Easy Pull-Apart Brioche Dinner Rolls (Fluffy & Rich)

What’s the one thing that can make any holiday meal, cozy soup night, or family dinner feel truly special? For me, it’s the bread basket. And while a simple roll is nice, what if you could serve something that’s part-roll, part-pastry, and 100% “wow”? These Pull-Apart Brioche Dinner Rolls are exactly that. They’re incredibly rich, buttery, and soft, with a beautiful golden-brown top.

Many home bakers feel intimidated by yeast or enriched doughs, but this recipe is here to change that. We’re using a stand mixer to do all the heavy lifting, and the unique “pull-apart” shaping method is not only fun to do, but it also creates the most amazing, peelable layers. Get ready to have the best-smelling house on the block and the new most-requested recipe.

Ingredients for Brioche Dinner Rolls

This recipe uses simple pantry staples to create an “enriched dough,” which is the secret to brioche’s rich flavor and tender, fluffy texture.

Component	Ingredient	Amount/Quantity
Dough	Warm water (approx. 80°F)	1/4 cup
Dough	Active dry yeast	1 packet (2 1/4 tsp)
Dough	Granulated sugar	1/4 cup, divided
Dough	Warm whole milk (approx. 90°F)	3/4 cup
Dough	All-purpose flour	5 1/2 cups, divided
Dough	Kosher salt	1 1/2 tsp
Dough	Large eggs	3, at room temperature
Dough	Softened unsalted butter	1/2 cup (1 stick)
Egg Wash	Large egg	1
Egg Wash	Water	1 Tbsp

this now & bake later ❤️

Timing

This is a perfect weekend baking project. Most of the time is completely hands-off, letting the yeast work its magic to create a light, airy dough.

• Prep time: 20-25 minutes (for mixing and kneading)
• Rise time: Approximately 2 hours 15 minutes (total)
• Bake time: 30 minutes
• Total time: Approximately 3 hours 10 minutes

Step-by-Step Instructions

Step 1: Proof the Yeast

In a small bowl, add the 1/4 cup of warm water, the packet of active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently to combine. Set the bowl aside for 5-10 minutes. You’ll know your yeast is active and ready when it becomes foamy and fragrant.

• Tip: If your water is too hot (over 110°F), it will kill the yeast. 80°F is very mild, like slightly warm bath water.

Step 2: Warm the Milk and Start the Dough

In a small saucepan or microwave-safe bowl, gently heat the 3/4 cup of whole milk and the remaining granulated sugar until the milk is about 90°F.

To the bowl of a stand mixer fitted with the paddle attachment, add 2 cups of the all-purpose flour, the kosher salt, your foamy yeast mixture, and the warm milk mixture. Turn the mixer on LOW and mix just until these ingredients are combined into a wet slurry.

Step 3: Add the Enriched Ingredients

With the mixer still running on LOW, add the 3 large eggs, one at a time, letting each one fully incorporate before adding the next. Once the eggs are mixed in, add the 1/2 cup of softened unsalted butter.

Step 4: Knead the Dough

Once the butter is incorporated, stop the mixer and switch from the paddle to the dough hook attachment. Turn the mixer on LOW and begin slowly adding the remaining 3 1/2 cups of flour, about 1/3 cup at a time.

• Important Tip: You may not need all the flour, or you might need a tiny bit more. This depends on the humidity in your kitchen. You’ll know you’ve added enough flour when the dough starts to pull away from the sides of the bowl and cling to the dough hook. The dough should be smooth and elastic, but still slightly tacky to the touch.

Once all the flour is in, increase the mixer speed to MEDIUM and let it knead the dough for about 5 minutes.

Step 5: The First Rise

Spray a large mixing bowl with cooking spray. Transfer the smooth brioche dough to the bowl, turning it over once to grease the top. Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot to rise for about 2 hours, or until the dough has doubled in size.

Step 6: Cut the Dough

Turn the risen dough out onto a clean, dry counter. Gently press and roll the dough into a rectangle or square that’s about 1/2-inch thick. Using a pizza cutter or a bench scraper, cut the dough into 48 small, similarly sized squares. Don’t stress about perfection here!

Step 7: Assemble the Pull-Apart Rolls

Spray a 12-cup standard muffin pan with cooking spray. Cut 12 squares of parchment paper, about 4×4 inches each, and press one into each muffin well.

Now for the fun part: Stack 4 of the small dough squares on top of each other. Transfer this 4-layer stack into one of the parchment-lined muffin wells. Repeat this process with the remaining dough squares until all 12 muffin cups are filled.

Step 8: The Second Rise

Preheat your oven to 350°F (175°C). Cover the muffin pan loosely with plastic wrap or a kitchen towel and let the rolls rise for another 10-15 minutes while the oven heats up.

Step 9: Bake to Golden Perfection

In a small bowl, combine the 1 large egg with 1 tablespoon of water, whisking until smooth. Brush this egg wash lightly over the top of each roll. This is the secret to a shiny, deep golden-brown crust.

