The Magic of Butter and Eggs
Let’s talk about what makes brioche so special. It’s the butter and eggs. They give it a rich, tender heart. This dough feels like a cloud in your hands.
I remember my first time making it. I was nervous to add so much butter. But it worked! The dough drank it all up. It became silky and smooth. Doesn’t that sound wonderful?
A Little Patience Makes Perfect
This recipe asks you to wait. You let the dough rest for 15 minutes first. This matters because it lets the flour relax. It makes the next steps so much easier.
Then you let it rise twice. Good things take time. I use this time to clean my counter. Or I just sit with a cup of tea. What’s your favorite thing to do while you wait?
The Joy of Rolling Little Balls
Dividing the dough is my favorite part. You make twenty-four little pieces. Then you roll each into a tight, smooth ball. It’s like playing with edible clay.
Place them snug in your pan. They will grow into a family of rolls. They bake together, touching each other. This gives them soft sides. Fun fact: This is called a “pull-apart” style. Perfect for sharing!
Why This Recipe Works
Using room-temperature ingredients is key. Cold eggs or water can shock the yeast. Yeast is a tiny living thing. We must treat it kindly so it grows.
Adding the butter slowly is also important. It lets the dough embrace each piece. This creates that famous brioche texture. It’s tender and strong at the same time. Have you ever baked with yeast before? What was it like?
A Golden Finish
The final brush of egg wash is magic. It gives the rolls a shiny, golden hat. Then, after baking, you brush on more butter. This makes them extra rich and soft.
That smell filling your kitchen is pure happiness. It tells you that you made something wonderful. This matters because cooking is about love. You made this with your own hands. I still smile every time I take them out of the oven.
Make Them Your Own
You can make these rolls ahead. Just put the shaped pan in the fridge overnight. In the morning, let them warm up. Then bake. Fresh rolls for breakfast!
They are perfect for a special dinner. Or just for a Tuesday. What meal would you love to serve these with? Tell me your ideas. I love hearing from you.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Bread flour | 3 ⅔ cups (20⅛ ounces/571 grams) | |
| Instant or rapid-rise yeast | 1 tablespoon | |
| Water, room temperature | 1 ¼ cups (10 ounces/283 grams) | |
| Large eggs | 2 large, plus 1 large (lightly beaten) | One egg is for the egg wash |
| Sugar | ¼ cup (1¾ ounces/50 grams) | |
| Table salt | 2 ½ teaspoons | |
| Unsalted butter, softened | 14 tablespoons, divided | 13 tbsp for dough, 1 tbsp for brushing after baking |
The Secret to Cloud-Soft Dinner Rolls
Hello, my dear. Come sit. Let’s talk about brioche. These rolls are like little pillows of sunshine. They are soft, buttery, and just a touch sweet. Making them is a lovely, slow dance in the kitchen. I find the rhythm very calming. Don’t you?
We start with simple things: flour, yeast, eggs. The magic is in the butter. We add so much, piece by piece. The dough becomes silky and rich. It’s a workout for your mixer, but worth it. I still laugh at the first time I made these. My mixer did a little happy dance across the counter!
Here is how we make our cloud-soft rolls. Follow these steps with me.
Step 1: First, mix your flour and yeast. Add the water and two eggs. Use the dough hook on low. Mix until no dry flour is left. Now, walk away. Let the dough rest for fifteen minutes. This is its little nap. (A hard-learned tip: scrape the bowl often. Dough loves to hide in the corners.)
Step 2: Next, add the sugar and salt. Mix for just thirty seconds. Now, turn the speed to medium. Add the butter, one piece at a time. Wait for each piece to vanish. Doesn’t that smell amazing? Keep mixing for ten more minutes. The dough will become smooth and elastic. It will pull away from the bowl. Put it in a greased bowl, cover it, and let it rise. It will get big and puffy.
Step 3: Grease your baking pan. Turn the dough onto the counter. Divide it into twenty-four little pieces. Roll each piece into a tight ball with your palm. Place them in the pan, snug like friends. Cover them again and let them rise once more. They will double in size. This takes about an hour. What do we call letting dough rise? Share below!
Step 4: Heat your oven to 350 degrees. Brush the tops with a beaten egg. This gives them a beautiful shine. Bake for about twenty-five minutes. They will turn a deep, golden brown. Let them cool for just fifteen minutes. Then, brush them with the last bit of butter. This makes them extra special. Serve them warm. Oh, the smell is pure happiness.
Cook Time: About 25 minutes
Total Time: About 3 hours 30 minutes (plus rising)
Yield: 24 rolls
Category: Baking, Bread
Three Fun Twists on Classic Brioche
Once you master the basic roll, try a little twist. It’s so much fun. Here are three of my favorites. They always make people smile at the table.
Sweet Cinnamon Swirl: Roll each dough ball in cinnamon sugar before baking. It makes a sweet, sparkly crust.
Everything Brioche: Brush with egg and sprinkle with “everything” bagel seasoning. Savory and perfect for soup.
