Soft, fluffy, and buttery, these homemade brioche rolls are super easy to make and only call for 7 simple ingredients! These buttery rolls are the perfect complement to any meal!
This post is sponsored by Fleischmann’s® Yeast. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!
Brioche Dinner Rolls
Thanksgiving isn’t complete without a soft, buttery homemade roll to smother in butter alongside your meal. And these brioche style dinner rolls are up for the job. Made with just 7 simple ingredients, you won’t believe how easy it is to whip up homemade dinner rolls! They’re fluffy and tender on the inside with a golden brown crust, and are perfect for mopping up all the flavors of whatever meal you’re serving them with!
What is the difference between brioche rolls and normal rolls?
If you’ve ever had brioche bread you know that it’s just better than normal bread. Brioche is typically what professionals call “an enriched dough” which basically means it has eggs and butter in it in addition to yeast! The butter and eggs give brioche its rich, buttery texture. Brioche also has a little more sugar in it than traditional rolls, which gives it a super soft texture and just the right amount of sweetness.
Ingredients for brioche dinner rolls
These homemade brioche rolls may taste like you spent hours making them with a whole bunch of different ingredients and complicated techniques, but you’ll only need 7 staple ingredients and a stand mixer (or a bowl if you’re up for an arm workout!) to make fluffy, pillowy rolls!
And the only way to make homemade bread is with Fleischmann’s® RapidRise® Instant Yeast. Their RapidRise® Instant Yeast is made from super fine granules, meaning they activate quickly and don’t need to be dissolved or activated in water before using!
Here’s your shopping list:
All Purpose Flour
Fleischmann’s® RapidRise® Instant Yeast
Tips for making perfect brioche rolls every time
I know you can go out and buy bread, but truly nothing compares to a fresh from the oven, homemade roll. And luckily we have all the tips and tricks, so if you’re new to breadmaking don’t be scared! It’s way simpler than you think it will be and is well worth the extra effort. And it certainly doesn’t hurt that they’re just plain delicious to consume.
Use Fleischmann’s® RapidRise® Instant Yeast: We love using Fleischmann’s® Yeast in our recipes because it is foolproof and produces consistently delicious homemade bread. Plus, the RapidRise® Instant Yeast cuts the time of bread making way down!
Give the dough the proper rise time: I know it’s hard to wait around, but in order to achieve the soft, yeasty, fluffy, texture of brioche you need to give your dough its full rise times. Otherwise, you’ll end up with dense rolls!
Don’t over bake your dinner rolls: Remember that your rolls will continue to cook as they cool off so your rolls should be slightly underbaked when you take them out of the oven! This will keep them super soft and pillowy and prevent them from drying out.
Can you make these brioche rolls ahead of time?
Heck yeah you can! There are a few different paths you can take to prep these bad boys ahead of time so you don’t have to worry about making homemade rolls while also cooking dinner.
Let the rolls proof overnight (or while you’re at work!): You can start your rolls ahead of time and finish them closer to dinner so that they’re fresh out of the oven hot. Follow the recipe and let the rolls have their first rise. Then cut, shape and place the rolls in your prepared pan, but for their second rise, cover and place in the fridge for up to 12 hours. This will slow their proofing down and they’ll just proof to perfection in the fridge! When ready to bake, leave on the counter for 30 minutes to warm up and pop in the oven as directed!
Bake the rolls off and reheat them: You can also make the brioche rolls the night before or earlier in the day. Let them cool completely and store them in an airtight container. When ready to eat them, place them in a 350°F oven for 10 minutes to warm them up!
Freeze your baked rolls: I also love to freeze these rolls! They’ll stay fresh in the freezer for up to 3 months so you can pop one or two rolls out (or the whole pan), heat them up and have fresh homemade rolls whenever! Be sure to let the rolls cool completely before freezing or the steam will freeze into ice crystals in the freezer.
These buttery brioche rolls NEED a place on your Thanksgiving table. And every dinner table in my opinion.
In a large bowl mix together the flour, sugar, salt, and Fleischmann’s® RapidRise® Instant Yeast.
Make a well in the center of the dry ingredients and add the milk and eggs. Beat on medium high speed for 3 minutes. If using a stand mixer, use the paddle attachment!
Change out the paddle for the dough hook and add the softened butter a little bit at a time, mixing well in between each addition to fully incorporate.
Knead for 10 minutes in the mixer or until the texture of the dough starts to smooth out. The dough will still be sticky, but not super tacky and should pull away from the sides of the mixing bowl.
Place in a greased bowl, cover with a dish cloth or plastic wrap and set aside to rise in a warm place for 1 hour.
Once the dough has risen, turn it out onto a well floured surface and divide into 12 equal pieces.
Roll each piece into a smooth ball and place in a greased 9 x 13 pan a few inches apart, 3 across and 4 down.
Cover the pan with a dish towel and let rise in a warm place for an hour.
While the dough rises, preheat the oven to 350°F and prepare your egg wash. Beat 1 egg with 1 teaspoon of water until homogenous.
After the dough has risen, use a pastry brush to generously brush the rolls with the egg wash. Bake the rolls for 20 to 25 minutes or until the spring back when poked and are golden brown and hollow sounding when tapped.
Leave a comment and rate this recipe!
Hi Sofi what if I try this recipe with bread flour? Would I have to use the same amount of flour ?? Or does I have to use less? Hope you answer this beauty. I want to serve this buns for Sunday breakfast
Hi Any! You can swap out bread flour, but you’ll want to use less of it as bread flour tends to produce a denser, tougher dough! I’d start with 2 1/2 cups bread flour and if the dough feels too wet, add in a little more at a time!
Do you have a different version of this recipe in grams instead of cups?
I am in the midst of making these and my dough didn’t rise that much after the first proof so now I’m scared :-(. Letting them proof in the fridge overnight to see if they rise a bit better. Any idea what could’ve went wrong? Is it supposed to rise only a little the first time?
Hi Jade! Unfortunately if the dough didn’t rise, most likely your yeast is dead or is expired! I’m so sorry to hear these didn’t rise–it’s happened to me before and it’s a huge bummer!
These sound absolutely amazing! Do you have a trick for getting the dough balls into equal pieces? Is weighing them the best approach or do you have another trick? Thanks – love your content and your vids!
Hi! These look so delicious. I tried them today and before adding the butter, my dough was super dry and crumbly. Any suggestions? It seemed like there maybe wasn’t enough milk. Thank you!
Hi Tyra! Make sure you’re really fluffing up and leveling off your flour before measuring it out!