Warm, golden, and gently sweet, these buttery brioche dinner rolls are everything you want at the dinner table. Inspired by the classic Parker House roll but elevated with honey and a richer dough, they bake up supremely soft with a beautiful, delicate crumb. A buttery brush along the pan gives the bottoms a flavorful crust while the tops turn bronzed and tender under an egg wash.
Whether you enjoy them fresh from the oven or tucked around leftover roast, these rolls are the kind of simple joy that makes a meal feel special.
Fluffy, buttery, and deeply comforting—these rolls are crowd-pleasers every time.
Why This Recipe Works
These Buttery Brioche Dinner Rolls take inspiration from classic Parker House rolls but elevate them with richer flavor, softer texture, and a beautifully tender crumb. They come together with simple ingredients, and the process is reliable whether you’re working by hand, using a stand mixer, or letting a bread machine do the mixing. Here’s why they shine every time:
- Pillowy-Soft Texture: A rich dough made with milk, butter, and honey produces irresistibly soft rolls with a tender, velvety crumb.
- Deep, Buttery Flavor: Extra butter—both in the dough and brushed in the pan—gives every bite warm, golden richness.
- Reliable Rise: A long first proof allows the dough to fully develop structure and flavor, while a shorter second rise creates that signature airy lift.
- Beautiful Golden Finish: A quick egg wash before baking gives the rolls their classic glossy, golden-brown tops.
- Approachable Technique: Whether kneading by hand or using a stand mixer, the dough is straightforward to work with. Wet-hand shaping keeps things easy—no extra flour needed.
- Perfect for Any Meal: Ideal for holiday gatherings or simple weeknight dinners, they’re delicious warm, great for sandwich sliders, or perfect for soaking up sauces.
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Ingredients
- Flour – Forms the structure of the dough and allows gluten to develop for a soft, pillowy interior.
- Warm Milk – Activates the yeast and enriches the dough, contributing to a tender crumb.
- Egg – Adds richness and helps create that classic brioche-style softness.
- Butter – Gives the rolls their signature buttery flavor and melt-in-your-mouth texture.
- Active Dry Yeast – Provides a reliable rise, creating light, fluffy rolls.
- Salt – Balances sweetness and enhances overall flavor.
- Honey – Naturally sweetens the dough, deepens flavor, and helps the rolls brown beautifully.
- Soft Butter for the Pan – Adds richness and ensures the rolls release cleanly while creating a buttery, crisp underside.
- Egg Wash – Creates a glossy, golden finish on top of the rolls.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Mix the Dough: In a large mixing bowl or the bowl of a stand mixer, combine the flour, warm milk, egg, soft butter, yeast, salt, and honey. If mixing by hand, use a dough whisk.
- Knead Until Smooth: Knead for about 8 minutes. The dough will be sticky—dampen your hands lightly if needed, but do not add additional flour.
- Strengthen the Dough: Remove the dough hook. If the dough still feels very sticky, lightly wet your hands and perform two gentle sets of stretch-and-folds to build structure.
- First Rise: Cover the dough and let it proof for about 2 hours in a warm, draft-free place until noticeably puffy.
- Shape the Dough: Turn the dough onto a clean, unfloured surface. Shape into a smooth ball, then divide into 16 equal pieces.
- Prepare the Pan: Butter a 9×13 baking dish with 2 tablespoons of soft butter.
- Form & Arrange Rolls: Roll each piece into a tight ball and arrange them in the dish in four rows of four.
- Second Rise: Cover and let rise for 30–45 minutes (longer if your kitchen is cool) until slightly domed and airy.
- Egg Wash: Whisk 1 egg with 2 tablespoons of water, then gently brush the tops of the rolls.
- Bake: Bake at 350°F for 25–35 minutes, or until the tops are deep golden brown.
- Enjoy Warm: Serve immediately—these are especially delicious with a generous swipe of butter.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations for these Buttery Brioche Dinner Rolls:
- Flour Options: Substitute up to half of the all-purpose flour with bread flour for extra structure, or with whole-wheat flour for a heartier, slightly denser roll.
- Sweeteners: Swap honey for maple syrup or granulated sugar. Brown sugar also works and adds a deeper, caramel-like richness.
- Flavor Enhancers: Add a teaspoon of vanilla extract or a pinch of nutmeg to the dough for added warmth and complexity.
- Herb or Savory Twist: Fold in fresh herbs such as rosemary, thyme, or chives; or sprinkle flaky salt, garlic powder, or everything-bagel seasoning on top after the egg wash.
- Cheesy Rolls: Add ½–1 cup shredded cheese—such as Gruyère, cheddar, or Parmesan—into the dough or sprinkle over the tops before baking.
- Dinner Slider Version: Shape smaller dough balls to make mini rolls that are perfect for sandwich sliders or party appetizers.
FAQs
How rich and buttery are these rolls?
They’re decadently buttery without being heavy, with a soft, pillowy crumb and a golden, slightly crisp top. Perfect for dinner or as a side for any meal.
Can I make these rolls dairy-free?
Yes. Swap the milk with a plant-based milk (like oat or almond) and use a dairy-free butter substitute. The rolls will still rise beautifully and remain tender.
Can I prepare the dough ahead of time?
Absolutely. You can mix and knead the dough, then refrigerate it overnight. Allow it to come to room temperature and complete the second rise before baking.
How should I store leftover rolls?
Let the rolls cool completely, then store in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months—just warm slightly before serving.
What’s the best way to serve them?
Serve warm with butter for a classic treat, or use them as slider buns, sandwich rolls, or to sop up sauces. They’re versatile and delicious any way you enjoy them.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Recipes You’ll Enjoy
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Buttery Brioche Dinner Rolls
Equipment
- Mixing bowl
- Dough whisk or stand mixer with dough hook
- Measuring Cups & Spoons
- 9×13 baking pan
- Bench scraper
- Pastry brush
- Kitchen towel or plastic wrap
- Oven
Ingredients
- 3 1/4 cups flour
- 1 cup warm milk 110°F
- 1 egg
- 3 tablespoons soft butter
- 2 1/2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/4 cup honey
- 2 tablespoons soft butter for pan
- Egg wash 1 egg + 2 tablespoons water
Instructions
- Add the flour, warm milk, egg, soft butter, yeast, salt, and honey to a large mixing bowl or the bowl of a stand mixer. If mixing by hand, use a dough whisk.
- Knead for 8 minutes. The dough will be sticky—lightly dampen your hands if needed. Do not add extra flour. (If using a stand mixer, let the dough hook do the full 8-minute knead.)
- Remove the dough hook. If dough feels very sticky, lightly wet your hands and perform two sets of gentle stretch-and-folds to help strengthen the dough.
- Cover the bowl and allow the dough to proof for 2 hours in a warm, draft-free place.
- Turn the dough onto a clean surface. Do not flour the surface. Shape into a smooth ball, then cut into 16 equal pieces.
- Butter a 9×13 baking pan with 2 tablespoons soft butter.
- Roll each piece into a tight ball and arrange in 4 rows of 4 in the prepared pan.
- Cover and let rise 30–45 minutes in a warm, dry place. (If your kitchen is cool, allow more time.)
- Preheat oven to 350°F.
- Whisk 1 egg with 2 tablespoons water to create an egg wash. Gently brush over the rolls and lightly sprinkle with salt.
- Bake for 25–35 minutes, or until the tops are deeply golden brown.
- Serve warm, with extra butter if you like.