Buttery And Soft Brioche Rolls Recipe

Picture this: soft, fluffy rolls that practically whisper “butter” every time you tear one open. Now picture you, casually pulling them out of the oven like some kind of carb wizard. That’s where we’re headed. And don’t worry—you don’t need a French accent or a culinary degree to get there. Just a bit of dough, some patience, and the ability to follow a few simple steps without wandering off halfway through.

Why This Recipe is Awesome?

First of all, it’s idiot-proof—and I say that with love. Brioche sounds like something only fancy chefs make, but in reality, it’s just enriched bread (meaning there’s butter, eggs, and milk in there). Translation: softer than a baby’s cheek and richer than your friend who “casually” owns three air fryers.

Second, these rolls work for everything: breakfast, dinner, midnight snacking, or just smelling them until you feel better about life. Also, they freeze like a dream—so if you have self-control (I don’t), you can make a batch and save some for later.

Ingredients

Get your shopping list ready. And no, you can’t “just use margarine” unless you enjoy disappointment.

• 4 cups (480g) all-purpose flour – Don’t overpack the cup, or you’ll end up with brioche bricks.
• ⅓ cup (65g) sugar – Sweet, but not cupcake-sweet.
• 1 packet (7g) instant yeast – The magical bread fairy dust.
• 1 tsp salt – To keep it from tasting like cake.
• 4 large eggs – Room temp, because cold eggs make butter cry.
• ½ cup (120ml) warm milk – Warm like a nice bath, not a sauna.
• ½ cup (115g) unsalted butter – Softened; this is the “brioche” part.
• 1 egg + 1 tbsp milk – For egg wash (AKA the “shiny top” magic).

Step-by-Step Instructions

1. Mix the Basics

In a large mixing bowl, whisk together flour, sugar, yeast, and salt. Keep yeast and salt on opposite sides until mixed—think middle school lunchroom seating chart.

2. Add Wet Ingredients

Beat in eggs and warm milk. Stir until it starts looking like sticky dough instead of a science experiment gone wrong.

3. Knead in the Butter

Add softened butter, a tablespoon at a time, kneading it in completely before adding more. Yes, it’ll be messy. Yes, you’ll doubt everything. Keep going—it will come together.

4. First Rise

Cover with a clean towel and let it rise in a warm spot until doubled in size (about 1–2 hours). Resist the urge to “just check it” every five minutes. Bread has stage fright.

5. Shape the Rolls

Punch down the dough (politely, not aggressively) and divide into 12 equal pieces. Roll each into a smooth ball and place on a parchment-lined baking tray.

6. Second Rise

Cover again and let them puff up for another 45 minutes to 1 hour. They should look plump and adorable by the end.

7. Egg Wash & Bake

Preheat oven to 375°F (190°C). Brush rolls with the egg wash, then bake for 18–22 minutes until golden brown and smelling like heaven’s bakery.

8. Cool & Serve

Let them cool for at least 10 minutes before diving in—unless you enjoy burning your fingertips for the sake of fresh bread (I get it).

Common Mistakes to Avoid

• Not proofing the dough long enough. Brioche needs time. Don’t rush it unless you like dense, sad rolls.
• Overflouring during kneading. This dough is supposed to be sticky. Too much flour = tough bread.
• Skipping the egg wash. That’s like skipping mascara when you’ve done full makeup. The shine matters.
• Baking at the wrong temp. Too low and they’ll be pale; too high and they’ll be toast (literally).

Alternatives & Substitutions

• No instant yeast? Use active dry yeast, but bloom it in the warm milk for 5–10 minutes first.
• Gluten-free needs? Swap for a 1:1 GF bread flour blend. Texture will change, but still tasty.
• Flavored brioche? Add lemon zest, chocolate chips, or cinnamon sugar into the dough. (Yes, you can.)
• Dairy-free? Use plant-based butter and oat milk, but know the flavor won’t be quite as rich.

FAQs

Q: Can I make these by hand instead of with a stand mixer?

A: Sure, if you enjoy an arm workout that feels like medieval torture.

Q: Can I let the dough rise overnight?

A: Absolutely! Just refrigerate after kneading and shape in the morning. Bonus: better flavor.

Q: Can I halve the recipe?

A: Yes, but why would you? Leftover brioche is a gift.

Q: How do I store them?

A: Airtight container at room temp for 2–3 days, or freeze up to 3 months.

Q: Can I make these into burger buns?

A: Yes—and you’ll never want sad, dry buns again.

Q: What if I don’t have parchment paper?

A: Lightly butter the tray. Or live dangerously and hope for the best.

Related Recipe:

• Easy Homemade Crumpet Recipe | Soft & Buttery
• Spiced Ghost Pancakes Recipe
• Easy Oatmeal Cake Recipe | Moist And Delicious

Final Thoughts

And there you have it—your ticket to pillowy, buttery brioche rolls without any scary French chef yelling at you. Remember: the dough will look messy, the waiting will feel long, but the first bite will make you forget all of that.