Print

Brioche Dinner Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 3 reviews

These brioche dinner rolls are irresistibly fluffy with a rich buttery flavor, perfect for elevating any dinner table. Soft on the inside with a shiny golden crust, they are a delightful homemade treat that pairs wonderfully with soups, salads, or as a side to main dishes.

Ingredients

Brioche Dough

  • 1 cup milk
  • 1/2 tbsp active dry yeast
  • 1/4 cup sugar
  • 3 to 4 cups all-purpose flour (start with 3 cups, add up to 1 more cup as needed)
  • 3 large eggs, room temperature
  • 7 tbsp unsalted butter, melted
  • 1 tsp salt

Egg Wash

  • 1 large egg
  • 1 tbsp water

Instructions

  1. Prepare the yeast mixture: Warm the milk until it reaches about 110°F, warm enough to activate the yeast but not so hot that it kills them. In a large bowl, combine the warm milk with active dry yeast, sugar, and one cup of the flour. Mix until smooth, then cover the bowl with a clean kitchen towel and set it aside in a warm place for about 30 minutes to let the yeast activate and the mixture become frothy.
  2. Mix the dough: After the yeast mixture is bubbly, add the remaining flour gradually along with the eggs, melted butter, and salt. Stir together until a dough forms. It should be slightly sticky but elastic.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
  4. First rise: Place the dough in a large greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
  5. Shape the rolls: Punch down the risen dough gently to release air. Divide it into 12 equal pieces and shape each piece into a smooth ball. Arrange the balls on a baking sheet lined with parchment paper or a greased baking pan, leaving some space between each roll.
  6. Second rise: Cover the rolls loosely with a clean kitchen towel and let them rise again for about 30 to 45 minutes, or until puffed up.
  7. Prepare egg wash and bake: Preheat the oven to 375°F (190°C). Whisk together 1 egg and 1 tablespoon water to make the egg wash. Brush the tops of the rolls gently with the egg wash to give a glossy finish.
  8. Bake the rolls: Bake in the preheated oven for about 25 to 30 minutes until the rolls are golden brown and sound hollow when tapped on the bottom.
  9. Cool and serve: Remove the rolls from the oven and transfer to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.

Notes

  • Milk temperature is crucial for proper yeast activation—too hot will kill the yeast, too cold will slow rising.
  • Adjust the flour quantity as needed based on humidity and flour brand; dough should be soft but manageable.
  • Use room temperature eggs and melted butter for better dough incorporation.
  • Ensure proper rising times for fluffy texture.
  • You can brush the rolls with melted butter after baking for extra richness.
  • These rolls freeze well; thaw and warm before serving.

Find it online: https://recipesbyliza.com/brioche-dinner-rolls-recipe/