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Brioche Dinner Rolls Recipe

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4 from 4 reviews

These Brioche Dinner Rolls are soft, buttery, and perfect for any meal. Made from a rich yeast dough enriched with eggs and butter, they have a tender crumb and a golden, shiny crust from the egg wash. Ideal as a side for dinner or for sandwiches, this recipe takes a few hours but yields 12 delicious rolls with a wonderful homemade bread taste.

  • Total Time: 2 hours 40 minutes
  • Yield: 12 rolls

Ingredients

Yeast Mixture

  • 3/4 cup warm milk (about 105°F)
  • 1 1/2 teaspoons active dry yeast
  • 1 tablespoon granulated sugar

Dough

  • 4 cups all-purpose flour, spooned and leveled
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsalted butter, softened and cut into chunks

Egg Wash

  • 1 large egg
  • 1 teaspoon water

Instructions

  1. Make the yeast mixture: In a large measuring cup, combine the warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Whisk quickly and let it sit undisturbed for about 10 minutes until the mixture is frothy, indicating the yeast is activated.
  2. Add dry ingredients and eggs to mixer: Attach the dough hook to your stand mixer. Add the all-purpose flour, 1/4 cup sugar, salt, 3 large eggs, and the frothy yeast mixture to the mixing bowl. Start mixing on low speed until ingredients begin combining.
  3. Mix dough until it forms a rough ball: Increase the mixer speed to high and continue mixing for about 4-5 minutes, allowing the dough to start coming together into a cohesive mass.
  4. Add softened butter: Gradually add the softened butter chunks to the dough while the mixer is running on high. Continue mixing for another 5-10 minutes until the dough is smooth, elastic, and no longer sticks to the sides of the bowl.
  5. First proof: Transfer the dough to a lightly greased bowl (using olive oil or similar), cover with a kitchen towel or plastic wrap, and let it rise for about 1 hour until doubled in size. To speed the process, use the oven’s proof setting if available.
  6. Shape rolls: Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a round ball and place them into a 9×13 inch deep baking dish.
  7. Second proof: Cover the shaped dough balls and allow them to rise for another hour. They do not need to double in size during this time.
  8. Prepare egg wash and apply: Whisk together 1 egg and 1 teaspoon of water. Brush the mixture evenly over each dough ball to create a glossy crust after baking.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls in the prepared dish for about 25 minutes, until golden brown and cooked through. Remove from oven and cool slightly before serving.

Notes

  • Make sure the milk is warm but not hot to avoid killing the yeast.
  • Softened butter should be at room temperature for easy incorporation into the dough.
  • The dough may take time to become elastic and smooth; patience is key for texture.
  • The two proofing stages are essential for fluffy, airy rolls.
  • Brush the rolls with egg wash just before baking for a shiny, golden crust.
  • If you don’t have a proof setting on your oven, a warm, draft-free spot works for dough rising.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://monicarecipes.com/brioche-dinner-rolls-recipe/