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Homemade Brioche Rolls

Homemade Brioche Bread

Homemade Brioche Bread - delightfully buttery, sweet, and soft bread that is not just delicious but also easy to make. This recipe comes in two shapes. Makes a fantastic French toast the next day, as sandwiches or on its own!
Course Bread
Cuisine French
Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 3 hours
Total Time 4 hours 5 minutes
Servings 10 slices
Calories 457kcal
Author Imma


  • 5 teaspoons (14.15g) active dry yeast 
  • ½ cup (120ml) milk  
  • ½- ¾ cup (100g-150g) granulated sugar  
  • 2 teaspoons (10g) salt 
  • 5 large eggs , at room temperature 
  • 4 ¼ cups (531.25g) unbleached all-purpose flour  , plus more for dusting  
  • 8 ounce (226.8g) unsalted butter , cut into 16 pieces, slightly softened 

Egg Wash 

  • 1 large egg
  • 1 teaspoon (4.93ml) water  
  • crystalized sugar (to top) , optional 


  •  In the bowl of a stand mixer, dissolve yeast in warm milk. Stir to combine. Let it sit until dissolve about 1 -2 minutes. 
  • Add sugar, salt, eggs and continue mixing. Mix on medium speed. 
  • Then slowly add flour a little at a time, mix with paddle attachment, then remove paddle attachment and attach the dough hook. Continue mixing for about 4 -6 minutes or until all the dough is firm and elastic and doesn’t stick to the bottom of the pan. 
  • Dump in half the butter and continue mixing until butter has been fully incorporated – you may have to stop the mixer and mix by hand in order to fully incorporate the butter. 
  • Add remaining of the butter a little at a time, until finish. It is ok if the dough looks lose. 
  • Continue kneading for about 4-5 minutes until it is smooth, soft and shiny. The easiest way to know when the dough is ready is when it slaps against the bowl. 
  • Take out the dough and placed on lightly floured board knead a couple of times then place brioche dough in a greased large bowl. 
  • Covers loosely with a clean kitchen cloth and let rise in a warm place for about 2 -3 hours or until doubled. Once dough has doubled, punch down.  
  • At this point the dough maybe be refrigerated overnight or until ready to use. When ready to use remove and bring to room temperature to make it workable about 30 to 60 minutes. 
  • Divide dough according to desired shapes. 

Brioche Rolls

  • Divide dough into 16 balls. To form round balls you have to tuck the edges underneath the dough then roll the dough against the board or between your palms until round. Then place rolls into two rolls of 4 into 2-greased loaf pans.
  • Lightly brush the rolls with egg wash. Sprinkle with coconut sugar or crystalized sugar. Leave to rise in a warm place for about one and a half hour, until it has at least doubled in volume. 
  • Preheat the oven to 350 F. Bake until the crust is deep golden brown about 18-20 minutes. 
  • Remove from the brioche pan and let it cool. Serve warm preferably.

Brioche Loaf Pan

  • An alternative method would be to divide the dough into 10 equal portions if making two loaves. Then roll each dough into a 5-inch. Roll dough into a log and place seam side down in prepared loaf pan. Repeat with remaining portions of dough. 
  • Let it rise until double. Brush with egg wash.
  • Preheat the oven to 350 F. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped - about 30 to 35 minutes. The bread loaf should be golden brown on top and the internal temperature should be at least 200 degrees F on an instant read kitchen thermometer.
  • Remove from the baking pan and let it cool for at least 10 minutes. 
  • Once the bread has cooled down, use bread or serrated knife to slice. Store cooled bread in an airtight container at room temperature for up to 4 days.  
  • You may freeze for later use.  


  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1slice | Calories: 457kcal | Carbohydrates: 54g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 515mg | Potassium: 174mg | Fiber: 3g | Sugar: 11g | Vitamin A: 732IU | Calcium: 45mg | Iron: 3mg