These Soft Brioche Dinner Rolls are the perfect complement to any meal. Buttery and golden brown, they have a rich flavor and delicate texture that is super addictive.
If you love brioche, then you should try our brioche bread loaf and brioche hamburger buns.
Soft brioche dinner rolls
I love brioche bread. It’s incredibly soft and has so much rich buttery flavor. It’s also versatile and can be used for lots of different applications. These soft brioche dinner rolls are a great way to enjoy the flavor and texture of this amazing bread. They go really well with different proteins and sides, so you can be sure they’ll be a welcome addition to any dinner table. You can also tweak brioche to be used for different meals, like breakfast or a coffee break, with these recipes for brioche hot cross buns, brioche donuts, braided Nutella brioche, and brioche french toast. And your dinner rolls can be used in mini-sandwiches for lunch! With a few ingredient and some patience, you can have homemade brioche all day long.
What makes these buttery dinner rolls so soft?
Making these soft brioche dinner rolls buttery and delicious requires a few important ingredients. With the help of all-purpose flour, active dry yeast, milk, sugar, salt, eggs, and unsalted butter, you can put together a pan of delicious dinner rolls that are rich in flavor and texture.
How to make the BEST brioche dinner rolls
- Make the yeast mixture. Add the warm milk, yeast, and 1 Tbsp. of sugar to a large measuring cup. Whisk vigorously and then let it sit for about 10 minutes, until frothy.
- Mix the dough. Using a stand mixer (i love using this bosch mixer) with a hook attachment, add the flour, eggs, salt, and yeast mixture to the bowl. Start mixing at low speed, then as it incorporates, turn it up to high. Mix for about 4-5 minutes, until the dough begins to take shape.
- Add the butter. Cut up the butter into chunks and add them to the dough. Continue mixing on high for 5-10 more minutes until the dough is no longer sticking to the sides of the bowl. It should be smooth and elastic by the time you’re done mixing.
- Let the dough rise. Take the formed dough and place it in a lightly oiled bowl. Cover with a kitchen towel or plastic wrap and leave it for an hour, until it rises to about double in size. (You can also do this in the oven on the “proof” setting to speed things up.)
- Divide the dough. Punch the brioche dough down and divide it into 12 equal parts. Shape them into round balls.
- Proof the dough balls. Place the dough balls in a deep 9×13 baking dish and cover. Let them proof for another hour (they don’t need to double in size this time).
- Make the egg wash. Mix 1 egg with 1 tsp. of water and brush it over each dinner roll using a pastry brush.
- Bake. Bake the brioche dinner rolls for 25 minutes in the oven at 350 degrees Fahrenheit. Pull apart and serve.
Why does brioche dough take so long to mix?
Making brioche dinner rolls requires a bit of patience. To get that perfect, buttery roll that is super soft, you need to slowly incorporate the butter into the dough. The longer you mix it, the better it is. Using a stand mixer is really helpful here because you are able to let the machine to the hard work.
What is the best way to eat brioche?
With more butter, of course! These brioche rolls taste wonderful when spread with jam or Nutella like my brioche donuts as well. You can also use them as the bun in a small sandwich, like barbecue pulled pork or chicken.
Should brioche be served warm?
Brioche can be served warm or cool, it’s up to you. If you are serving it with butter, slightly warmed is nice for easy spreading. But if you’ve allowed them to cool before serving, they are still delicious.
Can I make them in advance?
Yes! Once the rolls are formed, cover and refrigerate them for as many hours as you need, or overnight. They will rise overnight and will be ready to bake in the morning. Make sure to let them sit out for 20 minutes to come to room temperature before baking.
Storage and shelf life
These soft brioche dinner rolls can be stored at room temperature in a ziplock bag or airtight container. They will last for 1-2 days. If you want to keep them fresh longer, you can also place them in the freezer for up to 2 months.
Full Recipe Instructions
Brioche Dinner Rolls
Ingredients
- 3/4 cup milk
- 1 1/2 tsp dry active yeast
- 1/4 cup sugar + 1 tbsp
- 1 tsp salt
- 4 cups all-purpose flour
- 3 large eggs + 1 extra for egg wash
- 1/2 cup unsalted butter
Instructions
Make the yeast mixture
- Start off by making the yeast mixture. You’ll want to add 3/4 cup of warm milk (about 105 degrees Fahrenheit) to a large measuring cup along with 1 1/2 teaspoons of yeast and 1 tablespoon of granulated sugar.
- Give it a quick whisk and let it sit for about 10 minutes or until it becomes frothy.
