🧈 Sourdough Brioche Rolls (Soft, Buttery, and So Pillowy)

Meet your new favorite dinner roll: sourdough brioche rolls. Think classic brioche; rich with butter, eggs, and milk, but naturally leavened for deeper flavor and a hint of tang. The crumb is plush, tender, and melts in your mouth, with a glossy golden top that makes each roll bakery-worthy. Bake these sourdough brioche rolls spaced apart on a sheet pan for perfect burger buns, or nestle them in a cake pan for soft, pull-apart dinner rolls.

 
Below you’ll find tools, variations, a real-time timeline that starts at 8:00 a.m., and troubleshooting to help every batch turn out soft, tall, and golden. If you’re new to sourdough, start with our Sourdough Starter Guide 🧡.

I made this into 8 giant rolls, but you can certainly divide them into 10-12 rolls and bake them in a square pan, sheet pan, or cake pan.

🛠️ Tools for Sourdough Brioche Rolls

• Stand mixer with dough hook, digital scale, and bench scraper
• 9″ cake pan or 10″ cast-iron skillet for pull-apart; baking sheet for individual buns
• Parchment paper; pastry brush for egg wash

🌿 Variations

• Herb: fold in 1–2 tsp finely chopped rosemary or thyme after the butter is incorporated
• Sweet: add 1 tsp vanilla or 1 Tbsp honey to the dough for a subtle sweetness
• Extra rich: swap part of the milk for cream; proof may take a little longer

Process Pictures

🧑‍🍳 Sheet Pan vs. Cake Pan

Sheet pan (individual buns): Space rolls apart so they brown evenly and form that classic rounded shape: perfect for sliders and sandwiches.
Cake pan (pull-apart rolls): Place rolls just touching in a greased 9″ cake pan. They’ll rise together, creating that soft, buttery, connected look and feel. <– what I did

🕒 Real-Time Timeline for Sourdough Brioche Rolls

Print Recipe

5 from 4 votes

🧈 Sourdough Brioche Rolls

Soft, buttery sourdough brioche rolls with a pillowy crumb. Learn easy methods, timeline, and tips for perfect pull-apart or sheet-pan rolls.

Prep Time30 minutes mins

Cook Time25 minutes mins

Proofing & Resting Time22 hours hrs

Total Time22 hours hrs 55 minutes mins

Course: Bread

Cuisine: French

Keyword: brioche, brioche rolls, sourdough brioche rolls

Servings: 8 huge rolls

Calories: 417kcal

Author: Tiffany bendayan

Ingredients

For the Dough:

• 120 g active sourdough starter 100% hydration, bubbly and fed
• 500 g bread flour
• 60 g granulated sugar
• 10 g salt
• 3 large eggs room temperature
• 120 g whole milk lukewarm
• 120 g unsalted butter softened, cubed

For Egg Wash:

• 1 egg
• 1 tbsp milk

Optional Add-Ins (for variety):

• 2 tsp chopped rosemary or thyme savory version
• 2 tbsp honey or 1 tsp vanilla extract sweet version

Instructions

• Feed your sourdough starter and let it become bubbly and doubled in size before mixing.
• In the bowl of a stand mixer, combine active starter, milk, eggs, flour, sugar, and salt. Mix on low speed until a rough dough forms.
• Gradually add softened butter, a few cubes at a time, while kneading on medium speed. Continue until the dough is smooth, glossy, and passes the windowpane test. Add ons should be added in this stage
• Transfer the dough to a greased bowl. Cover and let rise at room temperature for 4–5 hours, or until slightly puffy.
• Cover tightly and refrigerate overnight (8–12 hours) for deeper flavor and easier handling.
• In the morning, remove dough from the fridge and divide into 8 equal pieces (about 133 g each). Shape each into a smooth, tight ball.
• Place the dough balls into a greased and parchment-lined 9-inch springform or cake pan. They should fit snugly but not be squished.
• Cover the pan loosely and place it in a warm, humid spot to rise.

  👉 Tip: Put the covered pan in your turned-off oven with a cup of boiling water on the bottom rack.Let the rolls proof until puffy, slightly jiggly, and nearly doubled in size — this may take 4–6 hours depending on temperature.
• Once the rolls are proofed, preheat your oven to 375°F (190°C).
• In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Gently brush the tops of the rolls.
• Bake for 25–28 minutes, or until the tops are deep golden brown. Tent with foil halfway if browning too quickly.
• Remove from the oven and immediately brush the tops with melted butter for shine and softness. Let cool 15 minutes before releasing the pan latch and serving

Notes

💡 Tips

• Cold dough will feel stiff, that’s normal. Once it warms during proofing, it will soften and rise beautifully.
• Proofing time varies depending on temperature; be patient for the perfect puffy texture.
• Store leftover rolls tightly wrapped at room temperature for up to 2 days, or freeze for up to a month.

Nutrition

Serving: 1big roll | Calories: 417kcal | Carbohydrates: 57g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 525mg | Potassium: 122mg | Fiber: 2g | Sugar: 9g | Vitamin A: 522IU | Calcium: 46mg | Iron: 1mg

🧪 Troubleshooting

• Dough feels greasy: mix longer so butter fully emulsifies; chill dough briefly if too warm
• Rolls deflate after baking: likely over-proofed; bake when dough springs back halfway
• Dense crumb: starter not active enough; extend bulk or final proof
• Tops brown too fast: tent with foil for the last few minutes
• Sticking: grease pans well or use parchment

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