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Sweet buttery brioche rolls baked until golden brown.
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5 from 120 votes

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!
Prep Time1 hour 50 minutes
Cook Time20 minutes
Total Time2 hours 10 minutes
Course: Breads, Sides
Cuisine: French
Servings: 10 rolls
Calories: 235kcal

Equipment

Ingredients

  • 2 cups bread flour
  • 2 eggs
  • ½ cup butter room temperature
  • cup water
  • Tablespoons milk powder
  • 3⅔ Tablespoons sugar
  • teaspoons active dry yeast
  • 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.
    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.

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