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These Ridiculously Easy Brioche Dinner Rolls practically make themselves! There's 15-20 minutes of light labor on your part (no-mixer, no-kneading!) then the yeast and oven work the crazy delicious magic!
I started to call these rolls No-Knead, No-Mixer Brioche Dinner Rolls but, after making them again for the photoshoot, I knew they needed to be called Ridiculously Easy Brioche Dinner Rolls, as they most definitely qualify for this wonderful Café category.
Ridiculously Easy?
Yes, we have a whole category of recipes bearing the descriptive name, Ridiculously Easy. You can read more about our Ridiculously Easy recipes here, but in a nutshell, this exclusive Café collection includes recipes that require little hands-on time, yet make you look like a kitchen rock star! (I used to fool myself, thinking I was creating these recipes for you... but, in reality, I love them too!)
I've made lots of bread and dinner rolls in my life, but these Ridiculously Easy Brioche Dinner Rolls are (for sure) the easiest and (definitely) rank among the most delicious! They're really pretty too and will bring lots of oohs and aahs when family and friends peek into the breadbasket and then take the first buttery bite.
20 minutes of hands-on time!
Making brioche rolls used to be a labor of love for me. It involved a mixer, proofing the yeast, kneading the dough, sometimes layering butter and all kinds of other steps. No more!
The directions for this recipe are so simple: Stir together the dry ingredients (flour, sugar, instant yeast and salt) in a bowl. Combine melted butter, milk, eggs and hot water in another bowl. Make a well in the center of the dry bowl and add the liquid ingredients. Stir, stir, stir till it's all combined then cover and let the yeast do its magic. Go read a book, catch up on the news, write some emails, paint your nails, workout, watch a movie... whatever your "thing" is.
A few hours later, you and the dough will meet up again, but only for about 10 minutes. You'll divide the dough into twelve portions, shape the rolls, then plop them in a muffin tin. Give them a nice cozy cover and it's time for a little more yeast-magic until it's time to preheat the oven.
The best part? The absolutely intoxicating aroma of fresh, buttery bread baking! Scott followed his nose to the kitchen yesterday, while I was baking these Easy Brioche Rolls and said: "It smells like a wonderful French bakery in here!"
How to shape these rolls
The technique I use for shaping these Easy Brioche Dinner Rolls is simple, but also kind of unique. After dividing the dough, I roll one of the portions in flour then place it in one hand and tuck all the sides underneath with the fingers of my other hand. This will form a nice smooth ball.
But instead of using the smooth round ball as the top of my roll, I flip it over and pinch all the tucked edges together. I like to use the pinched, scraggly looking side of the roll as the top. It gives these dinner rolls a nice rustic, homemade look.
What is instant yeast?
I have fallen in love with instant yeast. I've been a yeast baker for many years and although I've learned to work with it, yeast can be a little tricky. Regular yeast generally needs proofing which means activating it in a warm liquid. If the temperature of the liquid is too hot or too cold you can end up with yeast that just doesn't do its job.
Instant yeast, on the other hand, does not need to be proofed. Instant yeast (aka fast-rising, rapid rise or quick rise yeast) has different characteristics than regular active dry yeast. It absorbs water faster so it starts working much sooner. It's also not dried out as much as active dry yeast so it stays more "alive" and begins working "instantly" when combined with dry and wet ingredients. The results? You'll have much less of a chance for yeast-failure.
Instant yeast can be found next to the regular active dry yeast at most grocery stores. I usually buy it at Aldi as the price is significantly lower than at my local grocery. You can also purchase super cheap instant yeast in bulk online. It can be stored in the freezer and lasts forever. Bread machine yeast can be used interchangeably with instant yeast.
Do I have to use bread flour?
This recipe calls for bread flour. What is bread flour? According to Bon Appétit, "Bread flour has a higher protein content than all-purpose, usually 11-13%. It's called "bread flour" because bread requires higher amounts of protein to produce lots of gluten. Gluten is the stringy strands that give bread dough its stretch and elasticity, and baked bread its characteristic chew."
