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Overhead of a dark green bowl of Brioche Rolls with one to the right side.

Brioche Rolls

Course: Breads
Cuisine: European
Keyword: bread, brioche
Prep Time: 30 minutes
Cook Time: 15 minutes
rising times: 2 hours
Total Time: 2 hours 45 minutes
Servings: 24 rolls
Calories: 396kcal
Author: Marta Rivera
Make these fluffy brioche rolls for your next holiday meal or family dinner.
Print Recipe

Equipment

  • 5-quart (or larger) stand mixer

Ingredients

For the Brioche Rolls Sponge

  • cup (240 milliliters) whole milk  warmed to 110°F (45°C)
  • 1/4  cup (60 milliliters) honey
  • 1  tablespoon (11 grams)  active dry yeast
  • cup (120 grams)  bread flour

For the Brioche Dough

  • brioche sponge
  • 8 large eggs  at room temperature
  • 1/2  cup (100 grams)  granulated sugar
  • teaspoons (12 grams)  kosher salt
  • 6-6 1/2  cups (720-780 grams)  bread flour plus more for forming the rolls
  • cup (226 grams)  unsalted butter  sliced and at room temperature

For the Egg Wash

  • large  egg
  • tablespoon (15 milliliters)  cold water

Optional Toppings

  • white or black sesame seeds
  • poppy seeds
  • maldon sea salt
  • everything bagel seasoning
  • grated parmesan cheese

Instructions

Make the Brioche Rolls Sponge

  • In a 3-quart mixing bowl, stir together the warm milk and honey until combined.
    Sprinkle the active dry yeast over the surface of the mix and stir it to saturate it in the milk mixture.
    Within 5 minutes, the yeast will start to move and eventually foam up and smell like beer. If there's no movement in the bowl after 5 minutes, the yeast is dead. Go ahead and dump the mixture out and start over with a new jar of yeast. 
  • After the yeast shows signs of life (or 5 minutes), use a rubber spatula to stir in the 1st cup of bread flour.
    Once the mixture resembles a thick batter, cover it with a clean kitchen towel and set it in a warm, draft-free place in the kitchen (a microwave is great).  
    Allow the sponge to rise for 30 minutes.

Finish the Brioche Rolls Dough

  • Add the brioche sponge, eggs, sugar, salt, and 2 cups of the bread flour to the bowl of a 5-quart (or larger) stand
    Mix these ingrediets together with the paddle attachment on 2nd speed until it is smooth. Once a thick batter forms, add another cup of bread flour. 
    Blend until a verystiff dough forms.
  • Switch to the dough hook . 
    After switching to the dough hook, mix again on 2nd speed and gradually add the remaining bread flour*.

Gradually Add the Butter

  • Add the unsalted butter, two tablespoons at a time, into the dough as it's mixing.
    Once the butter is absorbed (no longer visible), add the next two tablespoons.
    Once you add all of the butter, continue kneading the dough on second speed for 10 minutes.
  • The dough will be soft, pliable, and smooth at the end of mixing.
    Take the dough out of the bowl and lightly grease the inside of the bowl with softened butter or a neutral-tasting oil. Return the dough to the bowl and turn it to cover the surface of the dough with a protective layer of fat.

Allow the Dough to Rise

  • Cover the bowl with plastic film or a kitchen towel and allow the dough to rise for an hour or until it's doubled in bulk. 
    Punch the dough down after 1 hour to dispel the gases produced during rising.
  • Next, turn the brioche dough onto a floured surface and knead it 3 or 4 times to redistributes the yeast in the dough.

Scale, then Form the Brioche Rolls

  • Use a bench scraper to cut off 1-ounce (30 grams) pieces of dough.
    Hold your hands in a karate chop, then curl your fingers in to form a "C."
    Use the fleshy- non-thumb- side of your "C" hands to push the dough ball against the countertop to form it into a smooth ball. You shouldn't need additional flour as the dough shouldn't be sticky, but if so, sprinkle the countertop lightly.
  • After forming the brioche rolls, put them onto a sheetpan lined with parchment paper or a silicone baking mat.
    Cover the rolls with a kitchen towel and allow them to rise in a warm place for 30 minutes or until slightly doubled in volume.

Make the Egg Wash

  • Preheat the oven to 350°F (180°C) right after covering the rolls.
    In a small mixing bowl, use a whisk to vigorously beat together a large egg and 1 tablespoon of cold water until runny.
    Set the egg wash aside.

Bake the Brioche Rolls

  • Brush each brioche roll with a liberal layer of egg wash. Sprinkle on toppings as desired.
    Bake brioche rolls for 15-18 minutes, or until golden brown. The brioche rolls should sound hollow when you thump their undersides with your fingers. 
  • Remove the pan of bread from the oven and allow the brioche rolls to cool on the pan for 5 minutes.
    Transfer the rolls to a cooling rack or serve them straight from the pan piping hot. 

Notes

Swaps and Substitutions:

  • You can skip the sponge and replace the active dry yeast with instant yeast, adding it to the eggs in the mixing bowl, but your brioche rolls won't be as fluffy or flavorful as they would when made with active dry yeast.
  • You can replace the bread flour with all-purpose flour but it will result in brioche rolls that are less chewy or "bready." 
  • To make brioche buns, weigh them out in 4-ounce (120 grams) portions. For rolls that are not as big as buns but heartier than dinner rolls, weigh out 2-ounce (60 grams) balls. 

Tips and Techniques:

  • *If the weather is very hot and humid the day you make your bread, you might need up to 3/4 cup more flour. Just be prepared to add additional bread flour as needed. 
  • Butter for brioche dough must be soft enough to be incorporated into the dough without turning it into a gooey mess.
  • The heavier your balls of dough are, the fewer rolls you'll get.
  • If you want perfectly round rolls, spread them out 2-inches. 
  • To "freshen" up the flavor of leftover brioche rolls, wrap them in a damp kitchen towel and warm them in the microwave for a few seconds. 

Make Ahead Instructions:

You can start the sponge up to 48 hours ahead, but after 30 minutes, put it into the fridge. 
To make the raw brioche rolls ahead:
  1. Form the brioche rolls and transfer them to a sheetpan. 
  2. Cover the pan with plastic film and store it in the fridge for 24 hours.
  3. Allow the dough to warm up to room temperature, give them a second rise and proceed as instructed. 

Storage Instructions:

  • Store leftover brioche rolls in an airtight food storage bag or container.
  • Don't store brioche rolls in the refrigerator. Cold air causes them to go stale faster.
  • You can store brioche rolls at room temperature on the counter or in a bread box for up to 5 days.

Freezing Instructions:

To freeze the raw brioche roll dough-
  1. Arrange the dough on a sheetpan so they're not touching, and cover the pan lightly with plastic film.
  2. Freeze the balls of dough solid, then transfer them to a freezer storage bag and freeze the brioche rolls for 2 months.
  3. Before baking, thaw the brioche rolls completely in the fridge. You will have to warm them up for about 30 minutes at room temperature.
  4. Allow the dough to rise for the additional 30 minutes before baking. 
To freeze baked brioche rolls: 
  1. Allow them to cool completely.
  2. Transfer the rolls to a freezer-safe storage bag and freeze them for 2 months.
  3. To thaw, just pull the bread bag out of the freezer and put it on the counter.

Nutrition

Calories: 396kcal | Carbohydrates: 61g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 190mg | Potassium: 121mg | Fiber: 2g | Sugar: 8g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg