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Brioche Rolls

These homemade Brioche Rolls are soft and airy, but dense enough to hold up to any hamburger or sandwich. They’re easy-to-make, so much better than store-bought, and have the best buttery, subtly sweet flavor. 

Baking pan filled with brioche rolls.

Easy Brioche Buns Recipe

Buttery brioche dinner rolls are one of our favorite types of bread—whether we’re using them as homemade hamburger buns, as a meal starter, as a side dish, or even as a snack with butter and honey. 

These made-from-scratch brioche rolls have the perfect buttery flavor, a delightfully soft texture. and a touch of sweetness. 

The amazing texture and flavor doesn’t have to mean we’re dealing with a complex recipe, though. These rolls are so simple to prep with just 20 minutes of hands-on time!

How to Make Brioche Rolls

This delicious brioche recipe makes baking bread simple and accessible! What’s better than fresh bread on the dinner table? 

Scroll to the recipe card below for full instructions and ingredient amounts!

  1. In a microwave-safe dish, heat the water and milk slightly. Stir in the active dry yeast and 1 tablespoon of sugar, then let sit until frothy.
  2. In the bowl of a stand mixer, whisk together bread flour, ¼ cup of all-purpose flour, another tablespoon of sugar, and salt. Add in the softened butter, then use the paddle attachment and mix until the mixture resembles coarse cornmeal.
Activated yeast in a measuring cup.
Cubed butter, sugar and flour in a bowl.
  1. Add 1 egg and the warm milk/yeast mixture to the dry ingredients, then use the dough hook attachment to knead the brioche dough until it’s soft and elastic. Add flour as needed until a dough forms. 
  2. Transfer the dough to a lightly greased mixing bowl, cover with a clean kitchen towel or plastic wrap, then let rise for 1 hour in a dry, warm place. 
Dough in a mixing bowl.
Risen dough in a bowl.
  1. Once the dough has risen, remove it from the bowl, press it down, then cut it into 8 equal portions. Place each of the dough balls into a greased or lined baking dish. In a small bowl, whisk together egg and water. Use a pastry brush to apply the egg was to each roll, then cover the baking dish and let rise a second time. 
  2. While the bread dough is rising, preheat the oven to 400ºF and place a small oven-safe bowl filled with water on the bottom rack of the oven to create steam. Bake the brioche bread rolls for 12-15 minutes or until golden brown. 
Risen and unbaked dough in a pan.
Top down view of rolls in a pan.

Tips and Notes

  • Grease or line the pan. A light layer of cooking spray or a sheet of parchment paper will do the trick. These just help prevent the rolls from sticking or burning on the pan.
  • Check your yeast. Make sure that you check the expiration date on your yeast before you add it to your dough. Fresh yeast is key for a light and fluffy dough.
  • Start with less flour, then add more only as needed. We use the entire amount of bread flour and ¼ cup of all-purpose, then add more all-purpose from there. Too much flour will yield dry and crumbly buns. 
  • Don’t skip the egg wash. This is what gives the surface of the dough that classic golden brown color. 
  • Add another egg. Many brioche recipes use several large eggs and have a more pronounced golden brown color. If you’re looking for that, feel free to add an extra egg or egg yolk. The texture will be a little bit different, but the flavor will still be amazing. 
  • Adjust the baking time as needed. Every oven and every pan cooks differently. Your baking time may look slightly different than mine, so just keep a close eye on the buns so as not to over-bake them.

Serving Suggestions

One of my favorite ways to serve these homemade brioche buns is fresh out of the oven with softened butter, honey, or jam! It’s simple and so decadent! 

While they are delicious that way, they also make a great base for pulled pork sandwichesBBQ beef sandwichesBBQ chicken sandwiches, you name it. You can also enjoy them as a side dish for ham and beans or Mississippi pot roast

The possibilities are endless!

Bread rolls stacked up.


Room Temperature: These brioche rolls can be stored in an airtight container or wrapped tightly in plastic wrap at room temperature for 2-3 days. 

Refrigerator: For slightly longer storage, store the rolls in an airtight container in the fridge for 3-4 days. Keep in mind that the fridge will dry them out slightly.

Freezer: To freeze brioche rolls, wrap them tightly in aluminum foil, then add them to a freezer-safe bag or container. Store in the freezer for up to 2 months. Thaw in the fridge overnight before serving.

Reheat: To warm your leftover rolls, place them in the microwave for a few seconds. Alternatively, warm them in the toaster oven or conventional oven for a few minutes or until the rolls reach your desired temperature. 