All that to say that bread flour is specifically made for making bread. However, I did try these rolls with all-purpose flour. The dough seemed a little looser and I had to use a bit more flour when shaping the rolls but, all in all, they were still delicious and looked great.
I forgot to tell you one thing that you probably need to know about these Easy Brioche Dinner Rolls. They talk. Yep, if you have a batch of them sitting on the counter cooling, they start calling your name. Begging to be enjoyed. And if you have a little butter and some delicious raspberry (you can make this jam from frozen berries!) or strawberry jam stashed away, they don't just call. They yell. It's ridiculous. Don't ask me how I know this, just take my word.
Café Tips for making these Easy Brioche Dinner Rolls
- Don't try to make this recipe with regular active yeast. You need instant yeast. Read the Instant Yeast section above to see why and where to find instant yeast.
- Yeast dough likes a warm, cozy place to hang out. If your house is chilly, there are a few things you can do to create a nice warm yeast-friendly place.
- Turn your oven to 350˚F for 1 minute then turn the oven off. Leave the light on and place your dough in the oven.
- Vigorously boil a cup of water in the microwave for 4-5 minutes. This will create a lot of nice, warm steam. Place dough in the microwave and close the door.
- Set the bowl in the sink in a larger bowl of hot water.
- If you have a load of laundry drying, set the covered bowl on top of the dryer. Make sure you have it on a towel, or it might "wander" off the top of your dryer - that would be really sad!
- Place the bowl on a heating pad.
- Don't be afraid to generously flour your work surface when shaping these dinner rolls. For years, I had trouble making bread and would get so frustrated because the dough would stick to the counter or my hands and everything would be a big mess. I finally learned that I just wasn't using enough flour. Don't overdo the flour but use enough so that the dough isn't sticky.
- For a pretty shiny coating on these rolls, the recipe directs to brush them with an egg wash which is simply beaten egg mixed with a little water. When you brush on the egg wash, use a light touch. You don't want a lot of the egg mixture to run down the sides of the roll or onto the pan. Cover the tops of the rolls with the egg wash, but don't be heavy-handed.
- This dough is thick. I like to use a heavy-duty spatula with a wooden handle to mix it up or a Danish whisk. A Danish whisk is wonderful for mixing up all kinds of batters.
- These rolls can be made ahead and frozen. I usually freeze them on a sheet pan for about an hour. Once they are frozen I throw them in a ziplock bag. That way they don't squish each other in the freezer.
- To serve rolls that have been frozen, allow them to thaw then rewarm in a 325˚F oven for 10-12 minutes.
- You can also make these rolls through step 5 below and freeze them right in the pan. To finish, allow the rolls to thaw and rise then bake as directed.
If you enjoyed this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear other's results and ideas for variations.
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Ridiculously Easy Brioche Dinner Rolls
Ingredients
For the rolls:
- 3 ½ cups all-purpose or bread flour
- ⅓ cup sugar
- 1 ½ teaspoons kosher salt
- 1 package instant yeast (2¼ teaspoons), see notes above in post regarding yeast
- 4 tablespoons butter
- ½ cup milk
- 1 large egg
- 2 egg yolks, from large eggs
- ¾ cup hot tap water
For the egg wash:
- 1 large egg
- 1 teaspoon water
Instructions
- Generously spray a 12-cup muffin tin with cooking spray. Set aside.
- Combine flour, salt, yeast, and sugar in a medium-large bowl. Stir well to combine. Set aside.
- Place butter in a medium-size microwave-safe bowl and cook on high power for 40-60 seconds or until melted. Stir in the milk then add the egg and yolks and stir well. Add the hot water and stir to combine.
- Make a well in the center of the flour mixture. Add the egg/milk and stir, from the bottom up, until all of the flour is incorporated. The dough will be thick. Cover with plastic wrap or a plate and set the bowl in a warm place (see Café Tips above in the post for how to create a warm, cozy rising spot) for 1 ½-2 hours or until dough is doubled in size.
