Buttery Bliss Brioche Rolls (Printable)

Soft, buttery French bread rolls that melt in your mouth. Perfect for breakfast or dinner.

# What you'll need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed

→ Egg Wash

08 - 1 large egg
09 - 1 tbsp whole milk

# Directions:

01 - In stand mixer bowl, combine flour, sugar, yeast, and salt. Mix briefly to distribute evenly.
02 - Add eggs and lukewarm milk. Mix on low speed until rough dough forms and all flour is incorporated.
03 - With mixer on medium speed, add butter cubes one at a time, waiting for each to fully incorporate before adding the next. Knead for 8-10 minutes until smooth and elastic.
04 - Transfer dough to lightly greased bowl. Cover and let rise in warm place for 1-1.5 hours until doubled in size.
05 - Punch down dough and divide into 12 equal pieces. Shape each into smooth, tight ball.
06 - Arrange balls in greased 9x13-inch baking pan or on lined baking sheet, spacing slightly apart. Cover and let rise 45-60 minutes until puffy.
07 - Preheat oven to 350°F.
08 - Whisk together egg and milk. Brush tops of rolls gently with egg wash mixture.
09 - Bake for 18-22 minutes until golden brown and cooked through.
10 - Cool slightly before serving warm.

# Expert Suggestions:

01 -
  • These rolls have this incredible way of making any Tuesday dinner feel like a special occasion
  • The texture is somewhere between cloud and pillow, with just enough structure to hold whatever you want to pile on top
  • Once you master the butter incorporation technique, you will find yourself looking for excuses to make them again
02 -
  • If your dough seems impossibly sticky and refuses to come together, the butter was probably too soft or your kitchen is too warm, so chill everything for 15 minutes and try again
  • The first rise can take longer than expected in a cool kitchen, and rushing it will result in dense rolls, so trust the process and wait for true doubling
  • Overbrushing the egg wash can create a thick, unpleasant crust, so a light, even coat is all you need for that beautiful shine
03 -
  • Weighing your ingredients with a kitchen scale will give you more consistent results than using cup measurements, especially with flour
  • If the rolls are browning too quickly, tent them loosely with foil for the last 5 to 10 minutes of baking time

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