Brioche Dinner Rolls

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These homemade Brioche dinner rolls are light and fluffy. Enjoy these buttery, pillowy soft rolls, freshly baked or lightly toasted. We love it with some homemade fresh butter and/or jam!

 

Brioche Dinner Rolls

 

BRIOCHE DINNER ROLLS

Brioche dinner rolls, is a sweet French roll, rich, light, and fluffy. Due to its high egg and butter content, it has a dark, golden, flaky crust and texture similar to a highly enriched pastry.  

Brioche dough is made with flour, eggs, butter, liquid (milk, cream, water, or even some brandy), leavening (yeast or sourdough), salt, and sugar. The common Brioche recipes use a flour to butter ratio of amount 2:1.

The normal way of proofing the Brioche dough is to let it rise at room temperature, until it’s double in volume. Then punch it down, shape it, and proof it again until almost doubled in volume. Finally, bake the rolls and serve them warm with some butter. I have used Instant pot for first proofing. The recipe includes details on how to proof the dough using the traditional and Instant Pot method.

INGREDIENTS FOR BRIOCHE DINNER ROLLS

4 cups All-Purpose Flour

2 1/4 teaspoon Active Dry Yeast [1/4 oz Package of Active Yeast ]

1 cup milk, divided

1/3 cup Unsalted Butter, softened

3 large egg yolks

1/3 cup Granulated Sugar

1 teaspoon salt

2 tablespoon oil, for greasing

2 tablespoons Unsalted Butter, melted (optional)

Pic Shown: Brioche Dinner Rolls

 

Brioche Dinner Rolls

 

DIRECTIONS FOR BRIOCHE DINNER ROLLS

Making Brioche dinner rolls at home is very easy. Follow these simple steps for making the best Brioche dinner rolls at home.

1. PREPARE DOUGH [USING A STAND MIXER OR BY HAND]

2. FIRST PROOFING [TRADITIONAL OR USING INSTANT POT]

3. DIVIDE AND SHAPE THE BRIOCHE ROLLS

4. SECOND PROOFING

5. BAKE THE BRIOCHE ROLLS

PREPARE DOUGH USING A STAND MIXER

Attach dough hook attachment to the stand mixer. In the bowl of a stand mixer, stir in yeast, 1/2 cup of warm milk [100*F – 110* F], and 1 teaspoon of sugar. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.

Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

In a microwave-safe bowl, warm [100*F – 110*F] 1/2 cup of milk and butter, or until the butter just melts.

Note: The temperature of the mixture should be lukewarm [100*F – 110*F].

To the yeast mixture, add melted butter, egg yolks, flour, sugar, and salt. Beat the mixture on a low speed for 2-3 minutes, or until the flour is combined. Scrape the sides of the bowl occasionally.   

Increase the speed to medium-high, and knead the dough for 4-5 minutes, or until it forms into a smooth dough ball, and starts to leave the sides of the bowl.

Transfer the dough, onto a lightly greased work surface, and shape it into a ball.

Pic Shown: Brioche Dinner Rolls

 

Brioche Dinner Rolls

 

FIRST PROOFING

Place the dough in a greased bowl and turn it once to grease the top.

Cover the bowl with a kitchen towel, and place it in a warm place, or an oven with the oven light on for 1-2 hours or until it doubles in volume.

Note: Keep the oven turned OFF.

FIRST PROOFING [USING INSTANT POT]

Place the dough in the greased inner pot, and turn it once to grease the top.

Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.

Note: I used a glass lid that fits, to cover the inner pot.

DIVIDE AND SHAPE THE BRIOCHE ROLLS [DINNER ROLLS]

Grease a 9*12 inch baking dish with some oil or butter set it aside.

Transfer the dough onto a work surface, and punch it down. Divide the dough into 12 equal pieces. Cover the pieces with a clean kitchen towel, while you work with a single piece.

Note: You can use a kitchen scale to precisely divide the dough into equal pieces.

Take a piece of the dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.

Note: If required, sprinkle some flour on the work surface.

Place the rolled dough ball, seam side down, onto a baking dish. Cover with a clean kitchen towel while you roll the rest of the rolls.

SECOND PROOFING

Cover the baking dish with a kitchen towel, and place it in a warm place or an oven with the oven light ON for 45-60 minutes, or until the rolls have almost doubled in size.

Pic Shown: Brioche Dinner Rolls

 

Brioche Dinner Rolls

 

BAKE THE BRIOCHE ROLLS

Preheat the oven to 375*F. Bake for 14-18 minutes, or until golden brown.

Rotate the baking dish halfway through for even baking.

Note: Place the baking dish on the lowest rack, to prevent the top from browning too fast. If the top of the rolls is browning quickly, loosely place a foil tent over the rolls.

Apply some melted butter on top, and enjoy warm, fluffy, buttery Brioche rolls!!

PREPARE DOUGH BY HAND

Knead the dough until it is very soft, and elastic, around 20-25 minutes. Follow the rest of the recipe as discussed.

PRO TIPS FOR THE BEST BRIOCHE DINNER ROLL

For measuring the flour, do not scoop the flour, instead, lightly fill the measuring cup with the flour, and level it with the back of the spoon.

