Buttery Bliss Brioche Rolls (Printable)

Soft, rich brioche rolls that melt in your mouth and elevate any meal from breakfast to dinner.

# What You'll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed

→ Egg Wash

08 - 1 large egg
09 - 1 tbsp whole milk

# How To Make:

01 - In a stand mixer bowl, combine flour, sugar, yeast, and salt. Mix briefly to distribute evenly.
02 - Add eggs and lukewarm milk to the dry ingredients. Mix on low speed until a shaggy dough forms.
03 - With mixer on medium speed, add butter one cube at a time, allowing each piece to fully incorporate before adding the next. Continue kneading for 8 to 10 minutes until dough becomes smooth, elastic, and pulls away from the bowl sides.
04 - Transfer dough to a lightly greased bowl, turning once to coat all surfaces. Cover with plastic wrap or damp towel and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in volume.
05 - Punch down risen dough to release air. Divide into 12 equal portions and shape each into a smooth, taut ball by pulling dough edges underneath.
06 - Place dough balls in a greased 9x13-inch baking pan or on a lined baking sheet, leaving slight space between rolls. Cover loosely and let rise for 45 to 60 minutes until puffy and nearly doubled.
07 - Preheat oven to 350°F.
08 - Whisk together egg and milk until combined. Gently brush the tops of each roll with the egg wash, being careful not to deflate the dough.
09 - Bake for 18 to 22 minutes until rolls are deeply golden brown and sound hollow when tapped on the bottom.
10 - Let rolls cool in the pan for 5 to 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • These rolls strike that perfect balance between rich and light, so you can eat two without feeling weighed down
  • The recipe is surprisingly forgiving, even if you've never worked with yeast dough before
  • They freeze beautifully, meaning fresh brioche is always just a quick warm-up away
02 -
  • The dough will feel impossibly sticky and messy when you first add the butter, but keep mixing and it transforms
  • Room temperature ingredients are non-negotiable here—cold butter creates specks that won't incorporate properly
  • These continue baking slightly from residual heat, so err on the side of pulling them out a minute early
03 -
  • Weighing your flour is the single thing that will make these foolproof—cup measurements vary wildly
  • If your kitchen runs cool, let dough rise in your oven with just the light on

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