There’s something magical about walking into a bakery early in the morning—the scent of warm butter, caramelized sugar, and freshly baked bread wrapping around you like a hug.
For me, that smell always meant one thing: soft, glossy brioche rolls studded with melted chocolate chips.
After years of recipe testing in my own kitchen, I finally perfected these Bakery Style Chocolate Chip Brioche Rolls—rich, fluffy, slightly sweet rolls with a tender crumb and golden, shiny tops. They look impressive, taste indulgent, and yet are completely doable at home.
If you’ve ever wondered how bakeries achieve that ultra-soft texture and luxurious flavor, I’m going to walk you through every step.
What are Bakery Style Chocolate Chip Brioche Rolls?
Brioche is a classic enriched French bread made with butter, eggs, milk, and a touch of sugar. Unlike standard yeast rolls, brioche dough contains a high fat content, which gives it:
- A soft, pillowy crumb
- A rich, buttery flavor
- A slightly sweet profile
When we fold in chocolate chips, we create a hybrid between a chocolate chip bun and a classic brioche loaf, perfect for breakfast, brunch, or dessert.
Compared to regular dinner rolls, brioche rolls are softer, more tender, and more decadent. And compared to a traditional chocolate chip bread, these rolls are individually portioned and bakery-style with that signature glossy finish.
Why You’ll Love This Recipe
- Ultra soft and fluffy texture,e thanks to enriched yeast dough
- Buttery flavor that tastes like it came from a French bakery
- Perfect balance of sweetness and chocolate
- Freezer-friendly and great for meal prep
- Beginner-friendly with step-by-step guidance
- Works as breakfast rolls, brunch buns, or sweet dinner rolls
Ingredients Overview
Here’s everything you need to make these homemade brioche rolls:
Dry Ingredients
- 3 ¾ cups (450g) bread flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast
- 1 teaspoon salt
Wet Ingredients
- ¾ cup (180ml) warm whole milk (110°F / 43°C)
- 3 large eggs, room temperature
- ½ cup (115g) unsalted butter, softened and cubed
Add-Ins
- 1 cup (170g) semi-sweet chocolate chips
Egg Wash
- 1 egg
- 1 tablespoon milk
Ingredient Notes & Substitutions
Bread Flour vs All-Purpose Flour: Bread flour gives better structure and rise. You can substitute all-purpose flour, but the rolls may be slightly less chewy.
Milk Options: Whole milk provides richness, but you can use 2% milk. For dairy-free, use unsweetened almond or oat milk and substitute butter with plant-based butter.
Chocolate Chips: Semi-sweet chocolate chips are classic, but dark chocolate chips or milk chocolate chunks work beautifully.
Yeast Choice: Active dry yeast or instant yeast both work. If using instant yeast, you can skip the blooming step.
Step-by-Step Instructions
Activate the Yeast
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.
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.
This bloom guarantees powerful fermentation and ensures your brioche dough rises light, airy, and bakery-perfect.
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.
Mix the Dough
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.
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.
Mix for 3–4 minutes until the dough starts pulling away from the bowl. It should look soft and slightly tacky, not dry.
Proper mixing at this stage builds the foundation for ultra-light, buttery, cloud-soft brioche rolls with a professional crumb.
Add Butter Gradually
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.
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.
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.
First Rise
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.
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.
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.
Add Chocolate Chips
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.
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.
For bakery-style perfection, ensure chocolate chips are evenly spaced so every roll delivers rich, melty pockets of chocolate.
Proper folding guarantees balanced flavor, beautiful crumb texture, and that irresistible chocolate-studded finish in every soft brioche bite.
Shape the Rolls
After the first rise, gently punch down the enriched dough made with 4 cups (500 g) flour, 3 eggs, ½ cup (115 g) butter, and 1 cup (170 g) chocolate chips. Transfer it to a lightly floured surface.
Divide into 12 equal portions (about 85–90 g each) for perfectly uniform, bakery-quality brioche rolls. Precision creates that professional finish.
Flatten each piece slightly, tuck the edges underneath, and roll against the counter to build surface tension. This step guarantees a soft, fluffy texture and a beautifully domed top.
Place the shaped dough balls into a lined 9×13-inch pan, spaced slightly apart. Proper shaping ensures an even rise, golden crust development, and that irresistible bakery-style presentation.
Second Rise
Once the 12 shaped rolls (each about 85–90 g) are arranged in the pan, cover them loosely with plastic wrap or a clean towel.
This stage is essential for achieving that ultra-soft, fluffy texture every bakery-style brioche promises.
