There’s nothing quite like the magic of a homemade batch of Buttery Brioche Rolls: pillowy soft, incredibly rich, and with a glossy golden exterior that instantly draws you in. It’s my go-to recipe whenever I want to impress guests or treat loved ones to something wonderfully indulgent, and each bite is a little celebration for your taste buds. These rolls combine the best parts of classic baking—aroma, flavor, and a melt-in-your-mouth texture—into one unforgettable experience you’ll want to repeat on every cozy weekend or festive gathering.
Ingredients You’ll Need
Making Buttery Brioche Rolls is all about the harmony of simple, humble ingredients coming together to create utter decadence. Each item plays a key role, bringing out tender crumb, delicate flavor, and that irresistible aroma—so don’t skip or shortcut these!
- Instant dry yeast: The motor behind our fluffiness, it brings these rolls to life with rise and lift.
- Granulated sugar: Sweetens just enough to balance the richness, and also nourishes the yeast for a perfect rise.
- Milk (whole or 2%, warmed): Adds moisture and a subtle sweetness, making the rolls soft and supple.
- Large eggs: The shining hero of brioche, these add richness, color, and that unmistakably tender texture.
- Salt: Essential for enhancing flavor and balancing sweetness—don’t leave it out!
- All-purpose flour: Our structural backbone; start with less and add more as needed for just the right dough feel.
- Unsalted butter (softened): The star of Buttery Brioche Rolls, it provides luxurious flavor and that lush, velvety bite.
- Large egg (beaten, for brushing): Gives the finished rolls their signature shiny, golden gloss.
How to Make Buttery Brioche Rolls
Step 1: Activate the Yeast
Start by adding the instant dry yeast and granulated sugar to the bowl of your stand mixer. Warm the milk gently to about 100°F, ensuring it’s pleasant to the touch but not scalding—this temperature wakes the yeast without harming it. Pour the milk over the yeast and sugar, give it a quick stir, and let it sit for 10 minutes. When it’s ready, you’ll see a foam develop, letting you know your yeast is happy and active.
Step 2: Mix Wet Ingredients and Flour
With your dough hook attached, add the eggs, salt, and 3 cups of all-purpose flour to the mixer bowl. Mix on low speed just until a shaggy dough starts to form. Now add extra flour, half a cup at a time, just until the dough starts pulling away from the sides of the bowl. It should feel soft, elastic, and a bit sticky. Scrape down the bowl if needed—this stage sets the foundation for the delicately rich crumb we want in Buttery Brioche Rolls.
Step 3: Add the Butter
This is where patience pays off! Keep the mixer running on medium speed and slowly add the softened butter, just one tablespoon at a time. Wait for each addition to fully incorporate before adding the next. The dough might look slippery or separate at first, but it will transform into a glossy, cohesive mass. Make sure your butter is truly soft—it’s the secret to smooth, luxurious Buttery Brioche Rolls.
Step 4: First Rise
Once your dough is perfect, transfer it to a large, well-greased mixing bowl. Turn the dough over once, so all sides are coated and protected from drying out. Cover tightly with plastic wrap and let it rise for about 2 hours at room temperature. It’s ready when it’s lovely, puffy, and doubled in size—the anticipation at this stage is absolutely worth it!
Step 5: Shape the Rolls
Grease or flour your hands well—this dough is sticky but that’s exactly how we want it for tender Buttery Brioche Rolls. Divide the dough into 12 equal balls, working as quickly as you can on a clean surface. The dough will try to cling, so don’t worry about getting things perfect; rustic rolls are just as delicious as perfectly shaped ones.
Step 6: Second Rise
Arrange your dough balls snugly in a greased 9 x 13-inch baking dish. Cover loosely (plastic wrap or a clean towel are both fine) and let them rise at room temperature for another hour. They’ll puff up prettily, bumping up against each other, promising that pull-apart, bakery-style feel.
Step 7: Egg Wash and Bake
Preheat your oven to 350°F while the rolls finish rising. In a small bowl, beat one egg, then gently brush it over the tops of your rolls. Slide the pan into the oven and bake for 25 minutes, until the rolls become profoundly golden and sound hollow when you tap the tops. This is where that signature Buttery Brioche Rolls shine appears—they’ll look as good as they taste!
Step 8: Cool and Enjoy
Remove the pan from the oven and transfer your golden, fragrant rolls to a wire rack. Let them cool just a little before serving, or enjoy them warm for the ultimate treat. Each roll will be undeniably fluffy, buttery, and begging for a little pat of extra butter or your favorite jam.