- Sprinkle ¼ cup of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until it’s thoroughly coated with flour (You may need a bit more flour). Divide the dough into 12 equal portions, each one about 3 ounces (or 82g). (I like to use a kitchen scale for this but you can just eyeball it.) Roll each ball of dough to coat with flour.
- Roll each portion of the dough in a little of the flour to coat. Holding a piece of dough in one hand, tuck the edges under, rotating the dough so that all the edges get tucked under and the top has formed a smooth round ball. (If the dough feels sticky while shaping the rolls, just roll it in a little more flour.) Turn the ball of dough over and pinch the tucked edges together (see picture above in the post). Place the dough in one of the prepared muffin cups, pinched side up. Repeat with all of the dough portions.
- Cover rolls with a clean kitchen towel and allow to rise for 30-45 minutes in a warm area. They should start to puff up but won’t be doubled in size this time. Preheat the oven to 375˚F.
- Combine the egg and 1 teaspoon of water. Brush rolls all over with egg wash, being careful not to let it drip onto the pan.
- Place the rolls in the oven and bake for 18-25 minutes or until medium golden brown. Transfer rolls to a cooling rack or serve warm. (When completely cooled rolls can be transferred to an airtight container or can be frozen. Warm in the oven for a few minutes before serving.)
Notes
Nutrition
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I have tried many other brioche rolls recipes, all failures. This one actually worked! Finally!! Thank you so much.
Hi Lynne, Thanks for the great review! It's wonderful to hear how well these rolls turned out for you. That's encouraging - we appreciate you taking the time to let us know how much you enjoyed this recipe!
Excited to make these. Your focaccia recipe is very good as well as your lemon curd mousse. I have been using a scale for my recipes that call for flour and sugar and I think my results have been much better. Do you know the amount in grams of flour in this recipe? I looked up the conversion and there was a huge difference (420 to 475)?
Thanks
Hi Shirl, Great idea to use a scale for more precise measurements! There are metric measurements available for our recipes just above the ingredients list at the top right corner - just toggle from "US Customary" to "Metric". Hope this turns out well for you!
When I was growing up my mom made lemon brioch rolls. They were shaped like these in this recipe but they had a little knot on top. Also they had a slight lemon flavor. I cannot find a recipe for them. Can I just add lemon zest or juice to this recipe? And if so how much would you suggest
Hi Maria, lemon zest would be delicious! I would use the zest of one large lemon.
Hi Chris, I just finished making these today for our Thanksgiving dinner. They turned out fantastic! I weighed everything I could, and fortunately have a Wolf toaster oven with a proofing mode. It was fun shaping the dough, and my rolls look just like yours! I had to take them out at 18 minutes since the tops were really getting brown. We each ate one, and they are perfect. I'll freeze them as you suggested and heat them before we eat. I guess I'll wrap them in foil so they don't dry out. I'm glad I made these ahead. Thank you very much for another wonderful and easy recipe. Kathy
That's great, Kathy! So glad to hear that and thank you for the kind review!
Wonderful recipe! Amazing result.
I did the first batch last week; I used the Platinum Instant yeast from Red Star the only place I found it in my town it was at Giant.
Today I added a small quantity of sourdough. I like to add some nuts and dried cranberry or bacon or cheese I don't know at what time in the process to add them. For today I will add some rosemary after the rising.
Can I use the recipe to make a loaf by adjusting the baking time?
I used the metric conversion for all my baking.
Thanks for your review, Francoise! We do have a brioche loaf recipe here- https://thecafesucrefarine.com/easy-no-knead-brioche-bread/
I'm kind of hopeless when it comes to shaping bread but your instructions were quite easy to follow and these turned out great! I am already planning on getting a slightly larger muffin pan so I can try this to completely replace having to buy hamburger buns.
Awesome! Thanks for the review, Carrie!
Has anyone tried to make this recipe gluten free? I would love to make it but am sensitive to gluten.
