Sourdough Brioche Rolls

These sourdough brioche rolls are super soft, rich, and buttery. They’re the kind of homemade dinner rolls that disappear fast, with a golden outside and a tender, fluffy crumb inside.

When my kids pulled these apart for the first time, they couldn’t get enough. It quickly turned into “just one more”… and then another. They’re pillowy soft, perfectly shreddy, and so good warm with a little butter.

With classic brioche flavor and a light sourdough tang, these soft sourdough brioche rolls are perfect for serving with butter and jam, alongside soups or holiday dinners, or even used for sliders and sandwiches. If you love my Sourdough Brioche or Sourdough Brioche Burger Buns, these have that same soft texture in a perfectly portioned, pull-apart roll.

Why You’ll Love These Brioche Rolls

• Pillowy Soft and Fluffy – These homemade sourdough brioche rolls bake up incredibly light, tender, and buttery with that signature soft, shreddy texture. If you love the texture of my sourdough brioche bread, you’ll love these in roll form.
• Rich, Buttery Flavor – Made with eggs, milk, and butter, this enriched sourdough dough gives you classic brioche flavor with a subtle tang. For another sweet option, try my chocolate chip sourdough brioche.
• Perfect for Any Occasion – These sourdough brioche dinner rolls are perfect served warm with butter, alongside soups, or used for sliders and sandwiches. For a sturdier option, try my sourdough brioche burger buns.
• A Worthwhile Baking Project – This recipe has a few extra steps, but the results are worth it. If you’re looking for something easier, try my soft sourdough dinner rolls or one hour sourdough discard rolls.

New to Sourdough? Learn how to make a sourdough starter from scratch and follow my Sourdough Beginner Guide to get started. Baking with sourdough takes more time than using commercial yeast, but the flavor and fermentation benefits are worth it.

Ingredients For Sourdough Brioche Rolls

• Levain – Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain.
• Yudane – A simple mixture of bread flour and boiling water used to create a softer, more tender crumb. The boiling water gelatinizes the flour, helping the dough retain moisture and stay soft longer.
• Milk – Whole milk works best for a rich, tender crumb.
• Sugar – Adds a light sweetness and balances the flavors without making the rolls overly sweet.
• Eggs – Essential for richness and give brioche its signature golden color.
• Salt – Enhances flavor and supports proper fermentation.
• Bread Flour – Provides the strength needed to develop gluten before adding butter. You can substitute all-purpose flour if needed, but you may need to add a few extra tablespoons.
• Unsalted Butter – Brioche uses a generous amount of butter. Use room temperature butter (about 65–67°F) that is soft but not greasy. It’s added after initial mixing so gluten can develop properly.
• Egg Wash – Brushed on before baking for a shiny, golden finish.

See the recipe card for full information on ingredients and quantities

Substitutions & Variations

• Bread Flour – Bread flour is best for structure and chew, but you can substitute all-purpose flour if needed. The dough may be slightly softer and less structured. For best results, add 1–2 teaspoons of vital wheat gluten per cup of flour to help mimic bread flour.
• Sourdough Starter – You can use active sourdough starter in place of the levain. Make sure it’s 100% hydration, bubbly, and recently fed. Substitute it 1:1 for the levain. If you need help adjusting timing or feeding ratios, see my sourdough ratios guide.
• Yudane – You can skip the yudane, but you’ll need to replace it with equal weights of flour and water in the dough. You can also substitute it with a tangzhong if you prefer. Either method helps create a softer, more tender crumb, but without it, the rolls may be slightly less soft and won’t stay fresh as long.
• Milk: 2% milk can be used in a pinch if you don’t have whole milk.
• Toppings – Sprinkle parmesan cheese or fresh herbs over the tops before baking for a savory finish.

Sourdough Baker’s Timeline

A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than traditional bread. This schedule helps me plan my brioche rolls. Please Note: This schedule assumes the dough temperature is about 78ºF while the dough rises.

How to Make Sourdough Brioche Rolls

Mix the Levain

Step 1: Mix the Levain. This levain is mixed the same day you make the dough. Combine all purpose flour (or bread flour), active sourdough starter, and water (Image 1). Let it rise at 78–80ºF for about 3–4 hours, until it’s doubled, bubbly, smells slightly sour, and is just starting to fall from its peak (Image 2).

Can I substitute ripe active starter? Yes, you can use ripe, active starter in these sourdough brioche rolls. I prefer building a levain to keep the flavor mild and give these rolls the most active rise.

Make a Yudane

Step 2: Mix Yudane. About 30 minutes before your levain is ready, use a kitchen scale to combine 75 grams of flour with 75 grams of boiling water (Images 3 & 4). Whisk together and let cool completely before mixing the dough (Image 5).

What is Yudane? Yudane is a Japanese bread-making technique that mixes boiling water with flour to gelatinize the starches, helping create a softer, more tender crumb. It allows the dough to hold more moisture, giving these rolls their pillowy texture and helping them stay soft longer.

Amy’s Tip: Yudane vs. Tangzhong
I use a tangzhong, a cooked flour-and-liquid paste commonly used in Asian milk breads, in my sourdough brioche. It’s a similar method to yudane, but made on the stovetop. For these brioche rolls, I’ve started using yudane because it’s simpler and less messy. You still get that same soft, fluffy texture without needing to cook anything.

