brioche dinner rolls

These Ridiculously Easy Brioche Dinner Rolls almost make themselves! There's 15-minutes light labor on your part (no-mixer, no-kneading!) then the yeast and oven work the crazy delicious magic!

Ridiculously Easy Brioche Dinner Rolls

½ cups all-purpose or bread flour

sugar

kosher salt

yeast

butter

milk

egg yolks (from large eggs)

water

Generously spray a 12-cup muffin tin with cooking spray. Set aside.

Combine flour, salt, yeast, and sugar in a medium-large bowl. Stir well to combine. Set aside.

Place butter in a medium-size microwave-safe bowl and cook on high power for 40-60 seconds or until melted. Stir in the milk then add the egg and yolks and stir well. Add the hot water and stir to combine.

Make a well in the center of the flour mixture. Add the egg/milk and stir, from the bottom up, until all of the flour is incorporated. The dough will be thick. Cover with plastic wrap or a plate and set the bowl in a warm place (see Café Tips above in the post for how to create a warm, cozy rising spot) for 1 1/2-2 hours or until dough is doubled in size.

Sprinkle 1/4 cup of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until it’s thoroughly coated with flour (You may need a bit more flour). Divide the dough into 12 equal portions, each one about 3 ounces (or 82g). (I like to use a kitchen scale for this but you can just eyeball it.) Roll each ball of dough to coat with flour.

Roll each portion of the dough in a little of the flour to coat. Holding a piece of dough in one hand, tuck the edges under, rotating the dough so that all the edges get tucked under and the top has formed a smooth round ball. (If the dough feels sticky while shaping the rolls, just roll it in a little more flour.) Turn the ball of dough over and pinch the tucked edges together (see picture above in the post). Place the dough in one of the prepared muffin cups. Repeat with all of the dough portions.

Cover rolls with a clean kitchen towel and allow to rise for 30-45 minutes in a warm area. They should start to puff up but won’t be doubled in size this time. Preheat the oven to 375˚F.

Combine the egg and 1 teaspoon of water. Brush rolls all over with egg wash, being careful not to let it drip onto the pan.

Place the rolls in the oven and bake for 18-25 minutes or until medium golden brown. Transfer rolls to a cooling rack or serve warm. (When completely cooled rolls can be transferred to an airtight container or can be frozen. Warm in the oven for a few minutes before serving.)

Brioche rolls have a tender crumb and rich buttery flavor making these homemade dinner rolls a delicious addition to your family table.

Brioche Dinner Rolls

instant yeast

eggs

salt

TBSP sugar

flour

Warm 1 cup milk to between 105º - 110º....

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...

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...

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...

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...

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...

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...

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...

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

These Soft Brioche Dinner Rolls are so deliciously buttery. Richly flavored and golden brown, they are the perfect complement to any meal.

dry active yeast

sugar + 1 tbsp

all-purpose flour

eggs + 1 extra for egg wash

unsalted butter

Start off by making the yeast mixture. You’ll want to add 3/4 cup of warm milk (about 105 degrees Fahrenheit) to a large measuring cup along with 1 1/2 teaspoons of yeast and 1 tablespoon of granulated sugar.

Give it a quick whisk and let it sit for about 10 minutes or until it becomes frothy.

Make the yeast mixture

Now place the hook attachment onto a stand mixer and add 4 cups of all-purpose flour (spooned and leveled off with a knife), 1/4 cup granulated sugar, 1 teaspoon of salt, 3 large eggs, and the frothy yeast mixture. ￼

Start off by mixing on low speed. Once the flour begins to incorporate into the dough, pick up the speed to high. You will want to continue mixing the dough on high speed until it begins to take shape. So about 4-5 minutes.

Add everything but the butter to the mixer

Now cut up 1/2 cup of softened unsalted butter into chunks and add them to the dough.

Continue mixing the dough on high speed for 5-10 more minutes or until the dough no longer sticks to the sides of the mixer bowl. It should have a smooth elastic texture by this point. Have patience with the dough, this step can take a while.

Add softened butter

Now place the formed dough into a lightly greased bowl (I use olive oil). Cover the dough with a kitchen towel or plastic wrap and let it rise for about 1 hour or until it doubles in size. To speed this up, place in the oven on the “proof” setting.

Place the dough into a greased bowl to proof

Now punch down the dough and divide it into 12 equal pieces. Shape each piece of dough into round balls. ￼

Place the brioche dough balls into a 9x13 inch deep baking dish and let them proof covered for another hour. They don’t necessarily need to double in size in this step.

Shape into 12 rolls and proof again

Now make the egg wash by combining 1 egg with a teaspoon of water and brushing it over each dinner roll using a pastry brush.

Bake the brioche dinner rolls in the oven at 350 degrees Fahrenheit for about 25 minutes.

Brush with egg wash and bake

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The most viewed brioche dinner rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine