• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Drive Me Hungry
  • Recipes
  • About
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » All Recipes » Baked Goods

    Brioche Rolls

    Published: Sep 27, 2021 · Modified: Nov 23, 2021 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · Leave a Comment

    150 shares
    Jump to Recipe
    Sweet and buttery brioche rolls being drizzled with honey.
    Sweet and buttery brioche rolls with text overlay.
    Sweet and buttery brioche rolls with golden brown crust.
    Sweet brioche dinner rolls drizzled with honey.
    Sweet buttery brioche dinner rolls with golden brown crust.

    These sweet brioche rolls are super soft and buttery with a touch of sweetness! Made with eggs and butter then baked until golden brown! The perfect dinner roll that's sweet, soft, and fluffy!

    Soft and fluffy brioche rolls with a golden brown crust on a white plate.

    These brioche rolls are perfectly sweet and buttery with a soft, fluffy texture! It's the perfect dinner roll to serve during the holidays like Thanksgiving and Christmas or for any family gatherings!

    The sweetness is a great contrast to any savory meal which is why I love serving these as dinner rolls for Thanksgiving and Christmas dinners.

    Soft and sweet brioche rolls with fluffy interior on a white plate.

    Brioche rolls are even better than plain yeast rolls because they're made with eggs, butter, and sugar, giving them a rich, buttery flavor with a touch of sweetness.

    The extra sweetness from the sugar and milk powder helps give the crust a beautiful golden, brown color which adds to their appeal.

    They're amazing when served fresh out of the oven with butter and a drizzle of honey. It's my favorite way of enjoying these brioche rolls!

    Buttery brioche rolls being drizzled with honey.

    Ingredients

    Ingredients for brioche rolls in small bowls with text overlay.
    • Bread flour - Bread flour contains more protein which is needed for proper gluten development.
    • Butter - I used unsalted butter.
    • Eggs - Gives brioche, a richer flavor compared to regular dinner rolls. I used large eggs.
    • Sugar - Used to give brioche it's golden brown crust and sweetness.
    • Milk powder - Adds to the richness in flavor.
    • Active dry yeast - Gives these brioche rolls their soft, fluffy texture.

    How to make brioche rolls

    • Brioche dough being mixed in a stand mixer.
    • Dough being mixed in a stand mixer until it forms a ball.
    1. Cut the butter into small pieces and set it aside to soften at room temperature. Add the rest of the ingredients into a stand mixer and mix on medium speed to fully incorporate the flour.
    2. Add half the butter and mix on high until fully mixed in. Then add the remaining half of the butter and continue to mix on high until it forms a smooth, round dough ball.
    3. Test for proper gluten development using the windowpane test. Sprinkle a bit of flour on a small piece of dough and stretch it between your fingers. If you can stretch it thin enough to see your fingers through it without tearing, it's ready to proof.
    • Brioche dough in a translucent container ready for proofing.
    • Brioche dough doubled in size after proofing.
    1. Form the dough into a loose ball and let it proof in a see through container in a warm, humid place away from direct sunlight. Let it double in size.
    • Brioche dough formed into rolls.
    • Brioche rolls proofing in a round baking pan until it doubles in size.
    1. Divide into 10 round balls and let it rest for 15 minutes. After, reshape the pieces into tight balls by releasing the gas. Cup the dough between your hands and press down gently while dragging the dough against the board. It should pull excess dough underneath the ball, creating a tight, smooth surface.
    2. Place them to proof in a baking pan about 1 centimeter apart. It's ready to bake when doubled in size.
    3. Bake at 350 degrees F for 20 to 25 minutes or until the crust is golden brown.
    • Brioche rolls baked until golden brown resting on a cooling rack.
    • Buttery brioche rolls baked in a round pan on a white plate.
    1. Immediately after removing from the oven, apply an egg wash for a shiny crust. To do this, crack an egg into a small bowl and mix together. Using a pastry brush, apply a thin layer of this egg wash to the surface of the brioche rolls. The residual heat should cook the egg wash, giving you a shiny, golden crust.
    2. Remove the brioche rolls from the pan and allow to rest in on a cooling rack.
    3. Serve while still warm with butter and honey for more sweetness.
    Soft buttery brioche rolls baked until golden brown next to a small bowl of honey.

    Recipe tips

    • Make sure your butter is softened before adding to the dough. Cut them into small pieces to speed up the process.
    • Brioche dough can become a very sticky dough. For easier handling, it's best to work quickly in a cool environment. Otherwise, the butter in the dough will start to melt which creates a wet, sticky dough.
    • When shaping the rolls, be sure to form a tight roll for the best oven spring. Drag the dough against the board to create a tight, smooth surface while tucking excess dough underneath.

    FAQ

    How do I store brioche rolls so they stay soft and fluffy?

    To keep brioche soft and fluffy, store them in an airtight, freezer safe container and freeze for up to 2 months. Freezing is the best way to store baked good without them getting stale. You can also store them in the fridge but I recommend enjoying them within 3 days for best results.

    How do I reheat brioche rolls?

    Reheat in a toaster oven at 350 degrees F until soft and fluffy. You can also reheat them in the microwave for 20 seconds at a time.

    I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!

    Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!

