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For a truly no-fuss recipe for fluffy, buttery Brioche Dinner 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.
Table of Contents
Ingredients You Need to Make Brioche Dinner 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 a scant 1/8 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 dinner rolls are pillowy, buttery, and never disappoint.
What makes this recipe so easy?
Just like the dough for my Brioche Bread, Brioche Buns, Brioche Slider Buns, Brioche Cinnamon Rolls, and Brioche Hot Dog 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 Dinner Rolls
Buttery, light and slightly sweet, these brioche 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.
Holiday Pairings
- Dry Brine Turkey
- Mashed Red Potatoes
- Yukon Gold Mashed Potatoes
- Twice Baked Mashed Potatoes
- Turkey Gravy without drippings
- Cornbread Dressing
- Roasted Broccoli and Cauliflower
- Delicata Squash Soup
Everyday Pairings
How to Store Brioche Dinner Rolls
Store brioche dinner 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 Dinner 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.
Brioche Dinner Rolls
Video
Ingredients
- 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 – see recipe note #6)
Instructions
- 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.
Notes
- 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 by a scant 1/8 teaspoon.
- 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.
- If scaling the recipe (2x, 4x), note that you’ll need to reference the number of eggs in the ingredient list for step 3 of the recipe as the quantity is text and won’t change. One egg for the egg wash will likely still be enough if you double the recipe, but you may need a second egg if you make a larger quantity.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
can you freeze the buns before baking? thank you
Hi Sue! Sure. I recommend getting the dough to the point where you would bake it (first rise, shape, second rise) then cover well and freeze the shaped, risen rolls. Thaw in the refrigerator overnight the day before you plan to bake them.
Best recipe for brioche bread!
I’m so glad you’re enjoying the recipe! Thank you for coming back to let me know.
Video shows you putting 2 eggs into batter and recipe calls for 1 egg in batter and 1 egg for the waste for baking? Thanks for replying,๐Joann
Hi Joann! Good eye catching that. ๐ I shot the video when making a larger batch of the dough and it’s here to show the step by step process and what the dough should look like at each stage. For these rolls, you’ll want to follow the written recipe.
Best ever rolls! I bake them regularly, everyone loves them
aww..I love this! So glad you’re enjoying the recipe.
Man Baker here. I have used as my go to brioche anything for the past year because they are perfect. Yesterday at the grocery store 6/nearly $7 as I walked by and gave myself whiplash. If I don’t baked it, I don’t need it. From accompaniment to cold macaroni salad dishes to beef and mashed potato-e and gravy dinners these rolls take me back to the table feasts on the farm. Back then these were called marrymebuns.
I love this – so glad you’ve been enjoying the recipe. Thank you.
I am making these for Easter dinner tomorrow. They will go perfectly with baked ham and scalloped potatoes. I will be back to let you know how I made out!!!
Wonderful, Claudia! I’d love to hear how it goes and Happy Easter!
Soooo incredibly easy! Another Pinch and Swirl star for our Thanksgiving table. And the recipe was so easy, my husband who doesn’t cook often and never bakes! was able to make them a success. xo
That is fabulous, Sally! Thank you for coming back to let me know.
There is something about brioche, I can have it without anything, well maybe with a little butter ๐ . I like how yours turned out perfectly golden and looks so tender.
These brioche rolls look absolutely stunning, Marissa – just look at their gorgeous gleaming tops! I feel like I would not be able to stop myself eating these – I bet they’re addictive!
Thank you so much, Katerina!
Ah, I do love making homemade bread, and the holidays are a perfect time for making homemade rolls. Brioche rolls are delicious…especially when you fill ’em with leftover turkey! ๐
I love how you think, David!
Dreamy! Brioche is hands down my favorite bread. That shot with the butter melting into it is mouth-watering. Happy Thanksgiving, Marissa. ๐ ~Valentina
Thank you, Valentina! Keith and I devoured that roll within seconds of taking that shot, lol. Happy Thanksgiving to you!
Oh man! This is my kind of recipe!! I canโt think of a better bread for Thanksgiving dinner! Thanks for sharing, Marissa!
My pleasure, Annie! I hope you and your family will love them.
These brioche buns are so soft and tender. I need to bake a batch too!
I love to hear that, Angie! I hope you will.
I’ve been lately addicted to brioche (brioche French toasts are soo good!), but I’ve never baked it myself. While a traditional recipe is quite time-consuming, I love this simplified version so much. The rolls look great – so fluffy and and with a nice colour. And yes, so dangerously easy to make lol.
Thanks, Ben. haha…dangerous is right! Good thing the rolls freeze well.