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4 from 1 vote
Bubble-Top Brioche Rolls in a loaf pan
Bubble-Top Brioche Rolls
Prep Time
30 mins
Cook Time
20 mins
Rising Time
4 hrs 30 mins
Total Time
50 mins

Buttery Bubble-Top Brioche Rolls are a delicious treat for your every day sandwich and fancy enough for your holiday table!

Course: Bread, Side
Cuisine: French
Keyword: Bread
Servings: 12 rolls
Calories: 258 kcal
Author: MaryAnn Dwyer
  • 1/4 cup whole milk, warm, about 110 degrees
  • 3 tsp. active dry yeast
  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp. kosher salt
  • 3 large eggs, room temperature
  • 3 Tbsp. granulated sugar
  • 12 Tbsp. unsalted butter, room temperature
  • 1 large egg, beaten with 1 tsp. water for glaze
  1. Combine 1/4 cup warm water (about 110 degrees) with the milk in the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the yeast over the mixture and let stand for about 8 minutes, stirring occasionally, until mixture looks foamy.

  2. Add the flour and salt to the yeast mixture. With the mixer on medium-low, blend until shaggy lumps form, about 1-2 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in sugar. Increase speed to medium and continue to mix for 3 minutes, until the dough is smooth.

  3. Reduce the speed to low and add the butter one tablespoon at a time, making sure to beat well after each addition, about 4 minutes total. Increase speed to medium-high and beat until dough begins to pull away from sides of the bowl, about 8 minutes.

  4. Spray a large bowl with nonstick cooking spray and place dough in bowl. Cover with plastic wrap and place in warm area until doubled in size, about 1 1/2 hours.

  5. Punch down dough and lift around edges and let dough fall back into the bowl. Cover the bowl tightly with plastic wrap and chill in refrigerator deflating dough in similar fashion every 30 minutes until dough stops rising, about 1 1/2-2 hours. Chill dough overnight.

  6. Spray 12 standard muffin cups with nonstick cooking spray. Divide the dough into 12 equal pieces. Cut each piece into 3 pieces. Roll each piece into a ball between the palms of your hands. Place 3 balls into each prepared cup. (see photo)

  7. Place the muffin pan covered with a sheet of wax paper in a warm area to rise until almost doubled, about 50-60 minutes.

  8. Place rack in center of oven and heat to 400 degrees. Place the muffin pan on a rimmed baking sheet. Brush egg wash over risen dough making sure that the wash doesn't drip between the dough and the pan.

  9. Bake until golden brown, about 20 minutes, covering with foil if they appear to be browning too quickly. Transfer to a rack to cool for 10 minutes. Remove from pan. Serve warm or at room temperature.

Nutrition Facts
Bubble-Top Brioche Rolls
Amount Per Serving
Calories 258 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 102mg34%
Sodium 270mg12%
Potassium 78mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 4g4%
Protein 6g12%
Vitamin A 480IU10%
Calcium 24mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.