Same Day Sourdough Brioche Rolls
If you've ever wanted soft, buttery brioche rolls, the kinds you can whip up all in the same day, these Same Day Sourdough Brioche Rolls are a total game-changer. You get that classic sourdough flavor, the rich softness of brioche, and the satisfaction of baking it all in one day.
This recipe uses my Go-To Sourdough Brioche Dough, which is a perfect base for anything enriched, and these rolls are no exception. If you like your shapes fancier, give my Soft Sourdough Crescent Rolls a try!
Quick Look
- Prep time: 25-40 minutes
- Cook time: 20 minutes
- Fermentation time: 6-8 hours (bulk) + 1-2 hours (second proof)
- Servings: ~15 rolls
- Main ingredients: Flour, sourdough starter, eggs, butter, sugar, salt
- Cooking method: Baking 🡢 Oven
- Difficulty: Medium
- Serving ideas: Serve warm with butter, jam, or use for sandwiches
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Same Day Sourdough Brioche Rolls
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Same Day Sourdough Brioche Rolls
- Other Delicious Recipes
- Same Day Sourdough Brioche Rolls
- Other Sourdough Recipes You'll Love
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
- Sourdough Star Bread
Important Ingredients
- Sourdough starter adds flavor and helps the dough rise naturally
- Egg yolks give the rolls a rich, tender texture
- Butter adds softness and slight sweetness
See recipe card for quantities.
Substitutions & Variations
- Make it interesting: Add sesame seeds, poppy seeds, or coarse sugar on top for extra texture
- Kid-friendly: Serve with chocolate spread or honey for little ones. If there's a bread roll they'll eat, it's this one!
How to Make Same Day Sourdough Brioche Rolls
Step 1: Add water, starter, egg yolks, sugar, salt, flour, and soft butter to a stand mixer (Image 1). Mix on low for 2-3 minutes until combined. Rest 10-30 minutes. Then mix on medium for 6-10 minutes until the dough is smooth, elastic, and stretches thin. (If kneading by hand, knead 12-15 minutes with a brief rest or two.)
Step 2: Transfer dough to a clean bowl (Image 2).
Step 3: Let it bulk ferment at room temperature for 6-8 hours until puffy and jiggly with about a 50-70% increase (Image 3). You can do 1-2 gentle stretch-and-folds in the first hour if you like. If your kitchen is warm, move the bowl to a cooler spot to prevent overproofing.
Step 4: Lightly flour your work surface. Divide the dough into about 15 pieces (~40 g each) (Image 4). Shape each piece into a tight ball by tucking the edges underneath and rolling against the counter. If the dough feels hard to handle, cover and chill for 15-20 minutes before finishing shaping.
Step 5: Place the shaped balls in a buttered 9×13-inch baking dish (Image 5).
Step 6: Cover loosely and let them proof at room temperature for 1-2 hours until very puffy (Image 6). In colder kitchens, you may need 4-6 hours.
Step 7: Preheat oven to 450°F (232°C). Brush rolls with egg wash and sprinkle with sesame seeds. Bake at 450°F (232°C) for 10 minutes. Reduce temperature to 375°F (190°C) and bake for another 10 minutes, checking a center roll for an internal temperature of ~205°F (96°C) (Image 7).
Step 8: Cool the rolls for 10 minutes in the pan. Transfer to a rack and cover with a towel. Serve within 24 hours or freeze for up to 2 months.
Hint: If shaping feels tricky, let the dough rest for 10 minutes before the final shape, it makes the rolls easier to handle and keeps them smooth.
Baking Schedule
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Bulk ferment | Room temp | 6-8 hrs | 50-70% rise |
| Second proof | Room temp | 1-2 hrs | Until puffy |
| Bake 1 | 450°F / 232°C | 10 mins | High heat for color |
| Bake 2 | 375°F / 190°C | 10 mins | Finish cooking inside |
💭Crucial Success Tips
- Don't rush the bulk ferment, it's what gives the rolls their soft texture and flavor.
- Make sure rolls are shaped tightly to avoid spreading too much in the oven.
- Use an egg wash for a golden, shiny top.
Recipe FAQs
Yes! Sourdough is very forgiving. Just put them into the fridge after shaping for 1-2 days and bake them whenever!
Yes, but the flavor will be different. Use about 7 g of instant yeast for this batch and reduce the rising time to a little over 1 hour before and about 40 minutes after shaping.
How To Store Same Day Sourdough Brioche Rolls
Store in an airtight container. For freezing, wrap individually in plastic wrap and place in a freezer bag. Thaw at room temperature before serving.
Other Delicious Recipes
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Sandwich Bread
- No Tools, no Dutch Oven Sourdough Bread Recipe
If you tried these Same Day Sourdough Brioche Rolls or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Same Day Sourdough Brioche Rolls
Ingredients
- 375 g all-purpose flour
- 185 g water
- 75 g active sourdough starter
- 2 egg yolks
- 10 g salt
- 37 g butter soft
- 25 g sugar
Instructions
- Add water, starter, egg yolks, sugar, salt, flour, and soft butter to a stand mixer. Mix on low for 2-3 minutes until combined. Rest 10-30 minutes. Then mix on medium for 6-10 minutes until the dough is smooth, elastic, and stretches thin. (If kneading by hand, knead 12-15 minutes with a brief rest or two.)
- Transfer dough to a clean bowl.
- Let it bulk ferment at room temperature for 6-8 hours until puffy and jiggly with about a 50-70% increase. You can do 1-2 gentle stretch-and-folds in the first hour if you like. If your kitchen is warm, move the bowl to a cooler spot to prevent overproofing.
- Lightly flour your work surface. Divide the dough into about 15 pieces (~40 g each). Shape each piece into a tight ball by tucking the edges underneath and rolling against the counter. If the dough feels hard to handle, cover and chill for 15-20 minutes before finishing shaping.
- Place the shaped balls in a buttered 9×13-inch baking dish.
- Cover loosely and let them proof at room temperature for 1-2 hours until very puffy. In colder kitchens, you may need 4-6 hours.
- Preheat oven to 450°F (232°C). Brush rolls with egg wash and sprinkle with sesame seeds. Bake at 450°F (232°C) for 10 minutes. Reduce temperature to 375°F (190°C) and bake for another 10 minutes, checking a center roll for an internal temperature of ~205°F (96°C).
- Cool the rolls for 10 minutes in the pan. Transfer to a rack and cover with a towel. Serve within 24 hours or freeze for up to 2 months.
Notes
- This dough is hard to overferment, so it's okay to let it rise on the longer side.
- For perfectly shaped rolls, divide the dough, let it rest for 10 minutes, then do the final shaping.
- Egg wash helps give a golden finish, and sesame seeds are optional but add a nice texture.
