Buttery, soft, fluffy Brioche Rolls are so easy to make from scratch. The perfect homemade dinner roll recipe for every occasion, this light and airy bread is wonderful slathered with your favorite jam or butter.

Dinner rolls in a basket with blue linens.


Brioche Rolls

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The holidays are right around the corner and we got out first snowfall of the season. If that didn’t get me in the festive mood this week nothing would. I was so excited to start decorating for Christmas, I actually dragged the Christmas tree out of the garage and left it in the dining room hallway. Productivity at it’s finest.

But what I really like to do on a snowy day, besides lounging around on the sofa with fluffy socks and leggings, is bake up a batch of this easy Brioche Bread.  It’s super buttery and fluffy, the perfect comfort food for when the weather turns cold. With Thanksgiving just a few days away, I decided to turn this popular bread recipe into the BEST Dinner Rolls ever made.

I mean, seriously, if you can’t throw your diet out the window on Thanksgiving….when will you ever do it….and the time is now to devour the best ever light and fluffy dinner rolls.

Dinner rolls in a basket with a dinner roll on a white plate.

How To Make Brioche Rolls

To make my homemade dinner rolls, I started with my favorite yeasted Brioche bread recipe and then divided the dough into equal size balls to make the rolls.

  1. In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
  2. Slowly add the yeast and continue beating at low speed for 5 minutes.Stop the mixer and scrape down the sides of the bowl.
  3. Turn the mixer on low and beat for an additional 5 minutes.Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition.
  4. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
  5. Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
  6. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
  7. Turn the dough out on a well floured surface and gently press out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
  8. Turn the dough out onto a floured surface and divide the dough into 24 equal size dough balls approximately 3 inches in diameter.Place the dough balls in two 13×9 inches baking dishes.
  9. Allow the dough to rise, uncovered, in a warm place until it doubles in size, approximately 2 hours.
  10. Preheat the oven to 350 degrees.
  11. Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
  12. Brush the tops of the rolls with melted butter and cool completely on a cooling rack.

Baking Dish

We love this Spode Baking Dish for both baking and serving our Brioche Rolls. It also makes a great casserole dish or a handsome fruit dish.

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Dinner rolls in a baking dish before baking.

Can you freeze the dough for brioche rolls?

You can definitely freeze the dough for your easy Homemade Dinner Rolls. Simply follow all the steps for making the brioche dough up to the second rise. Once you have divided your dough into dough balls and arranged in a baking dish, cover tightly with plastic wrap and freeze.

Your brioche dough can be frozen for up to 3 months. To bake your rolls, simply thaw the dough to room temperature and allow the dough to rise to double the size. Bake as directed.

These no knead dinner rolls are so simple and easy to make with ingredients you already have in your pantry and are the best dinner rolls to serve your family any time of year.

Dinner rolls in a baking dish after baking with a blue brush basting with butter.

These are some of my favorite ways to use up leftover brioche rolls:

Brioche buns stacked on a gray surface with a metal basket in the background.

Looking for a few things to serve to slather on those Brioche Dinner Rolls? These are always a hit:

Dinner rolls on a white plate with a purple spreader with butter.

Want even MORE fabulously easy recipes? Be sure to follow us over on Instagram for tons of tasty treats and behind the scenes nonsense!

Dinner rolls in a baking dish after baking with a blue brush basting with butter.

Get the Recipe: Brioche Rolls Recipe

Yield: 24
Prep Time: 15 minutes
Cook Time: 30 minutes
8 hours
Total Time: 45 minutes
Super easy to make, no knead dinner rolls made with a light and butter brioche dough that will make your tastebuds dance for joy.
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Ingredients

  • 1/3 cup warm water about 110 degrees
  • 2 1/4 teaspoons active dry yeast not rapid rise
  • 2 1/3 cups super fine pastry flour or cake flour
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons kosher salt
  • 6 large eggs
  • 8 ounces unsalted butter cut into 1 inch cubes, at room temperature
  • 2 tablespoons Melted butter, for basting if desired

Equipment

  • 1 stand mixer
  • 1 baking dish

Instructions 

  • Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
  • In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
  • Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
  • Slowly add the yeast and continue beating at low speed for 5 minutes.
  • Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
  • Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
  • Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
  • Turn the dough out on a well floured surface and gently press out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
  • Turn the dough out onto a floured surface and divide the dough into 24 equal sized balls.
  • Arrange the dough balls in 2 13×9 inch baking dishes.
  • Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
  • Preheat the oven to 350 degrees.
  • Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
  • Brush the tops of the rolls with melted butter and cool completely on a cooling rack.
  • If not serving immediately, wrap the hot rolls in foil and set aside at room temperature for up to 2 days.

Notes

If not serving immediately, wrap the hot rolls in foil and set aside at room temperature for up to 2 days.
To freeze, wrap the hot rolls in foil and place in a resealable freezer bag. Freeze promptly. Can be frozen up to 2 months. When ready to use, reheat in foil in a 250 degree oven until heated through, approximately 20-25 minutes
Calories: 189kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 63mg, Sodium: 220mg, Potassium: 81mg, Fiber: 1g, Sugar: 4g, Vitamin A: 325IU, Calcium: 14mg, Iron: 1.1mg
Author: Kellie
Course: Baking, Bread, Dinner
Cuisine: American, French