Hi Abby, I haven’t tried this recipe with gf flour but perhaps one of our readers could chime in. My nephew has an excellent gf blog that you might want to check out: https://cakesandcoriander.com/
I made these this morning and they bombed. I put the dough in a 350 degree oven after one minute with the light on and turned off oven. After 2 hours the dough looked a bit cooked. I shaped them and covered for 45 min and they didn't rise. I cooked them and after 25 min they were completely raw inside. I used the quick yeast and it was fresh yeast as the expiry date was 2027. I had made bread the day before so it was not the yeast. I had never put the dough covered in an oven before so maybe that was the problem. Any advise would be appreciated. I threw them out!
Hi Joesy, so sorry you had trouble with this recipe. I hate wasting good ingredients.
If the dough looked "a bit cooked" after 2 hours, it means that it was too hot in the oven. Not sure why because 1 minute at 350˚F creates a just slightly warm oven. Somehow your yeast was killed with too much heat. I've used the oven method so many times and never had an issue. Again, sorry you had difficult with this. If you try the oven method again, check the temperature after 1 minute. It shouldn't be any warmer than 80˚F.
I made these for Thanksgiving this year. Easy and delicious! Very little work and everyone said they were so good! I was very happy that they turned out so well because I did not have a plan B, haha! I have learned to trust your recipes, directions are easy to follow and I have not had an issue with any of your recipes! Thank you very much for caring so much for others!
Thank you for the kind and encouraging review, Palette!
Hi Chris. I made these a few years ago and froze the dough balls. I don’t remember if I thawed them overnight in the fridge or oat room temperature on the counter. How do you recommend throwing the formed and frozen rolls before baking them?
Hi Sandra, I would let them thaw and rise and then bake them.
La pâtisserie nécessitant de la précision, j'aimerais qu'un site Internet au nom européen fournisse des mesures européennes (en grammes). Les températures et les volumes peuvent être convertis à l'aide d'une formule, mais les volumes ne se convertissent pas directement en masse, et la masse est la chose importante.
Bonjour Michel, si vous regardez au-dessus du mot "Instructions" dans la recette, vous trouverez un bouton de conversion métrique. J'espère que cela pourra aider!
Thank you so much for this recipe. Mine were ugly because I am not very good at the shaping, but the texture, aroma and taste are excellent. Living in the tropics, the proofing time was halved, and rising even while I tried to shape! Having baked brioche the traditional way, over hours of stretching and pulling, your recipe is now my Go-to! Thank you so much! Wil be baking these again and many more soon!
That's great, Huan! Thank you for leaving a review!
Your roll recipe is fabulous. I have never made a bread recipe that is so easy. I followed your recipe and my rolls turned out perfect. They were delicious. You most definitely earned a 5 star rating. This recipe will most undoubtedly become my favorite bread recipe. Thanks so much for sharing your recipe. Kudos to you!
Thank you, Nina! So glad you enjoyed these!
Can these be hamburger or hot dog buns? They sound yummy!! Also I made your foccacia and it was a big hit. My brother took some home to make sandwiches.
Thanks for all the great recipes.
So glad to hear that, Phyllis! Check out this recipe that we like to use for buns- https://thecafesucrefarine.com/easy-buttermilk-brioche-buns/
If you have not discovered it yet try these rolls with President Butter, it is a French cultured butter and makes classical baked items oh la la! You can find it at Lowes Foods or Publix. Harris Teeter used to carry it but my local one (Mooresville, NC) doesn't any longer. If you ever see it try Lurpak Butter from Denmark. It has been voted the best butter in the world many times. Great ingredients make a difference.
Thanks for the tip, Aly!
My first try at bread making and these turned out great! Family really liked them, so I made another recipe the following week but used it to make cinnamon rolls. So good!
Thank you for the Ridiculous Easy recipes for us newbies.
Wonderful! Thank you for letting us know, Cindy!
Hi Chris. If I bake and freeze them how long should I allow for them to thaw? Thanks.
Hi Dlevy, I would give them 2-3 hours to thaw.
Hello can i bake this a day before the gathering?How long can it stay good over the counter/And advised on how it will stay fresh over the counter.thanks
Hi Liza, I really like to freeze my rolls if I'm not using them that day. You can even slightly underbake them, then pop them in the oven to warm and get a little more golden, right before serving.
