🧈 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.

Course Bread

Cuisine French

Keyword brioche, brioche rolls, sourdough brioche rolls

Prep Time 30

Cook Time 25

Proofing & Resting Time 22

Total Time 22 55

Servings 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