This foolproof brioche recipe is my go-to bun/roll recipe as an amateur baker! Super easy and turn out perfectly every time!

I started really baking about a year ago. Cookies, pies and cake recipes I was able to quickly improve and figure out what works and what doesn’t. Bread is a WHOLE different story! Bread recipes are hit or miss for me. And unfortunately, that usually that means miss 🙁

I am all about the EASY recipes especially when it comes to bread! I DO NOT want to knead anything by hand! So far, the ONLY easy recipe for bread that I found to come out perfectly every time is for loaf/sandwich bread is my No Knead Overnight Bread. I could NOT find one for buns &/rolls!

UNTIL NOW!

This easy brioche buns recipe is not technically a quick brioche recipe, but it almost all hands off which makes it SUPER EASY!

Couple of important things to note about this brioche dough before you begin:

This brioche dough is SUPER sticky! FIGHT THE URGE TO ADD MORE FLOUR!
It’s going to be difficult to pull apart into eight pieces. Then you are going to think it will be impossible to roll it into balls. But I promise you IT WILL roll into balls to form perfectly shaped rolls/buns!

What makes this a foolproof brioche recipe?

Not a huge bread baker so don’t have bread flour just sitting around? NO WORRIES! This recipe uses all-purpose flour! (However, if you do happen to have bread flour, you can substitute 3 cups of the all-purpose for bread flour!)
Don’t want to or forget to put a pan on water on the bottom of the oven? NO WORRIES! Your brioche rolls/buns will still turn out just fine!
Forget to turn them halfway through cooking? NO WORRIES! Again, they will be okay! Some may be slightly more/less browned than others but the taste will not be effected!
As long as you know how to watch a clock or set a timer you can’t over mix/knead/work this dough! Because you aren’t kneading with your hands, you only have to watch a clock during the 8 minute kneading time.

So let’s get into the nitty gritty of this homemade brioche recipe:

What You Will Need:

Glass Bowl
Stand mixer **paddle and hook attachments
Baking Sheet
Parchment Paper
Shallow Pan **optional

Shopping List:

2 tsp Active Dry Yeast
2.5 tbsp Granulated Sugar
3 tbsp Warm Milk
2 LG Eggs
3.33 c All-Purpose Flour
1.5 tsp Salt
2.5 tbsp Unsalted Butter

Directions:

In glass measuring bowl, whisk together water, milk, yeast and sugar.
Let sit for 10 minutes or until bubbling.
While waiting, in a separate bowl, whisk one egg.
In the bowl of the stand mixer, combine flour and salt.
Using your fingers, mix the butter into the flour mixture, making crumbs.
With paddle attachment and mixer on low, add yeast mixture and whisked egg to the flour.
Mix just until combined.
Switch to the hook attachment.
Mix on low for 4 minutes.
Increase speed to medium and mix for 4 more minutes.
Remove bowl with dough from stand mixer.
Form into a ball shape and cover bowl with plastic wrap and a dish towel.
Place bowl in a warm place and let rest/rise for 2 hours.
Prepare baking sheet with parchment paper.
After dough has risen, divide into 8 equal pieces and place on prepared sheet. **Dough will be VERY sticky.
Roll each part into a ball, return to prepared sheet 2-3″ apart.
Cover loosely with a clean dish towel. Let rise in a warm place for another 2 hours.
Optional: Place a shallow pan of water on bottom of oven (this will produce more humidity in oven).
Preheat oven to 400F with a rack in the center.
Whisk together remaining egg with 1 tsp of water.
Before placing rolls in oven, brush with egg mixture.
**Optional: sprinkle with toppings at this point if you choose to.
Bake in preheated oven for 15 minutes, until golden brown, turning halfway through.
Transfer to cooling rack to cool completely.

Substitutes:

Three cups of bread flour can replace three cups of the all-purpose flour. (Still use the remaining 1/3 c of all-purpose flour.)
Unsalted butter: Salted butter works just as well. You can reduce the amount of added salt by 1/4 tsp if you are sensitive to salt. You may also substitute margarine (I do this often because of the price of butter recently!)

