Brioche dinner rolls are soft, slightly sweet, buttery bread rolls with a rich, fluffy texture. They’re often served with dinner, sliders, or holiday meals.
🧾 Ingredients
- 3 cups all-purpose flour
- 2¼ tsp yeast (instant or active dry)
- ¼ cup sugar
- 1 tsp salt
- 3 large eggs
- ½ cup warm milk
- ½ cup butter (softened)
For topping (optional):
- 1 egg (egg wash)
- Melted butter
👩🍳 Method
- Activate yeast (if needed)
Mix warm milk + yeast + a pinch of sugar. Let it foam for 5–10 minutes. - Make dough
Add flour, sugar, salt, eggs, and yeast mixture. Mix into a sticky dough. - Add butter gradually
Knead in softened butter slowly until fully absorbed. Dough should become smooth and elastic. - First rise
Cover and let rise 1.5–2 hours until doubled. - Shape rolls
Divide into equal pieces, roll into smooth balls, and place in a baking tray close together. - Second rise
Let rise again for 30–45 minutes until puffy. - Bake
Brush with egg wash. Bake at 180°C (350°F) for 18–22 minutes until golden. - Finish
Brush warm rolls with melted butter for extra softness.
🍽️ How to serve
- With soups or stews
- As sandwich or slider buns
- With butter and jam for breakfast
💡 Tips
- Don’t rush kneading—brioche needs strong gluten for fluffiness
- Butter must be soft, not melted
- Slight sweetness is normal and part of the flavor
⚡ Simple shortcut version
- Flour
- Eggs
- Butter
Less rich and less fluffy, but still gives soft dinner rolls in a pinch.
If you want, I can show you a garlic brioche version, a cheese-stuffed upgrade, or a no-knead simplified method.
