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Brioche Rolls

Course Bread, Side Dish
Total Time 4 hours
Servings 23


  • 80 grams bread flour 1/2 cup + 2 tbsp
  • 2 1/2 tsp instant yeast
  • 141 grams milk warm 1/2 cup + 2 tbsp
  • 5 eggs 1 tbsp removed for wash
  • 522 grams bread flour 4 c + 1 tbsp
  • 35 grams sugar 2 1/2 tbsp
  • 1 1/2 tsp salt
  • 212 grams butter at room temperature 3/4 cup +3 tbsp


  • In the bowl of a mixer, whisk 80 grams of bread flour with yeast and milk. Cover and rest for 40 minutes.
  • Whisk eggs and remove 1 tablespoon for egg wash. Whisk eggs into flour mixture until smooth. With the dough hook, mix in the flour, sugar, and salt. When the dough comes together turn off the mixer and rest for 5 minutes. Mix in the butter in 3 additions. Allow the dough to fully absorb the butter before adding the next addition. Mix for 5-8 minutes. Place dough in an oiled bowl and cover. Proof for 1- 1 1/2 hours or doubled in size.
  • Remove the dough from the bowl and weigh out 2 ounce portions. Form the dough into a ball and place on a lined sheet pan. Continue until all of the dough has been rolled. Place the rolls 3 inches apart. Cover and proof for 30-60 minutes. Preheat the oven to 350 degrees. Brush the rolls with egg wash and bake for 20-30 minutes. Cool and serve.