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)
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
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 4 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg
