Buttery Bliss Brioche Rolls (Print version)
Soft, rich French brioche with buttery perfection. Golden rolls that melt in your mouth, ideal for any meal from breakfast to 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 make it:
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 mixture. Mix on low speed until a rough, shaggy dough forms.
03 - With mixer on medium speed, add butter cubes one at a time, allowing each piece to fully incorporate before adding the next. Knead for 8–10 minutes until dough becomes smooth, glossy, and elastic.
04 - Transfer dough to a lightly greased bowl. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in volume.
05 - Gently punch down the dough to release air. Divide into 12 equal portions and shape each piece into a smooth, taut ball.
06 - Place dough balls in a greased 9x13-inch baking pan or on a lined baking sheet, spacing slightly apart. Cover and let rise for 45–60 minutes until puffy and visibly expanded.
07 - Preheat oven to 350°F.
08 - Whisk together egg and milk for the egg wash. Gently brush the tops of each roll with the mixture.
09 - Bake for 18–22 minutes, or until rolls develop a deep golden-brown color and sound hollow when tapped.
10 - Remove from oven and let cool in the pan for 5–10 minutes. Serve warm for optimal texture.
# Expert suggestions:
01 -
- The dough transforms from shaggy to silkily smooth right before your eyes, like kitchen magic
- These rolls stay soft for days, making them perfect for meal prep or surprise guests
02 -
- Adding butter too quickly will cause it to separate from the dough, creating a greasy, unworkable mess
- Overproofing the second rise can make your rolls collapse in the oven, so watch them closely
03 -
- Use a kitchen scale for the most consistent results every single time you bake
- Warm your eggs by placing them in a bowl of warm water for 5 minutes before using