Sourdough Brioche Dinner Rolls (Soft, Fluffy Enriched Dough Recipe)
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These sourdough brioche dinner rolls are naturally fermented with active sourdough starter. They are big, soft, fluffy, and have the perfect amount of sweetness. These dinner rolls are perfect for the holidays or as a side with dinner.
These are hands down my favorite dinner roll recipe ever! These sourdough brioche dinner rolls are big, fluffy, buttery, and oh-so-soft. The best part (that my husband always razzes me over) they are naturally fermented!
These sourdough dinner rolls have extra butter and milk in them, which is why they are so ridiculously good. They are my official holiday dinner roll recipe now, but they’re also great for sliders or picnic/beach sandwiches!
Looking for more sourdough side dish recipes? Check these out!
Ingredients
- Active sourdough starter – bubby, active sourdough starter is needed here. This is what helps provide the rise in these dinner rolls since there is no yeast in them.
- Warm milk – I use whole milk in this recipe as it provides rich flavor to the rolls, but any milk will suffice. Make sure it’s warm– about 105-110 degrees Fahrenheit.
- All-purpose flour or bread flour – Use good quality, unbleached flour.
- Eggs – room temperature
- Salt
- Granulated sugar
- Salted butter – If you’re using unsalted butter, add an additional 1/4 teaspoon of salt to the dough.
- Egg (for egg wash)
Step-By-Step Instructions
Combine the Dough Ingredients
In the bowl of a stand mixer fitted with a dough hook, add the sourdough starter, warm milk, flour, eggs, salt, and sugar. Mix on low to medium speed until everything comes together into a rough, shaggy dough. Pause to scrape down the bowl so all the flour is fully incorporated.
Add the Butter
With the mixer running, begin adding the softened butter one tablespoon at a time. Let each piece fully blend into the dough before adding the next—this helps create a smooth, enriched dough.
Knead Until Smooth
Once all the butter is incorporated, increase the speed to medium-high and knead for about 7 minutes. The dough should become soft, elastic, and start pulling away from the sides of the bowl.
First Rise
Transfer the dough to a lightly greased bowl and cover. Let it rest at room temperature for 4–6 hours, or until it has expanded by about half its size and looks slightly puffy.
Tip: If you’d like to strengthen the dough, perform 1–2 stretch and folds during this time.
Chill the Dough
Cover the bowl tightly and place it in the refrigerator overnight. This step deepens the flavor and makes the dough much easier to shape the next day.
Divide and Shape
Turn the chilled dough out onto a work surface and divide it into 12 equal pieces (about 80–90 grams each). Pinch the dough together in the back of the dough ball.
Use your hands to move the dough ball in a circular motion, pushing it away and pulling it back until it makes a tight, round ball.
The dough ball is shaped when it looks nice and smooth like this.
Arrange the Rolls
Place the dough balls into a greased 9×13-inch baking dish, spacing them evenly so they have room to rise.
Second Rise
Cover the pan and let the rolls rise at room temperature for 1–4 hours, or until they look noticeably puffy and are beginning to touch.
Prepare for Baking
Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg and heavy cream (or milk), then gently brush the mixture over the tops of the rolls.
Bake
Bake for 25–30 minutes, or until the rolls are golden brown and cooked through (internal temperature should reach 190–200°F).
Finish and Serve
As soon as the rolls come out of the oven, brush them with melted butter for a soft, glossy finish. Let them cool slightly before serving warm.
Helpful Tips for Making the Best Sourdough Brioche Dinner Rolls
- Keep butter soft but not melted – soft butter incorporates easily without making the dough greasy.
- Use room temperature eggs – they blend more evenly into the dough and help with proper rise.
- Gradually add butter – adding it slowly allows the dough to fully absorb it, creating a smooth, rich texture.
- Don’t overmix – knead until the dough is smooth and elastic, but avoid overworking to prevent tough rolls.
- Stretch and fold during bulk fermentation – strengthens gluten and improves dough structure.
- Chill the dough overnight – enhances flavor, makes shaping easier, and improves texture.
