🧈 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
Time | Task |
---|---|
8:00 a.m. | Feed Betty; starter should be bubbly, active, and doubled before mixing. |
12:00 p.m. | Mix dough; combine starter, milk, eggs, flour, sugar, salt; knead until combined. |
12:15 p.m. | Add softened butter gradually; knead until smooth, glossy, windowpane. |
12:45 p.m. | Transfer to a greased bowl; cover; begin bulk fermentation. |
5:30 p.m. | Dough is puffy; cover and refrigerate overnight for slow fermentation. |
8:00 a.m. (next day) | Remove dough from fridge; divide into 8–9 pieces; shape into smooth balls. |
8:30 a.m. | Pan choice: spaced on baking sheet or touching in a 9″ cake pan. |
8:30 a.m.–12:30 p.m. | Final proof in warm environment (turned-off oven + cup of boiling water); rolls puffy, jiggly, almost doubled. |
12:00 p.m. | Preheat oven to 375°F; prepare egg wash (1 egg + 1 tbsp milk). |
12:30 p.m. | Bake 25–28 minutes until deep golden; tent if browning fast; brush with melted butter. |
1:00 p.m. | Cool slightly; serve warm; enjoy your soft, buttery sourdough brioche rolls. |
🧈 Sourdough Brioche Rolls
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
🧪 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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Condensed Milk Bread Rolls
Homemade Dinner Rolls
Easy Slow Cooker Dinner Rolls
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