These sweet brioche rolls are incredibly soft and buttery with a gentle sweetness. Enriched with eggs and butter, they’re baked to a golden brown for the perfect dinner roll—soft, fluffy, and slightly sweet.
These brioche rolls deliver a tender, airy crumb with a rich, buttery taste and a hint of sweetness—ideal for holiday meals like Thanksgiving and Christmas or any family dinner. Their light sweetness pairs wonderfully with savory dishes, making them a favorite at festive tables.
Unlike plain yeast rolls, brioche is enriched with eggs, butter, and sugar, giving it a richer flavor and softer texture. The sugar and milk powder also encourage a lovely golden-brown crust that adds visual appeal and flavor.
I love serving these fresh from the oven with a pat of butter and a drizzle of honey—the combination of warm butter and honey elevates the rolls to something truly comforting.
Ingredients
- Bread flour – Higher protein content helps develop gluten for structure and chew.
- Butter – Unsalted butter is recommended; it enriches the dough and adds flavor.
- Eggs – Use large eggs for a richer crumb than standard dinner rolls.
- Sugar – Adds sweetness and helps the crust brown.
- Milk powder – Enhances the dough’s richness and flavor.
- Active dry yeast – Produces the soft, fluffy texture.
How to make brioche rolls
- Cut the butter into small pieces and let it soften at room temperature. Combine the remaining ingredients in a stand mixer and mix on medium until the flour is fully incorporated.
- Add half the softened butter and mix on high until incorporated, then add the remaining butter and continue mixing on high until the dough forms a smooth, elastic ball.
- Check gluten development with the windowpane test: dust a small piece of dough with flour and stretch between your fingers. If it stretches thin enough to be translucent without tearing, it’s ready to proof.
- Shape the dough into a loose ball and place it in a transparent container to proof in a warm, humid spot out of direct sunlight. Allow it to double in size.
- Divide the dough into 10 pieces and let them rest for 15 minutes. Then shape each piece into a tight ball by cupping and dragging the dough across the work surface, tucking excess dough underneath to create a smooth, taut surface.
- Arrange the rolls in a baking pan about 1 cm apart. Let them proof until doubled in size.
- Bake at 350°F (175°C) for 20 to 25 minutes, or until the crust is a deep golden brown.
- For a glossy finish, brush an egg wash on the rolls immediately after removing them from the oven: beat an egg in a small bowl and lightly brush the surface. The residual heat will cook the wash and give a shiny crust.
- Transfer the rolls to a cooling rack to rest briefly.
- Serve warm with butter and honey for extra sweetness.
Recipe tips
- Make sure the butter is well softened before incorporating; cutting it into small pieces speeds this up.
- Brioche dough can be quite sticky. Work in a cool environment and handle the dough quickly to prevent the butter from melting. Brief refrigeration can help if needed.
- When shaping, create a tight surface for the best oven spring by dragging the dough and tucking excess underneath to form smooth, taut rolls.
FAQ
Store brioche in an airtight container and freeze for up to two months for best preservation. Freezing prevents staling more effectively than refrigeration. If you prefer the fridge, consume within three days for optimal texture.
Reheat in a toaster oven at 350°F until warmed through to restore softness. Alternatively, warm in the microwave in 15–20 second bursts, checking frequently to avoid overheating.
I hope you enjoy this recipe! Please share, rate, or comment below—I’d love to hear how your rolls turn out.
Thanks so much for stopping by! —Jamie
Want more? Check out these other recipes:
Baked Goods
Soft and Fluffy Japanese Milk Bread
Sourdough Recipes
Sourdough Focaccia with Rosemary and Parmesan
Sourdough Recipes
Sourdough Ciabatta
Sourdough Recipes
Soft Pumpkin Sourdough Bread
Soft and Buttery Brioche Rolls
Rate
Equipment
-
Kitchen Scale
Ingredients
- 2 cups bread flour
- 2 eggs
- ½ cup butter, room temperature
- ⅓ cup water
- 2¾ Tablespoons milk powder
- 3⅔ Tablespoons sugar
- 3¼ teaspoons active dry yeast
- ⅞ teaspoon sea salt
- ¾ teaspoon rum or brandy (optional)
Instructions
-
Mix: Cut butter into small pieces and soften. Combine the remaining ingredients in a stand mixer and mix on medium until the flour is incorporated. Add half the butter and mix on high until incorporated, then add the rest and continue mixing until the dough is smooth.
-
Test for gluten development: When the dough forms a smooth ball, perform the windowpane test by stretching a small piece until it becomes translucent without tearing.
-
Proof: Shape the dough into a loose ball and proof in a warm, humid container until doubled in size.
-
Bench rest: Divide into 10 pieces, roll into balls, and let rest, loosely covered, for 15 minutes.
-
Shape: Tighten each ball by dragging it across the board and tucking excess dough underneath to create a smooth surface. Place rolls 1 cm apart in a baking pan.
-
Final proof: Let the rolls proof until doubled. Preheat the oven to 350°F (175°C) while they finish.
-
Bake: Bake at 350°F for 20–25 minutes until deep golden. Optional: brush with egg wash immediately after removing from the oven for a shiny crust. Transfer to a cooling rack and serve warm with honey and butter.
Notes
Makes 10 rolls in a 9-inch round pan.
- Proofing environment – If you don’t have a proofer, proof in a warm, humid spot out of direct sunlight.
- Use an oven: Place the dough on an upper rack and put a pan with boiling water on the bottom rack to create steam and warmth. Closing the door traps the humidity and helps proofing.
- Use an insulated cooler: Add 1–2 inches of hot water to an insulated cooler and place the dough inside (elevated to avoid direct contact with water). This creates a warm, moist environment similar to a proofer.
Quick tips:
- Ensure butter is softened and cut into small pieces for even incorporation.
- Work in a cool area to prevent the butter from melting and making the dough sticky; refrigerate briefly if necessary.
- Create tight, smooth rolls by dragging and tucking the dough for the best oven spring.
Nutrition
Carbohydrates: 27g,
Protein: 6g,
Fat: 12g
Nutrition information is an approximation and should be used as a guide.
Like this? Leave a comment below!