The Ultimate Homemade Brioche Rolls For Cloud-Soft Comfort

A pan of homemade brioche rolls has a way of making the whole kitchen feel a little softer, a little warmer, and a lot more welcoming.

These golden beauties rise high, bake up tender, and pull apart with that delicate, cloud-soft texture brioche is famous for.

Every bite carries the richness of real butter and the gentle sweetness that makes them perfect with almost anything on the table – soup, holiday dinners, breakfast spreads, or just a swipe of jam.

Ingredients

1/3 cup warm milk (100–110°F)
2 1/4 teaspoons instant dry yeast
1/3 cup granulated sugar
5 large eggs
3–4 cups all-purpose flour (start with 3, add more as needed)
1 teaspoon salt
12 tablespoons softened butter (added gradually)
1 tablespoon oil (for greasing the bowl)
1 egg (for egg wash)

Warm The Milk And Activate The Yeast

Begin by gently warming the milk either in the microwave or on the stovetop until it reaches 100–110°F – warm enough to activate the yeast, but not hot.

Pour the milk into the bowl of a stand mixer fitted with the dough hook, then stir in the instant dry yeast and sugar.

Let the mixture rest for about 10 minutes, until it becomes foamy and fragrant.

Build The Dough

While the yeast activates, crack the eggs into a separate bowl.

Once the yeast mixture is ready, add the eggs and about 3 cups of flour into the mixer.

Start kneading on medium-low speed, and as the dough comes together, sprinkle in the salt.

Continue kneading – you’ll notice the dough starts out sticky, so add small amounts of additional flour as needed until it becomes soft and cohesive.

Add The Butter Slowly

With the mixer running, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next.

This process helps create a silky, enriched dough.

Keep kneading for about 10 minutes, until the dough is smooth and elastic.

Lightly grease a large mixing bowl, transfer the dough inside, and cover tightly with plastic wrap.

Let it rise at room temperature for about 2 hours, until noticeably puffy.

At this stage, you may refrigerate it up to 24 hours for deeper flavor, though it’s optional.

Shape The Rolls And Let Them Rise

Once the dough has completed its initial rise, divide it into 12 even portions – either by eye or by weighing them on a kitchen scale.

To shape each roll, work on a clean, unfloured countertop.

Cup your hand over the dough piece and gently roll it in circular motions until smooth and round.

Place each roll into a lightly greased 9×13-inch baking pan.

When all the rolls are arranged, cover the pan with plastic wrap or a clean towel and let them rise for another hour, until noticeably larger.

Bake Until Golden

Preheat the oven to 350°F.

Whisk one egg to make a simple egg wash, then brush the tops of the rolls to give them a shiny, golden finish.

Bake for about 25 minutes, or until the rolls are beautifully golden brown on top.

Allow to cool slightly before serving and enjoy!