These rolls are incredibly soft, rich, and buttery, with a golden, shiny top giving way to a pillowy center. Thanks to the egg and butter-rich batter, each bite melts in your mouth. These are the kind of rolls you dream of breaking apart at the dinner table and watching the steam rise while slathering them with warm melted butter.
Serving the rolls with freshly made butter makes them even more special.
why my recipe
We use real butter and eggs to create the softest, butteriest rolls ever. Chill the dough beforehand so it doesn’t have to be stuck in the kitchen all day. Perfect for the holidays, Sunday dinner, or any time you want a really delicious roll.
The dough is soft and stretchy and chills easily, giving it plenty of flexibility to prepare ahead of time. Whether you’re baking them for your holiday table or treating yourself to a quiet weekend, they’ll turn out just as beautiful as bakery rolls. You can bake it into a classic round roll or, if you’re feeling fancy, form it into a knotted bun. No matter how you serve it, expect it to go away quickly.
What is brioche?
If you’ve never had brioche before, give it a try. A classic French bread that resembles a combination of a soft dinner roll and a rich pastry. What makes this special is that they add all the good stuff to the dough: eggs, butter, milk, and a touch of sugar. That’s what gives brioche its gorgeous golden color and soft, buttery texture that makes it fall apart like a dream.
Regular dinner rolls are delicious, but brioche is on a completely different level. It’s a slightly sweet and fluffy bread that melts in your mouth. Brioche is used in everything from hamburger buns to French toast. And if you try making them from scratch at home, you won’t be able to beat store-bought rolls.
Ingredient memo
Instant Dry Yeast: Look for instant or quick-fermenting yeast. Active Dry also works, but may require an additional 20 minutes of rise time. No separate proof is required. Granulated sugar: Regular white sugar feeds the yeast and adds a slight sweetness to the dough. It also helps with browning. Milk: Use whole milk or 2% milk warmed to about 100°F. It should feel like warm bath water. If it’s too hot, the yeast may die. Large Eggs: Use 5 large eggs. It’s fine even if you just take it out of the fridge. Salt: This is regular table salt. Don’t skip it. It has a good balance of sweetness and butter. All-purpose flour: Start with 3 1/2 cups and add more as needed. The dough should be soft, sticky and elastic. Unsalted Butter: If the butter is not completely softened, it will not mix properly. Make sure to decide well in advance. Egg (for finishing): Brush with 1 beaten egg to get a shiny golden crust after baking.
What do you look for in fabric?
When baking rolls, feel is everything. I always say you can feel the soft roll of dough. Brioche dough feels a little different from regular bread dough.
It should be soft and stretchy, slightly sticky to the touch, but not so wet that it loses its shape. After kneading, the dough should pull away from the sides of the bowl, but still stick lightly to the bottom. Press lightly with your fingertip and it will slowly return. When ready to ferment, it will look smooth and slightly glossy. Don’t worry if it still feels sticky. That’s exactly what you want in a soft roll.
Shaping options
There’s no wrong way to shape these rolls. The easiest method is to divide the chilled dough into 12 equal parts, tuck the edges of each under and roll on a clean surface to form a smooth ball.
If you want a more elaborate presentation, try a knotted bun. Roll each piece into a 12-inch rope (no flour needed). Tie the rope into a loose knot, tuck one end up, the other end down, and pinch gently to secure. It may seem difficult, but once you try it, you’ll understand the trick.
sliders and mini rolls
These rolls aren’t just for around the dinner table. They also make great slider buns. Whether it’s serving pulled pork, mini breakfast sandwiches, or sliders for a party, these little guys are up to the task.
To make mini rolls, divide the dough into 24 pieces instead of 12. Shape into balls, place on a greased baking sheet a few inches apart, and bake until golden brown and puffed, about 15 to 18 minutes. We made it into a snack size while maintaining its soft and rich texture.
Want to look more flashy? Brush the surface with egg wash and sprinkle with sesame seeds or flaky salt before baking. People will think you bought it from the bakery.
advance instructions
This recipe is very convenient to make ahead of time. After the initial rise, the dough can be chilled in the refrigerator for up to 24 hours, making it easy to prepare it over two days.
If you want to go further, form the dough into a roll and place it in a mold. Cover and refrigerate overnight, then let rise on the counter for 1 hour before baking.
You can also bake the rolls completely, let them cool, and then freeze them for later use (see Storage and Reheating for more information).
Troubleshooting and FAQs
yes! Plan on adding an extra 20 minutes to your rise time.
You can, but it will take some effort. I always refer to my blender as a “muscle saver.” This recipe especially benefits from a blender, but you can make it even stronger if you want to experiment. Place the dough in a large bowl, mix with a wooden spoon, and knead by hand for 15 to 20 minutes, gradually adding the butter.
yes. After shaping, freeze the dough balls on a baking sheet until firm and transfer to a freezer bag. Thaw in the refrigerator overnight, then place in a greased mold to rise until puffed before baking.
You can, but try to halve all the ingredients, including the eggs, exactly. For 2 1/2 eggs, use 2 whole eggs and 1 egg yolk.
Lightly oil your hands instead of adding extra flour. A sticky dough is important for making soft rolls, but too much flour will make the dough dense. Add additional flour only if the dough is too wet to shape at all.
Check the temperature of the milk. It should be warm, not hot. If it’s too hot, the yeast may die. Also, double check that the yeast is fresh.
This usually means the dough didn’t rise long enough. Make sure it doubles in size both before cooling and after shaping. If your kitchen is cold, give it a little more time.
Ovens can get hot. Loosely cover the pan with foil during the last 5 to 10 minutes of baking to prevent excessive browning until the center of the bread is done.
Precautions for storage
If you want to store it, let it cool completely first. Then store in an airtight container or resealable plastic bag at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to 5 days, but is best eaten fresh.
To freeze, let cool completely and then place in a single layer in freezer-safe bags or containers. Can be frozen for up to 3 months. You can also freeze shaped, unbaked rolls. Place on a baking sheet until firm, then transfer to a freezer bag. Thaw in the refrigerator overnight, let rise until puffed, then bake as directed.
To reheat, wrap individual rolls in foil and heat in a 300°F oven for about 10 minutes or until heated through. You can also heat the rolls in the microwave for 15-20 seconds, but they will be softer rather than crunchy. For frozen baked rolls, thaw at room temperature or in the refrigerator and reheat in the same manner.
