Enjoy the soft, buttery texture in my Brioche Sub Roll Recipe, which will elevate any sandwich! Savor their light, airy crumb with just the right amount of chew. Balance both savory and sweet fillings with their rich flavor and subtle sweetness. Create homemade deli-style sandwiches or gourmet meatball subs with ease. Impress your guests with bakery-quality rolls that add a touch of elegance to any meal. If you have tried my Pretzel Hot Dog Buns, you will absolutely LOVE these!
Use a Brioche Sub Roll to make my Buffalo Turkey Meatball Sub or even my Chimichurri Steak Sandwich! For a smaller bun, I highly recommend my favorite Soft Onion Rolls recipe. For more Breakfast related brioche recipes, try my Cinnamon Vanilla French Toast or my Stuffed Brioche French Toast Orange Marmalade Recipe.
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Ingredients
Find below the list of ingredients to make my Brioche Sub Roll recipe.
- Warm Water (95F-110F)
- Granulated Sugar
- Instant Yeast
- All Purpose Flour
- Salt
- Warm Milk (95F-110F)
- Large Eggs
- Unsalted Butter (at room temperature)
See recipe card for quantities.
Make the Brioche Sub Dough
Start by getting your stand mixer ready with the dough hook attachement. Making this recipe by hand is definitely possible, although it will require a lot of kneading. Do not preheat the oven at this time, since the dough will have to proof in 2 steps.
- Add granulated sugar and the instant dry yeast to the warm (95F-110F) water. Stir until dissolved and set aside until the mixture starts to foam on the surface.
- Prepare the eggs for dough by cracking them into a small bowl. Use a fork to whisk the eggs, just until liquid.
- Place the flour, salt, granulated sugar, and softened butter into the stand mixer. Mix on low-medium until the butter has turned into a fine crumb.
- Pour the warm (95F-110F) milk into the flour mixture. Also add in, the foamy yeast mixture, and the whisked eggs. Mix on low until all ingredients have combined.
5. Turn up the speed of the mixer to medium and mix for 3-4 minutes or until the dough comes together in a ball. Pinch the dough and it should be tacky, and not too sticky.
6. Transfer the brioche sub roll dough to a very lightly floured, clean counter. Use your hand to fold the dough onto itself (knead) 3-4 time, to shape it into a tighter larger ball. Place in a large bowl and cover with a damp clean linen towel. Rest the dough for 20 minutes.
Shape the Brioche Sub Rolls
- Divide the proofed ball of dough into 4 equal part. Use a scale to weigh the total weight of the dough and divide in 4, or simply eyeball it.
- Use a rolling pin to roll out each ball of dough into a 9"x9" square. Stretch out the corners to make sure it is square. Use your hands to roll up the dough, away from you, to form a log, making sure that it is not too tight.
- Use your thumb and index finger to pinch the bottom seam firmly in order to close it.
- Similarly, pinch both ends of the roll closed, gently tucking the pinched ends underneath the roll.
5. Transfer the sub rolls to a parchment paper lined baking tray. Make sure that the long seam in on the bottom. Brush the rolls lightly with water using a brush.
6. Cover the brioche sub rolls with a clean linen towel. Place in a warm, draft-free area and let them proof until almost doubled in size, about 30-45 minutes. Use this time to start preheating your oven to 375F.
Bake the Brioche Sub Rolls
- Make the egg wash by whisking together the egg yolk and the milk until well combined. Brush the egg wash on all sides and top of the rolls.
2. Use a sharp serrated knife to make ¼ inch deep, diagonal cuts on top of each roll. The cuts should be spaced ½ inch apart, and be about 2 ½" in length, going from one end to the other.
- Bake the brioche sub roll recipe in the preheated 375F oven for 15 minutes. Turn the tray around and bake for another 5 minutes.
- Remove the baked brioche sub rolls from the oven when you have a nice golden color, going all the way down the sides of the rolls. Transfer to a cooling rack and let them cool completely before using.
Baking Tip: If using an oven without a fan, bake the rolls by placing the baking tray on the top third rack position of the oven. If using a convection oven (with a LOW fan setting if possible) place the baking tray on the centre oven rack position.
Substitutions
- Dairy Free - Use Almond milk and plant based butter, in the same quantities, to make this recipe. That is how the rolls in the pictures were made.
- Honey - Replace the granulated sugar with liquid honey. Since honey is a natural inverted sugar, it is hygroscopic, and will helps the brioche sub roll stay moist and tender for longer.
