Indulge in the unparalleled delight of homemade Brioche Dinner Rolls, a culinary masterpiece that transforms any meal into a special occasion. These incredibly tender, wonderfully rich rolls are crafted from a buttery, enriched yeast dough, promising a melt-in-your-mouth experience with every bite. Their exquisite flavor and pillowy texture are elevated by a slow, overnight proofing process in the refrigerator, allowing the complex notes to develop fully before they emerge from the oven as golden, irresistibly soft Brioche Rolls. Perfect as a side for dinner, an elegant breakfast pastry, or the foundation for a gourmet sandwich, these brioche rolls are a testament to the simple joy of baking.
Why You Must Make These Luxurious Brioche Dinner Rolls
The gentle transition into autumn, with its crisp air and inviting warmth indoors, always reignites a passion for baking. There’s something profoundly satisfying about turning on the oven and filling your home with the sweet aroma of freshly baked bread. This particular Brioche Roll Recipe is more than just a baking project; it’s an experience that yields truly exceptional results, making it a must-try for any home baker.
- **Effortless Kneading with a Stand Mixer:** While the outcome is undoubtedly gourmet, the preparation is made surprisingly simple with the help of a stand mixer. Let your kitchen assistant do all the hard work of kneading, allowing you to focus on the magic of yeast as it transforms simple ingredients into something extraordinary.
- **The Magic of Overnight Proofing:** These brioche dinner rolls benefit immensely from an extended, chilled fermentation. An overnight rise in the refrigerator, followed by a couple of shorter proofing sessions at room temperature, is key to developing their signature rich flavor and incredibly tender crumb. This slow process isn’t just about convenience; it’s about unlocking a depth of taste that quick-rise methods simply can’t achieve.
- **Flexible Baking Schedule:** Life is busy, but these brioche rolls offer fantastic flexibility. The dough is remarkably forgiving and can be kept in the refrigerator for up to five days. This means you can prepare the dough in advance and bake fresh rolls whenever the craving strikes, fitting seamlessly into your schedule.
- **Unforgettable Richness:** What sets brioche apart is its generous incorporation of eggs and butter. These rich ingredients don’t just add flavor; they contribute to the rolls’ incredibly soft texture, golden hue, and a delightful richness that makes them a spectacular addition to any meal, from a casual dinner to an elegant holiday feast.
Understanding Brioche: The French Art of Enriched Bread
Before diving into the recipe, it’s helpful to understand what makes brioche so special. Brioche is a classic French pastry, often considered a “viennoiserie” – a category of baked goods made from a yeast-leavened dough similar to bread, but enriched with ingredients like eggs, butter, and sugar. Unlike standard bread dough, which primarily relies on flour, water, yeast, and salt, brioche distinguishes itself with its high fat and egg content, giving it a texture that’s lighter and more tender than traditional bread, yet richer than a croissant.
This unique composition results in a bread that’s wonderfully soft, slightly sweet, and incredibly aromatic. Its golden crust and fluffy interior make it versatile, equally at home on a breakfast table with jam, as a side for a savory dinner, or even transformed into decadent French toast. The French have mastered the art of brioche, showcasing its versatility in various forms, from braided loaves to individual rolls.
Essential Ingredient Notes for Perfect Brioche
Crafting perfect brioche starts with understanding your ingredients. While many are common kitchen staples, paying attention to their state and quality can significantly impact the final texture and flavor of your homemade brioche rolls.
- All-Purpose Flour: The foundation of our rolls. While exact measurements are provided, having a small extra amount on hand is always wise, as dough consistency can vary slightly depending on humidity and other factors.
- Warm Water & Whole Milk: These liquids activate the yeast. Crucially, they should be warm, between 110°F to 115°F (43°C to 46°C). Too cold, and the yeast won’t activate; too hot, and it will kill the yeast, preventing your dough from rising. Whole milk adds extra richness and softness to the crumb compared to water alone.
- Instant Yeast: This type of yeast is fantastic for convenience as it can be mixed directly with dry ingredients without prior proofing. I highly recommend a reliable brand like Red Star Platinum yeast for consistent results. Ensure your yeast is fresh and not expired for optimal rising.