Mixing the Dough

Step 3: Mix the Dough. Add the ripe levain and cooled yudane to the bowl of a stand mixer. Add the milk, granulated sugar, eggs, and salt (Images 6 & 7). Add the bread flour and begin mixing (Image 8). Knead with the stand mixer for about 5 minutes, until the dough comes together and the ingredients are fully combined (Image 9).

Note: If you’re using cup measurements, hold back a small amount of the flour and add it gradually as the dough kneads. The dough should feel tacky, but not overly sticky.

Add the Butter: Cut the softened butter into 8–12 pieces. With the mixer running, add the butter gradually, allowing each piece to incorporate before adding the next (Images 10 & 11). Pause occasionally to check the dough temperature (Image 12), since the friction from the mixer can warm the dough. The butter will incorporate best if the dough stays below 78°F. As you add the butter, the dough will need time to knead and fully incorporate it. This step can take a while, but it’s what gives brioche its rich flavor and signature tender texture (Image 13).

Knead until Windowpane: Continue kneading the dough on medium speed for about 10–15 minutes, depending on your mixer and dough. You’re looking for the dough to become smooth, elastic, and strong.

To check for windowpane, stop the mixer and pull off a small piece of dough. Gently stretch it between your fingers (Images 14 & 15). Early on, the dough will tear quickly. As the gluten develops, it will stretch thinner and thinner without breaking. When you can stretch it enough to see light through it—almost like a little window—the dough is ready.

Amy’s Tip: Can I Knead This Dough by Hand?
You can knead this dough by hand, but I don’t recommend it. Brioche dough is rich and sticky, and it takes time to fully develop the gluten. A stand mixer will give you the best results

Bulk Fermentation (First Rise)

Step 4: Bulk Fermentation. Place the dough in a container. It will feel slightly sticky, which is normal with the butter in this enriched dough. If it sticks to your hands, lightly wet them before handling. Cover and place the dough in a warm spot (around 78°F) for about 4 hours to bulk ferment (Image 16).

The dough will spread, puff up, and begin to fill the container, but it likely won’t double in size at this stage.

Step 5: Overnight Refrigeration (Cold Fermentation). After 4 hours have passed, place the covered dough in the refrigerator overnight. It can stay there for up to 48 hours (Image 17).

Can I shape the dough right away and skip the cold fermentation?Yes, you can. However, this dough can be quite sticky when it’s not chilled, which makes it harder to handle and shape. If you choose to skip the cold fermentation, stick it in the fridge for 30 minutes to an hour to let it chill and expect a softer, stickier dough when shaping.

Shaping the Dough

Step 6: Shape Rolls. The next morning, remove the dough from the refrigerator and turn it out onto a clean countertop. The dough may feel firm at first from the cold, but it will become easier to handle as it rests for a few minutes.

Divide the dough into 12 equal pieces (Images 18 & 19). Take each piece and pull or pinch the edges toward the bottom to form a rough ball (Image 20). Then place your hand over the dough in a cupping shape and gently roll it on the counter to seal the bottom and create surface tension (Image 21).

Place each dough ball into a 10-inch round pan (Image 22). Line the pan with parchment paper if it is not nonstick.

Pan Options: You can also use a 9-inch round pan or a 9×13-inch pan. In a 9-inch pan, the rolls will be more snug and slightly taller. In a 9×13-inch pan, they’ll have more space and won’t be quite as pull-apart.

Proofing (Second Rise)

Step 7: Proof. Place the shaped rolls in a warm spot (about 78–80°F) and let them rise until doubled in size and light and airy (Images 23 & 24). In my bread proofer set to 78–80°F, this usually takes about 6–7 hours.

Be sure the rolls have fully doubled before baking for the softest texture and best rise.

Note: Dough temperature will affect timing. Warmer kitchens will speed up the rise, while cooler temperatures (below 78°F) will slow it down. I like using a bread proofer to keep the temperature consistent.

Bake the Rolls

Step 8: Egg Wash & Bake. Preheat the oven to 375°F. In a small bowl, whisk together one large egg with a splash of heavy cream or water (Image 25). Gently brush the egg wash over the tops of the risen rolls (Images 26 & 27).

Bake for about 30 minutes, or until the rolls are golden brown and the internal temperature reaches 190–195°F (Image 28). Let them cool slightly before serving (Images 29-32). Enjoy!

How to Store Sourdough Brioche Rolls

Because these sourdough brioche rolls are rich, buttery and made with a yudane, they stay soft for a couple of days at room temperature in a zip-top bag or airtight container.

For longer storage, freeze the baked rolls in an airtight container. When ready to serve, let them thaw at room temperature or warm slightly before serving.

I don’t recommend freezing the unbaked dough for extended periods, as the sourdough can weaken quickly over time in the freezer. If needed, you can freeze the dough for up to 1 week, but for best results, I prefer baking the rolls first and freezing them after baking.

For more tips on prepping ahead, see my guide on how to make rolls ahead of time.

Frequently Asked Questions

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If you tried these Sourdough Brioche Rolls or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!