I love these brioche dinner rolls — soft, cloud-like, and fluffy with a crisp, buttery exterior. Finish with flaky salt and serve alongside salted maple butter. They make a beautiful centerpiece for any holiday table.
These brioche skillet buns are irresistibly tender and pull-apart soft, perfect beside turkey and gravy or turned into sandwiches the next day.
They’re buttery, pillowy, and a little bit addictive just by looking at them.
Rolls are one item I’ll buy if I find exceptional ones, but when I can make them at home, I prefer that. These brioche rolls are worth the effort.
When a recipe works this well, I make it for Thanksgiving so everyone can enjoy them alongside all the other favorites.
I love a few classic roll options—slab biscuits, Parker House rolls, sourdough dinner rolls, cloverleaf rolls—but these brioche skillet rolls stand out for their texture and flavor.
They’re surprisingly simple to make.
Start with warm milk and yeast—honey or maple syrup helps activate the yeast. Mix with flour, eggs, and butter to form a rich brioche dough.
The dough rises into a pillowy, soft mass. After a first rise, shape into individual rolls and place them in a buttered skillet for a second rise. Then bake until golden and fragrant.
Bake until the tops are glossy and light brown. Your kitchen will smell incredible.
These rolls keep well if made the night before: cool completely, then seal in an airtight container or bag.
And don’t forget the butter.
The salted maple butter is sweet, salty, and perfectly spreadable — heavenly on a hot brioche roll, pancakes, or toast.
I wasn’t always into bread as a kid, but brioche changed my mind — it’s light, buttery, and simply magical.
Fluffy Brioche Skillet Rolls
Fluffy Brioche Skillet Rolls with Salted Maple Butter
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Ingredients
- 1 cup whole milk, warmed
- 2 tablespoons honey
- 2 ½ teaspoon active dry yeast, 1 packet
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 3 large eggs
- ½ cup unsalted butter, softened and cut into pieces
- extra butter, for the pan
- 1 large egg + 1 teaspoon water, lightly beaten for egg wash
- flaky salt, for topping
salted maple butter
- ½ cup salted butter
- 2 to 3 tablespoons maple syrup
- flaky salt, for topping
Instructions
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Warm the milk to about 100°F (warm to the touch, not hot).
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Combine the warm milk, honey, and yeast in a bowl or measuring cup. Let sit until foamy, about 10–15 minutes.
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Using an electric mixer with a dough hook, add the flour, sugar, salt, and the foamy yeast mixture to the bowl. Add the eggs and mix until combined. Continue kneading with the dough hook until the dough is soft and slightly sticky, about 5 minutes.
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After 5 minutes, add the butter pieces and continue mixing and kneading for another 5–10 minutes until the butter is fully incorporated and the dough is soft and smooth.
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Transfer the dough to a greased bowl, cover, and let rise until doubled, about 1 hour.
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Punch down the dough and divide it into 16 pieces. Shape each piece into a smooth roll, pinching the bottom to seal.
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Grease two oven-safe skillets or a 9×13-inch baking dish with butter. Arrange the rolls in the pans, cover, and let rise for another hour.
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Preheat the oven to 350°F. Brush the rolls with egg wash (1 large egg + 1 teaspoon water). Bake 20–25 minutes until golden and puffed. Brush tops with butter and sprinkle with flaky salt.
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Serve warm with the salted maple butter.
salted maple butter
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Stir the salted butter and maple syrup together until smooth. Adjust sweetness to taste and top with flaky salt.
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Serious heaven.