This recipe for buttery homemade Brioche Dinner Rolls is going to be a new favorite! They are rich, soft, and simple to make.
Need a yummy soft dinner roll recipe to accompany a soup or stew? These brioche rolls have all the qualities of a good dinner roll. For other rolls, be sure to check out my savory Herb Dinner Rolls or hearty Molasses Oatmeal Dinner Rolls.
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. Try my Raspberry Brioche Sweet Rolls next!
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⭐️ Why You Need to Make This Recipe
- Flavor - Butter and eggs give these rolls an incredible rich flavor.
- Texture - These rolls have a very soft, tender, and fluffy texture.
- Method - There are a few steps, but I promise it is actually very simple to make homemade brioche dough.
🧈 Ingredients
Here are the ingredients needed to make these buttery dinner rolls.
Ingredient Notes
- Milk - I use whole milk but any kind of milk would probably work. You will need to warm the milk until it is no hotter than 110℉. If the milk is any hotter it will kill the yeast and the rolls won't rise.
- Yeast - This recipe calls for active dry yeast, also called traditional yeast.
- Sugar - Enriched brioche dough is slightly sweeter so we will add ¼ cup of white sugar to the recipe.
- Eggs - You will need 4 whole eggs at room temperature to make these rolls. Place the eggs in a bowl of hot tap water for 10 minutes if you forget to take them out sooner.
- Salt - Enough salt is extremely important in dough recipes for proper flavor development. Do not forget it!
- Flour - Regular all-purpose flour works great for this recipe but you could also use bread flour if you have it.
- Butter - I tested this recipe with salted butter but you could use unsalted butter with an additional ½ teaspoon of salt added to the recipe for a total of 1 ½ teaspoons of salt.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Stir 1 teaspoon of white sugar and the active dry yeast into the warm milk. Let bloom for about 10 minutes or until puffy.
Step 2: Whisk together 3 cups of flour, ½ cup of sugar, and salt in the bowl of a stand mixer. Add the eggs and bloomed yeast mixture.
Step 3: Begin mixing on medium-low speed with the hook attachment until the mixture comes together. Begin adding the softened butter, 2 tablespoons at a time until fully combined.
Step 4: Keep kneading the mixture for 5-7 minutes, adding an additional ½-3/4 cup of flour just until the dough pulls away from the sides of the bowl and forms a ball. The dough should be smooth and very soft.
Step 5: Cover the dough and let rise in a warm place for 1 hour or until doubled in size. Punch the dough down, cover again, and place in the refrigerator to rest/rise again for 1 hour.
Step 6: After the second rise, deflate the dough again and separate it into 2 equal pieces. Form each into a ball.
Step 7: Roll each ball of dough out into a circle around 10-12 inches in diameter. Cut into 12 wedges. Roll up each wedge, starting at the wide edge to form the rolls. Repeat with the second ball of dough for 24 rolls in total.
Step 8: Arrange the rolls on a prepared baking sheet, cover loosely, and let rise for another 30 minutes.
Step 9: Once risen and doubled in size, uncover and bake the rolls in a preheated oven for 15-20 minutes or until golden brown.
Step 10: Brush the rolls with a little bit of butter as soon as they come out of the oven. Serve warm.
❓ Recipe FAQs
Brioche rolls are made with more eggs and butter than regular dough.
These rolls are great served warm with butter with a bowl of soup or as a base for a sandwich.
Brioche is pronounced bree-oshe.
Brioche buns have a yellow color from all the eggs in the dough.
🥐 More Biscuit & Roll Recipes
Looking for other recipes for yummy homemade dinner rolls and biscuits? Try these:
If you tried these Brioche Buns or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Brioche Dinner Rolls
Equipment
- electric stand mixer
- measuring cups & spoons
- rolling pin
- sharp knife or pizza cutter
- baking sheet
- parchment paper
Ingredients
- ½ cup warm milk (no hotter than 110℉)
- 1 teaspoon white sugar
- 1 tablespoon active dry yeast (traditional yeast)
- 3 ½ cups all-purpose flour
- ¼ cup white sugar
- 1 teaspoon salt
- 4 eggs room temperature
- 1 cup salted butter * softened
Instructions
- 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 gone bad and you will need to start over with new yeast.)
- In the bowl of the stand mixer, combine the 3 cups of 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 medium-low speed, using the hook attachment on the stand mixer. Mix on low until all the flour is incorporated before gradually adding the softened butter, 2 tablespoons at a time, allowing each addition of butter to incorporate before adding more. Once all the butter is in, all ½-3/4 cups of additional flour and keep kneading at medium-low speed for about 10 more minutes until a smooth and satiny ball of dough forms that pulls away from the sides of the bowl.
- Form the dough into a smooth ball, 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 10-12 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 under 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!
Notes
- Add an additional ½ teaspoon of salt to the recipe if using unsalted butter.
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