Buttery Bliss Brioche Rolls (Printable)
Soft, rich French brioche rolls loaded with butter for melt-in-your-mouth perfection. Ideal for breakfast or dinner.
# What You’ll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed
→ Egg Wash
08 - 1 large egg
09 - 1 tbsp whole milk
# How-to Steps:
01 - In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Mix briefly to distribute evenly.
02 - Add eggs and lukewarm milk to the dry ingredients. Mix on low speed until a shaggy dough forms and no dry flour remains.
03 - With mixer on medium speed, add softened butter one cube at a time, waiting for each piece to fully incorporate before adding the next. Knead for 8–10 minutes until dough is smooth, elastic, and pulls away from the bowl sides.
04 - Transfer dough to a lightly greased bowl, turning to coat all surfaces. Cover with plastic wrap and place in a warm, draft-free area for 1–1.5 hours until doubled in volume.
05 - Punch down the risen dough to release air. Divide into 12 equal portions and shape each into a smooth, taut ball by tucking edges underneath.
06 - Arrange dough balls in a greased 9x13-inch baking pan or on a parchment-lined baking sheet, leaving slight space between rolls. Cover loosely and let rise 45–60 minutes until puffy and visibly increased in size.
07 - Preheat oven to 350°F.
08 - Whisk egg and milk until combined. Gently brush the tops of each risen roll with the egg wash mixture, avoiding deflation.
09 - Bake for 18–22 minutes until rolls are deeply golden brown on top and sound hollow when tapped. Internal temperature should reach 190°F.
10 - Let rolls cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.
# Expert Advice:
01 -
- These rolls stay impossibly soft for days, unlike other breads that turn into rocks overnight
- The dough is surprisingly forgiving, so your first attempt will still yield bakery worthy results
02 -
- Adding butter too fast will make your dough look like it's separating, but keep mixing and it will come back together beautifully
- The windowpane test, stretching dough until it's translucent, guarantees your gluten development is spot on
03 -
- Weighing your ingredients guarantees consistent results every single time
- A warm oven with just the light on creates the perfect proofing environment