Ah, brioche dinner rolls! These are soft, buttery, slightly sweet rolls that are perfect for dinner or as a base for sliders. Here’s a detailed recipe for making them from scratch:
Ingredients (makes 12 rolls)
- 3 ½ cups (440 g) all-purpose flour
- ¼ cup (50 g) sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- 3 large eggs, room temperature
- ½ cup (120 ml) warm milk (about 100–110°F / 37–43°C)
- ½ cup (115 g) unsalted butter, softened, cut into cubes
- 1 egg (for egg wash)
- 1 tsp water or milk (for egg wash)
Instructions
1. Activate the yeast
- In a small bowl, mix warm milk and a pinch of sugar. Sprinkle yeast over the top.
- Let sit 5–10 minutes until foamy.
2. Make the dough
- In a large bowl (or stand mixer bowl), combine flour, sugar, and salt.
- Add yeast mixture and 3 eggs. Mix until a sticky dough forms.
3. Knead the dough
- If using a stand mixer with a dough hook: knead 8–10 minutes on medium speed.
- If kneading by hand: knead 10–12 minutes on a lightly floured surface.
- Gradually add butter cubes a few at a time, kneading until fully incorporated.
- The dough should be smooth, elastic, and slightly sticky.
4. First rise
- Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel.
- Let rise in a warm spot for 1–2 hours, or until doubled in size.
5. Shape the rolls
- Punch down the dough gently.
- Divide into 12 equal pieces (~60 g each).
- Shape each piece into a smooth ball and place on a greased or parchment-lined baking sheet.
- Leave a little space between rolls for expansion.
6. Second rise
- Cover loosely with a towel or plastic wrap.
- Let rise 45–60 minutes until puffy.
7. Egg wash
- Preheat oven to 375°F (190°C).
- Beat 1 egg with 1 tsp water or milk.
- Brush over rolls for a shiny, golden finish.
8. Bake
- Bake 18–22 minutes until golden brown.
- Optional: cover with foil for the last 5 minutes if rolls brown too fast.
9. Cool and serve
- Let rolls cool slightly before serving.
- They’re best warm, brushed with a little butter.
💡 Tips:
- For extra richness, you can replace 1–2 tablespoons of flour with powdered milk.
- Brioche dough is soft—don’t over-flour when shaping.
- These rolls freeze well; just thaw and warm before serving.
If you want, I can also give a quick shortcut version using minimal kneading that’s almost as fluffy but easier for beginners. Do you want that version too?
