There is something truly magical about soft, golden-topped brioche rolls fresh from the oven that can transform any dinner into a special occasion. This Brioche Dinner Rolls Recipe combines the richness of eggs and butter with a fluffy, tender crumb to create rolls that are both pillowy and slightly sweet. Whether you’re serving these rolls alongside a hearty stew or using them for sliders, this recipe promises irresistible warmth and flavor that will quickly become a staple in your baking rotation.
Ingredients You’ll Need
For a recipe this delicious, you’ll be surprised how straightforward the ingredient list is. Each component plays a vital role in creating the buttery texture, tender crumb, and that wonderful golden color that makes brioche so decadent.
- 3/4 cup milk: Warmed slightly to activate the yeast and hydrate the dough for softness.
- 1 1/2 tsp dry active yeast: The magic that makes the dough rise and become airy.
- 1/4 cup sugar + 1 tbsp: Adds subtle sweetness and helps with browning.
- 1 tsp salt: Enhances all the flavors without overpowering the sweetness.
- 4 cups all-purpose flour: The foundation that gives structure to the dough.
- 3 large eggs: Provide richness and that tender, delicate crumb.
- 1/2 cup unsalted butter: Softened for creamy texture and buttery flavor.
- 1 egg for wash: To brush on top for a shiny, golden finish.
- 1 tsp water: Mixed with the egg wash to help it spread evenly.
How to Make Brioche Dinner Rolls Recipe
Step 1: Make the Yeast Mixture
Start by combining the warm milk, dry active yeast, and a tablespoon of sugar in a measuring cup. Let this mixture sit for about 5 to 10 minutes until it becomes frothy. This signals that the yeast is alive and ready to help your rolls rise beautifully.
Step 2: Combine the Dry and Wet Ingredients
In a large mixing bowl or stand mixer, add your flour, the remaining sugar, salt, and eggs. Pour in the frothy yeast mixture and start mixing until it just begins to form a dough. This careful combination ensures an even texture and rise.
Step 3: Add the Butter
Next, gradually add the softened butter piece by piece while continuing to mix. This slow incorporation allows the dough to absorb the butter properly, resulting in that luscious, tender crumb that brioche is famous for.
Step 4: Knead Until Smooth and Elastic
Keep kneading the dough, either by hand or with a dough hook attachment, until it’s silky smooth and elastic. This may take about 8 to 10 minutes. Proper kneading develops gluten, giving the rolls their perfect chewy yet soft texture.
Step 5: First Proof
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot until it doubles in size. This step usually takes about 1 to 1 1/2 hours but is essential for that airy lift.
Step 6: Shape the Rolls and Second Proof
Once your dough has risen, punch it down gently to release air and divide it into 12 equal portions. Shape each portion into smooth, tight balls and place them on a lined baking sheet. Cover and allow them to proof again until puffy, about 30 to 45 minutes.
Step 7: Brush With Egg Wash and Bake
Just before baking, mix an egg with a teaspoon of water to make the egg wash, then gently brush it over each roll. This step gives the rolls their iconic shiny, golden crust. Bake them at 350°F for 25 minutes or until beautifully browned and cooked through.
How to Serve Brioche Dinner Rolls Recipe
Garnishes
These rolls shine on their own, but a simple brush of melted butter right after baking adds an irresistible sheen and extra richness. For a fun twist, sprinkle some coarse sea salt or poppy seeds on the egg wash before baking to add an extra layer of flavor and texture.
Side Dishes
Brioche dinner rolls pair beautifully with a variety of meals. Serve them warm alongside a hearty beef stew or a creamy chicken pot pie to soak up all the delicious sauces. They’re also delightful with soups or simply spread with butter and jam for a light snack.
Creative Ways to Present
Add a bit of charm by turning your rolls into mini sliders with your favorite fillings like pulled pork, roasted veggies, or even egg salad. Alternatively, you can slice them open and toast lightly to make gourmet breakfast sandwiches that will have everyone asking for seconds.
Make Ahead and Storage
Storing Leftovers
If you have any leftover brioche dinner rolls, store them in an airtight container at room temperature for up to two days. This keeps them soft and chewy without drying out.