- Large Eggs: Eggs are vital for brioche, contributing to its rich flavor, golden color, and tender texture. For the best incorporation into the dough, ensure your eggs are at room temperature. If you forget to take them out ahead of time, a quick trick is to place them in a bowl of very warm (not boiling) water for 5-10 minutes. One egg will also be beaten with a little water to create a beautiful egg wash, giving your baked rolls that irresistible glossy, golden-brown finish.
- Granulated Sugar: Provides sweetness and helps feed the yeast, aiding in the fermentation process and contributing to a beautiful crust color.
- Salt: Essential for balancing the flavors and controlling the yeast activity. Don’t skip it, even in sweet doughs!
- Unsalted Butter: The star of brioche! The high butter content is what gives these rolls their distinct richness and tender crumb. Like the eggs, it’s crucial for the butter to be at room temperature, making it soft enough to easily incorporate into the dough without clumping. This ensures a smooth, emulsified dough structure.
Mastering Brioche Dough: Tips for Success
Working with brioche dough can feel a bit different from other bread doughs due to its high butter content, but with a few simple tips, you’ll be shaping perfect rolls like a pro. These rolls are so delightful that they disappear quickly; my husband, Bill, devours them with butter and jam for breakfast, then crafts mini ham sandwiches for lunch, and is certain to enjoy a few more with dinner!
- Versatile Shaping Options: While dinner rolls are a fantastic choice, brioche dough is incredibly versatile. If you prefer, you can easily form the dough into a log and bake a tender, rich loaf perfect for slicing. This offers a different presentation and serving option while retaining all the delicious qualities of the brioche.
- Exploring Traditional French Forms: You might encounter the classic Brioche à tête, a traditional French bread baked in a fluted tin and topped with a smaller ball or “head” of dough. While charming, achieving that perfect, elegant “tête” can be a bit tricky for beginners. My early attempts sometimes resulted in a slightly lopsided appearance! For this recipe, I suggest a more practical approach: divide your dough in half. Bake 12 beautiful rolls now, and treat yourself to a fresh loaf later in the week with the remaining dough. Remember, brioche dough keeps exceptionally well in the refrigerator for up to 5 days, making it perfect for staggered baking.
- Handling Sticky Dough: Due to its generous butter content, brioche dough is inherently a little sticky. Don’t be alarmed if it’s not as firm as other bread doughs. This stickiness contributes to its incredible tenderness. While it might be challenging to achieve perfectly executed rounds initially, focus on the overall shape and know that the unparalleled taste and texture will more than compensate. If you find it too sticky to handle, you have a couple of options:
- In the final stages of mixing, you can add a tablespoon or two more flour, if needed, to help the dough pull away from the sides of the bowl.
- Alternatively, simply dust your hands lightly with flour as you shape the individual rolls. This will prevent sticking and make the process much smoother.
- Patience During Kneading: Don’t rush the kneading process, especially when incorporating the butter. Adding butter gradually and beating until fully blended is crucial for developing the dough’s structure and achieving that smooth, elastic consistency.
Frequently Asked Questions About Brioche
Brioche is a light, rich yeast bread originating from France. It is characterized by its high content of butter and eggs, which give it a tender, fluffy crumb, a golden crust, and a slightly sweet, rich flavor. It’s often classified as a “viennoiserie,” bridging the gap between bread and pastry.
There are several common reasons why yeast dough might not rise properly. The most frequent issues relate to the yeast itself or the temperature of your liquids. If your liquids (milk/water) are too hot, exceeding 120°F (49°C), they can kill the yeast, rendering it inactive. Conversely, if the liquids are too cold, the yeast will be sluggish or dormant and won’t activate effectively. The ideal temperature range for proofing yeast is typically between 105°F and 115°F (40°C-46°C). Additionally, ensure your yeast is fresh and not expired; old or inactive yeast will also prevent your dough from rising.
While a stand mixer is highly recommended for brioche due to the extensive kneading required to incorporate the butter and develop gluten, it is possible to make brioche dough by hand. Be prepared for a significant workout! The process will take longer and involve more effort, especially when adding the butter. You’ll need to knead the dough vigorously until it becomes smooth, elastic, and pulls away from your hands and the work surface.
