There’s nothing quite like the smell of freshly baked bread — warm, buttery, and comforting in every way.
These Soft Brioche Dinner Rolls are the kind of recipe that fills your kitchen with that nostalgic bakery aroma and brings everyone to the table before they’ve even cooled.
Each roll is golden, fluffy, and impossibly soft, with just a hint of sweetness from honey and rich, buttery flavor in every bite.
Brushed with melted butter straight out of the oven and finished with a sprinkle of flaky sea salt, they’re pure, pillowy perfection.
Whether you’re serving them alongside a cozy weeknight meal, a special holiday dinner, or simply enjoying one warm with a pat of butter, these homemade brioche rolls are perfect.
They’re easy to make, beautifully rich thanks to the butter and egg in the dough, and bake up with that signature brioche tenderness — light, airy, and melt-in-your-mouth soft.
If you’ve never baked bread from scratch, these Soft Brioche Dinner Rolls are the perfect place to start. One bite, and you’ll remember exactly why nothing compares to homemade.
For the ultimate finishing touch, try them with my Whipped Sea Salt Maple Butter. It’s the perfect pairing for these golden, buttery rolls and makes every bite taste like comfort.
Why you’ll love this recipe!
What ingredients do I need?
- Bread Flour: Provides structure and chew for a soft, fluffy interior that holds its shape.
- Whole Milk: Adds richness and tenderness to the dough.
- Honey: A touch of natural sweetness that enhances the flavor and helps activate the yeast.
- Butter: Softened in the dough for richness and melted on top for that irresistible golden finish.
- Egg: Adds moisture and contributes to the signature brioche texture.
- Instant Yeast: Ensures a reliable rise for light, airy rolls.
- Flaky Sea Salt: Finishes each roll with the perfect balance of savory and sweet.
Recipe Variations
- Garlic Herb Brioche Rolls: Add minced garlic and chopped herbs (like rosemary or thyme) into the dough or butter topping.
- Honey Butter Rolls: Brush with a honey-butter mixture instead of plain melted butter for extra sweetness.
- Cheesy Brioche Rolls: Sprinkle shredded parmesan or cheddar on top before baking.
- Mini Slider Buns: Divide the dough into smaller portions for the perfect soft slider rolls.
- Cinnamon Raisin Rolls: Add 1/2 c. raisins, 1 tsp cinnamon, and 1/2 tsp vanilla extract to the dough when mixing.
Pro Tips
- Use room-temperature ingredients: Cold milk or butter can slow down your yeast and affect the rise.
- Don’t rush the rise: Let the dough double in size — it’s worth the wait for that soft, airy texture.
- Do not skip the melted butter and flaky sea salt at the end!
- Warm them before serving: A few minutes in a 300°F oven brings them back to that fresh-from-the-oven softness.
Leftovers, Storage, & Reheating
- Storing:
- Once your brioche rolls have completely cooled, store them in an airtight container or zip-top bag at room temperature for up to 3 days. If your kitchen runs warm, keep them in the fridge to maintain freshness for up to 5 days.
- Freezing:
- These rolls freeze beautifully! Place the cooled rolls in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.
- Reheating:
- To bring that fresh-from-the-oven warmth back, wrap the rolls in foil and reheat in a 300°F oven for 8–10 minutes. For a quicker option, microwave individual rolls for 10–15 seconds until soft and warm.
- Pro Tip: Brush the rolls lightly with melted butter after reheating to restore that just-baked shine and softness.
But, I Still Have A Few Questions…
Can I make the dough ahead of time?
Yes! After the first rise, cover the bowl tightly and refrigerate overnight. The next day, shape the rolls and let them come to room temperature before baking.
Can I freeze the uncooked rolls?
Yes! This is my favorite way to prep them. You would first prepare the dough through the first rise, then shape into rolls. Flash freeze them on a parchment-lined baking sheet until solid (about 1–2 hours). Then transfer them a freezer-safe bag or container and freeze for up to 2 months. When ready to bake, place the desired amount of frozen rolls in your pan, cover, and let thaw and rise until puffy (3–4 hours at room temp or overnight in the fridge). Brush with egg wash and bake as directed. Make sure to still brush with butter and sprinkle flaky sea salt at the end.
Can I freeze the cooked rolls?
Absolutely. Once baked and cooled, freeze in an airtight container for up to 2 months. Warm them in the oven before serving.
What if I don’t have a stand mixer?
You can knead the dough by hand — it’ll take a lot of manual work and about 10 minutes until smooth and elastic, but you can do it!
Why is my dough sticky?
Brioche dough should be slightly tacky but not wet. Add a tablespoon of flour at a time until it’s manageable.
How do I know when they’re done baking?
The tops should be deep golden brown, and the internal temperature should reach about 190°F (if using a thermometer).
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Soft Brioche Dinner Rolls
Ingredients
- 3 cups bread flour
- 4 tbsp unsalted butter softened and cubed
- 1 cup whole milk warm
- 2 tbsp honey
- 2 tsp instant yeast
- 1 egg for dough
- 1 tsp salt
- 1 egg whisked (for egg wash)
- 1 ½ tbsp unsalted butter melted (for brushing)
- Flaky sea salt for topping
Instructions
- Make the dough: In a stand mixer fitted with the dough hook, combine the bread flour, softened butter, warm milk, honey, yeast, egg, and salt. Mix on low speed until just combined. Increase to medium speed and knead until the dough is smooth and slightly elastic, about 4–5 minutes.
- First rise: Cover the bowl with plastic wrap or a kitchen towel and let the dough sit at room temperature until it doubles in size, about 2 hours.
- Shape the rolls: Lightly flour your work surface. Turn the dough out and divide it into 8 equal pieces. To shape each piece into a smooth ball. Gently flatten the dough slightly. Fold the edges toward the center and pinch to seal. Place seam-side down on your work surface and lightly roll in a circular motion until smooth. Place the shaped rolls in a lightly greased cast iron pan, casserole dish, or baking pan.
- Second rise: Cover the rolls and let them rise until puffy, about 45 minutes to 1 hour.
- Preheat the oven: Preheat to 350°F (175°C).
- Bake the rolls: Brush the tops with the whisked egg. Bake for 25–28 minutes, or until golden brown on top.
- Finish: Remove from the oven and immediately brush with melted butter. Sprinkle with flaky sea salt.
Brioche | Brioche Dinner Rolls | Soft and Fluffy Brioche | Dinner Rolls | Homemade Bread | Homemade Bread Recipes | Bread Recipes | Homemade Brioche | Bread Baking | Bread Making | Easy Bread Recipes | Dinner Roll Recipe | Soft Brioche Rolls | Make Ahead Brioche Rolls | Make Ahead Dinner Rolls | Bakery Style Brioche Rolls | Holiday Bread Recipes
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.