These buttery brioche rolls deliver pillowy softness, a golden glossy top, and a rich melt-in-the-mouth crumb that elevates any meal. This recipe is approachable yet rewarding, ideal for holiday dinners, weekend baking, or building a simple freezer stash. Fans of cooking, recipes, bon apetit will appreciate how a few quality ingredients and a little patience produce bakery-worthy results.
Why these brioche rolls work
Brioche is a rich enriched dough thanks to plenty of eggs and butter. The extra fat creates a tender, almost custardy crumb while the yeast gives a fine, airy structure. The method keeps the dough soft and slightly sticky so the rolls bake up with a delicate interior and a glossy, golden exterior when finished with an egg wash.
Ingredients
- 2 1/4 teaspoons instant dry yeast
- 1/3 cup granulated sugar
- 1/3 cup whole or 2% milk, warmed to 100°F
- 5 large eggs
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- 12 tablespoons unsalted butter, softened
- 1 large egg, beaten (for finishing)
Step-by-step method
- Warm the milk to about 100 to 110°F. Combine milk, yeast, and sugar in the mixing bowl and let stand for about 10 minutes until foamy.
- Whisk the five eggs in a separate bowl to avoid shells, then add them to the mixer along with 3 cups of flour and the salt. Mix on low until the dough begins to form. Add up to another cup of flour as needed; the dough should be soft and sticky but able to hold its shape.
- With the dough mixing on medium, incorporate the softened butter one tablespoon at a time. Allow each addition to fully mix in before adding the next to avoid greasy separation. This kneading and butter incorporation takes about 10 minutes. The finished dough should feel smooth, like soft Play-Doh: wet, shiny, and elastic.
- Lightly grease a bowl, transfer the dough, turn to coat, cover with plastic wrap, and let rise at room temperature for about 2 hours until doubled. For convenience, the dough can be chilled up to 24 hours to make handling easier later.
- Divide the dough into 12 equal pieces. A kitchen scale helps achieve even rolls: weigh the total dough then divide by 12 for each portion. Shape each piece by cupping the hand and rolling on an unfloured surface until smooth. Pinch the bottom to create a neat seam and place the rolls in a lightly greased 9 by 13 pan.
- Cover and let the shaped rolls rise for another hour at room temperature. Preheat the oven to 350°F. Whisk one beaten egg until frothy and brush the tops of the rolls just before baking.
- Bake at 350°F for about 25 minutes until the tops are deep golden brown and the rolls sound hollow when tapped. Cool slightly on a wire rack before serving.
Tips for great results
- Use a stand mixer if possible. The dough needs extended kneading to fully incorporate butter and develop gluten.
- Butter temperature matters. Butter should be very soft but not melted so it blends smoothly.
- Don’t over-flour. Keep the dough slightly sticky; extra flour will make the rolls dense.
- Make-ahead option. After the first rise, chill the dough up to 24 hours. Shape and bake the next day for fresh rolls with minimal morning work.
- Even sizing. Use a kitchen scale to divide dough for consistent baking and presentation.
Storage and reheating
Store cooled rolls in an airtight container at room temperature for up to two days or freeze for up to three months. Reheat frozen or refrigerated rolls by wrapping in foil and warming in a 300°F oven for 10 to 15 minutes, or microwave briefly for a quick soft result.
Final notes
These brioche rolls are a joyful reward for anyone who enjoys hands-on baking. With simple ingredients and clear technique, they make a comforting addition to dinners, brunches, and celebrations. Repeat the recipe often and share the buttery results with friends and family who appreciate fine cooking, recipes, bon apetit.
This article was created from the video Buttery Brioche Rolls with the help of AI.
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