How to Serve Buttery Brioche Rolls
Garnishes
Brioche doesn’t need much, but you can elevate your Buttery Brioche Rolls with a sprinkle of flaky sea salt or a touch of fresh herbs, like rosemary or thyme. For a sweet breakfast treat, dust lightly with powdered sugar just before serving—it’s pure brunch bliss.
Side Dishes
These rolls are the ultimate chameleons: serve them alongside rich stews, roast chicken, or a classic holiday ham. If you’re brunching, don’t hesitate to partner them with scrambled eggs, smoked salmon, or an elegant cheese board for a truly luxurious spread.
Creative Ways to Present
Buttery Brioche Rolls make for stunning slider buns or can be split and grilled as a base for eggs Benedict. For a sweet version, slice and stuff with whipped cream and fresh berries, or even turn leftovers into dreamy French toast. They’re a canvas for your culinary creativity!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep your Buttery Brioche Rolls wrapped tightly in foil or in an airtight container at room temperature for up to two days. The texture stays plush and lovely—just be sure to prevent them from drying out by storing them snugly.
Freezing
To freeze, let your rolls cool completely. Wrap each roll individually in plastic wrap, then store in a zip-top bag or airtight container. They’ll stay fresh in the freezer for up to two months. When you’re ready for another batch of Buttery Brioche Rolls, you’ll be glad you planned ahead!
Reheating
Warm your thawed rolls in a 325°F oven for 8 to 10 minutes, or zap gently in the microwave for 10 to 15 seconds if you’re short on time. A quick warm-up brings their buttery aroma and pillowy texture right back—almost as if they were just baked.
FAQs
Can I use active dry yeast instead of instant dry yeast?
Yes, you can! Just dissolve your active dry yeast in warm milk with the sugar and let it sit until it foams, which may take a few minutes longer. Then proceed with the recipe as written for equally delightful Buttery Brioche Rolls.
Why does the dough seem so sticky?
This dough is meant to be soft and sticky—it’s what gives Buttery Brioche Rolls that signature tenderness. Grease or flour your hands well when shaping to keep things manageable, and avoid adding too much extra flour.
What if I don’t have a stand mixer?
You can mix and knead the dough by hand, though it will take more elbow grease (and a sturdy wooden spoon!). Just be patient, and make sure to fully incorporate the butter for the best results.
Can I make the dough ahead and bake later?
Absolutely! After the first rise, cover and chill the dough overnight. Shape the cold dough into balls the next day, place in your baking dish, let rise for about 90 minutes, and bake as directed. It’s a time-saver for busy schedules.
Why are my rolls dense instead of fluffy?
There are a couple of culprits: expired yeast, a room that’s too cold for proofing, or adding too much flour can all affect your Buttery Brioche Rolls. Ensure your yeast is fresh, the dough is soft (not dry), and you give both rises enough time for best results.
Final Thoughts
Give these Buttery Brioche Rolls a try and I promise your kitchen will fill with the kind of warmth and joy that every great homemade bread should bring. Whether you’re a longtime baker or making these for the very first time, you’ll savor every step—and every bite. Happy baking!
Print
Buttery Brioche Rolls Recipe
- Total Time: 3 hours 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delicious and fluffy homemade buttery brioche rolls that are perfect for any occasion. These rolls are soft, rich, and irresistibly good!
Ingredients
Dough:
- 2 1/4 teaspoons instant dry yeast
- 1/3 cup granulated sugar
- 1/3 cup milk (whole or 2%, warmed to 100℉)
- 5 large eggs
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 12 tablespoons unsalted butter (softened)
Egg Wash:
- 1 large egg (beaten)
Instructions
- Prepare the Yeast Mixture: In the bowl of a stand mixer, combine instant dry yeast and granulated sugar. Warm milk to 100°F to 110°F and pour it into the mixer bowl with the yeast and sugar. Let stand for 10 minutes until foamy.
- Mix the Dough: Using the dough hook attachment, mix in eggs, salt, and 3 cups of all-purpose flour on low speed. Gradually add more flour until a soft but sticky dough forms. Add softened butter one tablespoon at a time until fully incorporated.
- Knead the Dough: Continue kneading on medium speed until the dough is smooth, elastic, and sticky.
- Let the Dough Rise: Transfer the dough to a greased bowl, cover, and let rise at room temperature for 2 hours until doubled in size.
- Shape the Rolls: Divide and shape the dough into 12 balls. Place in a baking dish, cover, and let rise for 1 hour.
- Preheat and Bake: Preheat the oven to 350°F. Brush the rolls with beaten egg and bake for 25 minutes until golden brown. Cool on a wire rack before serving.
Notes
- Ensure the butter is soft for proper incorporation into the dough.
- Work quickly with the sticky dough to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 roll
- Calories: 270
- Sugar: 8g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