    Thanks so much for stopping by! 🧡 -Jamie


    Want more? Check out these other recipes:

    • Soft and Fluffy Japanese Milk Bread
    • Sourdough Focaccia with Rosemary and Parmesan
    • Sourdough Ciabatta
    • Soft Pumpkin Sourdough Bread
    Sweet buttery brioche rolls baked until golden brown.

    Soft and Buttery Brioche Rolls

    These sweet brioche rolls are super soft and buttery with a touch of sweetness! Made with eggs and butter then baked until golden brown! The perfect dinner roll that's sweet, soft, and buttery!
    5 from 86 votes
    Pin Share Print
    Prep Time 1 hr 50 mins
    Cook Time 20 mins
    Total Time 2 hrs 10 mins
    Course Breads, Sides
    Cuisine French
    Servings 10 rolls

    Equipment

    • Kitchen Scale

    ☑ Ingredients
     

    • 2 cups bread flour
    • 2 eggs
    • ½ cup butter - room temperature
    • ⅓ cup water
    • 2¾ Tablespoons milk powder
    • 3⅔ Tablespoons sugar
    • 3¼ teaspoons active dry yeast
    • ⅞ teaspoon sea salt
    • ¾ teaspoon rum or brandy - (optional)
    Prevent your screen from going dark

    Instructions
     

    • Mix: Cut the butter into small pieces and allow to soften at room temperatue. Add the rest of the ingredients into a stand mixer. Mix on medium until the flour is fully incorporated.
      Add half of the softened butter to the mixer. Mix on high until fully mixed in, then add the remaining half of the butter and continue to mix on high.
      Brioche dough being mixed in a stand mixer.
    • Test for gluten development: When the dough forms into a smooth ball, test for proper gluten development using the windowpane test. Sprinkle a small amount of flour onto the dough. Grab a small piece of dough and stretch it between your fingers. It should be translucent enough to see your fingers through it without tearing.
      Dough being mixed in a stand mixer until it forms a ball.
    • Proof: Form the dough into a loose ball and add to a see through proofing container and proof in a warm, humid environment until it doubles in size. See Note 1.
      Brioche dough doubled in size after proofing.
    • Bench rest: Divide the dough into 10 pieces and roll them into balls. Let it rest for 15 minutes loosely covered.
    • Shape: Roll each ball tightly to release the gas and form a smooth, tight skin on the surface. Do so by dragging the dough across the board and tucking in the excess dough at the bottom. Place each roll into a baking pan about 1 cm apart.
      Brioche dough formed into rolls.
    • Final proof: Let it proof until it's doubled in size. At this point, preheat your oven to 350° F.
      Brioche rolls proofing in a round baking pan until it doubles in size.
    • Bake: Bake at 350°F for 20 to 25 minutes or until the crust is golden brown. (Optional: For a shiny crust, brush on an egg wash immediately after removing from the oven: crack an egg in a small bowl and mix well. Apply a thin layer of egg wash using a pastry brush.)
      Remove from pan and allow to rest on a cooling rack. Serve warm with honey and butter. Enjoy!
      Soft and fluffy brioche rolls with a golden brown crust on a white plate.

    ✎ Recipe Notes

    I highly recommend using metric measurements and a kitchen scale for best results. Click on "Metric" under the ingredients list to access gram measurements.
    Makes 10 rolls in a 9 inch round pan.
    1. Proofing environment - If you don't have a proofer, you can leave the dough covered in a warm, humid place out of direct sunlight. Some suggestions:
    2. Use an oven: Place the dough on the top rack of your oven and an empty pan on the bottom rack. Pour boiling water halfway up the pan on the bottom rack and keep the oven door closed. This will create enough heat and humidity to proof the dough. You can also leave the oven light on if you need more heat.
    3. Use an insulated cooler or icebox: Add about 1 or 2 inches of hot water to an insulated cooler. Place the dough inside the cooler but make sure it's not submerged in water by propping it on top of another container or board. This will create a warm, moist environment similar to a proofer. This is my preferred way to proof bread at home.
    4.  
    Recipe Tips: 
    • Make sure your butter is softened before adding to the dough. Cut them into small pieces to speed up the process.
    • Brioche dough can become a very sticky dough. For easier handling, it's best to work quickly in a cool environment. Otherwise, the butter in the dough will start to melt which creates a wet, sticky dough. You can briefly refrigerate as well.
    • When shaping the rolls, be sure to form a tight roll for the best oven spring. Drag the dough against the board to create a tight, smooth surface while tucking excess dough underneath.

    Nutrition

    Calories: 235kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 284mg | Potassium: 75mg | Fiber: 1g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

    « Soft and Fluffy Japanese Milk Bread
    Soondubu Jjigae | Spicy Korean Soft Tofu Soup »
    150 shares

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of author

    Hi there!

    Nice to meet you! Come join me in making easy, simple recipes for every day meals. All my recipes use fresh ingredients with easy to follow steps that anyone can follow. Take a look around!

    More about me →


    NEVER MISS A RECIPE!

    Sign up to be notified of new recipes and cooking tips & tricks from our kitchen. No spam ever. Unsubscribe at any time.


    Popular Recipes

    • Yaki Udon | Stir Fried Udon Noodles
    • Remoulade Sauce | Crab Cake Sauce
    • 3 Classic Spring Roll Dipping Sauces
    • Southern Baked Mac and Cheese with Breadcrumbs

    Copyright © 2022 Drive Me Hungry · Privacy Policy