Sourdough Brioche Rolls

These are hands down my favorite dinner rolls—ever. They’re the kind of rolls that get requested for every family gathering, holiday meal, and special occasion. Once you try them, you’ll understand why.

These sourdough brioche rolls are rich, buttery, and perfectly soft with just a hint of sweetness. That balance makes them incredibly versatile—ideal for hamburger sliders, Italian grinder sliders, or simply served warm as a side to your favorite dinner.

By combining the decadent texture of classic brioche with the benefits of natural sourdough fermentation, you get the best of both worlds: incredible flavor and a roll that’s easier on your gut. Truly the ultimate dinner roll upgrade.

Golden sourdough brioche dinner rolls, fresh from the oven, being gently pulled from a baking dish lined with parchment paper.

Example Baking Schedule

Sample baking schedule for Bulk ferment + cold proofing option:

8am  Feed your sourdough starter 40g starter, 40g flour, 40g water (we're making a little extra so you have leftovers to feed)

2pm Mix your dough and bulk ferment

7pm Shape your dough into rolls and place in the fridge overnight

Next day

7am pull out dough and allow to proof in your oven with the light on and door cracked open (no heat)

9am Bake

Sample baking schedule for bulk ferment only baking

1pm Feed your sourdough starter 40g starter, 40g flour, 40g water (we're making a little extra so you have leftovers to feed)

8pm Mix your dough and bulk ferment

7am Shape and allow to proof in your oven with the light on and door cracked open (no heat)

9am Bake

These times may vary depending on the temperature of your home. For bulk fermentation, your dough should rise 30-50%

Recipe

Servings: 9 rolls Prep time: Baking time:

Ingredients

Dough:

• 90g active starter

• 120g milk

• 400g bread flour

• 2 large eggs

• 70g granulated sugar

• 8g salt

• 70g softened butter ( 5tbsp)

  Optional variations:

• Sweet: 1 tsp vanilla and zest from 1/2 a lemon or orange

• Savory: 1 tbsp of butter mixed with garlic, rosemary and thyme to glaze on top of finished rolls.

Instructions

Step 1: Make your dough

Whisk together: milk, eggs, starter, sugar ( vanilla/ zest if using)

Add the flour and mix until a shaggy dough forms. Rest 20-30mins. Sprinkle salt on top and mix with your hands.

Knead or mix to incorporate the softened butter 1 tablespoon at a time until fully absorbed. Dough should become shiny, smooth, and slightly tacky. ( 5-8 mins of kneading)

*after adding the butter in, you may think the dough is a disaster and ruined, but it is not!! Just keep mixing until smooth and elastic.

Step 2: Bulk Ferment

Allow the dough to bulk ferment. This may take anywhere from 3-8 hours depending on the temperature of your kitchen.

• Your dough should rise 30%-50%.

• After bulk fermentation, put dough in the fridge 8-12 hours or overnight. (optional, but recommended. This will make the dough easier to work with and create a better flavor)

  
  

Step 3: Shaping

Divide your dough into 9 rolls. They will be 80-90g each, roll tight balls, and place on a parchment lined baking pan.

Allow your dough to rise 2-4 hours until puffy and doubled in size

Step 4: Bake

Brush your rolls with an egg wash ( 1 egg + 1 Tbsp water)

Bake at 375F for 20-25 mins until golden, or internal temp of 195f

Step 5: Butter & Enjoy

Watch the Recipe in Action

Sometimes seeing a recipe come together makes all the difference. Watch this quick video to follow along and get tips on making the dish perfectly every time.

Detailed Instructions + Tips

Step 1: Make the Dough

In a large mixing bowl, whisk together the milk, eggs, sourdough starter, sugar, and vanilla or citrus zest (if using) until smooth and well combined.

Add the flour and mix until a rough, shaggy dough forms. Cover and let the dough rest for 20–30 minutes.

Why this rest matters: This short pause allows the flour to fully hydrate, making the dough easier to knead and improving the final texture.

After resting, sprinkle the salt evenly over the dough and gently work it in with your hands.

Now begin incorporating the softened butter, adding it 1 tablespoon at a time. Knead or mix until each addition is fully absorbed before adding more. Continue kneading for 5–8 minutes, until the dough becomes:

• Smooth and elastic

• Slightly tacky but not sticky

• Shiny and well developed

Important tip: When you first add the butter, the dough may look greasy, messy, or even “ruined.” Don’t panic—this is totally normal. Keep kneading and the dough will come together beautifully.

Step 2: Bulk Fermentation

Cover the dough and let it bulk ferment at room temperature. This can take anywhere from 3–8 hours, depending on how warm your kitchen is.

You’re looking for the dough to rise about 30–50%, not double. It should look puffy and feel lighter when gently pressed.

Temperature tip: Ideal dough temperature is around 75–80°F. If your kitchen is cool, place the bowl in your oven (turned off) with the light on.

Optional (but Recommended): Cold Ferment

After bulk fermentation, refrigerate the dough for 8–12 hours or overnight.This step improves flavor, strengthens the dough, and makes shaping much easier the next day.

Bonus: Cold dough is less sticky and gives you cleaner, more even rolls.

Step 3: Shape the Rolls

Divide the chilled or room-temperature dough into 9 equal portions (about 80–90g each).

Shape each piece into a tight, smooth ball by tucking the edges underneath and rolling gently on the counter.

Place the rolls on a parchment-lined baking pan, spacing them slightly apart.

Cover loosely and let rise for 2–4 hours, until the rolls are puffy and doubled in size.

Proofing tip: If your home is cool, place the pan in your oven (turned off) with the light on to help them rise evenly.

Step 4: Bake

Preheat your oven to 375°F (190°C).

Whisk together 1 egg + 1 tablespoon water to make an egg wash. Brush the tops of the rolls gently for a shiny, golden finish.

Bake for 20–25 minutes, until the rolls are beautifully golden and the internal temperature reaches 195°F.

Doneness tip: The rolls should sound slightly hollow when tapped on the bottom.

Step 5: Butter & Enjoy

As soon as the rolls come out of the oven, brush them generously with melted butter.

Let cool just enough to handle—then enjoy warm, soft, and fluffy rolls that taste bakery-worthy.

Extra Tips for Best Results

• Softest rolls: Cover loosely with a clean towel while cooling to keep the crust tender.

• Make ahead: Shape the rolls and refrigerate overnight. Let them rise in the morning and bake fresh.

• Flavor boost: Add orange or lemon zest for a bright, bakery-style aroma.

• Storage: Keep in an airtight container for 2 days or freeze baked rolls for up to 2 months.

• Freezing: After Shaping your rolls, place them on a baking sheet with parchment paper and flash freeze for 1-2 hours. Put rolls into a ziploc bag and allow it to be stored for up to 3 months.