Make sure eggs are at room temperature and butter is softened.

If the yeast is active, the mixture turns frothy and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.

Always use lukewarm water to knead the dough. If you use cold, or room temperature water, chances are that the dough might turn out too sticky.

Do not over-knead the dough. As soon as the dough starts to leave the sides of the bowl, are soft, elastic, springs back when pressed, and is not sticky. You know the dough is kneaded well.

Occasionally scrape the sides of the bowl while making the dough.

If using the oven to proof the dough, turn on the oven light. Do not turn on the oven.

Proof the dough until it becomes double in volume, do not overproof it.

Use a kitchen scale to equally divide the dough, for equal-sized rolls.

Keep the dough ball pieces covered with a kitchen towel, while you roll the rolls, to prevent the dough from drying out.

Place the baking dish on the lowest rack, to avoid browning the top of the rolls too soon. If the tops of the rolls are browning quickly, use a foil tent to loosely cover the rolls.

Rotate the baking dish halfway for even baking.

It takes around 14-18 minutes for the rolls to bake. Do not over-bake the rolls, they will turn hard.

This recipe makes 12 large Brioche rolls. You can make 18 smaller size rolls, and adjust the cooking time. Smaller roles will require less baking time, around 12-14 minutes, or until golden brown.

FREQUENTLY ASKED QUESTIONS

CONSISTENCY OF THE DOUGH

The consistency of the dough may vary, as we are measuring the ingredients using a cup(volume), instead of weighing them. Also, it depends on the protein content of the flour, and the size of the eggs used.

What you are looking for is a soft, elastic, non-sticky dough. When you poke the dough, it springs back and does not stick.

Check the consistency of the dough after kneading it for 4-5 minutes (stand mixer). If it feels too sticky, add some flour and knead it again, until the dough starts to leave the sides of the bowl. If the dough is too dry, add 1-2 teaspoons of milk or water, and knead the dough, until it is nice and soft.

Pic Shown: Brioche Dinner Rolls

 

Brioche Dinner Rolls

 

HOW LONG DO YOU KNEAD DOUGH

Depending upon the method used for kneading, the time will vary. If you are using a stand mixer to knead the dough, it takes somewhere from 8-10 minutes to knead the dough. If kneading the dough by hand, it takes around 20-25 minutes for a soft, non-sticky dough.

HOW DO I KNOW IF THE DOUGH IS KNEADED ENOUGH

A well-kneaded dough will be soft, elastic, springs back when you poke your finger, and won’t be sticky. If the dough does not pass this simple test, it means it needs more kneading.

Here are a few ways you can tell that the dough is kneaded well:

First, it forms into a nice smooth dough, the dough will start to leave the sides of the bowl.

Secondly, It holds its shape. Lift the dough ball in your hand, and hold it for a few seconds. If it falls between your fingers, it means it still needs some more kneading.

Third, poke a finger, and if the dough springs back, and is not sticky, the dough is kneaded well.

Lastly, you can also do a windowpane test. Take a small piece of dough, and stretch it as thin as possible. If the dough does not tear, and you can see a thin layer of dough, it means the dough is kneaded well.

WHY DO YOU KNEAD THE DOUGH

It is important to knead the dough before rising, as kneading develops the gluten in the dough. Gluten is made of long strands of protein, which makes the dough stretchy. The stretchy dough can hold the bubbles created by the yeast, thus making the dough rise.

WHY IS MY DOUGH TOO STICKY

Too much liquid can cause a sticky dough. Also, if you used cold, or room temperature water, it can result in the leaking of gluten, causing the dough to be sticky.

MY DOUGH IS TOO TIGHT

When using a stand mixer chances are that you overworked the dough. The change in the composition of gluten molecules results in a non-stretchy dough. Overworked dough often feels too tight, and tough and breaks when you try to pull, or roll.

WHY ARE ROLLS FLAT AND DENSE

For nice, soft, and fluffy Brioche rolls, it is important to knead the dough enough. When the dough is not kneaded enough, either using a stand mixer or by hand, the dough will lack strength. When you bake the rolls using this dough, chances are they will turn out flat and quite dense in texture.

WHAT MAKES BRIOCHE ROLLS LIGHT AND FLUFFY

As the yeast grows, it produces gas, and carbon dioxide. Depending upon how much gas is produced in the dough, the rolls will turn out light and airy.

HOW TO STORE BRIOCHE ROLLS

Once the rolls are cooled completely, place them in a Ziploc bag, or the pan covered with foil. Brioche rolls last for 3-4 days at room temperature.

Brioche rolls can be stored in the refrigerator. Reheat the rolls in a microwave for 10 seconds, before serving.

Brioche rolls freeze beautifully. Store them in freezer-friendly storage bags or containers, and they will last for a couple of months. Defrost, reheat, and enjoy moist, and fluffy homemade Brioche rolls.

HOW TO REHEAT BRIOCHE ROLLS

Reheat the rolls in the microwave for 10 seconds, or in a preheated oven at 350*F for 3-5 minutes. Spray or brush some water or milk before reheating.

