Description
Soft and buttery Brioche Dinner Rolls that are perfect for any meal. These fluffy rolls feature a tender crumb and a golden crust, made using a yeast-based dough enriched with eggs and butter, then baked to perfection. Ideal for serving alongside soups, salads, or as a base for sliders.
Ingredients
Scale
Dough Ingredients
- 3/4 cup warm milk
- 1 1/2 tsp dry active yeast
- 1/4 cup sugar + 1 tbsp sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 3 large eggs
- 1/2 cup unsalted butter, softened
Egg Wash
- 1 egg
- 1 tsp water
Instructions
- Make the yeast mixture: In a large measuring cup, combine warm milk, dry active yeast, and 1/4 cup of sugar. Let the mixture sit for about 5 to 10 minutes until it becomes frothy, indicating that the yeast is active.
- Add everything but the butter to the mixer: In a large mixing bowl or stand mixer, combine the all-purpose flour, remaining 1 tbsp sugar, salt, eggs, and the yeast mixture. Mix on low to medium speed until a rough dough forms.
- Add softened butter: Gradually add the softened unsalted butter to the dough mixture while continuing to knead. Incorporate the butter thoroughly until the dough is smooth, elastic, and slightly sticky but pulls away from the sides of the bowl.
- Proof the dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm draft-free area until doubled in size, about 1 to 1.5 hours.
- Shape into rolls and proof again: Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth ball and place on a baking sheet lined with parchment paper or a silicone mat. Cover and let the rolls proof again until puffed up, about 30 to 45 minutes.
- Brush with egg wash and bake: Preheat your oven to 350°F (175°C). Whisk the egg with 1 tsp water to make an egg wash, then gently brush the tops of the rolls for a glossy finish. Bake the rolls for 25 minutes or until golden brown on top and cooked through.
Notes
- Use warm milk (around 110°F/43°C) to activate the yeast properly—too hot can kill the yeast, too cold won’t activate it.
- Softened butter should be at room temperature for easier incorporation.
- The first rise should at least double the dough in size; be patient for light and airy rolls.
- The egg wash is optional but gives a beautiful shiny crust.
- Let the rolls cool slightly before serving for the best texture.
- Store leftover rolls in an airtight container to maintain freshness, or freeze for longer storage.
