Homemade Brioche Rolls
My homemade brioche rolls recipe have a tender texture and rich flavor, which make them the best brioche dinner rolls recipe I have tried to date! They take around three and a half hours total, so you can bake them in advance or time it to serve them straight out of the oven.
Nothing beats the aroma of fresh bread, hot from the oven. The wafting aroma of the yeast as it snakes through the house, beckoning all to come and take a bite.
Slather them with butter, drizzle them with honey, or use them to wipe up every last drop of Guinness gravy or hollandaise sauce from your plate. You cannot go wrong with my brioche dinner rolls!
If the aroma of fresh, yeasty, homemade dinner rolls calls to you like it does to me, then you must try these brioche dinner rolls.
What to use your brioche buns for?
If Im being a 100% honest, these rolls disappear faster than I can make them, a thick slab of butter on a steaming hot bun right out of the oven – irresistible. But the few occasions I have had leftovers, I have used this recipe as the hamburger buns for my 25-minute bacon-avocado beef burgers or for my apple cinnamon rolls.
Brioche is my favorite bread to use when making French toast like my vanilla French toast and my French toast casserole with maple and cardamom. Because of their high butter and egg content, they absorb the French-toast custard mixture very well.
Tips for baking homemade brioche dinner rolls with yeast
If you’ve never ever worked with yeast before, you may want to try my English muffin bread recipe first. It’s a very basic yeast recipe that may make working with yeast the first time easier. At the very least, check out the post for more in depth info about working with yeast.
For more recipes to learn how to master the art of bread making, try my garlic knots for your next cookout, my homemade pita bread, or a show stopping apple bacon beer bread!
If you are ready to dive right in, here are a few of my favorite tips for working with yeast:
- Check the expiration date on your yeast before you use it!
- This recipe uses instant guest, but you can use active yeast if you want. To use active yeast in this recipe, proof it before adding it to the rest of the ingredients.
- Use warm, but not hot water. If it’s too hot, it can kill the yeast.
- Place the brioche rolls dough in a warm spot to help it rise more quickly.
- Rolls of the same size will bake more evenly. Use a scale to help divide the dough into equal sized balls.
Brioche Buns Storage Instructions and Making in Advance
One of the best things about these dinner rolls is that they can be made in advance!
Make the dough a day in advance and let it proof in the fridge overnight. The next day let them rise on the counter 1 – 2 hours before baking for fresh out of the oven rolls.
Want to have homemade brioche rolls ready at any time? Make and bake the rolls when you have time, then pop what you don’t use into the freezer. Thaw at room temperature, then pop in warm oven for a couple minutes to heat them up as you need them.
Like most homemade bread, these homemade dinner rolls taste best straight from the oven, but they can be stored in an airtight container at room temperature for 2 – 3 days before they get too stale.
Brioche rolls with a tender crumb and rich buttery flavor are a delicious addition to your family table. Serve them with a Sunday roast or holiday meal. Add a homemade touch to your favorite sliders. Make them double size for homemade sandwich buns.
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Homemade Brioche Rolls Recipe
Ingredients
- 1 cup whole milk
- 2 1/4 tsp instant yeast
- 2 large eggs
- 3/4 tsp salt
- 1/3 cup melted butter
- 2 TBSP sugar
- 4 – 4 1/2 cups all purpose flour
Instructions
- Warm 1 cup milk to between 105º – 110º. On a stovetop, it should simmer around the edges, but do not boil. In the microwave, use half power and stir every 30 seconds until its warm but not hot. Add 2 1/4 tsp yeast and allow to proof 5 minutes.
- Melt 1/3 cup butter and allow to cool.
- In the bowl of a stand mixer combine 2 large eggs, 3/4 tsp salt, and 2 TBSP sugar. Beat together. Add melted, cooled butter, milk and yeast mixture, and 4 cups of flour. With the dough hook attachment mix on low to combine, stopping to scrape down the edges of the bowl.
- Add the remaining 1/2 cup flour a couple tablespoons at a time with the mixer running on low. You may not need all of the remaining flour. When the dough no longer sticks to the side of the bowl you’ve added enough flour.
- Lock the head of the mixer in place and knead on low/stir setting for 7 – 10 minutes.
- Shape dough into a ball, lightly oil, and allow to rise in a warm location until doubled in size. Approximately 1 – 2 hours, depending on ambient temperature.
- Punch down the dough and shape into 18 dinner rolls. Allow rolls to rise a second time on a buttered sheet pan until doubled in size, approximately 30 – 60 minutes. For individual rolls, place them about 1" – 2" apart. For pull apart rolls place them about 3/4" – 1" apart.
- While the rolls are rising preheat oven to 375ºF. Bake rolls 20 – 25 minutes, until golden brown on top.
- Serve warm from the oven. Store at room temperature for 2 – 3 days. For longer storage, freeze.
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Nutrition
Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.
More Homemade Bread Recipes
This brioche roll recipe is now my go-to as a bread lover. It just doesn’t go wrong pairing it with any other food especially SOUPS!
Yay!! I’m so happy to hear you love it.
when baking the brioche dinner rolls into a loaf…what size pan do you use?
Hi Kitty!
It’s been a while since I’ve made this one into a loaf, but I’m pretty sure that I divide the dough into 3 sections, roll them into long logs and braid them together. Tuck the ends of the braid under to shape the loaf then bake it on a parchment lined baking sheet at 375º for about 40 minutes, or until golden brown. If you want to do it in a standard bread pan, I think you’re going to get a very tall loaf of bread, as typically a 3 cup of flour recipe gives an average size loaf and this one calls for 4 1/2. If you try it in a bread pan I would love to hear about your results!
Renee