French Mini Brioche Rolls Recipe

Quick Summary: These mini brioche rolls (brioche mignon) are soft, buttery, individual French brioches baked in a muffin pan and topped with pink praline or pearl sugar. The rich dough needs a stand mixer and three resting times, then bakes at 320°F (160°C) for 15 to 20 minutes. The recipe makes 12 two-bite brioches.

What is a mini brioche?

A mini brioche, known in France as brioche mignon, is a small, individual brioche baked in a muffin pan. Made from a rich, buttery, egg-enriched dough, each roll is a two- or three-bite treat with a soft crumb and a golden top, often finished with pink praline or pearl sugar.

These are the "la boulangerie" French brioche rolls sold in bakeries all over France, where la boulangerie means "bakery." If you have ever walked past a French bakery in the morning, you know the smell of fresh brioche that drifts out before the doors even open.

This mini brioche recipe is easy, but it does take patience. With so much butter, the dough is hard to knead by hand, so a stand mixer works best. Kneading is what gives the dough its elasticity, and while many recipes call for a dough hook, a paddle attachment is enough here.

The formula for success is simple: a good recipe (below), a stand mixer, and respect for the resting times.

Resting time in making French brioche

Brioche dough needs three separate resting times, and respecting each one is the key to a light, tender crumb. Here is what happens at each stage:

First rest (fermentation): the dough rises for one hour up to 24 hours, depending on temperature and the amount of yeast. It ends when you degas, or "punch down," the dough with your palm or fist to release the carbon dioxide.

Second rest (chilling): the dough rests in the fridge for one to two hours. Because brioche dough is very sticky, the butter, and therefore the dough, needs to firm up before you can shape it.

Third rest (proofing): the shaped rolls rise until almost doubled before baking. To test if they are ready, press the dough gently with a finger. If it springs back at once, it needs more time; if it springs back slowly, it is ready; if the dent stays, bake immediately.

What is the egg wash?

An egg wash is a beaten egg, or a beaten egg mixed with a little liquid such as water, milk, or cream, brushed onto dough before baking. On these mini brioche rolls, it gives shine and color and helps toppings like pink praline stick to the surface.

You can use any of these egg wash options:

• Whole egg: whisk a whole egg with a fork and brush each roll before baking.
• Yolk and cream: beat one egg yolk with one tablespoon of heavy cream for a richer, glossier finish.
• Yolk and water: whisk one egg yolk with one tablespoon of water or milk for a lighter glaze.
• Egg and liquid: mix a whole egg with one tablespoon of water, milk, or cream; the cream version looks slightly glossier.

Some French bakers apply the egg wash twice: once before the final rise to keep the brioche from drying out, and again just before baking.

Use a pastry brush rather than a silicone one, which is not ideal for delicate dough.

No egg on hand? Brush each mini brioche with a little milk instead. The rolls will be less shiny, but the taste will be just the same.

Why you'll love this recipe

• Authentic French recipe. This is a true boulangerie-style mini brioche, the kind sold in bakeries all over France.
• Rich, buttery texture. The high butter content gives these individual brioches one of the softest, most tender crumbs you can bake.
• Perfect single servings. Baked in a muffin pan, each one is a two- or three-bite brioche, ideal for breakfast, a snack, or teatime.
• Make-ahead friendly. You can refrigerate the dough overnight for a slow fermentation that deepens the flavor.

Ingredients

The success of brioche making depends on ingredient quality. Still, the key is to use everything at room temperature: bring the eggs and butter (and the rest of the ingredients, if needed) from the fridge to your room two hours before you start.

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: it is one of the crucial elements for the taste and texture of brioches. Use a top-quality butter with 82% minimum fat, for example, European-style butter, but even better is cultured butter.

• Flour: the recipe calls for freshly bought all-purpose flour. If you have oatmeal flour, it is even better: it contains slightly more gluten, which plays a vital role in the brioche dough's elasticity.

• Eggs: use large organic eggs; ideally, weigh them without eggshells to optimize the chances of success or calculate some eggs, taking into consideration that the average size of a large egg is 50 g, and an extra-large egg is 56 g (eggshell removed).

• Yeast: fresh yeast is preferable for brioches, but you can replace it with instant yeast: 0.8 oz (25 g) of fresh yeast equals about ¼ oz (7 g) of dehydrated yeast.

• Salt: essential in brioche dough; it adds taste and flavor, improves dough elasticity, and helps color the crust.

• Granulated sugar: the amount provided in the recipe is necessary for fermentation and proper yeast development. I do not recommend changing the amount of sugar.

• Pink praline, pearl sugar: these toppings are optional.

Equipment

To make these mini brioche rolls, you will need:

• stand mixer with paddle attachment
• rubber spatula
• muffin pan
• pastry brush
• wire rack
• plastic film and a kitchen towel

How to make French brioche rolls step by step

Step 1. In the bowl of a stand mixer fitted with the paddle attachment, place the flour, instant yeast, sugar, and salt; place the yeast so it does not touch the salt and sugar.

