Brioche Dinner Rolls Recipe

Side Dish

Brioche Dinner Rolls Recipe

5 from 1 vote

Brioche dinner rolls are ultra soft and buttery and are the best side dish for any dinner.

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Prep Time: 20

Cook Time: 25

Total Time: 45

Makes: 12 rolls

Ingredients

Brioche Rolls

1 cup whole milk , warmed to 110ºF
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast* (1 envelope)
3 eggs
2 egg yolks
2 cups all purpose flour
2 cups bread flour
1 1/4 teaspoons kosher salt
2 sticks unsalted butter , room temperature and diced (8 oz)

Egg wash

1 egg
1 tablespoon water

Instructions

Activate the yeast. Combine the warm milk, yeast, and 1 tablespoon of sugar in the bowl of a stand mixer. Stir well and let it sit for 10 minutes, until foamy. If the yeast doesn't foam your milk may have been too hot or your yeast is old. I recommend starting over with fresh ingredients.
Mix the wet ingredients. Add the eggs and yolks to the milky yeast mixture and mix on low until the eggs and yolks are broken up.
Mix the dry ingredients. Add the flour, salt, and remaining sugar to the yeast mixture and mix on low. When the dough starts to come together, add the softened butter in a couple of tablespoons at a time until all the butter is mixed in. Mix on medium-low speed for 10-15 minutes until the dough is smooth and elastic.
Let the dough rise. Transfer the dough to a greased mixing bowl and cover with plastic wrap. Let the dough rise until doubled in size, about 90 minutes. This process can take longer because of the butter, so just keep an eye on the dough and when it's doubled in size, it can be shaped.
Shape the rolls. Divide the dough into 12 equal portions (a kitchen scale works best for this), and roll them into tight balls. Place them in a greased 9x13 baking dish, cover and let the rolls proof for 1 hour, until puffed and touching.
Preheat an oven to 350 F.
Bake the rolls. Whisk together the egg wash until smooth. Brush the tops of the rolls liberally and sprinkle with flaky sea salt. Bake for 22-25 minutes, until the tops are golden and the internal temperature is 200 F.

Notes

*If you use instant yeast, skip the first step and just mix the yeast with the flour when you mix it into the milk and eggs.

Note that the extra butter in the dough makes it thick and can slow down the rising process. Also, if your kitchen isn't warm enough, that will slow down the rising as well. Just be patient and give the dough time!

Nutrition

Serving: 1rollCalories: 345kcalCarbohydrates: 36gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 130mgSodium: 275mgPotassium: 102mgFiber: 1gSugar: 5gVitamin A: 626IUCalcium: 48mgIron: 2mg