Brioche rolls

Brioche rolls


65 people made this

Sweet and buttery, these French breakfast rolls are beautiful to look at and delicious to eat. Though they require a little bit of work, the result is spectacular.

Lynn Lewis and Joachim Wahnschaffe

Serves: 20 

  • 350 g (2 ¾ cups) plain flour
  • ½ teaspoon salt
  • 100 g (1/3 cup) butter, softened, plus extra for greasing
  • 80 ml (1/3 cup) lukewarm milk
  • 1 teaspoon (5g) dry yeast
  • 3 eggs
  • 1 1/2 tablespoons sugar
  • 1 egg yolk, for brushing

Preparation:3hours35min  ›  Cook:15min  ›  Ready in:3hours50min 

  1. Grease individual fluted brioche tins - if you have them - generously with butter. Otherwise grease a baking tray.
  2. To make the dough, place the flour, salt and butter in a bowl. Place milk in a jug and sprinkle yeast over to dissolve. Whisk in the eggs and sugar; add to the flour mixture. Knead for 5 minutes using dough hooks of an electric mixer; dough should no longer stick to the side of the bowl. (This dough is wet and sticky; an electric mixer makes the task of kneading much easier than if you try to work with your hands.)
  3. Cover dough and leave to rise in a cool place for 2 hours; it must not get too warm. Knead for a further 5 minutes. Cover; leave to rise for 30–50 minutes until doubled in size.
  4. Turn dough out onto a lightly floured work surface and shape into a cylinder. Slice into 25 pieces. Shape 20 pieces into balls and press them into the tins.
  5. Using an index finger, make a deep hole in the centre of each of the 20 balls. Cut each remaining piece of dough into 4; shape into small balls. Pull a pointed cone of dough up from each one and push the point deep into the holes made in the large dough balls.
  6. Preheat oven to 220°C.
  7. Beat egg yolk with 2 tbsp water and brush over the brioches. Cover and leave for 30 minutes until doubled in size.
  8. Bake brioches for 15–20 minutes until golden; they should slip out of the tins easily.

Top Tip

If the eggs are large, 2 eggs and 1 egg yolk will be sufficient; other-wise the dough will be too liquid.

Try this, too…

For a Brioche Loaf, prepare dough as for the main recipe. Grease a 26-cm (10 1/2-in) long loaf tin and place dough in it. Let dough rise; brush with egg yolk mixture. Make several diagonal incisions in the top with a sharp knife. Bake loaf for 25–30 minutes until golden.

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Reviews (3)


Never made Brioche before and what a winner of a recipe ,,turned out just great.. will be making again for sure ,,thanks for sharing - 24 May 2014


beautiful.... everyone love it. - 23 Sep 2015


Well I find this brioche recipe very confusing as a beginner, it really does not explain properly in what order you do things in stage 2 it is just all over the place- ok for people who are familiar with the recipe but I am not, it should have been written in stages 1. you do this, 2 you do this, 3 your do this then add or what ever, 4 you do this. I don't know how this is going to work out for me. I don't have an electric mixer and mixed the dough by hand, that was ok but the recipe lacks proper instruction for beginners. Irene - 09 Sep 2016

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