- Shape dough balls tightly – pinching seams and rolling smooth ensures uniform rise and soft tops.
- Monitor second rise – let rolls rise until puffy and touching; under or over-proofing affects texture.
- Brush with egg wash carefully – ensures a shiny, golden finish without pooling.
- Check internal temperature – rolls are fully baked at 190–200°F (88–93°C) for perfect softness inside.
Equipment
- Stand mixer with dough hook attachment
- Large mixing bowl (if not using a stand mixer bowl for rising)
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale (optional, for grams)
- 9×13-inch baking dish (ceramic or metal)
- Plastic wrap or clean kitchen towel (for covering dough)
- Bench scraper or knife (for dividing dough)
- Pastry brush (for egg wash)
- Oven
- Instant-read thermometer (for checking doneness, optional)
Storage and Make Ahead Instructions
Storage Instructions
- Room Temperature: Store cooled rolls in an airtight container or tightly wrapped in plastic for up to 2 days. They stay soft but are best enjoyed fresh.
- Refrigerator: Keep rolls in an airtight container for up to 5 days. Warm slightly in the oven before serving for a freshly baked texture.
- Freezer: Wrap rolls individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature and reheat in the oven for best results.
Make-Ahead Instructions
- Dough: You can prepare the dough, knead, and perform the bulk fermentation. After shaping into a disc or balls, cover and refrigerate overnight. Bake the next day after the second rise.
- Shaped Rolls: Shape the rolls, place them in the baking dish, cover, and refrigerate overnight. Let them come to room temperature and rise slightly before baking.
- Baked Rolls: Bake ahead and store fully cooled rolls in the freezer. Reheat and optionally brush with additional butter for fresh taste.
Ingredients
- 2/3 cup active sourdough starter 160 g
- 1/2 cup warm milk 120 g
- 3 1/4 cups all-purpose flour or bread flour 390 g
- 2 large eggs room temperature (100 g)
- 1/2 teaspoon salt 3 g
- 1/4 cup granulated sugar 50 g
- 8 tablespoons salted butter softened (113 g)
For the egg wash:
- 1 large egg 50 g
- 1 tablespoon heavy cream or milk 15g
Top the rolls with:
- 2 tablespoons melted butter to brush over the rolls, 28 g
Instructions
Mix the dough
- In the bowl of a stand mixer fitted with a dough hook, add the sourdough starter, warm milk, flour, eggs, salt, and sugar. Mix on low to medium speed until a shaggy dough forms. Use a rubber spatula to scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
Incorporate the butter
- With the mixer running on medium speed, gradually add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before adding the next.
Knead the dough
- Increase to medium-high speed and knead for 7 minutes, or until the dough is smooth, elastic, and begins to pull away from the sides of the bowl.
Bulk fermentation
- Transfer the dough to a lightly greased bowl and cover. Let it ferment at room temperature for 4–6 hours, or until it has risen by about 50–70%.
- Optional: To help strengthen the dough and speed up fermentation, perform 1–2 sets of stretch and folds during this time.
Cold fermentation
- Once the dough has partially risen, cover tightly and refrigerate overnight. This enhances flavor and makes the dough easier to handle.
Shape the rolls
- The next day, divide the dough into 12 equal portions, around 80-90 grams each. Pinch the seams underneath and roll each piece into a smooth ball.
Second rise
- Place the dough balls into a greased 9×13-inch baking dish, spacing them evenly. Cover and let rise for 1–4 hours, or until the rolls are visibly puffy and touching.
Preheat the oven
- Preheat your oven to 350°F (175°C).
Egg wash
- Beat the egg and heavy cream or milk together, and gently brush it over the tops of the rolls.
Bake
- Bake for 25–30 minutes, or until the rolls are golden brown and the internal temperature reaches 190–200°F (88–93°C). Brush the butter over the warm rolls.
Cool and serve
- Allow the rolls to cool slightly before serving.
These dinner rolls are so soft, buttery, and fluffy! They’re all I make for dinner rolls for holidays now. Let me know your thoughts if you make them!