Here’s a step-by-step guide to making soft, fluffy brioche rolls at home. These are buttery, tender, and slightly sweet—perfect for sandwiches or breakfast.
Ingredients (Makes 8–10 rolls)
- 3 ½ cups (440 g) all-purpose flour
- ¼ cup (50 g) sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- ½ cup (120 ml) warm milk (around 38°C / 100°F)
- 3 large eggs, room temperature
- ¾ cup (170 g) unsalted butter, softened and cut into pieces
- 1 egg (for egg wash)
Instructions
1. Activate the Yeast
- Mix warm milk, 1 tsp sugar, and yeast in a small bowl.
- Let it sit for 5–10 minutes until foamy.
2. Make the Dough
- In a large bowl, combine flour, remaining sugar, and salt.
- Add yeast mixture and eggs. Mix until a sticky dough forms.
3. Knead in Butter
- Gradually add softened butter, a few pieces at a time.
- Knead (by hand or stand mixer) for 10–12 minutes until dough is smooth, shiny, and elastic.
- The dough should be soft but not sticky.
4. First Rise
- Place dough in a lightly greased bowl and cover with a damp cloth.
- Let it rise in a warm place for 1–2 hours, or until doubled in size.
5. Shape the Rolls
- Punch down the dough gently.
- Divide into 8–10 equal pieces.
- Shape each piece into a ball and place on a greased or parchment-lined baking tray.
6. Second Rise
- Cover and let rise for 30–45 minutes until puffy.
7. Egg Wash
- Beat 1 egg with a tablespoon of water.
- Brush over the rolls for a golden, shiny finish.
8. Bake
- Preheat oven to 190°C (375°F).
- Bake rolls for 15–20 minutes, or until golden brown.
- Cool slightly before serving.
💡 Tips for Extra Softness:
- Don’t skimp on butter—it’s key for brioche’s rich, tender texture.
- Let the dough rise in a warm, draft-free spot.
- For a sweeter version, sprinkle a little sugar or drizzle honey on top after baking.
If you want, I can give you a “no-fail overnight method” that lets you prep the dough the night before for morning brioche rolls—super fluffy with minimal morning work.
Do you want me to do that?