Prep Time: 30 minutes (plus 3-4 hours rising)
Cook Time: 20 minutes
Total Time: 4-5 hours
Difficulty: Medium
Yield: 12 rolls
Brioche is the queen of breads—rich, tender, and impossibly soft. These golden, buttery rolls are perfect for special breakfasts, holiday dinners, or elevating an everyday meal. With a delicate crumb and a slight sweetness, they’re a luxurious treat that’s entirely worth the patience required. The secret lies in the generous amount of butter and eggs, which create that signature brioche texture.
Ingredients
For the Dough:
500g (about 4 cups) bread flour, plus extra for dusting
7g (1 packet) instant or active dry yeast
50g (¼ cup) granulated sugar
1 tsp salt
4 large eggs, at room temperature
120ml (½ cup) whole milk, lukewarm
225g (1 cup) unsalted butter, softened but still cool, cubed
For the Egg Wash:
1 large egg
1 tbsp water or milk
Pinch of salt
Optional:
Flaky sea salt, for sprinkling
Instructions
Step 1: Activate the Yeast (if using active dry)
In a small bowl, combine the lukewarm milk, a pinch of the sugar, and the yeast. Let it sit for 5-10 minutes until frothy. If using instant yeast, you can skip this step and add it directly to the dry ingredients.
Step 2: Mix the Dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, salt, and instant yeast (if using).
Add the eggs and the yeast-milk mixture (or lukewarm milk if using instant yeast). Mix on low speed until a shaggy dough forms, about 2 minutes.
Increase the speed to medium and knead for 6-8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. It will still be sticky.
Step 3: Incorporate the Butter (The Key Step)
With the mixer on medium-low speed, begin adding the softened butter one cube at a time, allowing each piece to be fully absorbed before adding the next. This process is crucial and requires patience—it will take about 10 minutes.
Once all the butter is incorporated, increase the speed to medium and knead for another 3-5 minutes. The dough will transform: it will become very smooth, glossy, and will slap against the sides of the bowl. It will be extremely soft and slightly sticky to the touch.
Step 4: First Rise
Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel.
Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until nearly doubled in size. For a slower, more flavor-developing rise, you can let it rise in the refrigerator for 8-12 hours (overnight).
Step 5: Shape the Rolls
Gently punch down the risen dough to deflate it. Turn it out onto a very lightly floured surface.
Divide the dough into 12 equal pieces (about 85g each). To shape each roll, cup your hand over a piece of dough and roll it in a tight circular motion on an un-floured surface until it forms a smooth, tight ball. This creates surface tension for a beautiful rise.
Place the shaped rolls in a greased 9×13 inch baking pan, spacing them evenly. You should have 3 rows of 4.
Step 6: Second Rise
Cover the pan with plastic wrap or a damp towel and let the rolls rise again until puffy and almost doubled, about 1 to 1.5 hours. They should be touching each other.
Step 7: Bake to Golden Perfection
Preheat your oven to 190°C (375°F).
Prepare the egg wash: whisk together the egg, water (or milk), and salt until smooth. Gently brush the tops of the risen rolls with a thin, even layer.
Optional: Sprinkle with a little flaky sea salt.
Bake for 18-22 minutes, rotating the pan halfway through, until the rolls are a deep, golden brown and sound hollow when tapped on the bottom.
Let the rolls cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Chef’s Notes & Tips
Temperature is Key: All ingredients should be at room temperature (except the butter as noted) to ensure proper emulsification and rise.
Butter Patience: Do not rush adding the butter. If it’s added too quickly, it will smear and not incorporate, leading to a greasy dough.
Sticky Dough Alert: Brioche dough is very soft and sticky—this is normal! Resist the urge to add too much extra flour during shaping, as it will compromise the tender texture. A light touch and a bench scraper are your best friends.
Make-Ahead: You can complete the first rise and shaping, then cover the pan and refrigerate the rolls for their second rise overnight. In the morning, let them sit at room temperature for 30 minutes while the oven preheats, then bake as directed.
Storing: Keep leftovers in an airtight bag at room temperature for up to 2 days. They freeze beautifully for up to 3 months. Thaw and warm in a 175°C (350°F) oven for 5-10 minutes.
Nutrition Information (Per Roll)
Calories: 320 kcal
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 250mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 5g
Protein: 7g