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Brioche Dinner Rolls Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 4 hours 30 minutes (including rising time)
  • Yield: 12 servings

Description

These Brioche Dinner Rolls are soft, buttery, and fluffy, perfect for any meal. Made with a rich dough that includes eggs, butter, and milk, they offer a slightly sweet flavor and a tender crumb. The recipe includes an optional long, slow rise in the refrigerator for enhanced flavor and texture, resulting in irresistibly light and golden rolls ideal for dinners or special occasions.

Ingredients

Dry Ingredients

  • 3 1/3 cups all-purpose flour (453g, or bread flour)
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt

Wet Ingredients

  • 3 tablespoons butter
  • 3 tablespoons milk
  • 1 cup lukewarm water
  • 2 large eggs (divided: 1 for dough, 1 for egg wash)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, instant yeast, sugar, and kosher salt to evenly distribute all dry components.
  2. Heat Butter and Milk: In a small saucepan, gently heat the butter and milk just until the butter melts. Remove from heat and let cool slightly to avoid cooking the eggs later.
  3. Combine Wet Ingredients and Form Dough: In a medium bowl, whisk the lukewarm water and one egg together. Add the warm milk and melted butter mixture and whisk until combined. Pour this wet mixture over the dry ingredients and stir with a wooden spoon or rubber spatula until no dry flour remains and a shaggy, sticky dough forms.
  4. First Rise: Tightly cover the bowl with a lid or plastic wrap. Let the dough stand in a warm place for 2 to 4 hours until it doubles in size and becomes bubbly. Alternatively, for enhanced flavor and texture, cover and refrigerate the dough for 12 to 24 hours to rise slowly.
  5. Prepare Baking Dish: Line the long edges of a 9″ x 13″ baking dish with parchment paper strips to create handles for easy removal. Butter the ends of the dish to prevent sticking.
  6. Shape Rolls: Turn the risen dough onto a lightly floured surface. With lightly floured hands, form into a ball and pat into a 1-inch thick rectangle. Using a sharp knife or dough scraper, cut into 12 equal pieces. Shape each piece by tucking edges underneath to form a smooth, round ball. Place them smooth side up in the prepared dish, spacing about 1 inch apart in four rows of three rolls. Cover loosely with a kitchen towel.
  7. Second Rise: Allow the rolls to rise for about 1 hour, or up to 2 hours if they come directly from the refrigerator, until puffy and light to the touch.
  8. Preheat Oven: When ready to bake, preheat your oven to 400°F (204°C).
  9. Apply Egg Wash: Whisk the remaining egg with 1 tablespoon of water. Using a pastry brush, evenly brush the egg wash on top of each roll to achieve a beautiful golden color when baked.
  10. Bake Rolls: Bake the rolls for 13 to 15 minutes, rotating the baking dish halfway through, until the tops are golden brown and the rolls are cooked through.
  11. Serve Warm: Remove rolls from oven and let them cool slightly before serving. They are best enjoyed warm.

Notes

  • Use bread flour for a chewier texture or all-purpose flour for softer rolls.
  • Instant yeast expedites rising time and can be mixed directly with dry ingredients.
  • The slow refrigerator rise enhances flavor and texture—highly recommended.
  • Make sure butter and milk mixture is warm but not hot to avoid killing the yeast.
  • Use a kitchen scale for evenly sized rolls to ensure uniform baking.
  • The egg wash gives the rolls a shiny, attractive golden brown finish.
  • These rolls freeze well; cool completely before freezing and reheat gently.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://sarabaking.com/brioche-dinner-rolls-recipe/