This buttery brioche recipe, made with butter, eggs, and milk, can be made into small classic brioche rolls or baked into loaves. It’s rich and buttery. Superb for sandwiches, French toast, bread pudding, or eating out of hand.
We can think of no better edible testament of love and goodness than this buttery brioche. Bake it as loaves or as wee rolls. Either way, you’ll experience swoon-worthy bread that’s airy yet rich, lofty yet sturdy enough to withstand a generous schmear of butter. Originally published May 9, 2007.–Renee Schettler Rossi
- Quick Glance
- 40 M
- 3 H, 15 M
- Makes 2 loaves or about 20 rolls
Special Equipment: Loaf pans or brioche molds
IngredientsEmail Grocery List
Recipe Testers Reviews
I make brioche loaves and rolls fairly regularly since I learned the proper techniques in pastry school. However, this is, by far, the best brioche I have ever made. It rose to a beautful height, exceeding the height of my pan. The crust was absolutely perfect and baked to a uniform, deep golden brown. The crumb was also perfectly light and very flavorful.
I made this bread because I was making another recipe that required brioche. I cannot tell you how excited I was to see a successful brioche recipe come together in under 3 hours and taste as if I’d been laboring at it for days. This was perfect and delicious. A winner and a keeper.