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Brioche Rolls

Brioche Rolls. The classic French sweet bread prepared as rolls that are perfect to serve with many meals or on their own with butter and your favourite jam for brunch.

Brioche Rolls

Brioche Rolls

Brioche is perhaps the perfect brunch bread. It is slightly sweet and made very rich with the inclusion of whole milk, eggs and plenty of dairy butter.

butter photographed on a wooden cutting board.

Use only real dairy butter.

While it is perfectly delicious to eat straight out of the oven, I also use this great loaf for French toast.

Spouse also thinks it is the absolute best base for fantastic bread pudding. This Rum Raisin Bread Pudding is one of her particular favourites. 

Rum Raisin Bread Pudding with Rum & Butter Sauce

Rum Sauce on Rum Raisin Bread Pudding

Rather than bake my brioche in the traditional round form, I like to bake it as rolls in loaf pans so that I have the option of breaking off a roll or two or just slice it for great toast.

Brioche Rolls

Brioche Rolls

Looking for ideas for other brunch treats?

For even more delicious ideas for brunch, we have put them together into one amazing collection of our 25 Best Scone Recipes.

25 Best Scone Recipes image with title text for Pinterest 

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Brioche Rolls

Brioche Rolls

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Brioche Rolls
Yield: 16 rolls

Brioche Rolls

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes

Brioche Rolls. The classic French sweet bread prepared as rolls that are perfect to serve with many meals or on their own with butter and your favourite jam for brunch.


  • 4 cups flour
  • 1 envelope of instant yeast
  • 1/2 cup sugar
  • 1 tsp sea salt
  • 1 cup real butter, slightly softened and near room temperature (NO SUBSTITUTES) Cut butter in about a dozen small pieces
  • 1/2 cup whole milk, or for even richer brioche substitute undiluted evaporated milk
  • 4 eggs at room temperature
  • 1 tbsp vanilla extract


  1. In a stand mixer add the flour, salt, yeast and sugar.
  2. Add the eggs, milk and vanilla extract and mix together just until the flour is incorporated, the dough will be quite tough and lumpy at this point, this is normal.
  3. Using the dough hook attachment for your mixer begin adding the pieces of butter as the dough turns in the bowl. Continue until all of the butter is incorporated into the dough.
  4. Continue kneading until the dough is very smooth and elastic. Do not add additional flour.
  5. Cover and let rest and rise until double in volume.
  6. Turn the dough out into a lightly floured breadboard and knead for about 5 minutes before forming the dough into 16 individual balls.
  7. Place 8 balls each into two greased bread pans.
  8. Cover with a tea towel and let rise for a couple of hours or until it has risen to about an inch above the rim of the loaf pan.
  9. Brush the top with a little egg wash made from whisking together an egg with 2 tbsp water.
  10. Bake at 350 degrees F for about 30 -35 minutes until golden brown on top and the bottom has developed a good crust that releases easily from the pan.
  11. Once removed from the pan, cool on a wire rack for 15 minutes before serving warm.

Nutrition Information



Serving Size

1 grams

Amount Per Serving Calories 261Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 78mgSodium 259mgCarbohydrates 31gFiber 1gSugar 6gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Friday 20th of July 2018

How many eggs?

Barry C. Parsons

Thursday 23rd of August 2018

The recipe says 4.


Wednesday 4th of July 2018

HI Is instant yeast the same thing as fast rising?


Saturday 11th of November 2017

Is the baking temperature 350 F baking or can it be 325 F convection?


Saturday 11th of November 2017

Step 4 question: Do you turn it out of the bowl to continue kneading by hand, or do you let the hook do the work? Also approx time for this kneading? ( I've only ever made bread the old fashioned way like mudder showed me :)

Barry C. Parsons

Monday 13th of November 2017

Either. I like to knead for 10 minutes or so.


Wednesday 19th of July 2017

All purpose or bread flour??

Barry C. Parsons

Thursday 20th of July 2017

All purpose.

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