Add everything but the butter to the mixer
- Now place the hook attachment onto a stand mixer and add 4 cups of all-purpose flour (spooned and leveled off with a knife), 1/4 cup granulated sugar, 1 teaspoon of salt, 3 large eggs, and the frothy yeast mixture. 
- Start off by mixing on low speed. Once the flour begins to incorporate into the dough, pick up the speed to high. You will want to continue mixing the dough on high speed until it begins to take shape. So about 4-5 minutes.
Add softened butter
- Now cut up 1/2 cup of softened unsalted butter into chunks and add them to the dough.
- Continue mixing the dough on high speed for 5-10 more minutes or until the dough no longer sticks to the sides of the mixer bowl. It should have a smooth elastic texture by this point. Have patience with the dough, this step can take a while.
Place the dough into a greased bowl to proof
- Now place the formed dough into a lightly greased bowl (I use olive oil). Cover the dough with a kitchen towel or plastic wrap and let it rise for about 1 hour or until it doubles in size. To speed this up, place in the oven on the “proof” setting.
Shape into 12 rolls and proof again
- Now punch down the dough and divide it into 12 equal pieces. Shape each piece of dough into round balls. 
- Place the brioche dough balls into a 9x13 inch deep baking dish and let them proof covered for another hour. They don’t necessarily need to double in size in this step.
Brush with egg wash and bake
- Now make the egg wash by combining 1 egg with a teaspoon of water and brushing it over each dinner roll using a pastry brush.
- Bake the brioche dinner rolls in the oven at 350 degrees Fahrenheit for about 25 minutes.
Notes
Nutrition
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Paige Zipf says
Hi! I’m planning on making these brioche rolls for Thanksgiving and had a quick question about incorporating the butter.
The recipe mentions adding the butter, but I want to make sure I get the texture right: Should I add the butter gradually (e.g., a tablespoon or two at a time) or all at once? Also, what mixer speed is best while the butter is being worked in?
Thank you so much! I’m so excited to try this recipe.
Dina says
Hi Paige! 😊 I’m so excited you’re making these rolls for Thanksgiving! I recommend adding the softened butter gradually, about 2 tablespoons at a time, letting each addition mostly incorporate before adding more. Keep your mixer on medium speed while adding the butter, then increase the speed as needed to knead the dough. I use a Bosch mixer, which can handle higher speeds, but if you’re using a KitchenAid, I recommend sticking to speed 2 with the dough hook. The dough may look a little sticky at first, but keep mixing until it becomes smooth, elastic, and starts pulling away from the sides of the bowl. This can take 5–10 minutes or longer, depending on your mixer. I hope you love the rolls! 😊
Shershe says
I think I messed up somewhere. They looked beautiful but they had a taste of biscuit not rolls. Mine were a bit heavy and not lite and fluffy. I used my stand mixer. Let them rise by the fire for 2 hours. Shaped them and then baked them. Any ideas on what I could have done wrong?
Dina says
It sounds like the dough may not have had enough time to rise after shaping! Brioche dough needs two rises: one after kneading and another after the rolls are shaped. That second rise is especially important for getting that light, fluffy texture. If you shaped them and baked them right away, that could explain why they turned out dense and more biscuit-like. Also, make sure the dough is kneaded long enough to develop the gluten. Also, if they did not rise well,there is a chance that the yeast might be expired. I hope this helps, and I hope you give them another try! 😊
Michael Strachwsky says
Hi, I have an Oonie Pro Mixer. Can I double the recipe? It doesn’t really do small batches well.
Dina says
Hi Michael, great question! I have never used one of those mixers, so I am honestly not sure how a double batch would fit.
TM says
Can I make these a few days in advance and put them in the freezer after shaping? Then take them out and put them in the fridge the night before, and leave them out on the counter for 20 minutes before baking?
Dina says
Yes! 😊 You can definitely make these ahead of time and freeze them after shaping! Just place the shaped rolls on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. The night before baking, place them in a greased baking dish, cover, and refrigerate overnight. The next day, let them sit at room temperature until they’re nice and puffy before baking. Keep in mind that 20 minutes likely won’t be enough since the dough will still be cold. It may take 1–3 hours or longer for the rolls to fully rise. Enjoy!
Nombongo says
Look delicious and soft
Dina says
Thank you 🙂
Teri says
These were so soft, and light and airy…simply delicious! I’ll be making these often. Thank you for sharing.
Dina says
Yay! So glad you loved these Teri! Thank you for the kind feedback.
Mary Ibrahim says
Can I make it gluten free
Dina says
Hi Mary, I haven’t tested this recipe with gluten-free flour, so I can’t say for sure how it would turn out. Since brioche relies heavily on gluten for its soft, fluffy texture and structure, I don’t recommend making a straight substitution. I’d suggest using a gluten-free brioche or dinner roll recipe that’s been specifically developed and tested for gluten-free flour.
