If you’re looking for a bread that’s impossibly soft, rich, and utterly irresistible, this Brioche Dinner Rolls Recipe is about to become your new favorite. These rolls are golden and glossy on the outside, pillowy and buttery on the inside, and they pair with just about anything on your table. Whether you’re serving a holiday feast or just elevating an everyday dinner, the aroma and flavor of freshly baked brioche will make every meal extra special.

Brioche Dinner Rolls Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Brioche Dinner Rolls Recipe is that it all starts with a handful of pantry staples, each playing a crucial role. From the rich eggs and butter to the gentle sweetness of sugar, every ingredient adds something special to the final result. Here’s what you’ll need to gather before you begin:

Warm milk (1/2 cup, about 110°F): The perfect temperature helps activate the yeast and gives your rolls a tender crumb.
Active dry yeast (2 1/4 teaspoons, 1 packet): This is what makes your dough rise and become wonderfully fluffy.
Granulated sugar (3 tablespoons): Adds just enough sweetness and also helps the yeast do its job.
All-purpose flour (3 1/4 cups): The backbone of your rolls, giving them structure while keeping them soft.
Salt (1 teaspoon): Balances the flavors and brings out the buttery richness.
Eggs (4 large, room temperature): These create that classic brioche richness and a tender, airy texture.
Unsalted butter (10 tablespoons, softened and cut into pieces): This is what makes brioche so decadent and melt-in-your-mouth.
Egg wash (1 egg, beaten): Brushed on top for that shiny, golden bakery finish.

How to Make Brioche Dinner Rolls Recipe

Step 1: Activate the Yeast

Begin by combining the warm milk, yeast, and one tablespoon of sugar in a small bowl. Let this mixture stand for 5 to 10 minutes, until it becomes foamy on top. This little waiting period ensures your yeast is alive and kicking, which is the secret to fluffy, well-risen rolls.

Step 2: Mix the Dry Ingredients

In the bowl of your stand mixer, stir together the flour, the remaining two tablespoons of sugar, and salt. This blend creates a perfectly balanced base, so your rolls will be flavorful but not too sweet.

Step 3: Bring the Dough Together

Pour the foamy yeast mixture and eggs into the dry ingredients. Using your dough hook, mix on low speed just until a shaggy dough forms, then bump it up to medium speed and knead for about 5 minutes. At this stage, the dough will start coming together but will still look a bit rough (don’t worry, it’s about to get much smoother!).

Step 4: Add the Butter

Now, with your mixer running, add the softened butter a few pieces at a time. Let each bit of butter fully blend in before adding more—this patient step is what gives brioche its signature silky texture. Keep kneading until your dough is smooth, glossy, and elastic, about 8 to 10 minutes total.

Step 5: First Rise

Transfer your dough to a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 1/2 to 2 hours. Watching the dough puff up is always magical—it means your rolls will be light as air.

Step 6: Chill the Dough

After the first rise, punch down the dough, cover it again, and refrigerate for at least 1 hour or up to overnight. Chilling the dough makes it much easier to handle and shape, and it also deepens the flavor.

Step 7: Shape the Rolls

Once chilled, divide the dough into 12 equal pieces. Roll each piece into a smooth ball and arrange them in a greased 9×13-inch baking dish or on a lined baking sheet. Space them a bit apart for soft-sided rolls, or closer together for pull-apart style.

Step 8: Second Rise

Cover your pan loosely and let the rolls rise again until puffy, about 45 to 60 minutes. Meanwhile, preheat your oven to 375°F so it’s nice and hot when you’re ready to bake.

Step 9: Bake to Perfection

Brush the tops of the rolls generously with the beaten egg. This gives your Brioche Dinner Rolls Recipe that beautiful golden sheen. Bake for 18 to 22 minutes, until the tops are a deep golden brown and the rolls sound hollow when tapped. Let them cool slightly before serving—if you can wait!

How to Serve Brioche Dinner Rolls Recipe

Garnishes

For an extra flourish, sprinkle the warm rolls with flaked sea salt, a dusting of fresh herbs, or even a swirl of honey butter on top. The glossy surface from the egg wash makes these garnishes look (and taste) irresistible.

Side Dishes

These rolls are a dream alongside classic holiday sides like mashed potatoes, green beans, or roasted vegetables. They’re also perfect for soaking up gravies and sauces, making the Brioche Dinner Rolls Recipe a must-have at any festive table.

Creative Ways to Present

Try serving your rolls in a rustic bread basket lined with a linen napkin, or arrange them on a wooden board with pats of butter and small bowls of jam. For a brunch twist, slice the rolls and fill them with ham and cheese for mini breakfast sandwiches.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, keep your brioche rolls in an airtight container at room temperature for up to two days. They’ll stay soft and delicious, ready for your next meal—or midnight snack.

