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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 Cafรฉ 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 Cafรฉ 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 Rollsย 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.ย 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 (akaย fast-rising, rapid rise or quick rise yeast)ย has different characteristics than regular active dry yeast. Itย 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? Youโll 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 Appรฉtit, "Bread flour has a higher protein content than all-purpose, usually 11-13%. Itโs called โbread flourโ 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.
Cafรฉ Tips for making theseย 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 350หF 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 โwanderโ 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 325หF 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! Itโs so helpful to other readers to hear otherโs results and ideas for variations.
Like this recipe? We have a whole collection of Ridiculously Easy recipes we think you'll love. Check them out!
- 3 ยฝ cups all-purpose or bread flour
- โ cup sugar
- 1 ยฝ teaspoons kosher salt
- 1 package instant yeast (2ยผ teaspoons) see notes above in post regarding yeast
- 4 tablespoons butter
- ยฝ cup milk
- 1 large egg
- 2 egg yolks from large eggs
- ยพ cup hot tap water
- 1 large egg
- 1 teaspoon water
-
Generously spray a 12-cup muffin tin with cooking spray. Set aside.
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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 Cafรฉ Tips above in the post for how to create a warm, cozy rising spot) for 1 ยฝ-2 hours or until dough is doubled in size.
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Sprinkle ยผ cup of flour onto a work surface. Scrape the dough onto the floured surface. Turn the dough with a dough scraper or spatula until itโs 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.
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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.
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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 wonโt be doubled in size this time. Preheat the oven to 375หF.
-
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.
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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.)
See Cafรฉ Tips above in post for more detailed instructions and tips.
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Marรญa Elisa Nalegach says
I absolutely loved this recipe. Easy to bake and the result is amazing. My kitchen is filled with the aroma of freshly baked bread!
Chris Scheuer says
Awesome! Thanks for leaving a review, Maria Elisa!
Kitt says
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.
Chris Scheuer says
Hi Kitt, check out this recipe for buns- https://thecafesucrefarine.com/easy-buttermilk-brioche-buns/
Reese says
Delicious! Iโm 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? Iโm having trouble figuring out the timing of when the thawing stops and the rising begins. ๐ Thanks!
Chris Scheuer says
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.
Renee says
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 ๐ 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.
Chris Scheuer says
That's so awesome, Renne! Thanks so much for sharing your results ๐ I love that your daughter helped you! You're creating great memories!
Kyle says
So Iโm prepping for the holiday and Iโve 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.
Chris Scheuer says
Yay! I'm honored, Kyle! So happy you enjoyed these rolls! Have a wonderful and delicious Thanksgiving and Christmas!
Paula Bredewater says
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!!
Chris Scheuer says
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!
Ola says
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 ๐
Chris Scheuer says
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 Cafรฉ! Thanks for sharing your review!
Suz says
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.
Chris Scheuer says
Thanks, Suz ๐ You can definitely use an electric mixer for this recipe! Hope you enjoy it!
Elinor McCullough says
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.
Chris Scheuer says
Welcome to The Cafรฉ Elinor! Thanks so much for sharing this great tip!
Ana says
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!
Chris Scheuer says
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!
Roxy says
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?
Chris Scheuer says
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
Bee says
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.
Chris Scheuer says
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/
Debbie Cabler says
The rolls are beautiful and delicious. I had no problems with the recipe. Thank you for sharing.
Chris Scheuer says
Thanks, Debbie! So happy you enjoyed these rolls!
Lรฉa says
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!!
Chris Scheuer says
Thank you, Lรฉa! 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!
vivian says
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!
Chris Scheuer says
You're so welcome, Vivian! I'm so happy you had good success and enjoyed this bread!
Cathy says
This is a very simple recipe, easy to make and yields delicious rolls. I always make 2 batches because they go fast!
Chris Scheuer says
Yay! Thanks for sharing your results, Cathy!
Maureen says
This recipe is great-simple, satisfying steps. I knew I was making a yeast recipe, but it wasnโt 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.
Chris Scheuer says
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!
Barb says
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!
Chris Scheuer says
BRAVO to you, Barb!! I'm so happy your first bread-making attempt was so successful!
Tonya says
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.
Chris Scheuer says
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.
Suze Skinner-Caron says
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!
Chris Scheuer says
You're welcome, Suze! Thanks for sharing your results!
Julia says
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!!!
Chris Scheuer says
Thanks so much, Julia! So happy you enjoyed them! They were a big hit at our Thanksgiving table too:)
Vicki Jones says
Easy and Delicious! Wonderful texture and perfect dinner roll flavor. I'm going to make these for Thanksgiving. Really enjoy your website.
Chris Scheuer says
Thanks so much, Vicki! I'm so happy you enjoyed them! My grandchildren gobbled them up!
Linda says
Iโm 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?
Chris Scheuer says
Hi Linda, yes bread machine yeast and instant yeast can be used interchangeably. And a packaage of yeast is 2ยผ teaspoons. Good question! I will add that to the recipe. Thanks!
Tricia B says
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 ๐ Pinned!
Susan Scott says
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 divine๐
Thank you for easy, delicious recipes. You became my go-to blog several months ago when I'm looking for a new recipe.
Susan
Chris Scheuer says
Haha! I love this, Susan, that you already made them! It sounds so much like something I would do ๐ Thanks so much for sharing your results!