Not sure what I did wrong ! These were a colossal failure. Couldn’t get them to rise on second rising, but bakedk them anyway . They were doughy and heavy. Not enough heat for rising?
Hi Beverly, so sorry you had trouble with these rolls. It's really difficult to say what went wrong without having been right there in the kitchen with you. Sometimes the rise can take longer depending on the temperature in the kitchen but if the dough rose the first time, it should be fine the second time. You might have needed to wait a little longer.
Is there any way to make theses rolls dairy free" I really want to try them. Thanks
Hi Sharon, I think you'd be better off going with an artisan roll recipe if you want to go dairy free. The success of this one is quite dependent on the butter and milk.
Can I make these as mini brioche rolls? How long to bake a mini roll?
Hi Linda, you could definitely make these as mini rolls. The baking time will be less but I can't say exactly without testing the recipe. I would check them after 12-14 minutes.
These turned out really great! Very easy to make and very tasty, hubby loved them too. Only change I made was I put the "tucked" part on the bottom and I added sesame seeds to tops of half of them. Thanks for another great recipe.
Awesome! Thanks for letting us know, Brenda!
There are rolls, and then THERE ARE ROLLS1 These are wonderful. Will be giving as gifts to those who don't bake. Is a label available for the tolls and if so, please send. Thanks for great "Ridiculously Easy Recipes". JoAnn
Ha! So glad you enjoyed these, JoAnn! They do not have a label at this time.
Love your recipes! Instead of a muffin pan, can these rolls be made in a cake pan or separately on a sheet pan?
Hi Robin, yes, you could definitely do either!
These really are easy and beautiful and delicious. I used parchment cupcake liners and they came out perfect.
Thanks, Diana!
Hello Chris,
This brioche rolls look so dainty and scrumptious!
Is there any way to do them as an overnight dough, similar to your brioche bread?
That would be the only way I could manage it for Thanksgiving, since I'm doing all the cooking for my family.
Thank you,
Nancy C.
Hi Nancy, you can definitely do these rolls as an overnight dough. I just did that myself last night. The final rise will be a bit longer since the dough will be cold.
Love this recipe. I make it often. Can you share where you get your adorable containers. I especially love the jelly dish featured in this recipe.
Thanks Mary C
Yay! So happy you've enjoyed it, Mary! The jelly jar came from a little antique shop.
I absolutely loved this recipe. Easy to bake and the result is amazing. My kitchen is filled with the aroma of freshly baked bread!
Awesome! Thanks for leaving a review, Maria Elisa!
Hi Chris,
I cant wait to make this recipe! Question for you...do you think this would work if I made it into free from hamburger buns? Not sure if it requires a mold type pan. Thanks for all you do, love your blog.
Hi Kitt, check out this recipe for buns- https://thecafesucrefarine.com/easy-buttermilk-brioche-buns/
Delicious! I’m making these for the second time and need to freeze before baking. What is the best way to thaw the rolls that have been frozen? Thaw overnight in the fridge then into a warm oven to rise for 30-45 minutes? I’m having trouble figuring out the timing of when the thawing stops and the rising begins. 🙂 Thanks!
Hi Reese, I usually freeze these after baking and them warm them before serving. If you're doing freezing them before, I would just thaw them in a warm spot, covered with a clean kitchen towel, until thawed and doubled in size. You can create a nice warm spot by preheating the oven for 1 minute, then turn it off and leave the light on.
When asked what kind of bread/rolls they wanted for Thanksgiving Dinner, the family replied "Brioche....rolls!" I have made brioche bread and buns before but didn't really like the buns recipe I used before. A little searching and I came across this recipe. Quick and Easy 🙂 The dough was so soft and wonderful. Shaping was easy and so forgivable. Daughter was helping shape and I had to walk away from the last two gloppy messes she was putting into the pan. (You couldn't tell once they were cooked though! ) Once cooked they were so poofy and yummy! Definitely a keeper recipe! As a bonus, I cut one this morning for an egg sandwich and the slices were such cute little bread shapes.
