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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!
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.
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!
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Place them to proof in a baking pan about 1 centimeter apart. It’s ready to bake when doubled in size.
- Bake at 350 degrees F for 20 to 25 minutes or until the crust is golden brown.
- 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.
- Remove the brioche rolls from the pan and allow to rest in on a cooling rack.
- Serve while still warm with butter and honey for more sweetness.
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
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.
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:
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Soft and Buttery Brioche Rolls
Equipment
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)
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.
- 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.
- 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.
- 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.
- Final proof: Let it proof until it's doubled in size. At this point, preheat your oven to 350° F.
- 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!
Notes
- 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:
- 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.
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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