- Hot Dog Buns - Divide the dough into 12 equal pieces. Roll out each piece into a 5"x5" square and create a roll using the same technique. Omit the diagonal cuts on the top, replacing it with 1 score on top, going from one end of the bun to the other.
Storage
Cool the Brioche Sub Rolls completely at room temperature to prevent condensation and sogginess. Store them in an airtight container or resealable plastic bag to maintain freshness for up to three days. Wrap each roll tightly in plastic wrap for longer storage, then place them in a freezer-safe bag. Freeze for up to three months to enjoy later. Thaw at room temperature or warm in the oven to restore their fresh-baked taste
Recipe
Brioche Sub Roll Recipe
Equipment
- Stand Mixer with a dough hook
- Sharp Serrated Knife or bread lame
- Rolling Pin or wine bottle
Ingredients
Yeast Mixture
- ¾ cup Warm Water (95°F to 110°F)
- 1 tablespoon Instant Dry Yeast
- 1 tablespoon Granulated Sugar
Dough Ingredients
- 5 cups All Purpose Flour
- 2 teaspoon Salt
- 3 tablespoon Granulated Sugar
- ⅓ cup Unsalted Butter room temperature
- 2 large Eggs
- ¾ cup Warm Milk (95°F to 110°F)
Egg Wash
- 1 piece Egg Yolk
- 1 tablespoon Milk
Instructions
- Start by getting your stand mixer ready with the dough hook attachement. Making this recipe by hand is definitely possible, although it will require a lot of kneading. Do not preheat the oven at this time, since the dough will have to proof in 2 steps.
Making the Brioche Dough
- Add granulated sugar and the instant dry yeast to the warm (95F-110F) water. Stir until dissolved and set aside until the mixture starts to foam on the surface.¾ cup Warm Water , 1 tablespoon Instant Dry Yeast , 1 tablespoon Granulated Sugar
- Prepare the eggs for dough by cracking them into a small bowl. Use a fork to whisk the eggs, just until liquid.2 large Eggs
- Place the flour, salt, granulated sugar, and softened butter into the stand mixer. Mix on low-medium until the butter has turned into a fine crumb.5 cups All Purpose Flour, 2 teaspoon Salt, 3 tablespoon Granulated Sugar , ⅓ cup Unsalted Butter
- Pour the warm (95F-110F) milk into the flour mixture. Also add in, the foamy yeast mixture, and the whisked eggs. Mix on low until all ingredients have combined.¾ cup Warm Milk
- Turn up the speed of the mixer to medium and mix for 3-4 minutes or until the dough comes together in a ball. Pinch the dough and it should be tacky, and not too sticky.
- Transfer the brioche sub roll dough to a very lightly floured, clean counter. Use your hand to fold the dough onto itself (knead) 3-4 time, to shape it into a tighter larger ball. Place in a large bowl and cover with a damp clean linen towel. Rest the dough for 20 minutes.
Shaping the Brioche Sub Rolls
- Divide the proofed ball of dough into 4 equal part. Use a scale to weigh the total weight of the dough and divide in 4, or simply eyeball it.
- Use a rolling pin to roll out each ball of dough into a 9"x9" square. Stretch out the corners to make sure it is square. Use your hands to roll up the dough, away from you, to form a log, making sure that it is not too tight.
- Use your thumb and index finger to pinch the bottom seam firmly in order to close it. Similarly, pinch both ends of the roll closed, gently tucking the pinched ends underneath the roll.
- Transfer the sub rolls to a parchment paper lined baking tray. Make sure that the long seam in on the bottom. Brush the rolls lightly with water using a brush.
- Cover the brioche sub rolls with a clean linen towel. Place in a warm, draft-free area and let them proof until almost doubled in size, about 30-45 minutes. Use this time to start preheating your oven to 375F.
Baking the Sub Rolls
- Make the egg wash by whisking together the egg yolk and the milk until well combined. Brush the egg wash on all sides and top of the rolls.1 piece Egg Yolk, 1 tablespoon Milk
- Use a sharp serrated knife to make ¼ inch deep, diagonal cuts on top of each roll. The cuts should be spaced ½ inch apart, and be about 2 ½" in length, going from one end to the other.
- Baking Tip: If using an oven without a fan, bake the rolls by placing the baking tray on the top third rack position of the oven. If using a convection oven (with a LOW fan setting if possible) place the baking tray on the centre oven rack position.
- Bake the brioche sub roll recipe in the preheated 375F oven for 15 minutes. Turn the tray around and bake for another 5 minutes.
- Remove the baked brioche sub rolls from the oven when you have a nice golden color, going all the way down the sides of the rolls. Transfer to a cooling rack and let them cool completely before using.
