Buttery Brioche Rolls
Rich, glossy brioche rolls made with eggs, milk, honey, and plenty of butter, with optional lemon zest and a golden egg-yolk finish.
By Moow Editorial ·
- A warm room above 77°F (25°C) shortens proofing time; properly proofed dough springs back slowly when gently pressed.
- Serve with jam, tea, or coffee.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 15 rolls
- Prep time: About 12 hours, including overnight refrigeration
- Cook time: 18–22 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 15 rolls.
- Calories: 310 kcal
- Protein: 8 g
- Carbohydrates: 38 g
- Fat: 14 g
- Sodium: 411 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Brioche Dough
Have these measured and ready before you begin.
- 600 g (21.2 oz) bread flour
- 2 teaspoons (12 g) fine salt
- 100 g (3.5 oz; about 1/2 US cup) granulated sugar
- 9 g (3 teaspoons) instant yeast
- 4 large eggs
- 175 g warm milk, approximately 175 ml (about 3/4 US cup)
- 1 tbsp honey
- Finely grated zest of 1 lemon, optional
- 175 g (6.2 oz; about 12 1/2 tbsp) cold butter, cubed
For the Pans and Top
- 2 tbsp olive oil, for greasing muffin cups
- 1 egg yolk, for brushing
- 1 tablespoon milk, for the egg wash
Directions
1. Stir the yeast into the warm milk and let stand for 10 minutes. Mix the flour, salt, sugar, and optional lemon zest in a stand-mixer bowl.
2. Add the honey and yeast mixture and mix with the dough hook until combined. Add the four whole eggs one at a time and knead for 8–10 minutes.
3. Add the cold butter cubes gradually and continue mixing for 8–10 minutes, until the dough is soft, glossy, and smooth.
4. Cover and refrigerate the enriched dough for 8–12 hours. Let it stand 30 minutes at room temperature before shaping.
5. Divide into 15 equal pieces, round them, and place in olive-oil-greased muffin cups. Add a small dough topknot to each roll if desired.
6. Proof for 45–60 minutes while heating the oven to 375°F (190°C). Whisk the yolk with the milk and brush the rolls.
7. Bake for 18–22 minutes, until golden and 190°F (88°C) inside.
Sources
Contains wheat, milk, egg, and honey. Because this enriched dough contains eggs and milk, refrigerate it for a long proof rather than leaving it warm for many hours; bake until the center is fully set.