Soft Brioche Buns
Dinner Rolls & Buns
Rich, buttery brioche buns with a golden, egg-washed exterior. Perfect for burgers, pulled pork, or enjoyed warm with jam.
Prep Time
25 min
Proof Time
2h
Bake Time
18 min
Servings
12
Calories
220
Ingredients
- 2¾ cups all-purpose flour
- 2¼ tsp instant yeast
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 2 tbsp sugar
- 1 tsp salt
- 1 large egg
Instructions
- 1
Mix
Combine flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg.
- 2
Knead
Knead 6–8 minutes until smooth and elastic.
- 3
First Rise
Cover and rise 45 minutes until doubled.
- 4
Shape
Divide into equal pieces and shape as directed.
- 5
Second Rise
Cover and rise 20–25 minutes until puffy.
- 6
Bake
Brush with egg wash. Bake at 375°F (190°C) for 18–20 minutes until golden. Brush with butter.
Baker's Notes
“The secret to incredibly soft dinner rolls is enrichment — butter, milk, and egg create a tender crumb that stays soft for days.”
— Baker Thomas Moreau
Nutrition Facts
220
cal
7g
Protein
3g
Fat
43g
Carbs
4g
Fiber
256mg
Sodium
Tips & Tricks
- •Brush with butter immediately after baking for the softest crust.
- •These reheat beautifully wrapped in foil at 300°F for 5 minutes.
- •Freeze extras for up to 3 months — thaw and warm before serving.
Reviews (5)
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
