Homemade Brioche Rolls

Renee Nicole's Kitchen

“Brioche rolls have a tender texture and rich flavor, which makes them the best homemade dinner rolls.”

-Renee Nicole's Kitchen

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– whole milk – instant yeast – large eggs – salt – melted butter – sugar – cups flour

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prep time


total time




Brioche Dinner Rolls Recipe

1. Using with the microwave or stove top, warm 1 cup milk to between 105º - 110º. It should feel warm but not hot. Add 2 1/4 tsp yeast and allow to proof 5 minutes.

proof the yeast

2. Melt 1/3 cup butter and allow to cool.

melt the butter

3. 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.

make the dough

add remaining flour

4. 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.

knead the dough

5. Lock the head of the mixer in place and knead on low/stir setting for 7 - 10 minutes.

let the dough rise

6. 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.

shape the rolls & rise

7. 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.

preheat the oven & bake

8. While the rolls are rising preheat oven to 375ºF. Bake rolls 20 - 25 minutes, until golden brown on top.


9. Serve warm from the oven. Store at room temperature for 2 - 3 days. For longer storage, freeze.

Visit Renee Nicole's Kitchen for MORE Notes and Tips on Making the BEST Brioche Rolls!

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