Freezing

This Brioche Dinner Rolls Recipe freezes beautifully! Simply wrap cooled rolls tightly in plastic wrap and pop them in a freezer-safe bag. They’ll keep well for up to two months, so you can have fresh brioche rolls on hand anytime.

Reheating

To reheat, let frozen rolls thaw at room temperature, then warm them in a 300°F oven for about 10 minutes. If you like, brush with a little extra butter before serving to bring back that bakery-fresh shine.

FAQs

Can I make the Brioche Dinner Rolls Recipe without a stand mixer?

Absolutely! While a stand mixer makes things easier, you can knead the dough by hand. It will take a bit longer and require some elbow grease, but the results are just as delicious and satisfying.

Why do I need to chill the dough before shaping?

Chilling the dough firms up the butter, making it much easier to handle and shape into rolls. It also gives the flavors time to develop, resulting in even richer, more complex-tasting bread.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in this Brioche Dinner Rolls Recipe. Simply mix it directly with the dry ingredients and proceed as usual—no need to proof it first.

What’s the best way to get rolls that are evenly sized?

For perfectly uniform rolls, weigh the dough and divide it into twelve equal portions using a kitchen scale. This ensures even baking and a pretty presentation.

How do I know when the rolls are fully baked?

The tops should be deeply golden, and when you tap the rolls, they should sound hollow. You can also use a thermometer: the internal temperature should be about 190°F.

Final Thoughts

Whether you’re an experienced baker or just starting out, this Brioche Dinner Rolls Recipe is a true showstopper that’s sure to impress. The aroma, the flavor, the silky crumb—every bite is worth the (minimal!) effort. Give it a try and watch these rolls disappear from your table faster than you can say “save me another!”

Brioche Dinner Rolls Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 3 hours 30 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

This Brioche Dinner Rolls recipe produces soft, buttery, and slightly sweet rolls with a tender crumb, perfect for holiday dinners or everyday meals. Made with enriched dough featuring eggs and butter, these rolls rise beautifully and bake into golden, fluffy spheres that melt in your mouth.

Ingredients

Scale

Yeast Mixture

1/2 cup warm milk (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons granulated sugar (divided)

Dough

3 1/4 cups all-purpose flour
1 teaspoon salt
4 large eggs (room temperature)
10 tablespoons unsalted butter (softened and cut into pieces)

Egg Wash

1 egg (beaten)

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Instructions

Prepare Yeast Mixture: In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let the mixture sit for 5 to 10 minutes until foamy and bubbly, indicating the yeast is active.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining 2 tablespoons of sugar, and salt to evenly distribute the ingredients.
Add Wet Ingredients and Mix Dough: Add the foamy yeast mixture and eggs to the dry ingredients. Mix on low speed until a loose dough forms, then increase to medium speed and knead for about 5 minutes to develop gluten.
Incorporate Butter: Gradually add the softened butter, a few pieces at a time, allowing each addition to fully integrate into the dough. Continue kneading on medium speed until the dough is smooth, glossy, elastic, and pulls away from the sides of the bowl, about 8–10 minutes total.
First Rise: Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled in size, approximately 1 1/2 to 2 hours.
Chill Dough: Punch down the risen dough to release gas, cover again, and refrigerate for at least 1 hour or up to overnight. Chilling firms the dough, making it easier to handle and enhances the flavor development.
Shape Rolls: Remove the chilled dough from the refrigerator and divide it into 12 equal pieces. Roll each piece into a smooth ball, then arrange them evenly spaced in a greased 9×13-inch baking dish or on a lined baking sheet.
Second Rise: Cover the shaped rolls loosely to prevent drying out and let them rise in a warm place until puffy and nearly doubled, about 45 to 60 minutes.
Preheat Oven: While the rolls are rising, preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.
Apply Egg Wash: Brush the tops of the risen rolls gently with the beaten egg to give them a shiny, golden crust when baked.
Bake: Place the rolls in the oven and bake for 18 to 22 minutes, or until the tops are golden brown and they sound hollow when tapped.
Cool and Serve: Remove the rolls from the oven and let them cool slightly on a wire rack before serving warm for the best texture and flavor experience.

Notes

Chilling the dough not only makes it easier to shape but also deepens the flavor through slow fermentation.
These rolls freeze well – store cooled rolls in an airtight container or freezer bag and reheat in a low oven before serving to refresh their softness.
Use room temperature eggs for better dough texture and rise.
Ensure the milk is warm, not hot, to avoid killing the yeast.
Brush with egg wash just before baking for a glossy finish; avoid earlier application to prevent a gummy crust.

Prep Time: 30 minutes (plus 3 hours for rising and chilling)
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: French