Freezing
For longer storage, freeze the rolls in a sealed freezer bag for up to three months. Make sure to cool them completely before freezing, and separate layers with parchment paper to prevent sticking.
Reheating
To revive frozen or day-old brioche rolls, gently warm them in a 300°F oven for 5 to 10 minutes or microwave them wrapped in a damp paper towel for about 15 seconds. This restores their tender texture and buttery aroma perfectly.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used, but since it activates faster, mix it directly with the flour and reduce the initial proofing time. Adjusting the proof times slightly will give the best results.
What’s the best way to soften butter for this recipe?
Leave the butter out at room temperature for about an hour before using, so it becomes soft but not melted. This helps it incorporate smoothly into the dough without altering the texture.
Can I make these rolls dairy-free?
To make these rolls dairy-free, substitute the milk with a plant-based alternative like almond or oat milk, and use dairy-free margarine instead of butter. The texture will be slightly different but still delicious.
How do I know when the dough has properly proofed?
Properly proofed dough will double in size and feel light and airy when gently pressed with a finger – the indentation should slowly spring back.
Can I make this dough by hand instead of a stand mixer?
Absolutely! Kneading by hand takes a bit longer, about 12 to 15 minutes, but you’ll get a feel for the dough’s texture as it becomes smooth and elastic, which is the true goal.
Final Thoughts
There’s something truly special about baking your own brioche dinner rolls at home, and this Brioche Dinner Rolls Recipe makes it so approachable and rewarding. Once you experience that tender crumb and buttery warmth fresh from the oven, these rolls will become your go-to comfort food companion. Trust me, your family and friends will be asking for this recipe on repeat!
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Brioche Dinner Rolls Recipe
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
Description
This Brioche Dinner Rolls recipe creates soft, tender, and slightly sweet rolls perfect for any dinner table. Made with a rich dough that includes eggs and butter, these rolls are fluffy and golden with a shiny crust thanks to an egg wash before baking. Ideal for serving alongside soups, salads, or main courses, these homemade rolls take about 2 hours 25 minutes from start to finish and yield 12 delicious pieces.
Ingredients
Yeast Mixture
- 3/4 cup warm milk
- 1 1/2 tsp dry active yeast
- 1 tbsp sugar
Dough
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 3 large eggs
- 1/2 cup unsalted butter, softened
Egg Wash
- 1 egg
- 1 tsp water
Instructions
- Make the yeast mixture: In a large measuring cup, combine the warm milk, dry active yeast, and 1 tablespoon of sugar. Stir gently and let it sit until the mixture becomes frothy, indicating the yeast is active. This usually takes about 5-10 minutes.
- Add everything but the butter to the mixer: In a large mixing bowl or stand mixer, combine the all-purpose flour, remaining sugar, salt, eggs, and the frothy yeast mixture. Begin mixing until a dough starts to form.
- Add softened butter: Gradually add the softened unsalted butter to the dough while mixing. Continue to knead the dough using the mixer’s dough hook or by hand until the dough becomes smooth, elastic, and slightly tacky but not sticky. This should take around 8-10 minutes.
- Proof the dough: Transfer the dough to a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm, draft-free place until it doubles in size. This will take approximately 1 to 1.5 hours.
- Shape into rolls and proof again: Once risen, punch down the dough gently to release air. Divide the dough into 12 equal portions. Shape each portion into a round ball by folding edges underneath. Place the rolls on a greased or parchment-lined baking tray with enough space between them. Cover again and let them proof for about 30 minutes, until puffy and nearly doubled.
- Brush with egg wash and bake: Preheat your oven to 350°F (175°C). In a small bowl, whisk the egg with 1 teaspoon of water to make an egg wash. Brush the tops of the rolls gently with this mixture to create a shiny, golden crust. Bake the rolls in the preheated oven for 25 minutes or until the tops are deeply golden brown and the rolls sound hollow when tapped.
Notes
- Use warm milk (about 110°F/43°C) to activate the yeast properly without killing it.
- Softened butter should be pliable but not melted for easier incorporation into the dough.
- Proofing times can vary depending on room temperature; ensure dough has doubled for proper rise.
- Egg wash enhances browning and shine; you can omit for a matte finish.
- These rolls freeze well; thaw and reheat before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