Westo says
I am stuck half way! I have added the butter and mixed on a high speed for 10 minutes but it is still very sticky and warm? It is not coming together into the typical dough at all? Where have i gone wrong?
Dina says
Hi! 😊 Don’t worry—brioche dough naturally takes quite a while to come together, especially after the butter is added, so this is very common. It also tends to warm up from the extended mixing. If the dough feels warm and isn’t coming together, cover the bowl and refrigerate it for 20–30 minutes to let the butter firm back up. Then continue mixing on medium speed until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. It should also pass the windowpane test. Brioche is a very enriched dough, so it often requires more patience than other bread doughs.
Regina says
This is a wonderful recipe. I’ve used it to make dinner rolls, crescent rolls, Nutella-filled rolls, garlic knots, cinnamon rolls, and more. My little grandkids devour them in every form.
Dina says
That’s amazing Regina! I am so glad that you found so many different ways to use this dough!
Arlene says
I rarely buy milk, but always have half and half on hand. Can it be used instead of milk?
Dina says
Hi Arlene 🙂 Yes, you can replace the milk with half and half. It may be a little bit richer due to the extra fat but won’t be a big difference. Since this recipe already used butter and eggs. It may have slightly less rise due to the dough being a bit more rich. I personally have not tried making this recipe with half and half so can’t say for sure how the end result will be. If you give it a try let me know how it turns out. Thanks for taking a look at my recipe! 🙂
Heather says
I wish I could include a photo with my feedback.. I don’t know what I did wrong 🙁 my dough would NOT come together. So defeated, as this was my very first attempt at homemade buns. Felt like such a sad waste of ingredients. There’s no specification about what milk to use.. so I didn’t think it matters, but maybe that was my problem?
By the time I added the softened butter to the dough, it was “mixing” like the dough just kept circulating and pushing the butter around, never penetrating the dough, just staying on the outside of the lump. I tried mixing it in by hand, but it wouldn’t stay together.
Dina says
Hi Heather, I am sorry to hear this. This dough requires a lot on patience. It can sometimes take 20+ minutes for the dough to form. I really depends on the strength of your mixer.
Heather says
That’s the thing.. my dough seemed to “come together” quite quickly (maybe a minute or 2?) but I left it for longer as per the recipe mentioning 4-5 minutes. But then it just kept pushing the butter around. I tried carrying on by hand and when I finally gave up, the dough just fell apart – wasn’t a ball. 🙁 I was so surprised because you have great reviews!!
Dina says
I’m so sorry that happened! That’s seriously frustrating, especially on your first try 😔 Don’t be discouraged though, brioche dough can be a little tricky the first time!
It actually sounds like the dough may have needed more mixing before the butter was added. With brioche, you want the dough to come together and look smooth first, then add the butter gradually. If the dough is still too loose or hasn’t developed enough structure, the butter will just slide around instead of incorporating (exactly like you described). I hope you give this recipe anther try Heather. Let me know if you have any more questions. I’d be happy to help!
Annetjie Aucamp says
This is delicious 🤗
Shantel says
These are great! I also use this recipe to make hamburger buns. I just divide into 8 instead of 12. Such a crowd pleaser!
Dina says
Thank you for taking the time to write your kind feedback 🙂
Kathy says
Recipe is great but f*ck Pinterest for blocking part of the recipe with advertising that you can’t x out!!!!!
Nina Koshman says
These dinner rolls turn out so good and are perfect with some hot soup! They are always a hit with our family!
Dina says
Thank you for taking the time to write your kind feedback Nina! I really appreciate it. I am so happy that your family enjoyed the rolls 🙂
Joyce says
Hey there! I was wondering whether this could be made by hand- I sadly don’t own a standmixer. Also, is the window pane test needed after the dough forms? Thanks!
Dina says
Hi Joyce, yes you can most definitely make this by hand. It will take a little extra time and some elbow grease, but its totally doable!The window pane test is not required but strongly suggested 🙂
Page Mitchem says
Great recipe easy to follow next time I will measure dough balls for conformity.
Dina says
Thank you for the feedback Page 🙂 Glad you enjoyed them!
Jeanine says
Do you grease the pan you bake the rolls in? The recipe looks amazing!
Dina says
Hi Jeanine, yes you would want to grease the pan. I hope you love these!
Joy says
Stuck to pan (no instruction to grease pan) but turned out OK. Baked on the darker side at 350°. Will try 325° if I make these again.