That's so awesome, Renne! Thanks so much for sharing your results 💕 I love that your daughter helped you! You're creating great memories!
So I’m prepping for the holiday and I’ve made probably 4 different brioche recipes everywhere from Julia Childs, to food network, and yours. This is by FAR the best tasting, the easiest, and the most thoughtfully exposing. Julia Childs recipe was second. Close but this still won.
Yay! I'm honored, Kyle! So happy you enjoyed these rolls! Have a wonderful and delicious Thanksgiving and Christmas!
This is a fantastic recipe - I made them last night to go with a comfort food dinner of meat loaf, mashed potatoes and green beans. These rolls are so versatile as they would have easily paired nicely with a much more elegant dinner. Thanks so much for all of the wonderful recipes that you share!!
Thanks, Paula, for taking the time to share your review! Yes, I agree, these rolls go well with everything from soup to stew and are wonderful for a dinner party as well!
Wow, thank you so much, all the way from London, England. Googled tortilla recipes and your page came up. As I was reading that recipe, the brioche recipe flashed on the screen; it was fate so I made it. I used malthouse bread flour. The flakes gave a nice crunch. The recipe is perfect. No adjustments needed. The family loved it, 6 gone as soon as I made it. Is there really any point freezing the other 2 🙂
Ah... I LOVE London! Our daughter lived there for 7 years with her family and we made frequent trips across the pond. Such an amazing city!
I'm so happy you enjoyed these rolls, Ola. Welcome to the Café! Thanks for sharing your review!
So happy for folk like you!! Can you tell me before I begin....Can I use my electric mixer with dough hook? Lots of old hands in this house, too hard to knead any more. What do you think? Thanks for your site.
Thanks, Suz 💕 You can definitely use an electric mixer for this recipe! Hope you enjoy it!
Just discovered this website today (by shear accident) and am super impressed and even though I've not tried any of the listed recipes, I see that I'm perfectly sure I'd like them all (most especially the cookie recipes). I've made brioche bread before (using my bread machine to make the dough) and it is truly lovely. Am going to definitely try this Brioche Roll recipe. I've made loads of bread in my 80 years and most recently found the best way to rise dough in a warm environment. I've used all the methods you mentioned, but my favorite is to turn both microwave lights on (for 5 min), place the dough into the microwave (NOT turned on...just the lights for warmth inside), cover the bread pan or muffin tin with a clear shower cap (which seem to be always available at the Dollar Store cheaply), close the microwave door and easily watch it rise perfectly. Works perfectly for me and am sure it would work for everyone else as well. Make a note: My microwave is an "over the stove" type microwave.
Welcome to The Café Elinor! Thanks so much for sharing this great tip!
Hi, I will try making these! They look amazing. I was wondering how do you typically measure the flour? I find yeasted recipes more sensitive to this as the actual weight can vary a bit. Thanks, I've made other recipes from your site with great success!
Hi Ana, I either stir the flour well to lighten it and then scoop and level OR I scoop the flour into my measuring cup and level. I find these two techniques give pretty much the same results. I never scoop into flour that hasn't been lightened. I think that's when you can use too much flour. Enjoy the rolls!
Shortage of dry yeast in my area all I have is a bar of fresh cake yeast. An I use that instead? If so, how much?
Hi Roxy, I have never had the pleasure of using (or even finding fresh yeast) so I am definitely not an expert on it. Here is an article from King Arthur Flour on how to sub: https://www.kingarthurflour.com/pro/reference/yeast
These rolls were the absolute best. They makes me feel like I am remotely competent in the kitchen. So thank you.
The kids want burgers, I thought these would be great for buns. Keeping the rolls the same size could I shape them into burger buns and not use the muffin tray? If so wouldbl that be as above and simply not put them in the pan?
Secondly can they be frozen as is without the pan at stage 5?
Thank you so much again.
