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Brioche Rolls

Light and airy, yet dense enough to hold up to any hamburger or sandwich. Homemade Brioche Rolls are easy to make and better than store-bought.

Brioche rolls are one of our favorite types of bread. Whether we use them for buns or as a meal starter, we love a great roll.

In fact, during grilling season, we make these all the time. You won’t find a better brioche bun for your Pulled Pork Sandwich, BBQ Beef Sandwich, or BBQ Chicken Sandwich. Or, you could use it as a side for Ham and Beans or Mississippi Pot Roast.

Baking pan filled with brioche rolls.

🍞 How to Make Brioche Rolls:

Prepare the Dough:

  1. Lightly grease a 9×13-inch baking dish or line it with parchment paper. Then, set it aside.
  2. Activate the yeast by warming the water and milk in a microwave safe bowl. Heat to 110°F – 115°F or just barely warmer than lukewarm.
  3. Stir in the yeast and 1 tablespoon of granulated sugar. Let the mixture set undisturbed for about 10 minutes. The yeast will turn tan in color and begin to bubble and look frothy.
  4. Meanwhile, whisk together the 3 cups of bread flour, 1/4 cup of all-purpose flour, the remaining sugar, and salt in the bowl of a stand mixer.
  5. Add the cubed butter, and use the paddle attachment on low speed to mix it into the other ingredients. The flour mixture should resemble coarse cornmeal once the butter is incorporated.
  6. Pour in the activated yeast mixture and 1 large egg. Switch to a dough hook, and continue to mix on low speed until all the ingredients are combined. Then, adjust the speed to the next setting (speed 2 or low-medium) for 5-6 minutes. Add an extra tablespoon of all-purpose flour as needed until the dough becomes soft, smooth and elastic. It should pull away from the bowl and not be sticky.
  7. Transfer the dough to a large, lightly greased bowl. Cover the bowl with plastic wrap or a clean towel, and allow the dough to double in size. Usually this takes about 45 minutes to 1 hour depending on the temperature of your house.
  8. Once the dough rises, divide it into 8 equals pieces. Roll each piece into a ball and place them into the prepared baking dish.
  9. Make an egg wash by combining the remaining egg with 1 tablespoon of water. Use a pastry brush to carefully brush the egg wash over the rolls.

Bake the Rolls:

  1. Cover the baking dish loosely with plastic wrap or a towel and allow the dough time to rise a second time, about 30-45 minutes. The rolls should look noticeably puffy and almost doubled in size. While the dough rises, preheat the oven to 400°F.
  2. Just prior to placing the rolls in the oven, place a small pan of water on the lower rack to create steam. After the dough rises a second time, remove the plastic wrap or towel and bake for 12-15 minutes or until deep golden brown.
  3. Serve freshly baked brioche rolls with softened butter, honey, jam, or as a side to your favorite dish.
Collage showing how to make brioche rolls.

Brioche Rolls Tips and Variations:

  • Double check the expiration date on the yeast before you start baking. If the yeast is expired, the dough won’t rise.
  • Heating the liquid too much will kill the yeast. If it burns your finger, it’s too hot for the yeast.
  • Depending on air temperature, it may take longer than an hour for your dough to rise. Be patient and don’t rush the process.
  • Don’t overwork the dough or it will become too dense and the rolls will be tough.
  • Start with less flour and add more as needed. We use the entire amount of bread flour and start with 1/4 cup of all-purpose and add more from there.
  • Every oven and baking pan cooks a little differently. Adjust the baking times by a few minutes if needed.
  • Many brioche recipes use several eggs and have a more pronounced yellow color. Feel free to add an extra egg or egg yolk. The texture will be slightly different but the flavor will be amazing!
  • Add the egg wash before or after the rolls rise the second time. I’ve tried both ways and either way works.
Bread rolls stacked up.


Storage: These brioche rolls store well in an airtight container at room temperature for 2-3 days. They stay fresh in the refrigerator for 3-4 days but tend to dry out due to the dry refrigerator air.

Freezer: To freeze brioche rolls, wrap them tightly in aluminum foil and add them to a freezer-safe bag or container. They’ll stay fresh for about 2 months. Place them in the refrigerator overnight to thaw.

Reheat: Place rolls in the microwave for a few seconds to reheat. Or, place in the toaster oven or conventional oven for a few minutes until the rolls reach the desired temperature.

