Buttery Bliss Brioche Rolls (Printable)

Soft, rich French-style rolls with golden buttery perfection for any meal

# What You Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed

→ Egg Wash

08 - 1 large egg
09 - 1 tbsp whole milk

# How-To:

01 - Combine flour, sugar, yeast, and salt in stand mixer bowl. Mix briefly to distribute evenly.
02 - Add eggs and lukewarm milk to dry ingredients. Mix on low speed until a rough, shaggy dough forms.
03 - With mixer on medium speed, add softened butter one cube at a time, waiting for each piece to fully incorporate before adding the next. Continue kneading for 8–10 minutes until dough becomes smooth, shiny, and elastic.
04 - Transfer dough to a lightly greased bowl, turning to coat all sides. Cover with plastic wrap or damp towel and let rise in a warm, draft-free area for 1–1.5 hours until doubled in volume.
05 - Punch down dough to release air. Divide into 12 equal portions and shape each into a smooth, taut ball by tucking edges underneath.
06 - Arrange dough balls in a greased 9x13-inch baking pan or on a parchment-lined baking sheet, leaving slight space between each. Cover and let rise for 45–60 minutes until puffy and noticeably expanded.
07 - Preheat oven to 350°F.
08 - Whisk egg and milk together until combined. Gently brush tops of risen rolls with egg wash using light strokes to avoid deflating.
09 - Bake for 18–22 minutes until rolls are deeply golden brown and sound hollow when tapped on the bottom. Internal temperature should reach 190°F.
10 - Let rolls cool in pan for 10 minutes before transferring to wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Nothing says I care like pulling fresh warm bread from the oven
  • These freeze beautifully so you can bake once and eat like royalty for weeks
  • The dough is incredibly forgiving even if youve never worked with yeast before
02 -
  • Cold butter creates a speckled dough that never becomes smooth so let it soften completely
  • Overworking the dough after the butter is incorporated makes tough rolls so stop when it's smooth
  • Underproofed rolls will be dense so wait until they're truly doubled and puffy before baking
03 -
  • Weight your ingredients if possible because flour measurements can be wildly inconsistent cup to cup
  • Add citrus zest during the initial mix for a subtle brightness that makes people ask what's different

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