Soft, buttery, slightly sweet rolls with a fluffy crumb — perfect for breakfast, sliders, or serving warm with jam and butter. These homemade brioche rolls are richer than regular bread but incredibly easy to make.
Yield: 12 rolls
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 15–18 minutes
Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/3 cup warm milk (110°F)
- 1/3 cup sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 teaspoon salt
- 1/3 cup additional warm milk (to bring dough together)
- 1 egg + 1 tablespoon milk (for egg wash)
Instructions
Begin by stirring the yeast with 1/3 cup warm milk and a teaspoon of the sugar. Let it rest for 5–10 minutes until foamy. In a large bowl, whisk together the flour, remaining sugar, and salt. Add the eggs and the activated yeast mixture, then mix until a soft dough starts to form. Add the softened butter a tablespoon at a time, kneading well after each addition. If the dough feels dry, add the remaining warm milk a little at a time until it becomes smooth, soft, and slightly tacky.
Knead the dough for about 10 minutes by hand or 5 minutes with a mixer until elastic. Place it in a greased bowl, cover, and let rise for 1 hour or until doubled. Punch the dough down and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them in a greased baking dish or on a lined baking sheet. Cover and let rise again for 30 minutes.
Preheat your oven to 350°F (180°C). Brush the rolls with the egg-milk wash for a shiny finish. Bake for 15–18 minutes or until the tops are golden brown. Let cool slightly before serving warm.
Serving Suggestions
These rolls are delicious with butter and jam, sliced for sandwiches, or served alongside soups and holiday meals.
Storage
Store leftover rolls in an airtight container at room temperature for up to 3 days. Warm briefly in the microwave or oven to soften.
FAQ
Can I freeze the dough?
Yes—freeze after shaping. Thaw, let rise, then bake.
Can I substitute the butter?
Use margarine or a dairy-free alternative, but the flavor will be less rich.
Why is my brioche dense?
Not enough kneading or not giving the dough enough rise time.
