Buttery Bliss Brioche Rolls (Printable Version)
Soft, golden brioche rolls enriched with butter and eggs. Perfect for breakfast, brunch, or alongside dinner.
# What You 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:
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 ingredients. Mix on low speed until a rough, shaggy dough forms.
03 - With mixer on medium speed, add butter cubes one at a time, waiting for each piece to fully incorporate before adding the next. Continue kneading for 8–10 minutes until dough is smooth, shiny, and elastic.
04 - Transfer dough to a lightly greased bowl. Cover with plastic wrap or damp towel. Let rise in a warm, draft-free place for 1 to 1.5 hours until doubled in size.
05 - Punch down risen dough to release air. Divide into 12 equal portions. Shape each piece into a smooth, tight ball by tucking edges underneath.
06 - Arrange dough balls in a greased 9x13-inch baking pan or on a lined baking sheet, leaving slight space between rolls. Cover and let rise for 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 the tops of risen rolls with the mixture, avoiding excess pooling.
09 - Bake for 18–22 minutes until deep golden brown and rolls sound hollow when tapped lightly. Internal temperature should reach 190°F.
10 - Let rolls cool in pan for 5–10 minutes before transferring to a wire rack. Serve warm or at room temperature.
# Expert Hints:
01 -
- These rolls strike that perfect balance between pillowy soft and deeply rich, the kind of bread that makes people pause mid conversation
- The dough comes together surprisingly forgivingly, even on the first try when you are convinced yeast hates you
02 -
- Cold ingredients will sabotage everything, so pull those eggs out of the fridge at least 30 minutes before starting
- Adding butter too quickly is how you end up with a greasy separated mess instead of smooth glossy dough
03 -
- Weighing your flour instead of using cup measures eliminates the guessing game that leads to dense or dry bread
- A spritz of water in the oven right before baking creates steam that helps the rolls rise taller and stay softer longer