These sourdough brioche rolls are made with easy-to-find ingredients. They're enriched with a generous amount of eggs, milk, and butter, giving these rolls a rich, buttery, soft, fluffy texture with a tangy sourdough flavor that will keep you wanting more.

Why make Sourdough Brioche Rolls

sourdough brioche rolls with jam and jelly

Brioche dough is very versatile, a perfect base for a variety of recipes. Master this recipe, and you'll soon find yourself hooked and you will be making this recipe multiple times a month. You can make this recipe in different variations, similar to the sourdough brioche bread loaf, cinnamon rolls, and babka.

This recipe is very easy to prepare. Just simply knead the dough using your stand mixer. Leave the dough to rise. Shape it into rolls. Let it rise again then bake it in the oven.

Aside from being versatile and delicious, it is also very easy to digest. It is easier than most other breads due to its long fermentation process.

Ingredients for Sourdough brioche rolls

sourdough brioche cinnamon rolls ingredients; flour, sourdough starter inside jar, milk in a cup, butter, eggs, salt, sugar with rolling pin and chopping board on surface

Sourdough starter-This recipe calls for an active and recently fed, bubbly starter. Be sure to feed it before starting, approximately 6 to 10 hours.

Milk- Room temperature whole milk is best. If you would prefer, you can also use coconut milk.

Flour- Bread Flour has a higher protein content; therefore, it makes a chewier, fluffier bread. It also has a higher gluten content that gives the bread a stronger structure.

Salt- Sea salt, Redmond salt, or Himalayan salt.

Large eggs.

Sugar- Preferably organic cane sugar.

Butter- Unsalted, room temperature. You can also use salted butter just omit the salt from the recipe.

What are the tools needed for the Sourdough Brioche Loaf Bread Recipe?

Digital scale-I prefer using a scale to accurately measure the ingredients.

Stand mixer and dough hook - I highly recommend using a stand mixer for this recipe because kneading by hand is so physically demanding. If you prefer hand kneading, feel free to do so.

Bread loaf pan.

Pastry brush.

Steps on how to make Sourdough Brioche rolls

First, feed your starter before you start the dough. It generally takes 4 to 8 hours to prepare the starter after feeding.

eggs, milk, butter, flour inside mixinbg bowl — ¹ Then, add all the sourdough brioche bread (except the egg wash)ingredients in a mixer with a dough hook attached.

wet dough inside mixing bowl — ² Start mixing the dough on low speed for around 3 minutes. Increase the speed to medium and continue kneading for about 8 to 15 minutes, until the dough pulls away from the sides of the bowl, or when the dough becomes smooth and glossy.

window pane check image — ³ The windowpane test
This is to check if the gluten has developed in the dough, indicating it is properly mixed. Pull a piece of dough and stretch it out. If it tears easily, it hasn't developed enough gluten, so keep kneading it for a few more minutes.

sourdough inside oiled mixing bowl — ⁴ Transfer the dough to an oiled bowl and let it ferment at room temperature for 5 to 6 hours or until the dough has about doubled in size.

sourdough brioche proofed dough inside mixing bowl — ⁵ Cold Proof
After the dough has about doubled in size, place it inside the fridge for a few hours or until you are ready to mold it. This makes it easier to divide and shape it. I usually place it inside the refrigerator overnight to ferment longer.

hand holding rounded dough balls over sliced sourdough — ⁶ When you are ready to mold the dough, line your baking sheets with parchment paper. Use a bowl scraper to divide the dough into two equal parts. Divide each half into eight segments. Roll it into ball shapes. Cover the other half with plastic wrap until finished, to keep the dough from drying out.

woman holding rounded sourdough balls — ⁷ Place the balls into the prepared baking sheets.
Loosely cover the dough with plastic wrap and let it rise in a warm spot for 2 to 6 hours or until it has about doubled in size.

sourdough brioche rolls on a pan — ⁸. **Tip**: I usually place mine inside the oven with the light on. The warmth of the light helps the dough rise a little faster.

hand brushing liquid over sourdough brioche rolls — ⁹ Preheat the oven to 400 degrees.
Beat the egg and water together to create an egg wash. Brush over the proofed brioche. Place the bread loaf pan inside the preheated oven. Bake for about 25 to 30 minutes or until the top is golden brown.

hand holding a sourdough brioche rolls — ¹⁰ Let it cool or serve while it's warm to the touch, whichever, you prefer. Enjoy it with your favorite spread or drinks.

How do you serve Sourdough Brioche rolls

These rolls are best eaten alone. You can serve them with warm milk, or coffee as a snack. However, my family prefers to eat them with cream cheese and jam. So delicious!

It can be served as a side dish or as hamburger buns with your favorite meat and cheese or veggies.

In addition, French toast and grilled cheese tastes better with these rolls.

Please check out my other sourdough recipes

hand holding sourdough brioche rolls on plate

If you make this recipe and like it, please let me know by leaving me a comment down below. Also, don't forget to rate this recipe 5 stars!

baked sourdough brioche rolls on baking sheets

Easy Homemade Sourdough Brioche Rolls

These sourdough brioche rolls are made with easy-to-find ingredients. They're enriched with a generous amount of eggs, milk, and butter, giving these rolls a rich, buttery, soft, fluffy texture with a slight hint of tanginess due to the sourdough starter.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 35

Servings: 16

Ingredients Equipment Method

Ingredients

220 g active Sourdough Starter, fed and bubbly
550 g bread Flour
2 large eggs
113 g unsalted butter 1 stick
220 g whole milk
80 g sugar
5 g salt

Egg wash

1 egg
1 tbsp water

Equipment

Stand Mixer with dough hook attachment
Dough scraper
measuring cups and spoons
baking sheets

Method

Feed your starter before you start the dough. It generally takes 4 to 8 hours for the starter after feeding.
Then, add all the ingredients in a mixer ( except the egg wash) with a dough hook attachment. Start mixing the dough on low speed for around 3 minutes or until the dough comes together.
Increase the speed to medium and continue mixing for about 8 to 15 minutes until the dough pulls away from the sides of the bowl or when the dough becomes smooth and glossy.
Check for window pane. Pull a piece of dough and stretch it out. If it tears easily, it has not developed enough gluten. Keep kneading it for a few more minutes. If you can stretch the dough without tearing it, and you can see light shining through then it is ready for proofing.
Transfer the dough into an oiled bowl, and cover it with plastic wrap or a tight lid.
Place it in a warm place for 6 to 8 hours, or until it has doubled in size depending on the room temperature. Place the dough inside the fridge for a few hours or until you are ready to mold it to make it easier to divide and mold. I usually place it inside the refrigerator overnight to ferment it longer.
When you are ready to mold the dough, line your baking sheets with parchment paper. Use a bowl scraper to divide the dough into two equal parts. Divide each half into eight segments. Roll it into ball shapes. Cover the other half with plastic wrap until it has finished growing to keep the dough from drying out.
Place the balls into the prepared baking sheets. Loosely cover the dough with plastic wrap and let it rise in a warm spot for 2 to 6 hours or until it has about doubled in size. Tip: I usually place mine inside the oven with the light on. The warmth of the light helps the dough rise a little faster.
Preheat the oven to 400 degrees. Beat the egg and water together to create an egg wash. Brush over the proofed brioche. Place the bread loaf pan inside the preheated oven. Bake for about 25 to 30 minutes or until the top is golden brown.
Let it cool before serving.