Once baked and cooled, brioche rolls are best enjoyed fresh. However, they can be stored in an airtight container at room temperature for 2-3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 1 month. Thaw at room temperature and warm gently in an oven or microwave before serving for best results.
More Delicious Bread Recipes You’ll Love:
If you’ve enjoyed baking these buttery brioche rolls, you’ll be thrilled to explore other fantastic bread recipes perfect for any occasion:
- If you’re looking for a quicker dinner roll recipe, check out these Easy Dinner Rolls from Recipe Girl – perfect for when time is of the essence.
- Cinnamon Rolls are always a crowd-pleaser, and these Moomie’s Cinnamon Buns are sure to impress with their tender texture and sweet glaze.
- For a bit healthier fare without compromising on taste, try my Whole Wheat Dinner Rolls, packed with wholesome goodness.
- Homemade Pita Bread is a fun and rewarding recipe, especially if finding good, fresh pita bread is a challenge in your area!
- And a new favorite amongst many is this incredibly soft and feathery Shokupan Bread, also known as Japanese Milk Bread, renowned for its unparalleled softness.
- Explore all my Best Bread Recipes in the comprehensive recipe index for endless baking inspiration.
Brioche Dinner Rolls
45 minutes
20 minutes
1 hour 5 minutes
24 rolls
Buttery brioche rolls that are perfect for any meal, any occasion!
Ingredients
Bread:
- ⅓ cup warm whole milk (110°F to 115°F)
- ⅓ cup warm water
- 2 packages instant yeast (I use Red Star Platinum yeast)
- 3 ¾ – 4 cups all-purpose flour
- 2 teaspoons salt
- 3 eggs, room temperature
- ¼ cup sugar
- 3 sticks butter (12 ounces), room temperature
Egg wash:
- 1 egg
- 1 tablespoon water
Instructions
- Combine water and milk in the bowl of a heavy-duty mixer. Add the yeast and stir with a wooden spoon until yeast is dissolved.
- Add 3 ¾ cups flour and the salt. Blend at medium-low speed (use a dough hook if available), scraping down the sides of the bowl as needed, 1 to 2 minutes. The dough will look shaggy.
- Add eggs, beating until mixed in. Beat in sugar. Increase mixer speed to medium; beat until dough is smooth, about 3 minutes.
- Reduce speed to low. Add butter, 2 tablespoons at a time, beating until blended after each addition, about 4 minutes. Increase speed to medium-high and beat until dough pulls away from sides of the bowl, 8 to 9 minutes. Add up to ¼ cup more flour if needed to get the dough to pull away from the bowl.
- Lightly butter a large bowl. Scrape dough into the bowl. Cover bowl with plastic wrap. Let dough rise in a warm area until almost doubled, about an hour.
- Gently deflate the dough. Cover bowl tightly with plastic wrap and chill, deflating dough every 30 minutes until dough stops rising, about 2 hours. Chill overnight.
- Butter two 9 x 9 or similar sized pans. Divide dough in half, then each half into 12 equal pieces. Flatten each piece of dough, gather the edges together to form a ball, and roll into a round. Place 12 dough balls into each pan, cover with greased plastic wrap.
- Place pans in a warm draft-free area. Let dough rise until light and almost doubled, 50 to 60 minutes.
- Preheat oven to 400°. Whisk together egg and water to make an egg wash. Gently brush egg glaze over the risen dough.
- Bake brioches until golden brown, covering with foil if browning too quickly, about 20 minutes. Transfer pan to rack. Serve warm or at room temperature.
Notes
Recipe adapted from Dorie Greenspan.
Total time does not include proofing time which adds 3 hours to the total time, plus overnight chilling.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Wooden Mixing Spoon
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Red Star Platinum Yeast (Instant Yeast)
Nutrition Information:
Yield:
24
Serving Size:
1 roll
Amount Per Serving:
Calories: 307Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 147mgCarbohydrates: 62gFiber: 2gSugar: 2gProtein: 9g
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