These soft and buttery brioche dinner rolls only need 8 ingredients! These homemade dinner rolls are simple to make and are so delicious. I've brushed them with a mixture of melted butter and garlic, as well as sprinkling over some flakey sea salt.
I literally could not stop eating these dinner rolls! They're so buttery, soft, chewy and have a delicious butter and garlic top. I think these would be so delicious with a Thanksgiving meal or a warm and cozy meal like soup!
These soft brioche dinner rolls are made with yeast, which I promise is easy to work with! They're different than regular dinner rolls because they have a brioche base, meaning they're made with sugar, eggs and butter.
Tell me about this recipe!
- This recipe only needs 8 ingredients, 7 if you don't want to include the garlic!
- There isn't that much hands on time, you will need to allow the bread rolls to rise twice.
- You can make the dinner rolls the day before and let the second rise happen in the fridge overnight.
- Fresh out of the oven, they're brushed with melted butter and garlic.
- Bread Flour: for this recipe you'll need to use bread flour instead of all purpose flour. Why? Bread flour will give a much chewier roll! If you don't have any though you could substitute it for all purpose flour.
- Milk: I tested this recipe with whole milk, you could use a dairy free milk too.
- Unsalted Butter: I always use European style butter in my baking, this is going to make your rolls much richer.
- Eggs: I used large eggs in this recipe, I haven't tested this with a vegan alternative.
- Garlic Powder: you can use garlic powder or garlic granules for the garlic butter topping, you can also use fresh garlic if you prefer!
Step by Step Instructions
Step 1: In a jug, mix together lukewarm milk with the yeast and 1 tablespoon of sugar.
Step 2: In a stand mixer fitted with the paddle attachment, combine the milk yeast mixture, remaining sugar, egg, egg yolk, butter, salt and flour.
Step 3: Beat on low speed for 2 minutes. Then turn the speed up to medium and beat for 2-3 minutes. It should be soft and a bit sticky.
Step 4: Take the bread dough out of the bowl and lightly oil the bowl, then put the dough back in and cover with a kitchen towel or plastic wrap. Let it rise for 60-90 minutes (90 minutes if it's winter and your kitchen is cold, 60 minutes+ if it's summer and your kitchen is warm!)
Step 5: Grease a 9x13 pan with butter. Remove the plastic wrap from the top of the bowl and deflate the dough by pushing down with your fist. Take the dough out on to a counter top and divide into 12 pieces (about 76 grams each). Roll into a ball (this is a great video, from 16:33 minutes, to show you how to do it!) by pinching the corners to the bottom of the dough ball and place the ball on the counter. Cup your hand around the dough and roll it in little circles. This should seal the seams! Place in your buttered dish.
Step 6: Cover the baking dish with plastic wrap or a kitchen towel and let it rise for 1 hour. You'll know it's ready when you poke the dough and it bounces back but still leaves a small indent. Brush the tops of the rolls with an egg wash (just an egg whisked with some water) to help them brown. Bake in an oven preheated to 350°Fahrenheit/175°Celsius for 23-28 minutes. While the bread rolls are baking, whisk melted butter with garlic powder. Once the rolls are golden brown, take out of the oven and immediately brush them with the melted butter. Sprinkle over some sea salt.
Recipe Tips & Tricks
- Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake.
- Use the fluff and sprinkle method to measure your flour – if you aren’t using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then your bread rolls might come out too dry and won't be fluffy!
- Check your yeast! Before you start baking, check the expiration date on your yeast packets. You do not want to be using expired yeast!
- Don't over-flour your surface - I found that having a counter with flour on it made it difficult to roll out the dough balls, so I recommend rolling out the dough on a clean surface!
Frequently Asked Questions
Yes! Once you get to the second rise, cover the pan and place in the fridge overnight. The next day, let them come to room temperature (with the plastic wrap still on!) for at least 1 hour, then bake as directed.
I do think they're best eaten on the day of, but you can place them in an airtight container in the fridge for up to 3 days. You can also freeze the dinner rolls for up to 2 months. Let them defrost overnight in the fridge and then warm them up in the microwave or in an oven preheated to 300°Fahrenheit for 8-10 minutes.
Yes you can, they just won't be as chewy.
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Brioche Dinner Rolls
- 9x13" baking pan
Brioche Dinner Rolls
- 1 cup whole milk lukewarm
- 2 ¼ teaspoons dry active yeast
- 2 tablespoons white sugar
- 4 tablespoons unsalted butter room temperature
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ teaspoons fine salt
- 4 ⅛ cups bread flour
- 1 large egg room temperature
- 2 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
- flakey sea salt
- Whisk the warm milk, yeast and 1 tablespoon of sugar together in a small bowl and let it sit for 5 minutes until bubbles appear.1 cup whole milk, 2 ¼ teaspoons dry active yeast, 2 tablespoons white sugar
- Pour this mixture into your stand mixer fitted with the hook attachment. Add the other tablespoon of sugar, the egg, egg yolk, butter, salt and flour. Beat on low speed until the dough comes together for 2 minutes. Increase the speed to medium and beat for another 2-3 minutes. The dough will be soft and sticky, if it is too sticky then add another tablespoon of flour.4 tablespoons unsalted butter, 1 large egg, 1 large egg yolk, 1 ½ teaspoons fine salt, 4 ⅛ cups bread flour
- Take the dough out of the bowl, or use another bowl, and grease it with vegetable oil. Place the dough back into the bowl and cover with a clean kitchen towel. Let the dough rise until it is double in size, this should take about an hour to an hour and a half.
- Grease a 9x13 pan with butter.
- Gently deflate the dough with your fist, then take it out of the bowl onto a surface. Use a bench scraper or pizza wheel to divide the dough into 12 pieces. I recommend weighing them! They should be 76 grams each.
- Use your hands to form them into a ball (you can see in this video how to do it) and place into the buttered pan. Bring the edges of each dough ball together onto one side, pinching it. Place the dough ball seam side down, and place your hand on top, slightly cupping it. Roll the dough on an unfloured counter until the seams are sealed. It should be a circle with a tight top!
- Cover the pan with a clean kitchen towel or cling film and let them rise for 1 hour. Preheat the oven to 350°Fahrenheit/175°Celsius. In a small bowl, whisk an egg with a tablespoon of water. Take the kitchen towel off the rolls, they should now have risen and be touching each other, and brush each one with egg wash.1 large egg
- Bake for 23-28 minutes. While baking, whisk melted butter with salt (and optional garlic/herbs). They should turn a dark golden brown. Once of the oven, brush with melted butter mixture and sprinkle over sea salt.2 tablespoons unsalted butter, flakey sea salt, 1 teaspoon garlic powder