For a truly no-fuss recipe for fluffy, buttery Brioche Rolls, look no further. With 7 simple ingredients and 10 minutes of your time, you can make this no-knead dough. Let it rise slowly in the refrigerator overnight rise or in a warm place to bake the same day. Either way, you’ll be rewarded with delectably delicious rolls.
It’s this time of year, with shorter days and colder nights that comfort food tastes best. And there is something magical about a home filled with the aroma of bread baking. It’s the promise of that first bite of a warm roll, fresh from the oven, broken open and slathered with butter.
Ingredients You Need to Make Brioche Rolls
- Flour: All-purpose or bread flour.
- Instant Yeast: Or active dry yeast. See recipe notes.
- Sugar: Regular or super fine white granulated sugar.
- Eggs: One for the recipe and one for an egg wash before baking.
- Butter: If you use unsalted butter, increase salt by 1/2 teaspoon.
- Kosher Salt
- Milk: Ideally whole milk, but 2% will also work.
What makes brioche dough different than other bread doughs?
With eggs, butter, and milk, brioche dough is richer than many bread doughs made with just flour, water, yeast, and salt. This recipe is lighter than some brioche roll recipes with a moderate amount of butter and a single egg (plus one more for the egg wash before baking). But, I promise, you’ll never miss it. These brioche rolls are pillowy, buttery, and never disappoint.
What makes this recipe so easy?
Just like the dough for my Brioche Buns, this dough is no-knead. No stand mixers, or dough hooks required, and no hand kneading. With 10 minutes, the ingredients, a bowl, and a wooden spoon, you can assemble the dough to rise the same day you plan to bake or the night before for a slow rise in the refrigerator. If you have the time, I recommend an overnight rise for the best texture and flavor.
Once your dough rises, you’ll shape the rolls and let them rise once more. Then bake until they’re golden brown on top and pillowy soft within.
What to Serve with Brioche Rolls
Buttery, light and slightly sweet, these rolls are welcome at any meal. They’re ideal for your holiday table and wonderful alongside soups and stews. As a simple breakfast, serve with butter and honey or jam. Or use as sandwich rolls, piled with your favorite savory or sweet fillings.
- Dry Brine Turkey
- Mashed Red Potatoes
- Twice Baked Mashed Potatoes
- Roasted Broccoli and Cauliflower
- Delicata Squash Soup
How to Store Brioche Rolls
Store brioche rolls at room temperature in an airtight container for up to 2 days. They also freeze beautifully. Let the rolls cool completely before transferring to the freezer in a freezer-safe bag. Thaw in the bag at room temperature. To reheat rolls, wrap in foil and place on a baking sheet. Warm in a 350˚F oven for 10-12 minutes.
How to Make Brioche Rolls
Step 1: Whisk dry ingredients together (flour, sugar, salt, and yeast) in a large bowl.
Step 2: Place butter and milk in a small saucepan and heat just until melted; set aside.
Step 3: Whisk egg and warm water together. Then whisk in milk and butter mixture.
Step 4: Pour warm water mixture over dry ingredients and stir with a wooden spoon or rubber spatula until fully combined. Cover and let rise in a warm place until doubled in size. (Or cover and refrigerate for 12 to 24 hours.)
Step 5: Turn out risen dough onto a lightly floured work surface. With floured hands gather dough into a ball and then flatten into a 1-inch thick rectangle. With a sharp knife or dough scraper, cut into 12 equal pieces with a dough scraper. Tuck edges of each piece under until you have a round. Turn upside down and pinch edges together. Place seam-side down onto work surface and roll gently in a circular motion to form a ball. Place rolls 1-inch apart in parchment lined 9″ x 13″ baking dish. Cover lightly and let rise in a warm place 1 to 2 hours until puffy and light to the touch. (Refrigerated dough will take longer to rise.)
Step 6: Brush risen rolls with egg wash and bake in a 400˚F oven for 15 minutes, rotating baking dish halfway through baking time. Serve warm.
- 3 1/3 cups all-purpose flour 453g, or bread flour
- 1 1/2 teaspoons instant yeast see recipe note #1
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 3 tablespoons butter see recipe note #2
- 3 tablespoons milk
- 1 cup lukewarm water
- 2 large eggs divided (one for egg wash before baking)
- In a large bowl, whisk together flour, yeast, sugar, and salt.
- In a small saucepan, heat butter and milk until butter has just melted. Remove from heat to cool slightly.
- In a medium bowl, whisk together warm water and one egg. Whisk in warm milk and butter mixture until combined. Pour over flour mixture and stir with a wooden spoon or rubber spatula until no dry flour remains and you have a shaggy, sticky dough. Tightly cover bowl with a lid or plastic wrap and let stand in a warm place for 2 to 4 hours until dough is bubbly and has doubled in size. Or tightly cover and chill for 12 to 24 hours to rise slowly in the refrigerator (My preferred way, for the best flavor and texture).
- Line the long edges of a 9" x 13" baking dish with enough parchment paper to overhang the edges to create 'handles' for easy removal. Butter ends of dish to prevent sticking.
- Turn risen dough out onto a lightly floured work surface and with lightly floured hands, gather dough into a ball, then pat into a 1-inch thick rectangle. With a sharp knife or dough scraper, divide dough into 12 equal pieces (use a kitchen scale for perfectly even rolls). Gently tuck corners and edges underneath to form a round. Turn over to pinch edges together, then place on work surface smooth side up. Use your palm to gently roll in a circular motion to form a ball. Repeat with remaining dough portions, placing them 1-inch apart in prepared baking dish, making 4 rows of 3 rolls each. Cover loosely with a clean kitchen towel and let rise until rolls are puffy and light to the touch, about 1 hour or up to 2 hours if dough is straight from the refrigerator.
- When ready to bake, preheat oven to 400˚F.
- Whisk together remaining egg with 1 tablespoon water and brush over rolls with a pastry brush. Bake 13-15 minutes or until tops are golden brown, rotating baking dish halfway through baking time. Rolls are best served warm.
- To substitute active dry yeast for instant yeast, increase the amount to 2 teaspoons. In step 3 of the recipe, whisk a teaspoon of sugar into the warm water and sprinkle yeast over the top. Let stand 5-10 minutes until yeast is foamy. Whisk in egg and slightly cooled butter and milk mixture. Add this yeast mixture to dry ingredients and proceed with recipe.
- If using unsalted butter, increase kosher salt to 2 teaspoons.
- If your room temperature isn’t warm enough for the dough to rise, use this tip from Cooks Illustrated magazine to create a proofing oven: place the dough in the covered bowl on the middle shelf of your oven and a loaf or cake pan filled with 3 cups of boiling water on the bottom shelf. Close the oven door and you’ve created a great atmosphere for the dough to rise.
- To freeze unused rolls, allow them to cool completely and transfer to a freezer safe bag or container. Thaw in the bag at room temperature. Use within 2 months.
- Reheat rolls wrapped in foil and placed on a baking sheet in a 350˚F oven for 10-12 minutes.