These rolls are impossibly soft, rich, and buttery, with a golden, glossy top that gives way to a pillowy center. Each bite melts in your mouth thanks to the generous amount of eggs and butter in the dough. They’re the kind of roll you dream about pulling apart at the dinner table and watching the steam rise as you slather on warm, melting butter.
Serve your rolls with freshly made butter for an extra special treat.
Why My Recipe
- Made with real butter and eggs for the softest, most buttery rolls ever.
- Chill the dough ahead so you’re not stuck in the kitchen all day.
- Perfect for holidays, Sunday dinner, or just because you want a really good roll.
The dough is soft and stretchy and benefits from chilling, giving you plenty of flexibility to prep ahead. Whether you’re baking these for a holiday table or treating yourself on a quiet weekend, they turn out just as beautiful as any bakery roll. You can bake them up into classic round rolls or shape them into knotted buns if you’re feeling fancy. However you serve them, expect them to disappear fast.
What is brioche?
If you’ve never had brioche before, you’re in for a treat! It’s a classic French bread that’s kind of a mash-up between a soft dinner roll and a rich pastry. What makes it special is all the good stuff we add to the dough, which includes eggs, butter, milk, and just a little sugar. That’s what gives brioche its gorgeous golden color and that soft, buttery texture that pulls apart like a dream.
Regular dinner rolls are great, but brioche is on a whole different level. It’s slightly sweet, super fluffy, and the kind of bread that basically melts in your mouth. You’ll find brioche used in everything from hamburger buns to French toast. And once you try making it from scratch at home, store-bought rolls won’t even come close.
Ingredient Notes
- Instant Dry Yeast: Look for instant or rapid-rise yeast. Active dry also works, but may need an extra 20 minutes of rising time. No need to proof separately.
- Granulated Sugar: Regular white sugar helps feed the yeast and adds a slight sweetness to the dough. It also helps it brown.
- Milk: Use whole or 2% milk, warmed to about 100°F. It should feel like warm bath water. Too hot can kill your yeast.
- Large Eggs: Use five large eggs, straight from the fridge is fine.
- Salt: Regular table salt is what we’re using here. Don’t skip it. It balances out the sweetness and butter.
- All-Purpose Flour: Start with 3 1/2 cups and add more as needed. The dough should be soft, sticky, and elastic.
- Unsalted Butter: It’s crucial that the butter is fully softened or it won’t mix in properly. Set it out well in advance.
- Egg (for Finishing): One beaten egg brushed on top gives you that shiny, golden crust after baking.
What to Look for in the Dough
When it comes to baking rolls, it’s all about how they feel. I always say you can feel a soft roll in the dough. Brioche dough feels a little different than most bread doughs.
It should be soft, stretchy, and a bit sticky to the touch, but not so wet that it won’t hold its shape. After kneading, the dough should pull away from the sides of the bowl but still stick lightly to the bottom. If you press it gently with your fingertip, it should spring back slowly. When it’s ready to rise, it will look smooth and slightly shiny. Don’t worry if it still feels sticky, that’s exactly what you want for tender rolls.
Shaping Options
There’s no wrong way to shape these rolls. The easiest option is to divide the chilled dough into 12 equal pieces and shape each into a smooth ball by tucking the edges under and rolling them on a clean surface.
For a fancier presentation, try a knotted bun. Roll each piece into a 12-inch rope (no flour needed). Tie the rope into a loose knot, then tuck one end over the top and the other underneath, pinching gently to secure. It sounds tricky, but once you do one, you’ll get the hang of it.
Sliders and Mini Rolls
These rolls aren’t just for passing around the dinner table. They make amazing slider buns too. Whether you’re serving pulled pork, mini breakfast sandwiches, or sliders for a party, these little guys are up for the job.
To make mini rolls, just divide your dough into 24 pieces instead of 12. Shape them into balls, place them a couple inches apart on a greased baking sheet, and bake for about 15 to 18 minutes until they’re golden brown and puffy. Same soft, rich texture, just snack-sized.
Want to make them look extra fancy? Brush the tops with egg wash and sprinkle on some sesame seeds or flaky salt before baking. People will think you picked them up from a bakery.
Make Ahead Instructions
This recipe is super make-ahead friendly. After the first rise, the dough can be chilled in the fridge for up to 24 hours, which makes it easy to break up the prep over two days.
If you want to go even further, shape the dough into rolls and place them in the pan. Cover and refrigerate overnight, then let them rise on the counter for an hour before baking.
You can also bake the rolls completely, let them cool, and freeze them for later (see Storage & Reheating for details).
Troubleshooting and FAQ
Yes! Just plan on adding another 20 minutes or so to the rising time.
You can, but it takes some elbow grease! I always just call mixers “muscle savers.” This recipe benefits particularly from a mixer, but you can muscle it up if you want to give it a shot. Mix the dough in a large bowl with a wooden spoon, then knead by hand for about 15 to 20 minutes, adding butter a little at a time.
Yes. After shaping, freeze the dough balls on a baking sheet until solid, then transfer to a freezer bag. Thaw in the fridge overnight, place in a greased pan, and let rise until puffy before baking.
You can, but be sure to halve all ingredients precisely, including the eggs. For 2 1/2 eggs, use two whole eggs plus one yolk.
Lightly oil your hands instead of adding extra flour. A sticky dough is key to a soft roll, and too much flour will make them dense. Only add extra flour if the dough is too wet to shape at all.
Check the temperature of your milk. It should be warm, not hot. If it was too hot, it may have killed the yeast. Also, double check that your yeast is fresh.
This usually means the dough didn’t proof long enough. Make sure it doubles in size both before chilling and again after shaping. If your kitchen is cold, give it more time.
Ovens can run hot. Tent the pan loosely with foil for the last 5 to 10 minutes of baking to prevent over-browning while the centers finish baking.
Storage Instructions
To store, first let them cool completely. Then store them in an airtight container or resealable plastic bag at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days, though they are best enjoyed fresh.
To Freeze, let them cool completely, then place in a single layer in a freezer-safe bag or container. Freeze for up to 3 months. You can also freeze shaped, unbaked rolls. Place them on a baking sheet until solid, then transfer to a freezer bag. Thaw in the fridge overnight, let rise until puffy, then bake as directed.
To reheat, wrap individual rolls in foil and warm in a 300°F oven for about 10 minutes, or until heated through. You can also microwave rolls for 15 to 20 seconds, though they’ll be softer instead of crusty. For frozen baked rolls, let them thaw at room temperature or in the fridge, then reheat the same way.