Toppings:

Sesame seeds
Poppy seeds
Sea salt
Dried onion
Parsley

Notes:

This brioche dough is SUPER sticky! FIGHT THE URGE TO ADD MORE FLOUR!
It’s going to be difficult to pull apart into eight pieces. Then you are going to think it will be impossible to roll it into balls. But I promise you IT WILL roll into balls to form perfectly shaped rolls/buns!

Storage:

Store buns/rolls in an air tight container/bag on counter for 1-3 days.
Store in fridge for up to 2 weeks.
Freeze by fully cooling then separating, putting on baking sheet in freezer for 1-2 hours. Then transfer to air tight container or bag and store frozen for up to 6 months.

Easy Brioche Rolls Recipe

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Rising time 4

Total Time 4 35

Course Breads

Cuisine French

Servings 8 rolls

Calories 187 kcal

Equipment

Glass Bowl
Stand mixer **paddle and hook attachments
Baking Sheet
Parchment Paper
Shallow Pan **optional

Ingredients

2 tsp Active Dry Yeast
2.5 tbsp Granulated Sugar
3 tbsp Warm Milk
1 c Warm Water
2 LG Eggs
3.33 c All-Purpose Flour **see substitutes
1.5 tsp Salt
2.5 tbsp Unsalted Butter **softened **see substitutes

Instructions

In glass measuring bowl, whisk together water, milk, yeast and sugar.
Let sit for 10 minutes or until bubbling.
While waiting, in a separate bowl, whisk one egg.
In the bowl of the stand mixer, combine flour and salt.
Using your fingers, mix the butter into the flour mixture, making crumbs.
With paddle attachment and mixer on low, add yeast mixture and whisked egg to the flour.
Mix just until combined.
Switch to the hook attachment.
Mix on low for 4 minutes.
Increase speed to medium and mix for 4 more minutes.
Remove bowl with dough from stand mixer.
Form into a ball shape and cover bowl with plastic wrap and a dish towel.
Place bowl in a warm place and let rest/rise for 2 hours.
Prepare baking sheet with parchment paper.
After dough has risen, divide into 8 equal pieces and place on prepared sheet. **Dough will be VERY sticky.
Roll each part into a ball, return to prepared sheet 2-3" apart.
Cover loosely with a clean dish towel. Let rise in a warm place for another 2 hours.
Optional: Place a shallow pan of water on bottom of oven (this will produce more humidity in oven).
Preheat oven to 400F with a rack in the center.
Whisk together remaining egg with 1 tsp of water.
Before placing rolls in oven, brush with egg mixture.
**Optional: sprinkle with toppings at this point if you choose to.
Bake in preheated oven for 15 minutes, until golden brown, turning halfway through.
Transfer to cooling rack to cool completely.

Notes

Substitutes:

Three cups of bread flour can replace three cups of the all-purpose flour. (Still use the remaining 1/3 c of all-purpose flour.)
Unsalted butter: Salted butter works just as well. You can reduce the amount of added salt by 1/4 tsp if you are sensitive to salt. You may also substitute margarine (I do this often because of the price of butter recently!)

Toppings (after brushing with egg wash):

Sesame seeds
Poppy seeds
Sea salt
Dried onion
Parsley

Notes:

This brioche dough is SUPER sticky! FIGHT THE URGE TO ADD MORE FLOUR!

It’s going to be difficult to pull apart into eight pieces. Then you are going to think it will be impossible to roll it into balls. But I promise you IT WILL roll into balls to form perfectly shaped rolls/buns!

Storage:

Store buns/rolls in an air tight container/bag on counter for 1-3 days.
Store in fridge for up to 2 weeks.
Freeze by fully cooling then separating, putting on baking sheet in freezer for 1-2 hours. Then transfer to air tight container or bag and store frozen for up to 6 months.

Keyword brioche, brioche bread, brioche buns, brioche rolls, herb bread