Brioche Dinner Rolls are soft, pillowy mounds of rich, slightly sweet bread and they are the perfect appetizer, side dish, or snack. You won't want to pass these brioche rolls at the dinner table because you'll be too busy hogging them!
If you can't get enough and need more brioche recipes, then you should try my Brioche French Toast Casserole, Brioche Pretzels with Smoked Gouda Beer Cheese Dip, and Figgy Brioche Buns with Rosemary Icing. This bread is so versatile!
Whether it's a holiday or just a casual weeknight, brioche dinner rolls are the perfect addition to any meal. Adding these fluffy dinner rolls are my favorite way to enjoy soup, stews, or just simple bread and butter as a snack.
Their rich buttery flavor is unparalleled to any other dinner roll and their soft pillowy texture is the BEST.
Between the mixing and proofing, these fluffy rolls require a little time and patience but the end result makes it totally worth it! I promise, this recipe is easier than you think, you just have to follow the directions for fool proof easy brioche dinner rolls!
The process of making this brioche dinner rolls recipe is truly a labor of love. But the reward is buttery flavor, fluffy texture, and a home that smells like a French bakery! This homemade bread is so addictingly good, that you'll have to stop yourself to save room for your main course!
Brioche is a type of bread that has a high butter content. It's dough is enriched with eggs and butter to yield a super soft and fluffy texture. It's like eating a cloud! It also has a slightly sweet flavor that pairs so well with so many different types of dishes!
Brioche is considered a "Viennoiserie " - which is a type of bread made from yeast-leavened dough with eggs, butter, and has a slightly sweet flavor.
This dough recipe is so versatile. It can be made into a loaf of bread, be used as dough for cinnamon rolls, and even brioche pretzels! I'm going to show you how to make them into delicious rolls!
Homemade Brioche Dinner Rolls are made with just a few simple ingredients.
A quick brush with egg wash helps to make the rolls a beautiful golden brown.
Warm a cup of warm milk in the microwave for about 30 seconds - milk should be lukewarm, about 105 degrees F. Then mix in active dry yeast and 1 tbsp of sugar. Gently whisk and set aside for 10 minutes to bloom. The mixture should become foamy.
Add dry ingredients to the bowl of a stand mixer fitted with the dough hook attachment - flour, 2 tbsps of sugar, and kosher salt. Pour in milk/yeast mixture and add eggs and mix together on medium speed for 4-5 minutes. Dough should pull apart from sides of the bowl.
Increase speed to medium high and begin to add butter, one tablespoon at a time. Dough may break apart but it will come back together, just continue to mix together. Once all of the butter is added, continue to mix on medium-high speed for an additional 8-10 minutes, until the dough pulls away from the bowl and is soft and stretchy. Do a quick test called the "windowpane test" to make sure that the gluten strands have fully formed. Pull the dough, and if it pulls without breaking and you can see through the dough - the dough is finished! (see below)
Spray a large bowl with nonstick spray and place the dough into the bowl. Cover bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until it's doubled in size, about 1-2 hours, depending on the temperature of your kitchen. This will be the first rise. (Pro Tip: for best results, add the dough into the oven with the oven light on. It warms the oven to the perfect temperature for allowing dough to rise)
Then preheat the oven to 350 degrees.
Punch down the dough and divide dough into 12 equal pieces. Shape dough into balls. Spray a 9x13 baking dish with nonstick baking spray and roll each piece into a ball. Place balls of dough into the baking dish. Cover with a kitchen towel for the second rise. Allow it to rise for a second time for about 20-30 minutes, until puffy.
Make the egg wash - add egg and milk to a small bowl and whisk together. Brush each roll with a pastry brush. Finally, bake for 25-30 minutes.
There are so many ways to enjoy these homemade dinner rolls! The rich flavor of the rolls pairs so well with cozy hearty dishes. For me, the best way is with butter fresh out of the oven, but here are a few more ideas:
It has a higher butter content that most breads and a slightly sweet flavor.
You can but it would take nearly 30 minutes of hand mixing to yield the same results as a stand mixer.
Once they are cool, place them in a Ziploc bag. They can be stored at room temperature for 2-3 days and up to one week in the fridge. If you want them to last even longer, they will hold for up to 60 days in the freezer.
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What is the amount of yeast used in the recipe ? It says 2 1/4 but is that teaspoons or tablespoons?
It's teaspoons, just updated it. Thanks for catching that!