Why You’ll Love Chocolate Chip Brioche Rolls Recipe
- Rich, buttery brioche dough with a soft and tender texture.
- Loaded with chocolate chips throughout every roll.
- Perfect for breakfast, snacks, or dessert.
- Beautiful golden tops thanks to the egg wash.
- Easy to make with a stand mixer.
- Great for special occasions, holidays, and weekend baking.
- Freezes well for future enjoyment.
- Delicious served warm or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 1/2 cups warm milk (100°F/38°C)
- 6 tablespoons melted butter, slightly cooled
- 1/4 cup white sugar
- 2 1/4 teaspoons active dry yeast
- 5 cups all-purpose flour, plus up to 2 tablespoons more if needed
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup semi-sweet chocolate chips
- 1 egg, for egg wash
Directions
- In the bowl of a stand mixer, whisk together the warm milk, melted butter, and sugar.
- Sprinkle the active dry yeast over the mixture and whisk gently. Allow it to sit for about 10 minutes until foamy.
- Add the flour and salt to the bowl. Mix on low speed until the dough begins to come together.
- Add the eggs and increase the mixer speed to medium. Knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly sticky. If necessary, add up to 2 tablespoons of additional flour.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let rise at room temperature for about 1 hour, or until doubled in size.
- Once risen, gently stretch the dough and knead in the chocolate chips until evenly distributed.
- Divide the dough into 10 equal portions, approximately 5.6 ounces each.
- Shape each portion into a smooth ball and place them on a parchment-lined baking sheet, leaving space between each roll.
- Press a few extra chocolate chips onto the tops if desired for a bakery-style appearance.
- Cover the rolls and allow them to rise for 15 minutes.
- Preheat the oven to 350°F (175°C).
- Whisk the remaining egg and brush it over the tops of the rolls.
- Bake for 18–20 minutes, or until the rolls are puffed and golden brown.
- Allow the rolls to cool for a few minutes before serving.
Servings and timing
- Servings: 10 rolls
- Prep Time: 25 minutes
- First Rise Time: 1 hour
- Second Rise Time: 15 minutes
- Bake Time: 18–20 minutes
- Total Time: Approximately 2 hours
Variations
- Use milk chocolate, dark chocolate, or white chocolate chips instead of semi-sweet.
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Mix in orange zest for a citrus-chocolate combination.
- Add chopped toasted hazelnuts, pecans, or walnuts for crunch.
- Sprinkle coarse sugar on top before baking for a sweet, crisp finish.
- Replace some of the chocolate chips with dried cherries or cranberries.
- Drizzle cooled rolls with a simple vanilla glaze.
Storage/Reheating
Store the rolls in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week, though they are best enjoyed fresh.
To freeze, wrap the rolls individually and store them in a freezer-safe container for up to 3 months.
To reheat, microwave a roll for 10–15 seconds or warm in a 300°F (150°C) oven for 5–7 minutes until soft and heated through.
FAQs
Can I make the dough ahead of time?
Yes. After kneading, refrigerate the dough overnight and allow it to come to room temperature before shaping.
Why is my brioche dough sticky?
Brioche dough naturally contains a high amount of moisture and fat, making it slightly sticky. Avoid adding too much extra flour.
Can I make these without a stand mixer?
Yes. You can knead the dough by hand, though it will require additional time and effort.
What type of chocolate chips work best?
Semi-sweet chocolate chips provide a balanced sweetness, but any variety can be used.
How do I know when the rolls are fully baked?
The tops should be golden brown and the internal temperature should reach about 190°F (88°C).
Can I freeze the unbaked rolls?
Yes. Shape the rolls, freeze them on a baking sheet, and store them in a freezer bag. Thaw and allow them to rise before baking.
Can I use bread flour instead of all-purpose flour?
Yes. Bread flour will create a slightly chewier texture while maintaining softness.
Why didn’t my dough rise properly?
The yeast may have been expired, or the milk may have been too hot or too cold for proper yeast activation.
Can I add other fillings?
Absolutely. Cinnamon sugar, chopped nuts, dried fruit, or flavored chocolate pieces work well.
Are these rolls best served warm?
Yes. They are especially delicious when slightly warm, allowing the chocolate chips to remain soft and melty.
Conclusion
Chocolate Chip Brioche Rolls are a wonderful combination of rich brioche bread and sweet chocolate chips, creating a bakery-worthy treat that’s both comforting and indulgent. Their soft texture, golden crust, and pockets of melted chocolate make them ideal for breakfast, brunch, dessert, or an afternoon snack. Whether enjoyed fresh from the oven or reheated later, these rolls are sure to become a favorite in your baking collection.
Chocolate Chip Brioche Rolls
These Chocolate Chip Brioche Rolls are soft, rich, and buttery with pockets of melted chocolate throughout. Perfect for breakfast, brunch, or a sweet snack fresh from the oven.
- Prep Time: 1 hour 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 rolls
- Category: Bread
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Ingredients
- 1 1/2 cups warm milk (heated to 100 F degrees)
- 6 Tbsp. melted butter (not hot)
- 1/4 cup white sugar
- 2 1/4 tsp. active dry yeast
- 5 cups all-purpose flour, plus 2 Tbsp. if needed
- 1 tsp. salt
- 2 large eggs, room temperature
- 1 cup semi-sweet chocolate chips
- 1 egg, for egg wash
Instructions
- In the bowl of a stand mixer, whisk together the warm milk, melted butter, and sugar. Sprinkle in the yeast, whisk gently, and let sit for 10 minutes until foamy.
- Add the flour and salt. Mix on low speed until the dough begins to come together. Add the eggs and mix on medium speed for 8 to 10 minutes until smooth and elastic. If the dough is overly sticky, add up to 2 tablespoons additional flour.
- Transfer the dough to a lightly greased bowl, cover, and let rise at room temperature for 1 hour or until doubled in size.
- Gently deflate the dough and knead in the chocolate chips until evenly distributed.
- Divide the dough into 10 equal portions and shape into smooth balls. Place on a parchment-lined baking sheet, leaving space between each roll. Top with extra chocolate chips if desired.
- Cover and let rise for 15 minutes. Brush the tops with beaten egg wash.
- Bake at 350°F (175°C) for 18 to 20 minutes or until golden brown.
- Allow the rolls to cool for a few minutes before serving.
Notes
- Use room-temperature eggs for the best dough texture.
- Do not overheat the milk, as high temperatures can damage the yeast.
- Store leftover rolls in an airtight container for up to 3 days.
- Warm briefly before serving for extra softness.
- These rolls freeze well for up to 2 months.
Nutrition
- Serving Size: 1 roll
- Calories: 340 kcal
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