Cheese-Stuffed Surprise: Hide a tiny cube of sharp cheddar inside each dough ball. A melty treasure in every bite.
Which one would you try first? Comment below!
Serving Your Golden Rolls
These rolls deserve a lovely setting. For a simple supper, serve them with a big pot of stew. Tear one open and let the steam out. For a fancy touch, make tiny sliders. Use them for pulled pork or chicken salad. My grandson loves them with just honey butter. He calls them “grandma’s clouds.”
What to drink? A cold glass of apple cider is wonderful. It’s sweet and tangy. For the grown-ups, a glass of dry Riesling wine is lovely. It cuts through the butter so nicely. Which would you choose tonight?
Keeping Your Brioche Rolls Soft for Days
These rolls are best warm from the oven. But life is busy. You can keep them soft. Store cooled rolls in a zip-top bag at room temperature. They will stay lovely for two days.
For longer storage, freeze them. Wrap each roll tightly in plastic wrap. Then place them all in a freezer bag. They keep for a month. I once froze a batch for my grandson’s surprise visit. He was so happy.
To reheat, wrap rolls in foil. Warm them in a 300-degree oven for ten minutes. This brings back their soft, buttery magic. Batch cooking matters. It means a homemade treat is always ready. Have you ever tried storing it this way? Share below!
Brioche Troubles? Here Are Simple Fixes
Is your dough too sticky? Do not add more flour. Just keep kneading. The butter needs time to blend in. I remember when my dough stuck to everything. Patience fixed it.
Did your rolls not rise? Your yeast might be old. Test it in warm water with a pinch of sugar. It should foam in five minutes. This matters for light, fluffy rolls.
Are the rolls dry or dense? You may have over-measured the flour. Spoon flour into your cup. Then level it off with a knife. This small step builds cooking confidence. Which of these problems have you run into before?
Your Brioche Questions, Answered
Q: Can I make these gluten-free? A: I do not recommend it. Brioche needs gluten’s structure. The texture will change.
Q: Can I make them ahead? A: Yes! Follow the “To make ahead” step. Let them rise slowly in the fridge.
Q: What if I have no stand mixer? A: Use a wooden spoon and strong arms. Knead by hand for 15 minutes.
Q: Can I halve the recipe? A: Absolutely. Just halve every ingredient. Use a smaller baking pan.
Q: Any optional tips? A: A fun fact: brioche is extra rich. That’s because of all the butter and eggs! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these rolls. The smell fills a home with love. Share them with someone special. It makes the work worthwhile.
I would love to hear your story. Tell me about your baking adventure. Have you tried this recipe? Give your experience in the comments. Your notes help other cooks too.
Happy cooking!
—Grace Ellington
Perfectly Soft Buttery Brioche Rolls
Description
Experience the delight of these Perfectly Soft Buttery Brioche Rolls. They are rich, tender, and perfect for any dinner table.
Ingredients
Instructions
- Whisk flour and yeast together in bowl of stand mixer. Add room-temperature water and 2 eggs. Fit mixer with dough hook and mix on low speed until dough comes together and no dry flour remains, about 2 minutes, scraping down bowl and dough hook frequently. Turn off mixer, cover bowl with dish towel or plastic wrap, and let dough stand for 15 minutes.
- Add sugar and salt to dough and knead on medium-low speed until incorporated, about 30 seconds. Increase speed to medium and, with mixer running, add 13 tablespoons butter 1 piece at a time, allowing each piece to incorporate before adding next, about 3 minutes total, scraping down bowl and dough hook as needed. Continue to knead on medium speed until dough is elastic and pulls away cleanly from sides of bowl, about 10 minutes longer. Transfer dough to greased large bowl. Cover tightly with plastic and let rise at room temperature until doubled in size, about 1 hour.
- Grease 13 by 9-inch baking pan. Turn out dough onto counter and divide into twenty-four 1½-ounce (43-gram) portions; divide any remaining dough evenly among portions. Working with 1 dough portion at a time, cup dough with your palm and roll against counter into smooth, tight ball. Place dough balls in prepared pan in 6 rows of four.
- Cover loosely with plastic and let rise at room temperature until doubled in size, about 1 hour. Adjust oven rack to middle position and heat oven to 350 degrees.
- Discard plastic and brush tops of dough balls with beaten egg (you do not need to use all of it). Bake until rolls are deep golden brown and register 205 to 210 degrees in center, about 25 minutes. Let rolls cool in pan for 15 minutes, then transfer rolls to wire rack and brush with remaining 1 tablespoon butter. Serve warm. (Rolls can be stored in zipper-lock bags at room temperature for up to 2 days or frozen for up to 1 month.)
- To make ahead: After covering pan with plastic wrap in step 4, refrigerate for up to 24 hours. Let rolls sit at room temperature for 2 hours before proceeding with recipe; increase baking time by 5 minutes.
Notes
- Nutritional information is an estimate based on the ingredients listed. For best results, ensure all ingredients, especially the butter and eggs, are at room temperature before beginning.