Hi Bee, I'm so happy you enjoyed these rolls. Yes, this recipe would also work for burgers. We also have this recipe for brioche sandwich rolls: https://thecafesucrefarine.com/easy-buttermilk-brioche-buns/
The rolls are beautiful and delicious. I had no problems with the recipe. Thank you for sharing.
Thanks, Debbie! So happy you enjoyed these rolls!
Omg, I can't describe how happy I am to have found this recipe! For a long time I wanted to recreate the taste of the brioche I grew up with in France, but I was always too scared to try because all the recipes seem awfully complicated... But not this one, it's simple and utterly delicious, one word: PERFECT! I usually never write reviews but I wanted people to know that this recipe is worth trying!!
Thank you, Léa! This is the best compliment I could receive regarding this recipe. That it's similar to the brioche you grew up with, in France. Yay! I love it!
This. like all of your ridiculously easy recipes that I have tried, was great. The directions were clear and the end result was all I could have hoped for. Thanks for another great recipe!
You're so welcome, Vivian! I'm so happy you had good success and enjoyed this bread!
This is a very simple recipe, easy to make and yields delicious rolls. I always make 2 batches because they go fast!
Yay! Thanks for sharing your results, Cathy!
This recipe is great-simple, satisfying steps. I knew I was making a yeast recipe, but it wasn’t onerous or painful. The results were handsome and tasted good, to boot. Wonderful for a Sunday night soup and bread supper, or to accompany something more involved, like a roasted chicken. Either way, the recipe fit right in with my dinner preparation and the rolls were delicious.
Thanks so much for taking the time to share your result, Maureen. I love that you love these rolls as much as we do! And yes, they do go well with so many things!
In a word...WOW! This was my first attempt at baking bread of any sort. I followed the instructions to the letter and they turned out PERFECT. My husband is the one in the household that bakes bread - and he LOVED these delicious rolls. The flavour, density and appearance were all a 10!
BRAVO to you, Barb!! I'm so happy your first bread-making attempt was so successful!
I made these rolls for Christmas dinner. They looked beautiful and smelled delicious. However, they were very dense and seemed "heavy" for a dinner roll. I expected a lighter texture. I used all purpose flour and froze them before baking as suggested. Could that be the problem? The recipe was easy, especially for someone inexperienced with homemade breads.
Hi Tonya, it may be that they didn't rise quite long enough before baking. Brioche dough is definitely a little denser than a regular yeast dinner roll dough because of the eggs but the rolls shouldn't be heavy and freezing shouldn't affect them.
Easy and delicious! I really appreciated the weighted amount for each roll, having them all the same size created a prefect presentation basket at my buffet table. My guests loved them! Thanks Chris!
You're welcome, Suze! Thanks for sharing your results!
These are fabulous! As you said, ridiculously easy and so rich and tasty. This will be yet another repeater for sure. I need no other recipes than yours these days. Thank you!!!
Thanks so much, Julia! So happy you enjoyed them! They were a big hit at our Thanksgiving table too:)
Easy and Delicious! Wonderful texture and perfect dinner roll flavor. I'm going to make these for Thanksgiving. Really enjoy your website.
Thanks so much, Vicki! I'm so happy you enjoyed them! My grandchildren gobbled them up!
I’m planning to make these but would like to ask two questions. Would bread machine yeast be the same as instant yeast? What would the package of instant yeast required in the recipe be in terms of a teaspoon measurement?
Hi Linda, yes bread machine yeast and instant yeast can be used interchangeably. And a packaage of yeast is 2¼ teaspoons. Good question! I will add that to the recipe. Thanks!
What beautiful rolls! I can smell them baking now and taste that rich dough hot from the oven. I think I just drooled a little 😉 Pinned!
These rolls are delicious and they couldn't have been easier! The recipe arrived this morning and I made them in the afternoon, my husband says they look like they came from a bakery. The smell of them baking was divine💕
Thank you for easy, delicious recipes. You became my go-to blog several months ago when I'm looking for a new recipe.
Susan
Haha! I love this, Susan, that you already made them! It sounds so much like something I would do 💕 Thanks so much for sharing your results!