What’s the Difference Between a Brioche and a Regular Roll?

The key difference is that traditional brioche bread features an enriched dough, meaning it’s made with eggs and sugar (as well as other classic bread ingredients), rather than the traditional flour, water, and salt of regular bread rolls. 

These ingredient additions yield a softer, more tender texture, a rich, slightly sweet flavor, and a golden color.

Is Brioche Sweeter Than Regular Bread?

Yes! Because of the added egg and sugar in brioche bread dough, it does have a slightly sweeter flavor. 

Why Is My Brioche Not Fluffy?

The beauty of brioche rolls is that they have the most tender, fluffy texture. So, why are they not turning out that way? There could be a couple of reasons:

  • Your yeast is expired. Make sure your yeast is fresh so it gives the rolls the proper lift.
  • The water wasn’t the right temperature. Water that’s too cool won’t activate the yeast. Water that’s too hot will kill the yeast. For the best results, use water that’s heated around 110°F-115ºF. 
  • You overworked the dough. Over-mixing can over-develop the gluten in the flour, which can result in a dense, tough texture.
  • You didn’t let the dough rise properly. Give the dough plenty of time to rise…twice!

Like This Recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

Freshly baked rolls in a white pan.

Brioche Rolls

4.9 from 20 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Inactive Time: 1 hour 45 minutes
Total Time: 2 hours 20 minutes
Servings: 8 Servings

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For the Dough:

  • 1 cup (240 ml) water
  • 3 tablespoons whole milk
  • 2 tablespoons granulated sugar, divided
  • 2 ¼ teaspoons active dry yeast, 1 standard packet
  • 3 cups (390 g) bread flour
  • ¼ cup (31 g) all-purpose flour, (See note.)
  • 1 ½ teaspoons salt
  • 3 tablespoons (43 g) unsalted butter, cubed and softened
  • 1 large egg

For the Egg Wash:

  • 1 large egg
  • 1 tablespoon water


To Make the Dough:

  • 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 just until warm to the touch, about 110°F to 115°F. Stir in the yeast and 1 tablespoon of sugar. Allow the yeast mixture to sit until frothy, about 5 to 10 minutes.
    1 cup (240 ml) water
    3 tablespoons whole milk
    2 ¼ teaspoons active dry yeast
  • Whisk together the flour, the remaining 1 tablespoon of 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.
    3 cups (390 g) bread flour
    1 ½ teaspoons salt
    3 tablespoons (43 g) unsalted butter
    ¼ cup (31 g) all-purpose flour
  • Add the egg 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.
    1 large egg
  • Remove the dough from mixing bowl, form into a ball, and place in a separate lightly greased bowl. Cover with a clean towel or plastic wrap, and allow the dough to double in size, about 1 hour.
  • Once the dough has doubled in size, remove it from the bowl and press it down to remove the air. Separate 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.

To Make the Egg Wash:

  • Whisk together the remaining egg and 1 tablespoon of water. Use a pastry brush to apply the egg wash to each roll.
    1 large egg
    1 tablespoon water
  • Cover rolls loosely with plastic wrap and allow them to rise for about 30 minutes or until noticeably larger and puffy.
  • 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.
  • Scroll up and see the post for tips, FAQs, and storage information.


*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.
*If the dough is sticky while mixing, add additional all-purpose flour 1 tablespoon at a time. The dough should pull away from the dough and be smooth and elastic. More than ¼ cup of all-purpose flour may be needed in some instances.


Serving: 1roll | Calories: 255kcal | Carbohydrates: 41g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 457mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 0.003mg | Calcium: 23mg | Iron: 1mg
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Recipe Rating


Saturday 24th of December 2022

I made these for Thanksgiving, and they were such a big hit everyone practically DEMANDED I make them again for Christmas! I doubled the recipe and used 3 eggs in the dough instead of 2. Will definitely make again any time I need good rolls!


Sunday 25th of December 2022

Thank you! Kim and I are happy to hear everyone enjoyed the rolls. Have a lovely holiday weekend :)


Wednesday 23rd of November 2022


Can a loaf pan be used, instead of making them into buns?


Wednesday 23rd of November 2022


Thank you...


Wednesday 23rd of November 2022

Hi Maritza!

We haven't tried to convert these rolls to a loaf, but it should work fine. There's quite a bit of dough, so it will be a large loaf or maybe even two smaller loaves. Have a great day! :)

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! :)