Go Back

Brioche Rolls

Amanda Cooks & Styles
Servings 6 people


  • 1 tbsp active yeast
  • 4 eggs
  • 1/2 cup milk 110 degrees
  • 3 tbsp granulated sugar
  • 5 tbsp butter softened
  • 1/2 tsp salt
  • 2-3/4 cups all-purpose flour
  • 1 tbsp milk


  • Pour warm milk in the bowl of your stand mixer fitted with the dough hook attachment. Add yeast to the warm milk and let sit for ten minutes to allow yeast activation.
  • Turn your mixer on low speed and add 3 eggs, sugar, salt and butter. Crank the mixer up to medium speed and begin adding flour 1 cup at a time. Dough should begin to form ball around the hook. If dough is to sticky add flour - tablespoons at a time. If dough is to dry add warm water - tablespoons at a time.
  • Transfer dough to a lightly oiled bowl and cover with plastic wrap. Cover with plastic wrap and let rise for 2 hours.
  • Separate dough into 6 equal sized balls and transfer to a lightly buttered baking dish (see image above). Let rise for 2 more hours.
  • Preheat oven to 375 degrees.
  • Whisk the remaining egg with 1 tbsp milk and brush tops of the rolls.
  • Place in the preheated oven and bake for 17-19 minutes. Tops will be golden. Remove from oven and let cool. Enjoy!
Keyword bread, brioche, dinner rolls