Brioche Dinner Rolls

There’s something magical about brioche—soft, golden, and just the right amount of buttery sweetness. These little rolls are a perfect balance between bread and pastry, light as a cloud yet rich enough to feel indulgent. When they come out of the oven, the aroma alone will draw everyone into the kitchen, eager for that first warm bite.

Whether you’re planning a holiday meal, a Sunday dinner, or just want something extra special to go with your favorite soup, these brioche dinner rolls are a showstopper. They look fancy, but I promise—they’re easier than you think.

Recipe Origin

Brioche is a classic French bread, beloved for its tender, slightly sweet crumb and shiny golden crust. Traditionally enriched with eggs, butter, and milk, it’s almost halfway to being a pastry. While it’s often baked as a loaf, shaping the dough into rolls makes it perfect for sharing around the table. These rolls capture all the luxurious flavor of traditional brioche, in a perfectly portioned form.

Kitchen Tools You’ll Need

• Mixing bowls
• Measuring cups and spoons
• Stand mixer with dough hook (optional but recommended)
• Rubber spatula
• Clean kitchen towel or plastic wrap
• Baking sheet
• Parchment paper
• Pastry brush (for egg wash)

Why You’ll Love Brioche Dinner Rolls

• Soft & Fluffy: The dough bakes up into tender, pillowy rolls.
• Rich Flavor: Butter and eggs make each bite luxurious.
• Perfect for Any Occasion: Dinner parties, holidays, or even weeknight comfort meals.
• Make-Ahead Friendly: The dough can be prepared ahead and baked when needed.
• Versatile: Serve with butter, jam, or use as slider buns.

Chef’s Pro Tips for Perfect Results

• Use room-temperature ingredients: Cold butter or eggs will make it harder for the dough to come together smoothly.
• Be patient with rising: Brioche is enriched, so it takes longer to rise than regular bread—don’t rush it.
• Knead well: A stand mixer is best to develop the gluten needed for that soft structure.
• Egg wash is key: That golden shine on top comes from brushing with egg wash before baking.
• Bake until deep golden: Don’t pull them too soon—the color means flavor.

Ingredients in Brioche Dinner Rolls

Warm Water

Helps activate the yeast.

Warm Milk

Adds richness and tenderness to the dough.

Active Dry Yeast

The key to that fluffy rise.

All-Purpose Flour

Provides the structure of the rolls.

Salt

Balances sweetness and enhances flavor.

Eggs

Enrich the dough and give it its golden hue.

Sugar

Feeds the yeast and adds just a touch of sweetness.

Unsalted Butter

The star of brioche, creating a rich, tender crumb.

Vegetable Oil

Keeps the dough soft and prevents sticking during the rise.

(Note: full ingredient amounts are in the recipe card below.)

Instructions

Activate the Yeast

In a small bowl, combine warm water, warm milk, and yeast. Let it sit for about 5 minutes until foamy.

Make the Dough

In the bowl of a stand mixer, combine flour, salt, and sugar. Add the yeast mixture, 3 eggs, and mix with the dough hook until it forms a sticky dough.

Add the Butter

Gradually add the softened butter, one piece at a time, mixing well until the dough is smooth and elastic. This will take about 8–10 minutes with a stand mixer.

First Rise

Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1–2 hours).

Shape the Rolls

Punch down the dough, divide it into equal portions (about 12–14 rolls), and shape into smooth balls. Place them on a parchment-lined baking sheet.

Second Rise

Cover lightly and let rise again until puffy and almost doubled, about 45 minutes to 1 hour.

Bake

Preheat oven to 375°F (190°C). Whisk the remaining egg with a splash of water and brush the tops of the rolls. Bake for 18–22 minutes, or until deep golden brown.

Cool & Serve

Let them cool slightly before serving warm with butter.

Nutrition Facts

• Servings: 12 rolls
• Calories: ~210 per roll

Preparation Time

• Prep Time: 20 minutes
• Rise Time: 2–3 hours
• Bake Time: 20 minutes
• Total Time: 3–4 hours (mostly hands-off)

How to Serve Brioche Dinner Rolls

• Warm with butter and honey.
• Split and use for sliders or mini sandwiches.
• Pair with soups, stews, or roasted meats.
• Toast lightly for breakfast with jam.

Make-Ahead and Storage Tips

• Overnight Rise: After the first rise, refrigerate the dough overnight. Shape and bake the next day.
• Storage: Keep baked rolls in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze baked rolls up to 2 months. Reheat in the oven before serving.

Variations to Try

• Garlic Butter Brioche Rolls: Brush with garlic butter right after baking.
• Herbed Rolls: Mix fresh rosemary or thyme into the dough.
• Sweet Twist: Sprinkle with pearl sugar before baking for a sweeter version.
• Cheese-Topped Rolls: Add grated parmesan or cheddar on top before baking.

Additional Tips

• If kneading by hand, be prepared—it’s a sticky dough, but worth it.
• Don’t skimp on the butter; it’s what makes brioche so special.
• For perfectly even rolls, weigh the dough portions with a kitchen scale.

FAQ Section

Q1: Can I use instant yeast instead of active dry yeast?
A1: Yes—skip the proofing step and mix it directly with the dry ingredients.

Q2: Can I make these without a stand mixer?
A2: Yes, but be ready to knead by hand for at least 15 minutes.

Q3: Can I use salted butter?
A3: You can, but reduce the added salt slightly.

Q4: Why is my dough so sticky?
A4: Brioche dough is naturally sticky. Resist adding too much flour; kneading will smooth it out.

Q5: How do I get them extra golden on top?
A5: A double egg wash (once before rising, once before baking) creates extra shine.

Conclusion

Brioche dinner rolls are the perfect blend of soft, buttery richness and delicate sweetness. They’re an instant upgrade to any meal, and once you make them, you’ll see why they’re such a classic. Whether you’re serving them at a holiday table or just alongside a cozy weeknight dinner, these rolls will have everyone reaching for seconds.

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