Ridiculously Easy Brioche Dinner Rolls

Ingredients

• 420 g (3½ cups)plain flour or strong white bread flour
• 67 g (⅓ cup)sugar
• 7.5 g (1½ teaspoons)kosher salt
• 7 g (1 packet; 2¼ teaspoons)instant yeast
• 57 g (4 tablespoons)butter
• 120 ml (½ cup)milk
• 1 largeegg
• 2 large egg yolksegg yolks
• 180 ml (¾ cup)hot tap water
• 1 largeegg
• 5 ml (1 teaspoon)water

Instructions

1. 1

   Prepare the tin

   Generously coat a 12-cup muffin tin with cooking spray and set it aside.

2. 2

   Mix dry ingredients

   In a medium-large bowl, stir together the flour, salt, yeast and sugar until combined. Set aside.

3. 3

   Mix wet ingredients

   Put the butter in a medium microwave-safe bowl and microwave on high for 40–60 seconds, until melted. Stir in the milk, then the egg and yolks. Add the hot water and stir to combine.

4. 4

   Let dough rise

   Make a well in the flour mixture and pour in the egg and milk mixture. Stir from the bottom up until all the flour is incorporated; the dough will be thick. Cover the bowl with cling film or a plate, place it somewhere warm and leave for 1½–2 hours, until doubled in size.

5. 5

   Divide the dough

   Scatter ¼ cup flour over a work surface and scrape the dough onto it. Turn the dough with a scraper or spatula until coated, adding a little more flour if needed. Divide into 12 equal portions, about 82 g (3 oz) each, and roll each portion in flour.

6. 6

   Shape the rolls

   Take a piece of dough and tuck its edges underneath, turning it as you go to make a smooth ball. If it feels sticky, roll it in a little more flour. Turn the ball over and pinch the tucked edges together, then place it pinched-side up in a prepared muffin cup. Repeat with the remaining portions.

7. 7

   Proof and heat

   Cover the rolls with a clean tea towel and leave them in a warm place for 30–45 minutes, until puffed but not doubled. Preheat the oven to 190°C (375°F).

8. 8

   Brush with egg

   Mix the egg with 1 teaspoon (5 ml) water. Brush the rolls all over with the egg wash, taking care not to let it drip onto the tin.

9. 9

   Bake until golden

   Bake for 18–25 minutes, until medium golden brown. Transfer to a cooling rack or serve warm.

What are brioche dinner rolls?

Brioche is a French-style enriched bread, made with ingredients such as butter and eggs for a tender crumb. These American dinner rolls use those rich, soft-bread cues in an easy, no-knead format.

The dough rises in a bowl, then gets shaped into individual portions and baked in a muffin tin. That gives the rolls their rounded shape while keeping the hands-on work simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 6g protein, 34g carbs, 6g fat.

The flour and sugar provide most of the carbohydrates, while butter and egg yolks contribute much of the fat. Eggs, yolks, milk and flour provide protein. Serve a roll alongside vegetables and a protein-rich dish to make a more balanced plate.

Why the dough is enriched

Butter and milk: These add richness and softness to the dough. Melt the butter before mixing so it blends easily with the milk and eggs.

Eggs and yolks: The whole egg and extra yolks contribute to the dough’s tender, rich character. Stir them thoroughly into the melted butter and milk.

Let the first rise finish

Warm spot: Leave the covered bowl somewhere comfortably warm for 1½–2 hours. The dough is ready for shaping when it has doubled in size.

Patience: The full recipe takes 220 minutes, much of which is rising time rather than active work. Give the dough time to expand instead of relying only on the clock.

Shaping sticky dough

Floured surface: Flour the worktop and coat the dough before dividing it into 12 portions of about 82 g each. A little extra flour is useful if the dough sticks while shaping.

Smooth tops: Tuck the edges under and rotate each piece to form a rounded top, then pinch the tucked edges together. Place each roll in its cup pinched-side up.

Proofing and baking cues

Second rise: After 30–45 minutes, the rolls should look puffed but not doubled. Proof them in a warm place while the oven heats to 190°C (375°F).

Golden finish: Bake for 18–25 minutes, checking for a medium golden-brown colour. The range allows for differences between ovens and tins.

Serving the rolls

These rolls are especially good warm, when the crumb is soft and the buttery flavour comes through. Serve them alongside soup, a roast dinner or a savoury casserole.

For a more balanced plate, pair a roll with a protein-rich main and vegetables. The lightly sweet flavour also works with butter or jam at breakfast.

Recipe notes & tips

• Use a kitchen scale to divide the dough into 12 portions of about 82 g each.
• Keep the bowl covered during the first rise so the dough does not dry out.
• Dust your hands and the dough lightly with flour if it becomes difficult to shape.
• Brush on the egg wash carefully so it does not run down onto the muffin tin.
• Start checking the rolls at 18 minutes and bake until medium golden brown.

Variations

• Use bread flour: Choose strong white bread flour for a slightly chewier roll.
• Add herbs: Stir dried herbs into the flour mixture for a savoury variation.
• Add seeds: Sprinkle seeds over the egg-washed tops before baking.
• Serve sweet: Split a warm roll and add butter and jam.
• Add garlic butter: Brush the baked rolls with garlic butter while warm.

Common mistakes to avoid

• Skipping the first rise: Wait until the dough has doubled before dividing it.
• Adding too much flour: Use just enough to coat the dough and prevent sticking so the rolls stay tender.
• Uneven portions: Divide the dough by weight for rolls that bake at a similar rate.
• Over-proofing the shaped rolls: Bake once they are puffed after 30–45 minutes rather than waiting for them to double.
• Egg wash on the tin: Brush the tops carefully so the wash does not drip onto the pan.

How to store

Once completely cool, store the rolls in an airtight container. They can also be frozen; warm them in the oven for a few minutes before serving.

Frequently asked questions