Herb Brioche
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
My favorite thing about this herb brioche is how quickly it comes together. With just 20 minutes of prep and 35 minutes in the oven, you'll have fresh, aromatic bread ready for dinner. I love using fresh herbs like parsley, thyme, and chives because they're packed with antioxidants and add such vibrant flavor without any fuss. The butter makes it wonderfully rich and tender, while the garlic gives it that savory depth. It's one of those recipes that feels fancy enough for company but honestly couldn't be simpler to make at home.
Ella x
Ingredients
- 350 gstrong bread flour
- 100 gbutter(softened)
- 3eggs(room temperature)
- 120 mlmilk(warm)
- 30 gfresh parsley(finely chopped)
- 15 gfresh thyme(leaves only)
- 20 gfresh chives(finely chopped)
- 3garlic(minced)
- 6 gsalt
- 15 gcaster sugar
- 7 ginstant yeast
- 1egg wash(beaten egg for glazing)
Detail level
Instructions
- 1
Combine warm milk, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: Water that's too hot kills the yeast, so aim for about 40°C.
- 2
In a large mixing bowl, combine flour and salt. Create a well in the centre and pour in the yeast mixture and 2 of the beaten eggs. Mix until a shaggy dough forms.
Tip: Use one hand to mix so you can feel the texture developing.
- 3
Gradually add the softened butter piece by piece, incorporating each addition before adding more. The dough will seem greasy at first but will come together as you knead.
Tip: This is the most important step—patience here creates the silky texture brioche is known for.
- 4
Knead the dough for 10 minutes by hand or 6 minutes in a stand mixer with dough hook until it becomes smooth and elastic. It should pull away from the bowl cleanly.
Tip: The dough may feel slightly sticky—this is normal for brioche.
- 5
Fold in the chopped parsley, thyme, chives, and minced garlic until evenly distributed throughout the dough.
Tip: Reserve a pinch of herbs to sprinkle on top before baking for visual appeal.
- 6
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 90 minutes until doubled in size.
Tip: A warm place near a window or inside a turned-off oven works well for rising.
- 7
Divide the dough into 8 equal pieces and shape each into a smooth ball. Arrange them in a greased 9x13 inch baking dish, leaving space between each roll.
Tip: Smooth, tight shaping creates a better crumb structure.
- 8
Cover with a damp cloth and allow a second rise for 45 minutes until the rolls have nearly doubled and are touching each other.
Tip: The rolls should be puffy but still hold their shape slightly.
- 9
Preheat oven to 190°C. Brush the rolls with egg wash and sprinkle with reserved herbs. Bake for 30-35 minutes until golden brown and a skewer inserted into the centre comes out clean.
Tip: If the tops brown too quickly, tent loosely with foil for the final 10 minutes.
- 10
Remove from the oven and allow to cool in the pan for 5 minutes before serving warm or at room temperature.
Tip: These are best enjoyed fresh but keep well wrapped for 2 days.
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