Pull-Apart Brioche Rolls (Bread Machine Dough)
Sneak Peek: Let your bread machine do the heavy lifting, then shape this rich brioche dough into balls nestled together in a muffin pan. After a good rise and a golden bake, you’ll have buttery, pull-apart rolls that are as charming as they are delicious.
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This brioche dough stays true to what makes brioche special—plenty of butter, rich with eggs, and chilled overnight for flavor and easy shaping. The bread machine makes the process more doable, and I’ve included tips, tricks, and a video to guide you every step of the way.
Brioche is a buttery, tender bread that may remind you of Challah or Egg Bread, but its soft layers and slightly flaky crust set it apart. Many bread machine recipes claiming to be “brioche” cut corners, but this one holds onto the richness and texture that define classic brioche.
It’s not diet bread—but it’s bread worth sharing.
What Makes This One Worth Sharing
- Uses the bread machine to simplify mixing and kneading
- Results in bakery-style brioche with a fine, tender crumb
- Tips for avoiding greasy dough and misshapen buns
- Chilling dough improves flavor and workability—worth the wait!
Shared & Loved
“I just wanted to say that this is a really fantastic recipe, I’d tried others before that didn’t work but this really does. I even managed to make it using dairy free butter for my son who’s allergic to dairy and it worke–a treat. Thank you!”—LISSIE
Ingredients and Substitutions
- UNBLEACHED ALL-PURPOSE FLOUR
- Bread flour works too but will make the crumb slightly chewier.
- EGGS
- Large eggs (50 grams) are standard.
- Don’t reduce the amount—brioche depends on them.
- BUTTER
- Use unsalted. Do not substitute oil or margarine.
- MILK
- Whole milk is preferred. 2% will work but avoid skim.
- SUGAR
- Granulated sugar only.
- Don’t reduce or it will affect yeast performance.
- SALT
- Table or sea salt is fine.
- Don’t skip it—it helps control the yeast.
- INSTANT YEAST
- Also called bread machine yeast.
- If using active dry, dissolve in warm milk first.
💡 Paula’s Kitchen Secrets for Pull-Apart Brioche Rolls
Use Cold Ingredients
No warming needed—cold butter and eggs help prevent greasy dough.
Sticky Dough? Totally Normal
Trust the weights and let the bread machine do the work. Chilling makes all the difference.
Tangzhong = Secret Weapon
Cook it until thick like pudding. No overcooked blobs allowed!
Prevent Sticking
Use butter/flour spray or go with silicone molds or USA pans for easy release.
Make the Dough Ahead
Chill time isn’t optional—it makes the dough easier to shape and improves the flavor.
Gloves for the Win
Keep the dough cool (and your hands clean) with food-safe gloves.
How To Mix and Knead Bread Machine Brioche Dough
- 1. Make the Tangzhong: Microwave flour and milk until thick like pudding. Let it cool slightly.
- 2. Add all ingredients to the bread machine pan, but the chopped butter and a ½ cup of flour. Start the DOUGH cycle.
- 3. Check after 1 minute: Make sure the paddles are turning and the dough is coming together.
- 4. Add butter gradually: After two minutes of mixing, drop in softened butter by squeezing it through your fingers a little at a time.
- 5. Add the remaining half cup of flour after you finish with the butter.
- 6. Check at 15–18 minutes: The dough should stick to the sides, but it will not pull away cleanly.
- 7. Let the cycle finish: The dough should be soft and slightly sticky.
- 8. Chill the dough: Cover and refrigerate for 4–24 hours before shaping.
- 9. Pull the dough out of the bread machine. Go easy on the flour.
- 10. Use your hands to fold the dough lightly 4-5 times to compress the bubbles.
- 11. Flip the dough over to reveal a beautiful, smooth surface. Drop the dough into a large bowl.
- 12. Cover and refrigerate for the next 4-24 hours before shaping. This is non-negotiable.
How To Shape Easy Pull-Apart Rolls Using a Muffin Pan
- Remove the chilled brioche dough from the fridge and place it onto a lightly floured surface. Portion dough into 24 equally-sized portions. Shape into small round balls.
- Place two balls together inside each hole in a cupcake pan.
📌Kitchen Tip📌: I like to roll all of the dough into balls before placing any of them into the cupcake pan holes. Pair balls together that look exactly the same size. They bake up prettier that way.
