Name: Brioche Dinner Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 rolls
Cuisine: American
Ingredients: 0.5 cup warm milk; 1 tsp white sugar; 1 tbsp active dry yeast; 3.5 cups all-purpose flour; 0.25 cup white sugar; 1 tsp salt; 4 eggs; 1 cup salted butter*

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Brioche Dinner Rolls

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Add the warm milk, 1 teaspoon of sugar, and yeast to a small bowl and stir just until combined. Let sit for 10 minutes or until bubbly and frothy. (If the mixture doesn't bubble, your yeast is probably gone bad and you will need to start over with new yeast.)

In the bowl of the stand mixer, combine the 3 cups of flour (reserve ½ cup for later), ¼ cup of sugar, and salt. Make a well in the center of the flour mixture and add the room-temperature eggs and bubbly yeast mixture.

Start mixing the dough at medium-low speed, using the hook attachment on the stand mixer. Mix on low until all the flour is incorporated before gradually adding the softened butter, 2 tablespoons at a time, allowing each addition of butter to incorporate before adding more. Once all the butter is in, all ½-3/4 cups of additional flour and keep kneading at medium-low speed for about 10 more minutes until a smooth and satiny ball of dough forms that pulls away from the sides of the bowl.

Form the dough into a smooth ball, place it back in the bowl, and cover it with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size. After 1 hour, punch down, form into a ball, cover again and place in the refrigerator to rise/rest for 1 hour or until doubled in size.

After 1 hour in the refrigerator, punch down the dough again and transfer to a lightly floured countertop. Divide the dough into two pieces. Starting with one piece of dough, roll it out into a circle about 10-12 inches in diameter. Using a pizza cutter or sharp knife, cut the circle into 12 even wedges (into quarters, then each quarter into thirds; like cutting a pizza). Roll each wedge of dough up into a roll, starting at the wide end and ending by tucking the small end under the roll. Repeat this process with each roll and then repeat the entire rolling out, cutting, and rolling up process with the other half of the dough. Place each formed roll on a baking sheet lined with parchment paper. Cover the rolls lightly with plastic wrap and let rise at room temperature for 30 minutes.

Preheat the oven to 375℉. Once the rolls are done rising, bake in the preheated oven for 15-20 minutes or until golden brown. Brush roll with butter as soon as they come out of the oven. Let cool slightly for about 10 minutes before serving. Enjoy!

Nutrition

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Tips & Tricks (5)

Temperature Precision for Yeast Activation 🌡️
Keep your warm milk between 110-115°F—too hot kills the yeast, too cool prevents activation. Use a thermometer for consistent, reliable rising every time.
Butter Integration Technique 🧈
Add softened butter in small cubes gradually during mixing rather than all at once to ensure even distribution and a silky, uniform dough texture.
First Rise Window Mastery ⏱️
Let dough rise until doubled in a warm, draft-free spot for 60-90 minutes—gently poke it; if the indentation springs back slowly, it's perfectly proofed and ready to shape.
Egg Wash for Golden Perfection ✨
Brush rolls with beaten egg mixed with a splash of water just before baking, then optionally again halfway through, for a gorgeous mahogany-brown finish and shiny crust.
Strategic Resting Period Post-Bake 🛑
Let rolls cool on the baking sheet for 5 minutes before transferring to a wire rack—this sets the crust while keeping the interior tender and prevents them from drying out too quickly.