Brioche Bread Rolls: the Recipe for Soft, Buttery, and Delicious Rolls

Total time: 30 min prep/2 hr rise/ 30 min bake
Difficulty: Medium
Serves: 6-8
By Cookist

Brioche Bread Rolls are the perfect side dish to any meal, and great for feeding large crowds. The rolls are made with a few simple pantry ingredients (egg, olive oil, and yeast), resulting in a soft and fluffy texture that will have you coming back for more. To make them is easy too. Simply mix the ingredients to form a soft dough, leave to rise, then braid into brioche knots. Once baked they are golden and ready to be enjoyed. Whether you're serving them with soups, stews, or simply slathering them with butter, brioche bread rolls are a versatile and delicious addition to any menu.

What is Brioche?

Brioche is a French type of bread enriched with eggs and butter. Brioche bread first made its appearance in the Middle Ages in Normandy, France, a region well-known for its butter. It’s no surprise that a bread enriched with butter was created here! Today, you get many different versions of brioche coming from different regions: Brioche à tête (a Parisian version), Brioche de Nanterre, and Brioche des Rois (served around Epiphany).


  • Use all-purpose flour, or if you prefer more gluten development, use bread flour. The brioche buns will be chewier.
  • The yeast mixture should become foamy after a few minutes. If not, the yeast might have expired.
  • Want to give the rolls a shiny crust? Brush them with an egg wash before baking. If you want to make the brioche slightly sweeter, you can also brush it with a simple syrup when it comes out of the oven!
  • If you see the tops of the brioche rolls browning too quickly, top the baking tray with a piece of aluminum foil, and continue to bake until the rolls are cooked through and golden.
  • Brioche dough is slightly sticky. Don’t be tempted to add more flour, otherwise, the brioche will be dry.

How To Store Brioche Bread Rolls

Never store bread rolls in the fridge. Instead, wrap it tightly in plastic wrap (or place it in an airtight container) and keep it for up to 3 days. You can also store individually wrapped pieces in the freezer for up to 3 months, Allow them to thaw at room temperature before reheating them in the oven.

560g (2 1/3 cups)
2 1/2 tbsp
Dry yeast
1 tsp
Lukewarm water
220ml (4/5 cup)
Lukewarm milk
220ml (4/5 cup)
1 egg
Olive oil
30ml (2 tbsp)
egg yolk + milk

How To Make Brioche Bread Rolls

In a bowl mix together lukewarm milk and water with dry yeast and sugar. Whisk to combine.

Add in egg and olive oil. Whisk again.

Add in flour and salt. Mix to combine.

Knead until the dough comes together. Cover with a clean kitchen towel. Allow to rise for 2 hours.

Divide the dough into pieces.

Divide the dough into three pieces and roll into ropes.

Knot the three ropes to form a brioche.

Repeat with the rest of the dough pieces.

Line the muffin tray with parchment paper.

Transfer the braided dough pieces to the muffin tray.

Bake at 180°C (360°F) for 30 minutes.

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