Name: Easy No-Knead Brioche Rolls That Melt in Your Mouth Recipe
Prep time: 15 min
Cook time: 20 min
Total time: PT-491941H3M46S
Cuisine: French
Ingredients: 4 cups bread or all-purpose flour (512 g); 2 teaspoons kosher salt (10 g); 2 teaspoons instant yeast (8 g); 2 tablespoons sugar (28 g); 1.33 cups cold water (300 g); 1 large egg; 0.33 cup milk (78 g), warmed; 4 tablespoons butter (57 g), melted; 1 large egg beaten with 1 tablespoon water

Jump to Recipe· 4.4 from 72 reviews

If you have ever dreamed of making bakery-quality bread at home without the fuss of kneading for ages, this Easy No-Knead Brioche Rolls That Melt in Your Mouth Recipe is going to be your new best friend. These soft, buttery rolls boast a tender crumb and a gorgeous golden crust, delivering that classic brioche richness with minimal effort. Perfectly fluffy and incredibly satisfying, each bite seems to just dissolve right on your tongue, making them ideal for everything from casual family dinners to fancy brunch spreads.

Ingredients You’ll Need

Seven small clear glass bowls and one small clear glass measuring cup are arranged on a white marbled surface. The largest bowl on the top left is filled with white flour, textured with a small mound on top. Below it and to the right, a bowl with a smooth yellow stick of butter. Two brown eggs lie side by side near the bottom left. At the top right, three smaller bowls contain fine powdery ingredients: pale beige yeast, white granulated sugar, and white salt. The measuring cup at the bottom right holds a white liquid, likely milk. The setup is bright and clean, showing each ingredient clearly. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity: just a handful of everyday ingredients that each play a special role in creating that unforgettable brioche texture and flavor. Whether it’s the richness from butter, the magic of yeast, or the moisture from milk and eggs, everything is carefully balanced.

4 cups bread or all-purpose flour (512 g): The foundation of your dough, providing structure and crumb.
2 teaspoons kosher salt (10 g): Enhances flavor and controls yeast activity for perfect rise.
2 teaspoons instant yeast (8 g): Key for that fluffy lift without long kneading.
2 tablespoons sugar (28 g): Adds a touch of sweetness and helps with browning.
1.33 cups cold water (300 g): Hydrates the flour and activates yeast in a gentle way.
1 large egg: Contributes richness and helps with the dough’s structure.
0.33 cup milk (78 g), warmed: Adds moisture, tenderness, and subtle sweetness.
4 tablespoons butter (57 g), melted: The signature indulgence that makes these rolls irresistibly soft.
1 large egg beaten with 1 tablespoon water: For that shiny, gorgeous finish on the crust.

How to Make Easy No-Knead Brioche Rolls That Melt in Your Mouth Recipe

Step 1: Mix Dry Ingredients

Start by whisking together the flour, kosher salt, instant yeast, and sugar in a large mixing bowl. This ensures that all dry components are evenly distributed, setting the stage for a perfectly balanced dough that will rise beautifully without any effort on your part.

Step 2: Combine Wet Ingredients

In a separate bowl, mix the cold water and the whole egg until fully combined. This cold mixture slows down the yeast activity slightly, resulting in a better flavor development during the slow rise.

Step 3: Heat Milk and Butter

Warm the milk and melt the butter together, then blend this warm mixture into your water and egg bowl. This temperature contrast between the cold water and warm butter-milk mixture creates a tender crumb and that hallmark brioche richness.

Step 4: Form Dough

Pour the wet ingredients into the bowl of dry ingredients. Mix everything together until you have a sticky, shaggy dough. No kneading needed! The dough will feel tacky but be sure not to add extra flour, as that can make the rolls dense.

Step 5: First Rise

Lightly coat the dough with a bit of olive oil to prevent sticking, then cover it with plastic wrap or a kitchen towel. Leave it to rise at room temperature for 2 to 3 hours until it almost doubles in size. For even better flavor and texture, you can refrigerate it overnight—just be sure to bring it back to room temperature before shaping.

Step 6: Shape Rolls

Gently deflate the dough by pressing it down, then divide it into 8 to 10 equal portions. Roll each piece into a smooth ball by cupping your hand and rotating the dough on a clean surface. This shaping technique helps create an even, puffed-up roll.

