Brioche Dinner Rolls

4.86 from 7 votes

Brioche Dinner Rolls are the softest bread, perfect for holiday entertaining or just any occasion. Buttery and slightly sweetened, these are best served with a generous pat of butter or as the base for mini sandwiches!

Course Side Dish

Cuisine American

Keyword brioche dinner rolls, enriched rolls

Prep Time 25

Cook Time 25

Rise Time 1 20

Total Time 2 10

Servings rolls

Calories 191kcal

Author Sue Ringsdorf

Ingredients

1 Tablespoon yeast
1/4 cup sugar
1 2/3 cup 2% milk (375 grams) - warmed to 100-110 degrees f
2 large eggs
1/3 cup all-purpose flour (40 grams)
4 3/4 cup bread flour (605 grams)
1 Tablespoon kosher salt
6 Tablespoons unsalted butter
egg wash and sesame seeds

Instructions

In a mixing bowl, combine the yeast, sugar, and warm milk (should be 100-110 degrees f). Stir and then let sit for about 15 minutes to activate the yeast. It should be nice and bubbly when activated.
1 Tablespoon yeast, 1/4 cup sugar, 1 2/3 cup 2% milk (375 grams)
Add the eggs and salt to the mixture and stir to combine.
2 large eggs, 1 Tablespoon kosher salt
In a large standing mixer, combine the all-purpose flour, about four cups of the bread flour, and the cubed and softened butter. Start mixer and run until the butter is well combined into the flour. Add the yeast mixture, and mix again, occasionally stopping to scape down the sides of the bowl with a spatula. Gradually add more bread flour until you get a nice dough consistency. It should be slightly sticky, but easy to handle.
1/3 cup all-purpose flour (40 grams), 4 3/4 cup bread flour (605 grams), 6 Tablespoons unsalted butter
Place the dough in a well-greased bowl. Punch it down and form it into a nice smooth ball. Cover with a clean dish towel and place in a quiet corner of your kitchen. Let rise until approximately doubled in size. This time will vary according to the temperature of your kitchen and the climate where you live.
Form the dinner rolls. Prepare two square 8x8 pans with baking spray. Add a little oil to a baking mat or clean working surface, and divide dough into two sections. Then divide each section into nine equal parts, and form even round shapes with your hands. Place seem side down into the pans so that each round is touching the others.
Cover the pans and let the rolls rise again, until about doubled in size.
Beat one large egg with a splash of water, and brush this on top of the rolls. You won't use it all. Then add a sprinkle of sesame seeds, if desired.
egg wash and sesame seeds
Bake rolls in a preheated 350 degree oven for approximately 25 minutes, or until done. The tops and bottoms of the rolls should be a nice golden brown color. Remove to a cooling rack.

Notes

An enriched dough (like this recipe) contains extra fat and sugar which tends to slow down fermentation. My advise is to be patient and let the dough rise over time. The results are worth it!

Storing Tip: These rolls are best fresh the first day! They can be stored in airtight bags on the counter for 2-3 days
Freezing Tip: You can freeze these rolls in freezer bags for up to three months.

Nutrition