❤️ Other Baking Recipes You May Enjoy:

Don’t forget to check out our Brioche Buns web story!

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Freshly baked rolls in a white pan.

Brioche Rolls

4.9 from 19 votes
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Prep Time: 20 minutes
Cook Time: 15 minutes
Inactive Time: 1 hour 45 minutes
Total Time: 2 hours 20 minutes
Servings: 8 Brioche Rolls


  • 1 cup water
  • 3 tablespoon milk
  • 2 tablespoons granulated sugar divided
  • 2 1/4 teaspoons yeast
  • 3 cups bread flour
  • 1/3 – 1/2 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 large eggs 1 reserved
  • 3 tablespoons unsalted butter cubed and softened


  • Lightly grease a 9×13-inch baking dish or line it with parchment paper. Set aside.
  • Heat the water and milk in a microwave-safe dish. Stir in the yeast and 1 tablespoon of sugar. Allow the yeast mixture to sit until frothy, about 5 to 10 minutes.
  • While waiting for yeast, whisk together the bread flour, ¼ cup of all-purpose flour, the remaining sugar, and salt in the bowl of a stand mixer. Add the softened butter, and use the paddle attachment to mix until the mixture should resembles coarse cornmeal.
  • Add one of the eggs and yeast mixture to the flour. Change to the dough hook and knead on low speed for 6 to 8 minutes. The dough should be smooth and not sticky. It should pull away from the sides of the bowl and feel soft and elastic. Add additional all-purpose flour 1 tablespoon at a time if needed.
  • Remove the dough from mixing bowl and place in a separate lightly greased bowl. Cover with a clean towel or plastic wrap. Allow the dough to double in size, about 1 hour.
  • Once the dough has risen, remove it from the bowl and press it down to remove the air. Cut the dough into 8 equal pieces.
  • Roll each piece into a ball and tuck loose ends underneath. Place each ball into the prepared baking dish.
  • Make an egg wash by mixing the remaining egg and 1 tablespoon of water. Use a pastry brush to apply the egg wash to each roll.
  • Cover rolls with a clean towel again and allow to rise a second time.
  • Meanwhile, preheat the oven to 400°F and place a small bowl of water on the bottom rack of the oven to create steam. (Make sure the bowl is oven-safe).
  • Bake the rolls for 12-15 minutes or until deep golden brown.
  • Serve immediately with butter, jam, honey or as a side with your favorite dish. See post for storage options and recipe tips!


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 brioche roll. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1grams | Calories: 270kcal | Carbohydrates: 43g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 420mg | Fiber: 2g | Sugar: 4g
Recipe Rating

Alina M White

Wednesday 24th of November 2021

In the ingredients list I don’t see sugar or milk listed. Can somebody help?


Wednesday 24th of November 2021

Hi Alina!

There are 3 tablespoons of milk and 2 tablespoons of water in the recipe. They are the second and fourth ingredients in the list. :) Have a wonderful evening!


Sunday 24th of October 2021

Great recipe, but these are more similar to Japanese Hokkaido milk bread. For brioche, there needs to be more egg and butter. Other than that, fantastic recipe! 💜💜


Sunday 24th of October 2021

Thanks so much, Christina! I'm not familiar with Japanese Hokkaido milk bread. It sounds interesting, so I'll definitely have to check it out. Thanks again, and have a wonderful day! :)

Cheri Silveira

Monday 19th of April 2021

I've baked these rolls several times and they always come out really good! Highly recommend the recipe!


Monday 19th of April 2021

Thanks so much, Cheri! We thrilled you enjoy the brioche rolls. Have a wonderful week! :)


Monday 21st of September 2020

Hello, did you use active dry or instant yeast? Thank you so much


Monday 21st of September 2020

Hi Brittany! We used active yeast. Have a great day!


Saturday 13th of June 2020

I have made these several times delicious BUT how do you get the egg water mixture on the risen dough without having them deflate?


Sunday 14th of June 2020

Good Morning Pat, that's a great question! Typically Kim uses a silicone brush. With that being said, the egg wash might be a little thick and too heavy for the delicate dough (large grade A egg vs. large grade AA egg). If that's the case, I would recommend 2 things, use a silicone or regular pastry brush and add a little extra water to the egg wash mixture. I hope these 2 suggestions help. Thank you again for asking your question and we wish you a lovely day :)