Bake in the preheated oven for 30 minutes, or until the tops are beautifully golden brown and the rolls are cooked through.

Step 10: Serve Warm

Carefully remove the pan from the oven. You can lift the rolls right out of the pan using the parchment paper “handles.” Let them cool for a few minutes before serving. These are absolutely divine served warm with a pat of butter or your favorite jam.

Nutritional Information

This is an indulgent, enriched roll! The following is an estimated nutritional breakdown per roll (assuming the recipe makes 12 rolls).

• Calories: 360 kcal
• Protein: 8 g
• Carbohydrates: 55 g
• Fat: 12 g (Saturated: 6 g)
• Sugar: 7 g

(Note: These values are estimates and can vary based on your specific ingredients.)

Healthier Alternatives

This recipe is a classic for a reason, but if you’d like to try a few swaps, here are some ideas:

• Flour: For a nuttier flavor and more fiber, you can substitute 1-2 cups of the all-purpose flour with whole wheat flour. Be aware this will result in a denser, less-fluffy roll.
• Milk: You can use 2% milk, but the whole milk is a key part of the brioche’s signature richness.
• Vegan-Friendly: To make this vegan, you would need to use a high-quality vegan butter substitute (not margarine), a plant-based milk like unsweetened oat milk, and a flax egg replacer (3 Tbsp ground flaxseed + 9 Tbsp water). The texture will be different from traditional brioche.

Serving Suggestions

These rolls are the star of any table, especially for holiday dinners!

• Holiday Hero: Serve these alongside your Thanksgiving turkey, Christmas roast, or Easter ham. They are perfect for soaking up gravy.
• Garnish: For an extra “wow” factor, brush the hot rolls with a little melted butter and sprinkle with flaky sea salt right when they come out of the oven.
• Sweet or Savory: Serve with honey butter or homemade strawberry jam for a breakfast treat. They’re also sturdy enough to be used for mini-sliders with leftover turkey or ham.

Common Mistakes to Avoid

• My Yeast Didn’t Foam: This is the most common fear! It usually means your water was too hot (it killed the yeast) or your yeast was old. Use an instant-read thermometer to check your water (80°F is ideal).
• My Dough Is Too Sticky (or Too Dry): The amount of flour in a bread recipe is always a guide. Humidity and elevation can change how much flour you need. Solution: Add that last portion of flour slowly, 1/3 cup at a time, and stop when the dough pulls away from the bowl. A perfect brioche dough will be smooth and elastic, but still slightly tacky.
• My Rolls Are Dense: This means your dough didn’t rise enough. Solution: Be patient! The 2-hour rise is essential. Make sure your rising spot is warm (an oven with just the light on is a great pro-tip) and free from drafts.

Storing Tips

These rolls are best enjoyed fresh, but they store and reheat beautifully.

• Store: Keep leftovers in an airtight container or a zip-top bag at room temperature for up to 3 days.
• Reheat: To bring back that “fresh-baked” magic, wrap the rolls in foil and warm them in a 350°F (175°C) oven for 10-12 minutes.
• Freeze: Yes, these freeze perfectly! Let them cool completely, then place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature and reheat as directed above.
• Make-Ahead Dough: You can make the dough through Step 4 (kneading), then place it in the greased, covered bowl in the refrigerator for its first rise. Let it rise overnight (or up to 24 hours). This “cold ferment” develops amazing flavor. Let the dough sit at room temp for 30-60 minutes before proceeding with Step 6.

Conclusion

These Pull-Apart Brioche Dinner Rolls are more than just a side dish; they’re an experience. There is nothing more satisfying than baking a beautiful loaf of bread, and this recipe makes it fun and achievable. The “pull-apart” layers are a delight, and the rich, buttery flavor will have your family and friends asking for the recipe.

We hope you enjoy making and savoring this recipe as much as we do. Try it out and let us know in the comments how they turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more delicious, from-scratch baking!

FAQs

Q1. Can I make this recipe without a stand mixer?

Yes, but be prepared for an arm workout! You can mix the ingredients in a large bowl with a wooden spoon. Once the dough comes together, turn it out onto a lightly floured surface and knead by hand for 10-15 minutes, until it’s smooth, elastic, and passes the “windowpane test.”

Q2. What’s the purpose of the parchment paper in the muffin tin?

The parchment paper serves two purposes: 1) It ensures the rich, buttery dough never sticks to the pan, and 2) It gives you little “handles” to lift the hot rolls out of the tin easily and safely.

Q3. What makes brioche different from a regular dinner roll?

Brioche is what’s known as an “enriched dough.” This means it’s “enriched” with a high percentage of fat (butter) and eggs, along with milk and sugar. A regular roll is a “lean dough,” typically just made with water, flour, salt, and yeast. This is why brioche has that incredibly soft, tender, cake-like texture and rich, golden color.

Q4. Can I use instant yeast instead of active dry yeast?

Yes, you can. If using instant yeast (or rapid-rise yeast), you can skip the “proofing” step (Step 1) and add the yeast directly to your dry ingredients. Just make sure your milk and water are still warmed to help wake it up.

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