Soft Fluffy Brioche Roll Recipe for Perfect Homemade Rolls

Buttery, soft, and wonderfully fluffy, these brioche rolls are simple to make from scratch. Perfect as homemade dinner rolls for holidays or weeknight meals, they’re light, airy, and delicious spread with butter or your favorite jam.

Brioche Rolls

This recipe is a tried-and-true way to make soft, buttery brioche dinner rolls that impress every time.

The holidays are approaching and with the first snowfall of the season it’s the perfect weather to bake. On chilly days I love to curl up on the sofa and bake a batch of this easy brioche. It’s rich, feather-light, and comforting—ideal for Thanksgiving or any festive meal. I adapted my favorite brioche loaf into individual dinner rolls to create an irresistible pull-apart loaf that’s perfect for serving a crowd.

These rolls are indulgent in the best way: rich with butter, tender from eggs, and delicate from fine flour. If you’re planning a holiday spread, make these your go-to dinner roll recipe.

How To Make Brioche Rolls

Start with a rich brioche dough, then portion it into equal balls and bake in baking dishes for soft, pillowy rolls. The method below yields 24 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. With the mixer on low, add the eggs one at a time, beating well after each addition.
2. Whisk the warm water and yeast in a small bowl first, then slowly add the dissolved yeast to the mixer. Continue beating at low speed for 5 minutes.
3. Stop the mixer, scrape down the sides of the bowl, then beat on low for another 5 minutes.
4. Add the butter cubes in thirds, beating about 1 minute after each addition. After all the butter is incorporated, beat for 10 more minutes until the dough is smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm place until doubled in size, about 3 hours.
6. Turn the dough onto a well-floured surface and gently press out air bubbles. Return it to the bowl, cover, and refrigerate overnight to develop flavor and make shaping easier.
7. The next day, turn the dough out onto a floured surface and divide it into 24 equal balls, roughly 3 inches in diameter. Place the balls in two 13×9-inch baking dishes.
8. Allow the dough to rise, uncovered, in a warm spot until it nearly doubles and sits about 1/2 inch above the pans, approximately 2 hours.
9. Preheat the oven to 350°F (175°C).
10. Bake until the tops are golden brown, about 30–35 minutes. Remove from the oven and let cool for 2–3 minutes, then brush with melted butter and finish cooling on a rack.

Can you freeze the dough for brioche rolls?

Yes. Freeze the dough after dividing it into individual dough balls and arranging them in the baking dish. Cover tightly with plastic wrap and freeze for up to 3 months. When ready to bake, thaw to room temperature and allow the dough to rise until doubled, then bake as directed.

These no-knead dinner rolls are straightforward to make with common pantry ingredients and are an elegant, buttery addition to any meal.

Ways to use leftover brioche rolls

• Turn them into a rich brioche bread pudding with chocolate chunks.
• Use them in a make-ahead brioche French toast casserole for easy mornings.
• Cube them for a sausage and cranberry stuffing that adds buttery richness to the dish.
• Split and fill them to make cheesy turkey sliders with cranberry for tasty leftovers.

Toppings and spreads to serve with the rolls

• Orange marmalade for a bright, citrusy contrast.
• Fig jam for a sweet, slightly tart pairing.
• Tomato jam for a savory-sweet option.
• Classic strawberry or blueberry jam for guests who love fruit spreads.
• Cinnamon butter for a rich, restaurant-style treat.

If you enjoy recipes like this, follow food creators and recipe pages on social platforms for more inspiration and behind-the-scenes tips.