Buttery Bliss Brioche Rolls (Print)
Soft, rich French brioche rolls that melt in your mouth with irresistible buttery flavor.
# Ingredient list:
→ 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
# Directions:
01 - In stand mixer bowl, combine flour, sugar, yeast, and salt. Mix briefly to distribute evenly.
02 - Add eggs and lukewarm milk. Mix on low speed until a shaggy dough forms and no dry flour remains.
03 - With mixer on medium speed, add butter one cube at a time, waiting for each piece to fully incorporate before adding the next. Continue kneading for 8–10 minutes until dough is smooth, glossy, and pulls away from bowl sides.
04 - Transfer dough to a lightly greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free area for 1–1.5 hours until doubled in size.
05 - Punch down risen dough to release air. Divide into 12 equal portions and shape each into a smooth, taut ball by folding edges underneath.
06 - Arrange rolls in a greased 9x13-inch baking pan or on a parchment-lined baking sheet, leaving slight space between each. Cover and let rise for 45–60 minutes until puffy and increased by half.
07 - Preheat oven to 350°F.
08 - Whisk egg and milk together until blended. Brush tops of rolls gently with egg wash, avoiding excess pooling.
09 - Bake for 18–22 minutes until deep golden brown and rolls sound hollow when tapped. Internal temperature should reach 190°F.
10 - Let rolls cool in pan for 10 minutes before transferring to wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- The butter gets worked directly into the dough creating layers of flavor that regular bread simply cannot achieve
- These rolls stay soft for three full days, which honestly shocked me the first time I discovered it
02 -
- Butter temperature is everything. Cold butter will never incorporate properly, and melted butter changes the entire chemistry
- Over mixing sounds impossible with this much butter, but 10 minutes is your maximum. After that, the dough starts to break down
03 -
- Weighing your ingredients is worth the extra step. Flour compresses differently every time you scoop it, which changes hydration and results
- Room temperature ingredients are not optional. Cold eggs straight from the fridge will shock the dough and ruin your texture