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Buttery Brioche Rolls

thestayathomechef.com · 2025 · 12 rolls

Against 217 brioche recipes

More egg than 88% of recipes.

See how all 217 brioche recipes compare →

Get the method at thestayathomechef.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.

  • More egg than 88% of recipes: 64% of the flour weight against the typical recipe's 40%.
  • Milk or water in the middle half of recipes: 17% of the flour weight against the typical recipe's 25%.
Butter: 36%, 50th percentileEgg: 64%, 89th percentileSugar: 14%, 51st percentileMilk or water: 17%, 31st percentileSalt: 1.3%, 47th percentileYeast: 1.5%, 61st percentileButterEggSugarMilk orwaterSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 2 1/4 teaspoons instant dry yeast≈ 7 g
  • 1/3 cup granulated sugar≈ 67 g
  • 1/3 cup milk (whole or 2%, warmed to 100℉)≈ 81 g
  • 5 large eggs≈ 250 g
  • 1 teaspoon salt≈ 6 g
  • 3 1/2 to 4 cups all-purpose flour≈ 469 g
  • 12 tablespoons unsalted butter (softened (very important!))≈ 170 g
  • 1 large egg (beaten)≈ 50 g

flour 469 gbatter 1100 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.

  • Butter36% · 50th percentile
  • Egg64% · 89th percentile
  • Sugar14% · 51st percentile
  • Milk or water17% · 31st percentile
  • Salt1.3% · 47th percentile
  • Yeast1.5% · 61st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 minutes
median 30 minutes

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