Pic Shown: Brioche Dinner Rolls

 

Brioche Dinner Rolls

 

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Brioche Dinner Rolls

Jyoti Behrani
These homemade Brioche dinner rolls are light, and fluffy. Enjoy these buttery, pillow-y soft rolls, freshly baked or lightly toasted. We love it with some homemade fresh butter and/or jam!
5 from 2 votes
Prep Time 30 mins
Cook Time 15 mins
Proofing Time 2 hrs
Total Time 2 hrs 45 mins
Course Breakfast/Brunch, Main Dish/Entrees, Side Dish
Cuisine French
Servings 12

Ingredients
  

INGREDIENTS FOR BRIOCHE DINNER ROLLS

  • 4 cups All Purpose Flour
  • 2 1/4 teaspoon Active Dry Yeast [1/4 oz Package of Active Yeast ]
  • 1 cup Milk, divided
  • 1/3 cup Unsalted Butter, softened
  • 3 large egg yolks
  • 1/3 cup Granulated Sugar
  • 1 teaspoon salt
  • 2 tablespoon oil, for greasing
  • 2 tablespoon Unsalted Butter, melted (optional)

Instructions
 

PREPARE DOUGH USING STAND MIXER

  • Attach dough hook attachment to the stand mixer. In the bowl of a stand mixer, stir in yeast, 1/2 cup of warm milk [100*F – 110* F], 1 teaspoon of sugar. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.
    Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.
  • In a microwave safe bowl, warm [100*F – 110*F] 1/2 cup of milk and butter, or until the butter just melts.
    Note: The temperature of the mixture should be lukewarm [100*F – 110*F].
  • To the yeast mixture, add melted butter, egg yolks, flour, sugar, and salt. Beat the mixture on a low speed for 2-3 minutes, or until the flour is combined. Scrape the bowl occasionally.
  • Increase the speed to medium high, and knead the dough for 4-5 minutes, or until it forms into a smooth dough ball, and starts to leave the sides of the bowl.
  • Transfer the dough, onto a lightly greased work surface, and shape it into a ball.
  • PREPARE DOUGH BY HAND
    Knead the dough until it is very soft, and elastic, around 20-25 minutes. Follow rest of the recipe as discussed.

FIRST PROOFING

  • Place the dough in a greased bowl and turn it once to grease the top.
  • Cover the bowl with a kitchen towel, and place it in a warm place, or in an oven with the oven light on for 1-2 hours or until it doubles in volume.
    Note: Keep the oven turned OFF.

FIRST PROOFING [USING INSTANT POT]

  • Place the dough in the greased inner pot, and turn it once to grease the top.
  • Place lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.
    Note: I used a glass lid that fits, to cover the inner pot.

DIVIDE AND SHAPE THE BRIOCHE DINNER ROLLS

  • Grease a 9*12 inch baking dish with some oil or butter, set it aside.
  • Transfer the dough onto work surface, and punch it down. Divide the dough into 12 equal pieces. Cover the pieces with a clean kitchen towel, while you work with a single piece.
    Note: You can use a kitchen scale to precisely divide the dough into equal pieces.
  • Take a piece of dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.
    Note: If required, sprinkle some flour on the work surface.
  • Place the rolled dough ball, seam side down, onto a baking dish. Cover with a clean kitchen towel while you roll the rest of the rolls.

SECOND PROOFING

  • Cover the baking dish with kitchen towel, and place it in a warm place or in an oven with the oven light ON for 45-60 minutes, or until the rolls have almost doubled in size.

BAKE THE BRIOCHE DINNER ROLLS

  • Preheat the oven at 375*F. Bake for 14-18 minutes, or until golden brown.
  • Rotate the baking dish halfway through for even baking.
    Note: Place the baking dish on the lowest rack, to prevent the top from browning too fast. If the top of the rolls is browning quickly, loosely place a foil tent over the rolls.
  • Apply some melted butter on top, and enjoy warm, fluffy, buttery Brioche dinner rolls!!

Notes

Please refer to the post for the following :
  1. Pro Tips For The Best Brioche Dinner Rolls
  2. Frequently Asked Questions

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Keyword brioche dinner rolls, brioche rolls, brioche rolls recipe easy, brioche rolls recipes, dinner rolls, french brioche rolls, how to heat brioche dinner rolls, overnight brioche dinner rolls, sweet brioche rolls recipe
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This Post Has 4 Comments

  1. Jere Cassidy

    5 stars
    Another recipe of your to make for Thanksgiving, we always have rolls and these brioche rolls look just too delicious not to make.

    1. Jyoti Behrani

      Sounds wonderful. Hope you like these brioche rolls as much as we do.

  2. Jordan

    Can I make the dough in advance and then proof for second in fridge or is there way to make dough a day ahead

    1. Jyoti Behrani

      Hi Jordan, Here’s how to make ahead the dough: Prepare the dough, keep the dough in an lightly greased, air-tight container and place it in the refrigerator. The dough will rise slow overnight in the refrigerator. In the morning, remove the dough and let it sit at room temperature for around 30 minutes or it doubles in volume. Follow rest of the recipe. Hope this helps. Thanks!

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