Brioche Rolls with Chocolate

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I’m calling this recipe part two of my brioche series. This specific brioche dough from The New Artisan Bread in Five Minutes a Day can be refrigerated for up to 5 days, so it’s flexible around your schedule. When I made my loaf, I had a pound of dough leftover, hence these brioche rolls with chocolate.

Brioche Rolls with Chocolate | Tutti Dolci

I like warming the rolls slightly, giving the chocolate chips a chance to melt. Rich buttery bread plus chocolate is an absolute dream, don’t you agree? Use chocolate chips, small squares of chocolate, or a petite spoonful of Nutella.

Brioche Rolls with Chocolate | Tutti Dolci
Brioche Rolls with Chocolate | Tutti Dolci
Brioche Rolls with Chocolate | Tutti Dolci
Brioche Rolls with Chocolate | Tutti Dolci
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Brioche Rolls with Chocolate

  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 rolls
  • Category: Bread
  • Method: Bake


Rich and buttery homemade brioche rolls filled with chocolate! Serve slightly warm so that the chocolate has a chance to melt slightly.



  • 1 pound Brioche dough (see note below)
  • 1/4 cup semisweet chocolate chips, chopped chocolate or Nutella

Egg Wash

  • 1 large egg yolk
  • 1 Tbsp water
  • Turbinado sugar


  1. Line a baking sheet with parchment paper.
  2. Flour board or counter well and dust dough with flour. Use floured hands to quickly shape brioche dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough as you go.
  3. Use a floured bench scraper to cut dough into eight 2-ounce portions. Spoon a teaspoon of chocolate or Nutella in the center of each portion; pinch ends to seal. Flip rolls over (seam-side down) and use bench scraper to shape into a round. Place rolls two inches apart on baking sheet; cover loosely with plastic wrap and let rest at room temperature for 40 minutes. In the last 20 minutes, preheat oven to 350°F.
  4. Whisk egg yolk and water together in a small bowl; use a pastry brush to gently glaze the top of the rolls; sprinkle with turbinado sugar.
  5. Bake for 20 minutes, until rolls are deep golden. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool slightly before serving.


If you decide to use the entire portion of Brioche dough for rolls, your yield will be about 20 rolls.

Recipe adapted from The New Artisan Bread in Five Minutes a Day, with permission

Keywords: Brioche, Chocolate

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  1. Really, really, really tempted. I can imagine all the variations we can make with the basic brioche recipe you have. I can already imagine my family coming to the kitchen when these are being baked… Very tempted to make these. I gotta try!!!