September 9, 2022| By

Brioche Dinner Rolls

Prep Time: 3 hrs
Cook Time: 30 mins
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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!

brioche dinner rolls on a kitchen towel.
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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!

What are brioche rolls?

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!

Ingredient Notes

ingredients to make brioche dinner rolls - flour, sugar, active dry yeast, butter, milk, and eggs.

Homemade Brioche Dinner Rolls are made with just a few simple ingredients.

  • Whole milk: Milk enriches the bread.
  • Dry yeast: This ingredient provides the soft texture brioche is known for.
  • Sugar: This sweetens the dough.
  • All-purpose Flour: all purpose flour works just fine for this recipe. You can also use bread flour as well.
  • Kosher salt: For added flavor. It also improves the color of the crust.
  • Egg: You will need 1 egg and 2 egg yolks. The egg yolks contain fatty acids which tenderize the bread and give the dough a richer flavor.
  • Salted Butter: Make sure it is at room temperature for easy mixing.

A quick brush with egg wash helps to make the rolls a beautiful golden brown.

  • Egg
  • Milk

Tips for the Best Brioche Dinner Rolls

  • Measure the flour correctly for exact portions because this ensures the rolls are the proper consistency. Here's a step by step tutorial on how to properly measure flour! I highly recommend using a digital kitchen scale!
  • This recipe yields a very sticky/tacky dough. Do not be tempted to add more flour. Too much flour will weigh down the rolls and they won't be fluffy.
  • Make sure to use room temperature butter. This is critical to getting the butter incorporated into the dough.
  • Let the dough rise in a warm area such as in the oven with the oven light on. The light warms the oven
  • To get equally sized rolls, make sure the dough portion are the same weight. I recommend using a digital scale to measure each piece. Measure the dough in its entirety, then divide the weight by 12. Cut off a piece of dough and make sure that it's the correct weight as per your calculations. For me, this was 77 grams.

How to Make Brioche Dinner Rolls

a buttered dinner roll cut in half.

Prepare the Yeast Mixture

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.

active dry yeast and milk in a measuring glass.

Mix the Bread Dough

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.

Slowly Incorporate the Butter

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)

stretched dough in a bowl.

Allow the Dough to Rise

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)

dough in a bowl.

Form the Dough Balls

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.

Bake!

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.

What to Serve with Brioche Rolls

brioche dinner rolls in a baking dish.

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:

Recipe FAQs

What makes a brioche different from most breads?

It has a higher butter content that most breads and a slightly sweet flavor.

Can I mix the dough by hand?

You can but it would take nearly 30 minutes of hand mixing to yield the same results as a stand mixer.

How do you store leftover brioche rolls?

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.

More Bread Recipes!

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

a buttered dinner roll cut in half.

Brioche Dinner Rolls

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!
Serving: 11
Prep Time: 3 hrs
Cook Time: 30 mins
Total Time: 3 hrs 30 mins
Calories: 270kcal

Equipment

  • Stand Mixer
  • 9x13 baking dish

Ingredients

  • 1 cup Whole milk
  • tsp Dry yeast
  • 3 tbsp Sugar
  • 4 cups All purpose flour
  • tsp Kosher salt
  • 1 Egg
  • 2 Egg yolks
  • 6 tbsp Salted Butter , room temperature

Egg Wash

  • 1 Egg
  • 2 tbsp Milk

Directions

  • Warm whole 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. Mixture should become foamy.
  • Add flour, 2 tbsps of sugar, and kosher salt to the bowl of a stand mixer fitted with the hook attachment. Pour in milk/yeast mixture and add eggs and mix together for 4-5 minutes.
  • 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.
  • Spray a large bowl with nonstick spray and place the dough into the bowl. Cover and let the dough rise until its doubled in size, about 1-2 hours, depending on the temperature of your kitchen.
  • Preheat the oven to 350 degrees.
  • Punch down the dough and cut the dough into 12 equally sized pieces. Spray a 9x13 baking dish with nonstick baking spray and roll each piece into a ball. Place each roll into the baking dish. Cover with a kitchen towel and allow it to rise again 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 the egg wash. Bake for 25-30 minutes.

Notes

Tips for the Best Brioche Dinner Rolls
  • Measure the flour correctly for exact portions because this ensures the rolls are the proper consistency. I highly recommend using a digital kitchen scale!
  • This recipe yields a very sticky/tacky dough. Do not be tempted to add more flour. Too much flour will weigh down the rolls and they won't be fluffy.
  • Make sure to use room temperature butter. This is critical to getting the butter incorporated into the dough.
  • Let the dough rise in a warm area such as in the oven with the oven light on. The light warms the oven
  • To get equally sized rolls, make sure the dough portion are the same weight. I recommend using a digital scale to measure each piece. Measure the dough in its entirety, then divide the weight by 12. Cut off a piece of dough and make sure that it's the correct weight as per your calculations. For me, this was 77 grams.

Nutrition

Calories: 270kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 390mg | Potassium: 105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 322IU | Vitamin C: 0.001mg | Calcium: 48mg | Iron: 2mg
Course: Appetizers, Bread
Cuisine: French

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