Bakery Style Chocolate Chip Brioche Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step-by-Step Instructions

Step 2

Activate the Yeast

Step 3

In a medium bowl, combine ¾ cup (180ml) warm whole milk (110°F/43°C) and ¼ cup (50g) granulated sugar. The milk should feel warm, not hot—too much heat will kill the yeast and prevent a proper rise.

Step 4

Sprinkle 2 ¼ teaspoons (7g) active dry yeast evenly over the surface. Do not stir immediately. Let it rest for 5–10 minutes until a thick, foamy layer forms on top.

Step 5

This bloom guarantees powerful fermentation and ensures your brioche dough rises light, airy, and bakery-perfect.

Step 6

If the mixture stays flat or cloudy, discard it and start fresh. Active, bubbly yeast is the foundation of ultra-soft, fluffy chocolate chip brioche rolls.

Step 7

Mix the Dough

Step 8

Into the activated yeast mixture, add 3 large room-temperature eggs, 3 ¾ cups (450g) bread flour, and 1 teaspoon salt. Begin mixing with a wooden spoon or dough hook until a shaggy, sticky dough forms.

Step 9

This is where structure begins. The flour absorbs the liquid, the eggs enrich the texture, and the salt strengthens gluten development for a powerful, bakery-quality rise.

Step 10

Mix for 3–4 minutes until the dough starts pulling away from the bowl. It should look soft and slightly tacky, not dry.

Step 11

Proper mixing at this stage builds the foundation for ultra-light, buttery, cloud-soft brioche rolls with a professional crumb.

Step 12

Add Butter Gradually

Step 13

Now incorporate ½ cup (115g) unsalted butter, softened, and cut into small cubes. Add the butter one piece at a time while mixing on medium speed. Allow each cube to fully blend into the dough before adding the next.

Step 14

This slow incorporation is the secret to luxurious, bakery-style brioche texture. Rushing this step can cause greasy dough anda weak structure. Patience builds elasticity and creates that rich, tender crumb.

Step 15

Continue kneading for 8–10 minutes until the dough becomes glossy, smooth, and supple. It should stretch without tearing and feel silky yet slightly tacky—proof you’re building an ultra-soft, melt-in-your-mouth brioche foundation.

Step 16

First Rise

Step 17

Lightly grease a large bowl with 1 teaspoon neutral oil or softened butter to prevent sticking. Shape the kneaded brioche dough into a smooth ball and place it inside the bowl, turning once so the surface is lightly coated.

Step 18

Cover tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free space (75–80°F ideal) for 1 to 1½ hours, or until doubled in size.

Step 19

This slow fermentation develops deep flavor, airy structure, and that signature bakery softness. Proper proofing ensures your chocolate chip brioche rolls bake up light, fluffy, and irresistibly tender.

Step 20

Add Chocolate Chips

Step 21

After the dough has doubled, gently press it down to release excess air without overworking it. Sprinkle 1 cup (170g) semi-sweet chocolate chips evenly over the surface.

Step 22

Fold the dough carefully, turning and pressing just enough to distribute the chocolate throughout. Avoid aggressive kneading—this preserves the light, airy structure developed during the first rise.

Step 23

For bakery-style perfection, ensure chocolate chips are evenly spaced so every roll delivers rich, melty pockets of chocolate.

Step 24

Proper folding guarantees balanced flavor, beautiful crumb texture, and that irresistible chocolate-studded finish in every soft brioche bite.

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