BRIOCHE DINNER ROLLS RECIPE

Brioche Dinner Rolls Recipe. These rolls are light, airy, and pillowy soft yet rich and buttery as well. Brioche yeast bread is exceptionally decadent and delicious.

You can make this dough recipe into dinner rolls, hamburger buns, or in a loaf for sandwiches.

BRIOCHE DINNER ROLLS RECIPE

WHAT IS BRIOCHE? Brioche is a type of bread that originated in France. It has a higher egg and butter content than other breads which makes it super soft, rich, and slightly sweet.

Fresh brioche is good with butter, jam, and anyway you eat traditional rolls and bread. They are excellent served with a sandwich, on the side of a salad. Day-old brioche is great in bread puddings, French toast, grilled cheese, egg in a hole, Monte Cristo, Croque Madame, and strata. Basically, you can use it just like any other bread.

BRIOCHE DINNER ROLLS INGREDIENTS

The full recipe is listed below in the recipe card where you can save it to your personal recipe box.

• Warm water. (around 95 degrees F is the best temperature to allow the yeast to develop. If the water is colder it may delay the yeast to activate and if it is too hot, it may kill the yeast resulting in a bread that won’t rise properly)
• Dry active yeast. (for this recipe I wouldn’t recommend Rapid Rise as it will make the bread rise too quickly) (You can buy the little packet of yeast as well)
• Milk.
• Granulated sugar. Divided
• Salted butter. Melted and cooled
• Salt.
• Eggs. Large
• Salted butter. Melted
• Unbleached all-purpose flour

BRIOCHE DINNER ROLLS NOTES & TIPS

1. Warm water is around 95 degrees F is the best temperature to allow the yeast to develop. If the water is colder it may delay the yeast to activate and if it is too hot, it may kill the yeast resulting in a bread that won’t rise properly.
2. Dry active yeast (for this recipe I wouldn’t recommend Rapid Rise as it will make the bread rise too quickly) You can buy dry active yeast in a jar or the little packet. Typically, the packet makes one recipe.
3. You can use 1 cup of warm milk instead of water to activate the yeast if you prefer. I have found out, that the yeast activates faster and is lighter if it’s added to water first. Adding milk second gives the bread more richness than water provides on its own.
4. However, if you’re making buns (for sandwiches), you can use only water? You won’t have as rich and full taste, but it will be light and fluffy.
5. The egg wash is optional. With the egg wash, you will have a nice golden shiny crust. Without it will be mat, but just as delicious. Additionally, you can also bake the rolls without an egg wash and then brush them with butter when they come out of the oven.
6. Keep the remaining bread in an airtight container or bag. Because of the high concentration of dairy and eggs, I would suggest even keeping the leftovers in the fridge.
7. You can warm them up for 30 seconds in the microwave or 2 to 3 minutes at 330 degrees F in an air fryer.

CAN BRIOCHE DOUGH AND BREAD BE FROZEN?

Yes. Brioche dough can be frozen for 2 weeks. After the first rise, wrap the dough airtightly. Defrost the dough overnight and shape and bake as you normally would.

Brioche bread that’s already cooked can be frozen as well. Wrap it airtightly and freeze up to 2 months.

SHOP THIS POST

• Stand mixer 
• Clear mixing bowls: Anchor and Hockings (in ingredient photo)
• Silicone Baking mat 
• Baking dish
• Square ramekins

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