Let the enriched dough—made with ½ cup (115 g) butter, ¾ cup (180 ml) milk, and 3 eggs—rise for 45 to 60 minutes in a warm, draft-free space. The rolls should look visibly puffy and slightly touching.
This second proof builds structure, improves flavor depth, and guarantees a light, airy crumb with a golden, glossy finish after baking. Do not rush this step. Proper proofing creates truly irresistible results.
Egg Wash & Bake
In a small bowl, whisk together 1 egg and 1 tablespoon milk to create a silky egg wash. This simple mixture is the secret to that deep golden, glossy finish you see in professional bakery displays.
Using a pastry brush, gently coat the tops of the fully proofed rolls. Avoid pressing down—light strokes preserve the airy structure built from 4 cups (500 g) flour and 2 ¼ teaspoons (7 g) yeast.
Bake in a preheated 350°F (175°C) oven for 20–25 minutes. The rolls should turn beautifully golden brown and reach an internal temperature of 190°F (88°C).
Cool slightly before serving for that soft, fluffy, melt-in-your-mouth perfection.
Bake
Preheat your oven to 350°F (175°C) before baking. Proper oven temperature ensures even heat distribution and a consistent rise for dough enriched with ½ cup (115 g) butter, ¾ cup (180 ml) milk, and 3 eggs.
Place the pan of fully proofed rolls on the center rack. Bake for 20–25 minutes until the tops turn a deep golden brown. The aroma will be rich, buttery, and absolutely irresistible.
For perfect results, check that the internal temperature reaches 190°F (88°C). This guarantees a fully baked center with a soft, fluffy, bakery-style crumb.
Allow the rolls to cool slightly before serving to lock in moisture and flavor.
Expert Tips for Best Results
Use Room Temperature Ingredients: Cold eggs or butter slow down yeast activity and affect dough texture.
Don’t Rush the Kneading: Proper gluten development is key to fluffy brioche rolls. The dough should pass the “windowpane test.”
Avoid Over-Flouring: Brioche dough is slightly sticky. Adding too much flour can make rolls dense instead of soft.
Even Chocolate Distribution: Press chocolate chips gently into shaped dough balls if needed to prevent them from pooling at the bottom.
Proper Baking Time: Over-baking dries out enriched bread. Watch for a deep golden color.
Variations & Substitutions
Double Chocolate Brioche Rolls: Add 2 tablespoons cof ocoa powder to the flour mixture for a richer chocolate flavor.
Cinnamon Chocolate Swirl: Roll the dough flat, sprinkle with cinnamon sugar and chocolate chips, then roll and slice like cinnamon rolls.
Dairy-Free Version: Use plant-based butter and almond milk.
Mini Brioche Buns: Make 18 smaller rolls and reduce baking time to 15–18 minutes.
Stuffed Brioche Rolls: Add a cube of chocolate or chocolate hazelnut spread in the center before shaping.
Storage & Make-Ahead Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep up to 5 days. Reheat gently before serving.
- Freezer: Freeze baked rolls for up to 2 months. Wrap individually for best freshness.
- Make-Ahead Dough: Refrigerate the dough overnight after the first rise. This slow fermentation enhances flavor and texture.
Frequently Asked Questions
How do you make brioche rolls extra soft and fluffy?
Use bread flour, knead thoroughly, and allow proper rise time. Enriched dough needs full gluten development.
Can I make chocolate chip brioche rolls without a stand mixer?
Yes. It requires extra kneading by hand (about 12–15 minutes), but it works.
Why is my brioche dough sticky?
Brioche dough is naturally sticky due to butter and eggs. Avoid adding too much flour.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount and mix directly into the dry ingredients.
How do I know when brioche rolls are fully baked?
They should be golden brown and reach an internal temperature of 190°F.
Can I prepare brioche dough ahead of time?
Absolutely. Overnight refrigeration improves flavor and makes shaping easier.
Final Thoughts & Serving Suggestions
These Bakery Style Chocolate Chip Brioche Rolls are the kind of recipe that makes your kitchen smell like a professional bakery. They’re rich yet light, sweet but balanced, and perfect for sharing.
Serve them:
- Warm with coffee for breakfast
- As part of a brunch spread
- With fresh berries and whipped cream
- Lightly toasted with a smear of butter
Once you master this enriched brioche dough, you’ll find yourself making it again and again. There’s something incredibly satisfying about pulling apart a soft, chocolate-studded roll you made from scratch.
If you try this recipe, I’d love to hear how it turns out in your kitchen.