicious recipes to make using brioche dough. One perk is that it can be made ahead of time and chilled in the refrigerator until ready to bake, making it perfect for overnight sweet rolls... Keep your eyes peeled for something like that coming soon!
The recipe instructions direct you to use a stand mixer for this recipe for a reason. In order to properly incorporate the eggs and softened butter and knead the dough, a stand mixer fitted with the dough hook is really irreplaceable. Honestly, I wouldn't even attempt to make this recipe by hand. But, if you do, please let me know how it goes!
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Brioche Dinner Rolls
- electric stand mixer
- measuring cups & spoons
- rolling pin
- sharp knife or pizza cutter
- baking sheet
- parchment paper
- ½ cup warm milk (no hotter than 110℉)
- 1 teaspoon white sugar
- 1 tablespoon active dry yeast (traditional yeast)
- 3 ½ cups bread flour
- ¼ cup white sugar
- 1 teaspoon salt
- 4 eggs, room temperature
- 1 cup salted butter, softened
- Add the warm milk, 1 teaspoon of sugar, and yeast to a small bowl and stir just until combined. Let sit for 10 minutes or until bubbly and frothy. (If the mixture doesn't bubble, your yeast is probably expired and you will need to start over with new yeast.)
- In the bowl of the stand mixer, combine the 3 cups of bread flour (reserve ½ cup for later), ¼ cup of sugar, and salt. Make a well in the center of the flour mixture and add the room temperature eggs and bubbly yeast mixture.
- Start mixing the dough at low speed, using the hook attachment on the stand mixer. Mix on low until all the flour is incorporated before adding the remaining ½ cup of flour. Mix until incorporated then increase the speed to medium and gradually add the softened butter, 2 tablespoons at a time, allowing each addition of butter to incorporate before adding more. Once all the butter is in, keep mixing at medium speed for about 10 more minutes until a smooth and satiny dough forms.
- Form the dough into a smooth ball and place it back in the bowl and cover it with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size. After 1 hour, punch down, form into a ball, cover again and place in the refrigerator to rise/rest for 1 hour or until doubled in size.
- After 1 hour in the refrigerator, punch down the dough again and transfer to a lightly floured countertop. Divide the dough into two pieces. Starting with one piece of dough, roll it out into a circle about 12 inches in diameter. Using a pizza cutter or sharp knife, cut the circle into 12 even wedges (into quarters, then each quarter into thirds; like cutting a pizza). Roll each wedge of dough up into a roll, starting at the wide end and ending by tucking the small end until the roll. Repeat this process with each roll and then repeat the entire rolling out, cutting, and rolling up process with the other half of the dough. Place each formed roll on a baking sheet lined with parchment paper. Cover the rolls lightly with plastic wrap and let rise at room temperature for 30 minutes.
- Preheat the oven to 375℉. Once the rolls are done rising, bake in the preheated oven for 15-20 minutes or until golden brown. Brush roll with butter as soon as they come out of the oven. Let cool slightly for about 10 minutes before serving. Enjoy!
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