Description
These buttery, fluffy Brioche Dinner Rolls are soft, golden, and perfect for any occasion. Made from a rich dough with eggs and butter, they have a tender crumb and a slightly sweet flavor that pairs beautifully with meals or can be enjoyed on their own. Easy to make at home, they are ideal for family dinners, holidays, or special gatherings.
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup milk
- 3 large eggs
- 1 egg (for egg wash)
Dry Ingredients
- 1 1/2 tsp dry active yeast
- 1/4 cup sugar + 1 tbsp
- 1 tsp salt
- 4 cups all-purpose flour
Fats
- 1/2 cup unsalted butter
Instructions
- Make the yeast mixture: In a large measuring cup, combine 3/4 cup warm milk (about 105°F), 1 1/2 teaspoons of dry active yeast, and 1 tablespoon of sugar. Whisk quickly and let sit for 10 minutes until frothy.
- Add ingredients to mixer: Attach the dough hook to a stand mixer. Add 4 cups of all-purpose flour, 1/4 cup sugar, 1 teaspoon salt, 3 eggs, and the frothy yeast mixture to the mixer. Start on low speed to combine, then increase to high and knead for 4-5 minutes until the dough begins to take shape.
- Add butter: Cut 1/2 cup of softened unsalted butter into chunks. With the mixer running on high, add the butter gradually and knead for an additional 5-10 minutes until the dough is smooth, elastic, and no longer sticks to the sides of the bowl.
- First proofing: Transfer the dough to a greased bowl. Cover with a kitchen towel or plastic wrap. Let rise in a warm place or proof setting for about 1 hour until doubled in size.
- Shape into rolls: Punch down the risen dough. Divide into 12 equal pieces and shape each into a round ball. Place the dough balls into a greased 9×13-inch baking dish. Cover and let proof for another hour until puffy, but not necessarily doubled in size.
- Prepare egg wash and bake: Mix 1 egg with 1 teaspoon of water to make an egg wash. Brush the tops of each roll with the wash. Preheat oven to 350°F. Bake the rolls for about 25 minutes until golden brown.
Notes
- Ensure the milk is warm but not hot to activate the yeast properly.
- If you prefer softer crusts, cover the rolls with a damp towel while baking.
- The dough can be made ahead and refrigerated for up to 24 hours before the second proofing.
- Brush with melted butter immediately after baking for extra richness.
Nutrition
- Serving Size: 1 roll (about 46g)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