Variation: If you look closely at the picture above, you’ll see that I kneaded raisins into some of the rolls. After glazing, I sprinkled them with sparkling sugar. What a treat!!
Pull-Apart Brioche Rolls (Bread Machine Dough)
Video
Ingredients
Tangzhong Paste
- ⅓ cup (76 g) milk
- 1 tablespoon all-purpose unbleached flour
Dough:
- 4 large (200 g) eggs cold
- 2 tablespoons granulated sugar
- 1 teaspoon table or sea salt
- 2½ cups (300 gr) all-purpose unbleached flour
- 2 teaspoons instant yeast
- ¾ cup (168 gr) unsalted butter (1½ sticks) cold but pliable
- ½ cup (60 g) all-purpose unbleached flour
Glaze:
- 1 large (50 g) egg
- 1 tablespoon heavy cream
Instructions
- Make the tangzhong paste: Whisk ⅓ cup (76 g) milk and 1 tablespoon all-purpose unbleached flour in a microwave-safe bowl until smooth. Microwave for 45-60 seconds, stopping halfway to stir. The paste should be thick, like gravy. Cool completely before adding to the bread machine pan. (Tip: Chill the pan in the freezer to cool the paste instantly.)
- Build the Dough: Add Tangzhong, 4 large (200 g) eggs, 2 tablespoons granulated sugar, 1 teaspoon table or sea salt, 2½ cups (300 gr) all-purpose unbleached flour, and 2 teaspoons instant yeast to the pan. Select the DOUGH cycle and press START. After 1–2 minutes, use a spatula to help incorporate all the flour. The dough will look sticky and rough.
- Add the Butter: Once the dough starts clumping, add chopped cold ¾ cup (168 gr) unsalted butter (1½ sticks) a little at a time while the machine kneads. Squish each piece with your fingers into the dough as it mixes. Work quickly to avoid warming the dough.
- Finish the Mix: After the butter is incorporated, add the remaining ½ cup (60 g) all-purpose unbleached flour. The dough will be sticky but should pull away from the sides—but not cleanly. Add no more than 1 tablespoon of flour if needed.
- First Rise: For best results, remove the pan from the machine and let it rise at room temp, no warmer than 75°F (24°C), to prevent greasy dough.
- Chill the Dough: Turn the dough onto a lightly floured surface. Compress it to remove bubbles. Fold it a few times into a smooth ball, then place it in a large covered bowl. Refrigerate for 4–24 hours. Don’t skip this step.
- Shape the Rolls: Remove chilled dough to a floured surface. Divide into 12 equal pieces, then divide each piece in half. Roll into 24 smooth balls. Place two balls per cup into a greased muffin pan. Cover and let rise until nearly doubled.
- Make the Glaze: Whisk together 1 large (50 g) egg and 1 tablespoon heavy cream.
- Bake: Preheat oven to 400°F (200°C) while rolls finish rising. Brush rolls with glaze. Bake at 375°F (190°C) for 15–18 minutes or until golden brown.
- Cooling: Allow the rolls to cool for a couple of minutes. Turn out onto a cooling rack.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
- Can I bake this in my bread machine?
- No. Brioche is a delicate dough with different timing than regular bread. Let your bread machine do the mixing and kneading, then shape and bake in your oven for better texture and flavor.
- Why is my brioche dough so sticky?
- That’s normal. Brioche dough stays sticky until it’s chilled. Don’t add extra flour—doing so will make the bread dense instead of feathery and light.
- Why is my dough greasy?
- It likely got too warm. Possible causes include:
- Warmed ingredients (not needed)
- Tangzhong wasn’t cooled before adding
- The bread machine or rising location was too warm
Tip: Chill the bread pan before starting to cool the Tangzhong quickly. Aim for a dough temp around 75˚F (24˚C).
- It likely got too warm. Possible causes include:
- My machine struggles with heavy dough—now what?
- Older or weaker machines may overheat trying to mix in the butter. Switch to a stand mixer if your machine can’t handle it.
- How long does brioche stay fresh?
- Best the day it’s baked. Toast leftovers the next day or use stale slices for bread pudding.
Final Thoughts
Make cinnamon rolls or braided loaves if you are more adventurous. Just about anything you can do with a standard sweet-roll recipe, you can do with brioche. The variations are truly endless.
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.