Soft, buttery, and irresistibly golden, these Brioche Dinner Rolls are the ultimate upgrade to any meal. With a light, fluffy center and rich flavor, they're as perfect for weeknight dinners as they are for holiday feasts.
I'll never forget the first time I pulled these brioche bread rolls from the oven, the fresh buttery smell filled the kitchen, and we dug in before they even made it to the table!
Made with a mix of all-purpose and bread flour, real butter, and a touch of sugar, they have a soft, tender crumb that melts in your mouth. These rolls are simple enough for a weekday treat but impressive enough to serve for special occasions.
If you love fresh bread, don't miss these easy recipes for homemade sandwich bread and no-knead Dutch oven bread.
Why You'll Love This Recipe
- Soft and Buttery Texture: This brioche dinner rolls recipe delivers rich, tender rolls with a melt-in-your-mouth crumb that's perfect for any meal. For another irresistible roll recipe, check out our easy dinner rolls.
- Easy to Make: With simple ingredients and straightforward steps, even beginner bakers can achieve bakery-quality results at home.
- Versatile for Any Occasion: These milk brioche rolls are ideal for family dinners, holiday feasts, or as a side for soups and stews.
- Make-Ahead Friendly: The dough can be prepared in advance, making it easy to bake fresh rolls right before serving.
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Ingredients
- Milk: Use whole milk warmed to about 105°F to activate the yeast properly. The milk adds richness and helps create the soft, tender texture brioche is known for.
- Yeast: Dry active yeast gives the rolls their rise. Make sure it's fresh; if it doesn't foam after 10 minutes, it's best to start over with a new packet. Once you've mastered this, give our beignet recipe a try; it's another yeast-based favorite.
- Butter: Use unsalted butter, melted and slightly cooled. It adds richness and that signature buttery taste brioche is famous for.
- Flour: A mix of all-purpose and bread flour provides the perfect balance, soft and fluffy inside, yet sturdy enough to hold its shape.
- Eggs: Bring the eggs to room temperature before mixing. They enrich the dough, giving it a golden color and soft, elastic texture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Honey Butter Brioche Rolls: Brush the tops of the warm rolls with melted honey butter right out of the oven for a sweet, glossy finish that pairs perfectly with brunch or holiday meals.
- Garlic Herb Brioche Rolls: Mix minced garlic and chopped herbs like rosemary or thyme into the dough for a savory twist that pairs well with soups, roasts, and pasta dishes, like our marry me chicken tortellini.
- Cheese-Stuffed Brioche Rolls: Add a cube of mozzarella or cheddar to the center of each dough ball before baking for gooey, cheesy rolls everyone will love.
- Mini Slider Brioche Buns: Shape the dough into smaller balls to make soft, buttery slider buns, which are great for party appetizers or mini sandwiches. They'd be an ideal base for our ham and cheese sliders.
How to Make Brioche Dinner Rolls
Making this milk brioche bread recipe is easier than you might think, and the results are soft, golden, bakery-style rolls. Before you start, line a baking sheet with parchment paper and set it aside so it's ready when your dough is shaped.
- Step 1: Activate the Yeast. Warm the milk to about 105°F, then mix it with the yeast and sugar. Let it sit for about 10 minutes, until it becomes foamy; this means your yeast is active and ready to work.
- Step 2: Make the Dough. Add the yeast mixture, melted butter, flour, salt, and eggs to the bowl of your mixer fitted with the dough hook. Mix on low speed until combined, then knead on medium speed for about 10 minutes, until the dough is smooth and elastic.
- Step 3: Let It Rise. Cover the bowl with plastic wrap and let the dough rise for about an hour, or until doubled in size. For a quicker rise, place it in a warm spot or use your oven's "proof" setting if available.
- Step 4: Shape the Rolls. Divide the dough into 24 equal pieces, roll them into balls, and place them on the prepared baking sheet.
- Step 5: Rise and Bake. Brush with egg wash, let rise again for about 30 minutes, then bake at 350°F until golden brown and fluffy.
Expert Tips
- Use Fresh Yeast: Make sure your yeast is active; if it doesn't foam after 10 minutes, it's not good. Fresh yeast ensures your brioche dinner rolls rise well and stay light and fluffy.
- Don't Rush the Kneading: Kneading develops the gluten that gives these rolls their soft, elastic texture. Let your mixer run the full 10 minutes so the dough becomes smooth and stretchy.
- Proof in a Warm Spot: Brioche dough loves warmth. If your kitchen is cool, place the bowl in a slightly warmed (but turned off) oven to help it rise faster and more evenly.
- Egg Wash for Shine: Don't skip the egg wash; it gives your rolls that classic, glossy, golden bakery finish. Brush gently so you don't deflate the dough.
Serving Suggestions
- Make this brioche rolls recipe and serve the warm, buttery rolls alongside a hearty weeknight dinner like Salisbury steak, Mississippi chicken, or One-Pan Sausage and Veggies.
- They're perfect for holiday gatherings or potlucks, where soft, buttery rolls are always a crowd favorite, especially alongside a delicious baked ham.
- These rolls are perfect with soups, stews, or chilis, like a warm bowl of creamy corn chowder.
- Great for lunches, brunch, or parties, they make delicious sandwiches, sweet breakfast rolls, or mini sliders.
Recipe FAQs
Keep cooled brioche rolls in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months and reheat in a 300°F oven for 10 minutes to restore their soft, fresh-baked texture.
You can make them without a stand mixer, knead the dough by hand on a lightly floured surface for 12-15 minutes until smooth and elastic. It may take a little more elbow grease, but the rolls will still turn out soft and buttery.
Yes, after the first rise, wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, bring to room temperature, shape, let rise again, and bake.
Yes, you can prepare the dough a day ahead; simply cover it tightly and refrigerate after the first rise. The next day, bring it to room temperature before shaping and baking.
More Delicious Baking Recipes
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Brioche Dinner Rolls
Ingredients
Brioche Dough
- 1 ⅓ cups milk
- 4 ½ teaspoons dry active yeast
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter melted
- 2 cups all-purpose flour
- 2 cups bread flour
- 1 ½ teaspoons salt
- 2 large eggs
Egg Wash
- 2 tablespoons milk
- 1 large egg
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a small bowl, warm milk to about 105℉. Then, combine with yeast and sugar. Set aside for about 10 minutes or until the yeast mixture becomes frothy.
- Add the hook attachment to your stand mixer. In the bowl, add the yeast mixture, melted butter, flour, salt, and two eggs. Knead the dough on low speed until sticky and combined. Then, knead on medium speed for 10-12 minutes, until the dough is well combined.
- Remove the bowl from the mixer and cover with plastic wrap. Let the dough rise for 1 hour, or until it has doubled in size. For faster results, place it in the oven on the "proof" setting.
- Lightly flour a countertop and transfer the dough to it. Divide the dough into 24 equal pieces and roll them into a ball. And place them on the prepared baking sheet.
- Preheat the oven to 350℉. Then, in a small bowl, whisk two tablespoons of milk and one egg. Brush on the rolls and let rise for 30 minutes.
- Bake for 18-20 minutes or until golden brown.
Notes
- Warm the milk to about 105°F before adding yeast to ensure it activates properly and gives your rolls a good rise.
- Knead the dough for the full 10-12 minutes until smooth and elastic to achieve that soft, tender brioche texture.
- Let the dough rise in a warm, draft-free spot so it doubles in size evenly for the fluffiest rolls.
- Brush the rolls with the egg wash before baking to get a beautiful golden-brown, glossy finish.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
These are so light and fluffy. They are my go to roll for any occassion.