Soft and Fragrant Brioche Sugar Rolls
Prepare to sink your teeth into the fluffiest, softest, and most fragrant Brioche Sugar Rolls ever. These buttery, slightly sweet rolls are a cloud-like treat and suitable for breakfast, as a snack, or even as a side for dinner. If you’re a fan of melt-in-your-mouth bread, these rolls are calling your name. The recipe is straightforward: a rich dough of milk, butter, and sugar, rolled out, baked until golden, and topped with a splash of milk and a sprinkle of coconut. They’re warm, fragrant, and absolutely irresistible.
Who will love these rolls? Pretty much anyone who adores delicious food. Whether you’re hosting a brunch, looking for a dinner side, or just craving a snack to go with your coffee, these brioche rolls have got you covered.
What are Brioche Sugar Rolls?
Brioche rolls are soft, buttery bread that originated in France. The dough is enriched with milk, butter, and eggs, giving it a tender texture and a slightly sweet flavor. Traditionally, brioche was considered a luxury food because of its rich ingredients, but now it’s a delightful everyday indulgence. Marie Antoinette’s (misquoted) famous line “Let them eat cake” was originally about brioche! The texture is between bread and cake, making it perfect as a side dish or dessert.
These rolls are the perfect combination of light, airy, and just the right amount of sweetness: think of them as the love child of a dinner roll and a croissant!
Pro Tips for the Best Brioche Rolls
- Make sure your milk, eggs, and butter are at room temperature before mixing them in the dough. This helps the ingredients blend smoothly.
- The next step is to knead with love. Kneading the dough well is crucial to developing the gluten, which gives your rolls that springy texture.
- It’s obviously impossible to wait for this dish to be ready, but Patience is Key. Let the dough rise for the full 2 hours or until doubled in size. The yeast needs time to do its magic.
- Spread the butter-sugar mix evenly across the dough for the best flavor distribution in every bite.
- Don't skimp on the shredded coconut at the end. It adds a delightful texture and extra flavor.
Can I Freeze Brioche Rolls?
Yes! You can freeze the baked rolls. Once they’ve cooled completely, place them in an airtight container or wrap them in plastic wrap and foil. They’ll keep in the freezer for up to 3 months. Just pop them in the oven for a few minutes to reheat until warm.
How to Store Leftovers
If you somehow manage to have leftovers, which will be surprising because they’re that good, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week and reheat them in the microwave or oven for a fresh-from-the-oven taste.
Ingredients
How to Make Brioche Rolls
Whisk the milk, egg, melted butter, sugar, and dry yeast in a bowl. Gradually add the flour and salt, then mix until the dough starts to come together. Once it forms, knead the dough by hand until it's smooth and elastic. Cover the dough with cling film and let it rise for 2 hours or until doubled in size.
Whisk the milk, egg, melted butter, sugar, and dry yeast in a bowl. Gradually add the flour and salt, then mix until the dough starts to come together. Once it forms, knead the dough by hand until it's smooth and elastic. Cover the dough with cling film and let it rise for 2 hours or until doubled in size.
In another bowl, mix the butter and sugar together until well combined.
In another bowl, mix the butter and sugar together until well combined.
After the dough has risen, punch it down and transfer it to a lightly floured surface.
After the dough has risen, punch it down and transfer it to a lightly floured surface.
Divide it in half and roll each half into a rectangular shape. Spread the butter-sugar mixture evenly over each rectangle. Roll the dough tightly into logs and slice each log into even pieces.
Divide it in half and roll each half into a rectangular shape. Spread the butter-sugar mixture evenly over each rectangle. Roll the dough tightly into logs and slice each log into even pieces.
Place the rolls on a baking tray lined with parchment paper, cover them with a cloth, and let them rise for 45 minutes until they’ve doubled in size again.
Place the rolls on a baking tray lined with parchment paper, cover them with a cloth, and let them rise for 45 minutes until they’ve doubled in size again.
Preheat your oven to 180°C/360°F and bake the rolls for 30 minutes or until golden brown.
Preheat your oven to 180°C/360°F and bake the rolls for 30 minutes or until golden brown.
Once out of the oven, pour a splash of milk over the warm rolls and sprinkle generously the shredded coconut. And voilà! You’ve just made the most scrumptious, soft brioche rolls, which won’t last long once they hit the table.
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