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
Scale
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
