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    Recipes » Bread » French Breads

    Brioche Dinner Rolls

    Published: Nov 20, 2020 · Modified: Feb 15, 2021 by Marissa Stevens · 19 Comments

    This post may contain affiliate links.

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    buttered brioche roll on a white plate with more brioche rolls in the background

    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.

    Brioche Roll buttered and served on a white plate

    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.

    Jump to:
    • Ingredients You Need to Make Brioche Dinner Rolls
    • What makes brioche dough different than other bread doughs?
    • What makes this recipe so easy?
    • What to Serve with Brioche Dinner Rolls
    • How to Store Brioche Dinner Rolls
    • How to Make Brioche Dinner Rolls
    • Recipe Video
    • Brioche Dinner Rolls
    • 💬 Comments

    Ingredients You Need to Make Brioche Dinner Rolls

    Brioche Rolls Ingredients on a white marble board
    • 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 ½ 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.

    freshly baked brioche rolls in a white baking dish

    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

    • Tomato Bisque
    • Chicken Potato Soup
    • Turkey Meatloaf
    • Salad Lyonnaise

    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.

    dry ingredients for brioche roll dough
    whisked dry ingredients in a glass bowl

    Step 2: Place butter and milk in a small saucepan and heat just until melted; set aside.

    butter and milk in a small saucepan
    melted butter and milk

    Step 3: Whisk egg and warm water together. Then whisk in milk and butter mixture.

    whisked egg and warm water in glass measuring pitcher
    pouring melted butter into water and egg 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.)

    adding wet ingredients to dry in a clear glass bowl
    stirring brioche dough ingredients
    brioche dough before rising
    risen brioche dough

    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.)

    brioche dough ready to cut on a wooden work surface
    brioche dough divided into 12 equal pieces
    folding dough edges under
    pinching edges underneath brioche dough portion
    rolling brioche dough into a ball
    brioche dough round
    brioche rolls before the second rise
    brioche rolls after the second 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.

    brushing risen brioche rolls with egg wash
    freshly baked brioche rolls

    Recipe Video

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    Brioche Roll served on a white plate with butter

    Brioche Dinner Rolls

    Marissa Stevens
    An easy, no-knead recipe for feather light, buttery brioche rolls!
    5 from 8 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Rising Time 4 hrs
    Total Time 4 hrs 30 mins
    Course Breads and Quick Breads
    Cuisine French
    Servings 12 brioche rolls
    Calories 178 kcal

    Ingredients
      

    • 3 ⅓ cups all-purpose flour 453g, or bread flour
    • 1 ½ teaspoons instant yeast see recipe note #1
    • 2 tablespoons sugar
    • 1 ½ 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)

    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

    1. 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.
    2. If using unsalted butter, increase kosher salt to 2 teaspoons.
    3. 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. 
    4. 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.
    5. Reheat rolls wrapped in foil and placed on a baking sheet in a 350˚F oven for 10-12 minutes.

    Nutrition

    Calories: 178kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 39mgSodium: 332mgPotassium: 68mgFiber: 1gSugar: 2gVitamin A: 139IUCalcium: 15mgIron: 2mg
    Keyword Christmas, easy, Thanksgiving
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More French Breads

    • Brioche Bread Recipe
    • Brioche Hot Dog Buns
    • Brioche Slider Buns
    • Brioche Bun Recipe

    Reader Interactions

    Comments

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      Recipe Rating




    1. MBAKER says

      June 28, 2022 at 10:06 am

      5 stars
      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.

      Reply
      • Marissa Stevens says

        June 28, 2022 at 2:03 pm

        I love this - so glad you've been enjoying the recipe. Thank you.

        Reply
    2. Claudia says

      April 16, 2022 at 12:26 pm

      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!!!

      Reply
      • Marissa Stevens says

        April 16, 2022 at 8:44 pm

        Wonderful, Claudia! I'd love to hear how it goes and Happy Easter!

        Reply
    3. Sally Humeniuk says

      November 27, 2020 at 9:13 am

      5 stars
      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

      Reply
      • Marissa Stevens says

        November 29, 2020 at 10:13 am

        That is fabulous, Sally! Thank you for coming back to let me know.

        Reply
    4. Muna Kenny says

      November 24, 2020 at 10:03 pm

      5 stars
      There is something about brioche, I can have it without anything, well maybe with a little butter 🙂 . I like how yours turned out perfectly golden and looks so tender.

      Reply
    5. Katerina | Once a Foodie says

      November 24, 2020 at 2:39 am

      5 stars
      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!

      Reply
      • Marissa Stevens says

        November 24, 2020 at 11:15 am

        Thank you so much, Katerina!

        Reply
    6. David @ Spiced says

      November 23, 2020 at 4:03 am

      5 stars
      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! 🙂

      Reply
      • Marissa Stevens says

        November 24, 2020 at 11:19 am

        I love how you think, David!

        Reply
    7. Valentina says

      November 22, 2020 at 7:21 pm

      5 stars
      Dreamy! Brioche is hands down my favorite bread. That shot with the butter melting into it is mouth-watering. Happy Thanksgiving, Marissa. 🙂 ~Valentina

      Reply
      • Marissa Stevens says

        November 24, 2020 at 11:20 am

        Thank you, Valentina! Keith and I devoured that roll within seconds of taking that shot, lol. Happy Thanksgiving to you!

        Reply
    8. Annie@ciaochowbambina says

      November 21, 2020 at 2:07 pm

      5 stars
      Oh man! This is my kind of recipe!! I can’t think of a better bread for Thanksgiving dinner! Thanks for sharing, Marissa!

      Reply
      • Marissa Stevens says

        November 22, 2020 at 2:44 pm

        My pleasure, Annie! I hope you and your family will love them.

        Reply
    9. angiesrecipes says

      November 20, 2020 at 11:09 am

      These brioche buns are so soft and tender. I need to bake a batch too!

      Reply
      • Marissa Stevens says

        November 20, 2020 at 12:51 pm

        I love to hear that, Angie! I hope you will.

        Reply
    10. Ben | Havocinthekitchen says

      November 20, 2020 at 10:23 am

      5 stars
      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.

      Reply
      • Marissa Stevens says

        November 20, 2020 at 12:50 pm

        Thanks, Ben. haha...dangerous is right! Good thing the rolls freeze well.

        Reply

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