Most people are familiar with brioche when it comes to french toast or a yeasted donut. It’s an excellent bread for those. But have you ever had a slice of it or brioche dinner rolls?
If you’ve never had it and aren’t familiar with it, Brioche is a french bread (but not like a crusty french baguette) with a high fat percentage from the use of eggs, butter and milk. It’s often a soft yellow color and is super tender soft. Personally, I don’t feel the need to put additional butter or anything on it, and eat it plain. I have made a Brown Butter Brioche loaf which is equally delicious, but I figured brioche rolls would be a perfect addition to the lineup of dinner rolls I have created.
This is not a low fat, health-conscious bread. Brioche is something to be savored and enjoyed. If there is a health conscious brioche, I doubt it tastes very good and just steer clear. Compared to other bread doughs these brioche dinner rolls are going to be very sticky and require a bit more kneading due to all the fat in the dough.
Baking Tips & Notes
I made these brioche dinner rolls with bread flour, but you can definitely use all purpose and the difference is going to be barely noticeable. However, bread flour will almost always give your bread a little bit more rise because of the higher protein count. More protein allows for stronger gluten formation. Longer gluten strands allow for more lift.
Because this dough is so enriched, it’s going to be a little bit sticky. That’s okay, and resist the urge to add more flour. If you feel like the dough is sticking to your hands too much I recommend using a little bit of cooking spray on your hands or the workspace to help you out.
Additionally, because the dough is fat heavy, it will take a little bit longer to proof. Make sure to place it in a warm place like in front of a window, or in your oven (TURNED OFF) with the oven light on. Just having the bulb from the light on adds the slightest bit of warmth in the oven which lets your dough rise slightly faster – especially in the winter time.
Lastly, when you bake the rolls, make sure to bake them to a nice golden color. Taking them out of the oven when they are pale will be a disservice to all your hard work. The color of the rolls in the top of this blog post is what you’re aiming for.
Brioche Dinner Rolls Key Ingredients
- Butter – It’s going to feel like a lot compared to other bread recipes, and it is. But trust me, it will be worth it. Something like this is great. Make sure to use unsalted butter. Salted butter IS delicious and you CAN use it if you’re out of unsalted, but your rolls may be a little saltier. Unsalted butter allows us to control exactly how much salt goes into the bake. However, the end result is so delicious you won’t need to put any butter on these rolls when you enjoy them (I won’t judge if you do).
- Eggs – Again, also going to feel like a lot. You need four large eggs, but all that fat from the yolks is going to help tenderize your bread making it that uber soft texture you’ll crave.
- Milk – No water here, we want milk for the same reason we are using eggs and butter. Up that fat percentage and you up the softness and the flavor of the bread. It’s why brioche dinner rolls are so beloved, and SO flavorful.
Ingredients
- 400 g AP or Bread Flour 3⅓ cup
- 2 tsp Instant yeast
- 1 tsp Sea salt
- 2 tbsp Granulated sugar
- 2 large Whole eggs + 2 yolks room temperature, reserve egg whites
- ½ cup Whole or 2% Milk +1tbsp warmed
- ½ cup Unsalted butter room temperature
Instructions
- In the bowl of your stand mixer with dough hook attached, add flour, salt, sugar, yeast, 2 eggs plus 2 yolks and warmed milk. Mix on low until a rough dough comes together.
- Cut your room temperature butter into about 5 equal pieces, and with the mixer running on low, add the butter chunks one at a time. Do not add the next piece until the previous has been thoroughly mixed into the dough. Repeat until all butter is incorporated in.
- Mix dough until smooth, and passes the window pane test. As this is a very enriched dough, kneading could take anywhere from 15-30 minutes. I leave my mixer going and check on the dough every 7-10 minutes.
- When the dough is ready, place into a very lightly greased bowl, cover and allow to rise in a warm place for 90-120 minutes.
- Line an 9×13 baking pan with parchment and set aside.
- When your dough is ready, punch down and transfer to your work space.
- Using a knife or a bench scraper, divide your dough into 12 equal portions. Cover the dough while you work on shaping each piece.
- Taking one piece of the dough, place in your palm and take the edges of the dough, folding them in towards the center. Once you have pulled all the sides in, pinch the center together and place the dough ball, seam side down, onto the counter. Lightly cup your hand over the dough ball and using a circular motion move the dough to create tension. Place your shaped roll into your prepared baking pan. Repeat steps with remaining dough.
- Cover your baking pan with your shaped dinner rolls and allow to rise for another 45-90 minutes in a warm place. Rolls are sufficiently proofed when they have puffed up considerably.
- Preheat your oven to 350°F
- Take the egg whites you reserved and brush the tops of your rolls.
- Place your baking pan on the center rack of your oven and bake your rolls for about 25 minutes. The bread will be a deep brown color when they are ready.
- Remove from the oven and allow bread to cool for at least 20 minutes before enjoying. Store bread in an airtight container.
Wondeful!!! Making these again for Easter. So soft & pillowy but more than that, easy and delicious compared to other recipes that are more time consuming. Give yourself 4 hours from start to eating. Awesome +++++
I’m so happy you loved them and didn’t find them too fussy! Honored to have them grace your Easter table! Thank you for sharing 🙂
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