Brioche Dinner Rolls Recipe

Bloom yeast and combine liquids

Warm the water to about 100–110°F (37–43°C). In a small bowl, combine the warm water and 1 teaspoon of the granulated sugar (from the 1/4 cup) and sprinkle the instant yeast over the top. Let sit 5–10 minutes until foamy. Meanwhile, gently warm the milk so it's lukewarm (not hot).

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), whisk together the flour, remaining granulated sugar, and sea salt so they are evenly distributed.

Add eggs and liquids

Beat the 4 large eggs lightly in a measuring cup. Add the foamed yeast mixture and the warmed milk to the eggs and mix. With the mixer on low, pour the liquid mixture into the flour mixture and mix until a rough shaggy dough forms, about 2–3 minutes.

Knead and incorporate butter

With the mixer running on medium-low, add the softened butter 2 tablespoons at a time, allowing each addition to incorporate fully before adding more. The dough will become very soft, glossy, and sticky; continue kneading for 8–12 minutes total (stand mixer) until the dough pulls away from the bowl and is smooth and elastic. If kneading by hand, this may take 15–20 minutes and will require scraping and folding as butter is worked in.

First rise (bulk fermentation)

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1.5–2 hours. For best flavor and texture, you may chill the dough in the refrigerator overnight (cover well) — it will be easier to shape when cold; if chilling, allow it to come to cool-room temperature before shaping, about 30–60 minutes.

Portion the dough

Lightly flour a work surface. Turn the risen dough out and gently deflate. For standard dinner rolls that come in multiples of 6, portion into 6 equal pieces (approximately 110–125 g / 3.9–4.4 oz each) for larger rolls, or divide into 12 for slider size. Shape each portion into a smooth ball by folding edges into the center and rolling under your palm on the counter to create surface tension.

Arrange in pans

Place shaped dough balls in a greased 9x13-inch baking pan for 12 rolls or two 9-inch round cake pans (6 in each) for pull-apart presentation, leaving a small gap between balls for expansion. Alternatively arrange 6 balls in a single 9-inch round or oval pan for a 6-roll batch. Cover loosely with plastic wrap or a tea towel.

Final proof

Let the rolls proof at room temperature until puffy and nearly doubled, about 45–75 minutes depending on warmth of your kitchen. They should hold a light indentation when gently pressed. If using refrigerated dough, allow extra time for the dough to come to room temperature and finish proofing (60–90 minutes).

Preheat oven and prepare egg wash

Preheat oven to 375°F (190°C). In a small bowl, whisk together 1 egg and 1 tablespoon milk to make the egg wash. Strain if necessary to remove chalaza bits.

Brush and bake

When rolls are fully proofed, gently brush the tops with the egg wash, taking care not to deflate them. If desired, sprinkle lightly with flaky salt. Bake in the preheated oven for 18–25 minutes for larger rolls (6 count) or 12–16 minutes for smaller slider-size rolls, until deep golden brown on top and the internal temperature reaches about 190–200°F (88–93°C). Rotate the pan halfway through baking if your oven has hot spots.

Cool

Remove the pan from the oven and immediately brush with a little additional melted butter if you want a softer, richer crust (optional). Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling for 20–30 minutes before slicing or serving (brioche is best slightly warm).

Serve warm or at room temperature. These brioche dinner rolls are excellent split and used for sliders with leftover meats; to assemble sliders, slice rolls horizontally, toast cut sides lightly in butter in a skillet, add warmed patties or sliced leftovers, and serve immediately.