Step 2. Add the eggs and beat at low speed for 3 minutes, until the dough is dense, scraping down the sides of the bowl with a rubber spatula if needed (photo 1).

Step 3. Gradually add the softened butter, cut into large cubes, and beat the dough at medium speed for 10 minutes until smooth and elastic (photo 2).

Step 4. Transfer the dough to a bowl, cover with a kitchen towel, and let it rise in the turned-off oven, in a draft-free place, for 2 hours.

Step 5. Punch down the dough, arrange it into a thick spiral (photo 3), cover with plastic film, and refrigerate for 2 hours.

Step 6. Take the dough from the fridge, divide it into 12 equal pieces (about 1/7 oz (50 g) each), and roll each piece into a ball. Place the rolls in the greased cavities of a muffin pan (photo 4), cover loosely with plastic film, then a kitchen towel, and let rise for 3 hours in the turned-off oven (the dough will not rise as much as usual; this is normal).

Step 7. Preheat oven to 320°F (160°C). Whisk the egg and, using a pastry brush, gently brush each roll with the beaten egg. Sprinkle with crushed pink praline (photo 5) and bake for 15 to 20 minutes until the top is golden (photo 6).

Step 8. Let brioches cool on a wire rack. Sprinkle with powdered (icing) sugar if you desire.

Expert tips

• Make-ahead step: after you make the dough, cover it with plastic film and refrigerate overnight; this long fermentation improves the dough's quality and flavor. The next day, roll into balls, place them in the greased muffin molds, and let them rise for 3 hours. Then bake as directed.
• Grease a muffin mold with baking spray; it is much more effective than butter, and the brioche rolls will look great.
• Make pink praline yourself or use store-bought pink crushed pralines, although this topping is optional. Replace pink praline with pearl sugar if you desire.
• Brioches are best eaten warm, straight from the oven, or the same day they're baked.

Recipe variations

Experiment with the toppings to add texture or create a new flavor. Here are some ways to make these mini brioches your own:

• Pearl sugar: the classic topping. Pearl sugar does not melt at high temperatures, so it stays crunchy on top.
• Pink praline: top with crushed pink praline, homemade or store-bought, for the traditional Lyon-style look.
• Chocolate chips: sprinkle each dough ball with chocolate chips, or a mix of chocolate chips and chopped dried apricots.
• Streusel: mix 0.8 oz (25 g) flaked almonds, 1 ½ tablespoons (20 g) softened butter, a pinch of cinnamon, 1 ½ tablespoons (20 g) brown sugar, and 2 tablespoons of flour into crumbs, then scatter over each roll before baking.
• Chocolate-dipped: Dip the top of each baked mini brioche into melted chocolate and let it set.

How to serve a mini brioche

Like a small Proust madeleine, enjoy a mini brioche on its own or with a spread of butter. Also, serve French brioche rolls with a good homemade jam or whipped cream with amaretto.

Storing & freezing

Homemade brioches dry out quickly in the open air, and the smaller they are, the faster they dry. As soon as the rolls come out of the oven, while they are still hot, wrap each one in plastic film. The quicker you wrap them, the better they keep their soft texture.

To freeze, cool the brioches completely, wrap each one airtight, and freeze for up to 3 months. On the day you want to serve them, place the rolls in a hot oven for a few minutes and serve right away.

You can also freeze the dough. Wrap fresh brioche dough in plastic film and freeze it. When ready to bake, let it thaw at room temperature, shape the rolls, let them rise, and bake as directed.

FAQ

What is the difference between bread rolls and brioche rolls?
Brioche rolls are made from an enriched dough with a high amount of butter and eggs, which makes them richer, softer, and more tender than plain bread rolls. Regular bread rolls use little or no fat and have a firmer, chewier crumb.

How do mini brioche rolls differ from regular brioche?
Mini brioche rolls use the same rich dough as a large brioche but are portioned and baked in a muffin pan as individual servings. Because they are small, they bake faster and have a more golden crust per bite.

What can I top mini brioche rolls with?
The classic toppings include pearl sugar and crushed pink praline. You can also use chocolate chips, an almond streusel, or dip the baked rolls in melted chocolate. For a savory twist, brush with egg wash and add sesame or poppy seeds.

Why is my brioche dense instead of light?
Dense brioche usually comes from under-kneading, skipping a rest, or adding the butter too fast. Knead until the dough is smooth and elastic, respect all three resting times, and keep every ingredient at room temperature.

More teatime treats you will love

• Classic French Madeleines
• Brown Butter French Financiers
• Blackberry Friands
• Browse all the small cake recipes

Want more delicious and beautiful recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for my latest updates. If you make this recipe, please leave a star rating on the recipe card and comment below!

Print

Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.