Step 7: Second Rise

Place the rolls on a parchment-lined baking sheet, spaced slightly apart to allow room for expansion. Cover them loosely with a towel and let rise for another 30 to 45 minutes so they puff up beautifully before baking.

Step 8: Preheat Oven

Heat your oven to 425°F. A properly preheated oven ensures that perfect golden crust develops quickly while the interior stays soft and moist.

Step 9: Apply Egg Wash and Bake

Brush each roll generously with the beaten egg and water mixture. This step creates a shiny, golden-brown crust that looks as irresistible as it tastes. Bake for 15 to 20 minutes, until the tops turn a warm, inviting shade of golden brown.

Step 10: Cool Rolls

Allow your brioche rolls to cool on a wire rack for at least 10 minutes. This resting time helps set the crumb and ensures that every bite melts perfectly in your mouth.

How to Serve Easy No-Knead Brioche Rolls That Melt in Your Mouth Recipe

A close-up view of a soft round bread bun split in half, showing a golden brown top layer with a shiny and smooth texture, and a light creamy inside with small air holes and a fluffy, soft look. The bun rests on a black wire cooling rack, which sits on a white marbled surface with a black and white grid-patterned cloth underneath. In the background, there are slightly blurred similar buns, giving a warm and fresh baked feeling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These rolls are stunning on their own, but a light brush of melted butter right after baking elevates their softness and shine even more. You can also sprinkle a bit of flaky sea salt or sesame seeds on top before baking for extra flavor and texture.

Side Dishes

These soft brioche rolls pair beautifully with soups, stews, or hearty salads. Imagine tearing one open alongside a bowl of creamy tomato soup or a vibrant mixed greens salad with vinaigrette—comfort food at its finest. They also work wonderfully for sandwiches filled with savory meats or cheeses.

Creative Ways to Present

Try pulling the rolls apart from a basket on the table to encourage sharing and enjoyment. For a special occasion, slice them horizontally and serve warm with homemade jams, honey butter, or herb-infused cream cheese. Dinner party guests will be seriously impressed by the richness and tenderness.

Make Ahead and Storage

Storing Leftovers

If your Easy No-Knead Brioche Rolls That Melt in Your Mouth Recipe leaves you with extras, simply store them in an airtight container at room temperature. They stay soft and flavorful for up to 2 days, making them a great option for quick snacks or breakfast the next morning.

Freezing

You can freeze these brioche rolls with ease. Wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. They will keep well for up to 3 months. When ready to enjoy, thaw them at room temperature.

Reheating

To revive that freshly baked softness, warm your rolls in a 300°F oven for about 10 minutes or microwave them for 15 seconds wrapped in a damp paper towel. This simple step brings back that melt-in-your-mouth texture as if they were freshly made.

FAQs

Can I make these brioche rolls without an egg?

The egg adds richness and helps with the structure, so leaving it out will affect both texture and flavor. However, a flax egg or mashed banana can sometimes work as a substitute, though results may vary.

Why does this recipe not require kneading?

Thanks to the high hydration and long resting times, the gluten develops naturally without the need for kneading. This slow fermentation produces tender, airy rolls with minimal hands-on effort.

Is it necessary to refrigerate the dough overnight?

No, it’s optional but recommended. Refrigerating the dough overnight improves flavor and texture by allowing yeast fermentation to develop gradually. If short on time, rising at room temperature for 2–3 hours works perfectly well.

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour provides a bit more chew due to higher protein content, all-purpose flour still creates wonderfully tender and soft brioche rolls with this recipe.

How do I know when the rolls are fully baked?

Look for a golden brown crust and a hollow sound when you tap the bottom of a roll. They should feel light and springy to the touch, ensuring that inside is perfectly cooked and not doughy.

Final Thoughts

Making bread at home doesn’t have to be intimidating, and this Easy No-Knead Brioche Rolls That Melt in Your Mouth Recipe proves just that. With straightforward ingredients, simple steps, and no exhausting kneading, you’ll end up with bakery-worthy rolls that bring joy to any meal. Trust me, once you taste how buttery and soft these are, they’ll become a beloved staple in your kitchen. Give them a try—you’re going to love every bite!