Chocolate Chip Brioche Rolls

Truly, these might be one of our favorite things that we’ve ever made. Soft, fluffy, warm brioche with melty chocolate chips scattered throughout the roll, resulting in a bakery-worthy treat!

The Inspiration:

When we were in Ireland, at one of the B&B’s we stayed at they had something like these Chocolate Chip Brioche Rolls at breakfast. And they were SO GOOD! So good that we took a couple of them for the road.

So naturally, we knew that we had to remake them at home, but even better! So, we came up with this recipe by simply using our favorite brioche dough recipe and adding chocolate chips to it! And they turned out so so good!

Also with Easter Sunday coming up soon, we thought these would be the perfect thing to add to your brunch table! You just can’t go wrong with them!

The Brioche Dough:

Ok so what is brioche dough? Brioche dough is a rich, lightly sweet, buttery and soft dough that’s enriched with eggs and butter. It’s origins seems to have started in France, since it’s been a long tradition there. And making it is pretty simple too! The active time is very little, and it takes 1 hour to rise! After making the brioche really, all you have to do is knead in the chocolate! And volia!

Tips and Tricks:

-Be sure that the milk is heated to 100 degrees.

-After melting the butter, it needs to cool for a bit. If the butter is too hot, it’ll kill the yeast and then you’ll have to start over! (been there). So just after microwaving it let it cool for about 10 minutes. It should also be about 100 degrees.

-Slowly add in the flour. Just remember that you can always add more in, but you can’t take any out!

-When kneading in the chocolate chips, try not to overdo it since they can start to melt (especially on a hot day).

-We made our rolls pretty big (5.6oz. each!) But you can definitely make them smaller.

For the chocolate chips, we kept it simple by using semi-sweet. But dark chocolate chips or milk chocolate chips should work too!

Oh and also, can we just mention how amazing these make your kitchen smell?! Bread + Chocolate! SO GOOD!

As always if you tried them (which you definitely should), let us know how they turned out! We love reading all of your guys’ comments! Happy baking! -Aubrey and Tara

Other Recipes Like This:

Our Favorite Chocolate Chip Cookies: Made with browned butter to make them extra special.

Blueberry Ruffled Milk Pie: A gorgeous Greek dessert made with flakey phyllo dough and sweet blueberries.

Brioche Monkey Bread (With Caramel Glaze): A must try recipe.

Everything Bagel Bombs: If you love bread, you’ve gotta try this!

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Chocolate Chip Brioche Rolls

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4.5 from 2 reviews


Truly, these might be one of our favorite things that we’ve ever made. Soft, fluffy, warm brioche with melty chocolate chips scattered throughout the roll, resulting in a bakery worthy treat!


Units Scale

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 + 2 Tbsp. (if needed)

1 tsp. salt

2 large eggs, room temp.

1 cup semi-sweet chocolate chips

1 egg (for egg wash)


1. In the bowl of a stand mixer whisk together 1 1/2 cups warm milk, 6 Tbsp. melted butter, and 1/4 cup white sugar. Next sprinkle in in 2 1/4 tsp. active dry yeast, whisk it in and let it rise for 10 minutes until foamy.

2. Once the yeast has risen add in 5 cups all-purpose flour and 1 tsp. salt. Turn the machine to low, until the dough comes together. Add in 2 large eggs and increase the mixer to medium for about 8-10 minutes. If the dough is too sticky, add in 2 Tbsp. of flour. The dough should be elastic and slightly sticky.

3. Place the dough into a large bowl, cover with saran wrap, and let it rise for 1 hour at room temp. until doubled in size.

4. Once risen, stretch the dough out a bit, and start kneading in 1 cup semi-sweet chocolate chips.

5. Divide the dough into 10 even balls (each 5.6 oz.) and shape them each into smooth round balls. Place the rolls onto a lined baking sheet with parchment paper (make sure to space them out since they do expand quite a bit in the oven). Add on some extra chocolate chips for a pretty presentation.

6. Cover and let the rolls rise for 15 minutes. Then brush with egg wash (whisk together 1 egg), and bake at 350 degrees for 18-20 minutes or until the tops are golden brown.

7. Let them cool a couple minutes before serving, and enjoy!

  • Prep Time: 15 mins.
  • Rise Time: 1 hr. + 15 mins
  • Cook Time: 20 mins.
  • Category: Dessert, Breakfast
  • Method: Bake


  • Serving Size: 1 roll
  • Calories: 400

15 thoughts on “Chocolate Chip Brioche Rolls”

  1. Could you maybe clarify if the 100 degrees and oven temp are celsius or fahrenheit just for people not in the US? other then that great recipe.

  2. Is the rolls baked at 350 degrees or 450 degrees? I’m looking forward to making them. But I don’t want them to burn of be doughy.

  3. love this recipe! Had similar rolls in germany and fell in love with them! For the flour, could you provide the recommended weight in grams?

  4. Are you suppose to whisk for 10 minutes after you add the yeast or just whisk it up and let it set 10 minutes? The instructions aren’t very clear for someone who has never made this before.

    1. The dough can be slightly different each time you make it, so sometimes the dough can be stickier than others. You may need to add a bit more flour than 2 just 2 Tbsp (check step 2)! Hope this helps!

  5. So I may run out of time before I have to head out for about an hour, is how long I’ll be gone… ok to let the rise more than 15 minutes before baking them?

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