Brioche-Style Dinner Rolls

16 rolls
45 min prep time
03 hrs 15 min total time

These fluffy, tender homemade rolls are the stuff dreams are made of. Make them round for dinner rolls or oblong for lobster rolls. 


4 to 5 cups all-purpose flour

1/4 cup sugar

1 (1/4-ounce) package active dry yeast

1 1/2 teaspoons salt

1 cup Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat

1 1/4 cups whole milk

1 large egg

1 large egg, beaten

1 teaspoon water

Flaky sea salt, as desired

Chopped parsley, as desired


  • STEP 1

    Combine 2 1/2 cups flour, sugar, yeast and salt in large bowl. Set aside.

  • STEP 2

    Place butter and milk in small saucepan. Cook over low heat until butter is melted. Remove from heat: let cool until between 120°F and 135°F.

  • STEP 3

    Add milk mixture and 1 egg to flour mixture. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.

  • STEP 4

    Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place into a greased bowl; turn, greased-side up. Cover; let rise in a warm place 1-1 1/2 hours or until double in size. Dough is ready if indentation remains when touched.

  • STEP 5

    Generously grease bottom and sides of 9-inch square pan. Divide dough into 16 even pieces, rolling each into a ball. Place dough balls into the pan; cover; let rise about 30 minutes. Whisk beaten egg and water together in small bowl; brush tops of rolls with egg wash. Sprinkle with sea salt, as desired.

  • STEP 6

    Heat oven to 375°F.

  • STEP 7

    Bake rolls 35-40 minutes or until tops are dark golden brown and internal temperature reads between 190°F and 200°F.

  • STEP 8

    Sprinkle warm rolls with chopped parsley, as desired. Serve warm.