Buttery Bliss Brioche Rolls (Printable)
Soft, rich brioche rolls loaded with butter. Perfect alongside 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 It:
01 - Combine flour, sugar, yeast, and salt in stand mixer bowl. Mix briefly to distribute evenly.
02 - Add eggs and lukewarm milk to dry ingredients. Mix on low speed until rough dough forms.
03 - With mixer on medium speed, add butter one cube at a time, fully incorporating each piece before adding the next. Continue kneading for 8–10 minutes until dough is smooth, elastic, and pulls away from bowl sides.
04 - Transfer dough to lightly greased bowl. Cover with plastic wrap or damp towel. Let rise in warm place for 1–1.5 hours until doubled in size.
05 - Punch down risen dough. Divide into 12 equal portions and shape each into smooth, taut ball.
06 - Arrange balls in greased 9x13-inch baking pan or on lined baking sheet with slight spacing. Cover and let rise 45–60 minutes until puffy and nearly doubled.
07 - Preheat oven to 350°F.
08 - Whisk together egg and milk for egg wash. Gently brush tops of risen rolls.
09 - Bake for 18–22 minutes until deep golden brown and rolls sound hollow when tapped.
10 - Cool in pan for 5 minutes before transferring to wire rack. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The dough transforms into something that feels like eating a cloud, with a texture so light it practically dissolves
- Your entire house will smell like a French bakery, making even the most ordinary morning feel special
02 -
- The dough will look like a disaster after adding the butter, sticky and clinging to everything, but keep kneading and it will suddenly come together into something smooth and elastic
- Overbaking is better than underbaking with brioche, so wait for that deep golden color or the centers will be doughy and sad
03 -
- Weighing your ingredients with a kitchen scale will give you consistent results every time, preventing the frustration of dough that is too sticky or too dry
- Adding orange or lemon zest to the dough creates a subtle brightness that makes these feel like something from a high end bakery