Brioche Dinner Rolls (Non-Sourdough)
Brioche Dinner Rolls (Non-Sourdough)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 3/4 teaspoon salt
- 1/3 cup whole milk, warmed to 105-115°F
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 6 tablespoons unsalted butter, softened, cut into 1-inch pieces
For the Egg Wash
- 1 large egg
- 1 teaspoon water
Instructions
- 1
In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the all-purpose flour, remaining granulated sugar, and salt.
⏱️ 2 min
- 3
Add the activated yeast mixture, the large egg, and the large egg yolk to the dry ingredients in the stand mixer bowl.
⏱️ 1 min
- 4
Mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 5 minutes until the dough starts to come together.
⏱️ 5 min
- 5
With the mixer still running on medium-low speed, gradually add the softened unsalted butter, one piece at a time. Allow each piece to fully incorporate into the dough before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. It should be soft and slightly sticky.
⏱️ 15 min
- 6
Lightly grease a large bowl. Transfer the dough to the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 120 min
- 7
Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces (each piece should weigh approximately 2 ounces).
⏱️ 5 min
- 8
Take each piece of dough and roll it into a smooth, tight ball. Arrange the dough balls in a lightly greased 8x8 inch baking dish or on a parchment-lined baking sheet, leaving about 1/2 inch of space between them.
⏱️ 10 min
- 9
Cover the rolls loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 45-60 minutes, or until they are puffy and nearly doubled in size.
⏱️ 60 min
- 10
While the rolls are completing their second rise, preheat your oven to 375°F. In a small bowl, whisk together the remaining large egg and 1 teaspoon of water for the egg wash.
⏱️ 10 min•🌡️ 375
- 11
Gently brush the tops of the risen rolls with the egg wash. Be careful not to deflate them. Bake for 18-22 minutes, or until the rolls are golden brown and cooked through.
⏱️ 18 min•🌡️ 375
- 12
Remove the rolls from the oven and let them cool slightly in the baking dish before serving warm. Brioche rolls are best enjoyed fresh.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Brioche Dinner Rolls (Non-Sourdough)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 3/4 teaspoon salt
- 1/3 cup whole milk, warmed to 105-115°F
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 6 tablespoons unsalted butter, softened, cut into 1-inch pieces
For the Egg Wash
- 1 large egg
- 1 teaspoon water
Instructions
- 1
In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min - 2
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the all-purpose flour, remaining granulated sugar, and salt.
⏱️ 2 min - 3
Add the activated yeast mixture, the large egg, and the large egg yolk to the dry ingredients in the stand mixer bowl.
⏱️ 1 min - 4
Mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 5 minutes until the dough starts to come together.
⏱️ 5 min - 5
With the mixer still running on medium-low speed, gradually add the softened unsalted butter, one piece at a time. Allow each piece to fully incorporate into the dough before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. It should be soft and slightly sticky.
⏱️ 15 min - 6
Lightly grease a large bowl. Transfer the dough to the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 120 min - 7
Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces (each piece should weigh approximately 2 ounces).
⏱️ 5 min - 8
Take each piece of dough and roll it into a smooth, tight ball. Arrange the dough balls in a lightly greased 8x8 inch baking dish or on a parchment-lined baking sheet, leaving about 1/2 inch of space between them.
⏱️ 10 min - 9
Cover the rolls loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 45-60 minutes, or until they are puffy and nearly doubled in size.
⏱️ 60 min - 10
While the rolls are completing their second rise, preheat your oven to 375°F. In a small bowl, whisk together the remaining large egg and 1 teaspoon of water for the egg wash.
⏱️ 10 min•🌡️ 375 - 11
Gently brush the tops of the risen rolls with the egg wash. Be careful not to deflate them. Bake for 18-22 minutes, or until the rolls are golden brown and cooked through.
⏱️ 18 min•🌡️ 375 - 12
Remove the rolls from the oven and let them cool slightly in the baking dish before serving warm. Brioche rolls are best enjoyed fresh.
⏱️ 10 min