Buttery Bliss Brioche Rolls (Printable)
Rich, buttery French-style brioche rolls that melt in your mouth. Perfect for elevating 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 teaspoons instant dry yeast
04 - 1 teaspoon fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tablespoons unsalted butter, softened and cubed
→ Egg Wash
08 - 1 large egg
09 - 1 tablespoon whole milk
# How To Make It:
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 mixture. Mix on low speed until a rough, shaggy dough forms.
03 - With mixer on medium speed, add softened butter one cube at a time, allowing each cube to fully incorporate before adding the next. Continue kneading for 8–10 minutes until dough is smooth, elastic, and pulls away from the bowl sides.
04 - Transfer dough to a lightly greased bowl. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free place for 1 to 1 1/2 hours until doubled in size.
05 - Punch down the risen dough to release air. Divide into 12 equal portions and shape each into a smooth, taut ball by tucking the edges underneath.
06 - Arrange dough balls in a greased 9x13-inch baking pan or on a lined baking sheet, spacing slightly apart. Cover and let rise for 45–60 minutes until puffy and noticeably expanded.
07 - Preheat oven to 350°F.
08 - Whisk together egg and tablespoon of milk until combined. Gently brush the tops of the risen rolls with the egg wash mixture.
09 - Bake for 18–22 minutes until rolls are golden brown on top and sound hollow when tapped gently on the bottom.
10 - Let rolls cool in the pan for 5–10 minutes before serving warm.
# Expert Advice:
01 -
- These rolls strike that perfect balance between indulgent and everyday, turning ordinary Tuesday dinners into something worth lingering over
- The dough forgives beginner mistakes and rewards patience with the kind of texture that makes people ask for seconds
- Nothing beats the satisfaction of pulling homemade bread from your own oven, golden and smelling like comfort itself
02 -
- That stage where the dough looks like a slippery mess right after adding butter is completely normal, keep mixing and it will come together
- Overproofed dough collapses in the oven, so watch for doubling rather than tripling during that first rise
- Browning too fast means your oven runs hot, tent with foil at the 15 minute mark
03 -
- Adding orange zest transforms these into something special for brunch, that subtle fragrance while baking is magic
- Leftover rolls make incredible bread pudding or French toast the next morning