Brioche rolls

    3 hours 50 minutes

    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.

    98 people made this

    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 in English (6)


    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


    OMG, just took a peak at my dough after 2 hours of proving. Hasn't risen a bit, followed instructions to the T, just saw last review about fast acting yeast. Well guys, get your act together and SAY that's the yeast to use, I have just wasted 3 hours of my time for a dinner I was having tonight. Thanks a heap, won't be using your recipe again.  -  12 May 2017