Soft, fluffy, and studded with melty chocolate chips—these Eggless Chocolate Chip Brioche Rolls are the ultimate cozy treat! Inspired by a bakery find during our trip to France, this homemade version is rich, buttery, and surprisingly easy to make (just give it a little time to rise!). Whether you’re serving them for breakfast, brunch, dessert, or an afternoon snack, these rolls will absolutely melt in your mouth—and yes, they’re totally freezer-friendly too!
Oriana’s Thoughts On The Recipe
When we took a family trip to France not long ago, one of the highlights for my daughter was discovering a sweet little vegan bakery. She tried a chocolate chip brioche there and fell in love. The look on her face said it all! As soon as we got home, she asked if I could make them—and well, I just couldn’t say no. I’ve made these countless times now, and each time, they disappear faster than I can bake them. Now, I won’t lie—this recipe does take a bit of time and planning, but don’t let that scare you off. It’s not hard, I promise! It just needs a little patience.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Bread Flour or All-Purpose Flour: Bread flour gives a chewier texture, while all-purpose flour will make them softer. Use what you have—both work!
- Granulated Sugar: Adds sweetness to the dough and helps activate the yeast.
- Instant Yeast: Makes the dough rise. Instant yeast can be added directly to the dry ingredients—no proofing needed!
- Salt: Balances the sweetness and enhances the flavor.
- Milk: Hydrates the dough and gives it softness. I use whole milk, but dairy-free milk works too.
- Pure Vanilla Extract: Boosts the flavor and adds warmth.
- Butter: This is what makes brioche so rich and tender. Use plant-based butter if you want to keep it dairy-free.
- Semi-Sweet Chocolate Chips: I love using mini chocolate chips so there’s chocolate in every bite. You can also chop a chocolate bar into chunks for a gooier texture.
- Eggless Egg Wash (Sweetened Condensed Milk + Butter): This mix gives the rolls a beautiful golden shine without using eggs.
- Optional Shiny Glaze (Sugar + Water): Brush it on while the rolls are still warm for an extra glossy finish.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Gluten-Free: This recipe hasn’t been tested with gluten-free flour, but if you try it, use a 1:1 gluten-free flour blend designed for yeast baking.
Potential Recipe Challenges & Pro Tips
- The Dough Feels Too Sticky: This dough is naturally soft and slightly sticky. Pro Tip: Lightly flour your hands and work surface, but avoid adding too much extra flour to the dough itself. It should be soft—adding too much flour can make the rolls dry.
- The Dough Isn’t Rising: Brioche dough rises slowly due to its rich ingredients. Pro Tip: Make sure your milk is warm (not hot) and that your yeast is fresh. Give it time—it may take a little longer, especially in cooler kitchens.
- Chocolate Chips Melting While Shaping: Warm hands or a warm kitchen can cause the chocolate chips to melt while shaping the rolls. Pro Tip: Chill the dough in the fridge for 15–20 minutes after the first rise. This keeps the dough firm and the chocolate from melting too soon.
- Browning Too Quickly in the Oven: The sweet eggless wash can cause the rolls to brown fast on top before fully baking inside. Pro Tip: Check the rolls at 20 minutes. If they’re browning too quickly, loosely cover them with foil to prevent burning while they finish baking evenly.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Dough
Start by mixing the dry ingredients in the bowl of a stand mixer. Warm the milk and water until just slightly warm to the touch (about 100°F/38ºC) — not hot! Add the warm liquid and vanilla to the dry ingredients and mix with a dough hook until combined. Increase the speed and knead for about 5 minutes, then gradually add the softened butter, one tablespoon at a time, mixing well after each addition. Once all the butter is in, knead the dough for 10–20 minutes, or until it’s smooth and passes the windowpane test — a sign the gluten is well-developed and ready to rise.
Step 2 – First Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm spot for 1–2 hours, or until doubled in size. If you’re baking the next day, simply cover the bowl with plastic wrap and refrigerate the dough overnight (or up to 24 hours) for a slow, flavorful cold rise.
Step 3 – Form The Rolls
Line a 9×13-inch baking pan with parchment and lightly grease it. After the first rise, turn the dough out onto a floured surface, punch it down, and gently fold in the chocolate chips (You can do this with your hand or a stand mixer; please do not overwork the dough. Knead until distributed). Divide the dough into 12 equal pieces (about 105g each), shape each into a smooth ball, and place them seam-side down in the pan. Cover loosely with plastic wrap or a clean towel to prevent the surface from drying out.
Step 4 – Second Rise
Cover the shaped rolls and let them rise in a warm place for about 1 hour, or until puffy. If the dough was cold from the fridge, this may take up to 2 hours — be patient! The rolls are ready to bake when they look light, airy, and jiggly, and a gentle press with a floured finger leaves an indentation that springs back slowly but not fully.
Step 5 – Make The Eggless Egg Wash
Mix 2 tablespoons sweetened condensed milk + 2 tablespoons melted butter in a bowl. Brush the surface of the rolls with eggless “egg wash”. If desired, add more chocolate chips on top.
Step 6 – Bake
Bake the rolls at 350ºF (175ºC) for 25 to 30 minutes. If the tops are browning too quickly, tent with foil after 15–20 minutes. They’re done when golden and the internal temperature reaches 190–195°F (88–90°C). For a shiny finish, mix 2 teaspoons sugar with 1 tablespoon water and brush over the rolls right after baking. Let them cool for a few minutes before serving.
Extra Recipe Tips For Success
- Plan ahead! Eggless Brioche rolls takes time.
- Take out butter a few hours before you begin to soften. If you press the butter with your finger, you would easily leave a mark with no resistance. But the butter has NOT melted.
- Add the butter slowly! If you add the butter in too fast, it will not “emulsify” into the dough and result in an oily, broken dough. I recommend adding one tablespoon at a time and mix for 2 minutes before adding the next.
- This dough requires an extensive amount of mixing, so doing this by hand will result in a very long, very arduous process. A stand mixer is highly recommended to knead the dough until smooth and velvety. Do NOT use a hand mixer – it will be too much of a strain on the motor.
- Stay near the mixer! You might have to hold it in place as it might start dancing across your countertop with so much mixing.
- A kitchen scale is helpful for evenly-sized rolls, but not required.
Variations & Additions
- Orange Zest + Chocolate Chips: For a citrusy twist.
- Mini Brioche Buns: Make smaller versions perfect for little hands or snack trays.
- Add a Dollop of Jam Inside: Before rolling the dough, add a bit of raspberry or apricot jam for a fruity surprise.
- Cinnamon Chocolate Chip: Add 1 tsp of ground cinnamon to the dough for a cozy flavor.
Storage and Freezing Instructions
To Store: Keep leftover rolls in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Warm slightly in the microwave or oven before serving.
To Freeze: Once cooled, wrap the rolls with plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 2 months. When ready to eat, let them come to room temperature and then reheat. Warm in the oven at 300ºF (150ºC) for about 10 minutes or until heated through, or in the microwave for 20-30 seconds.
Frequently Asked Questions
More Egg-Free Bread Recipes You’ll Love!
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- Eggless Easter Hot Cross Buns
- Browse more recipes…
Recipe Card
Eggless Chocolate Chip Brioche Rolls
Ingredients
Brioche Dough:
- 3 cups (420 g) bread or all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/2 teaspoons (7 g) instant yeast
- 1 teaspoon (4 g) salt
- 1 cup (240) ml milk (I use and recomend whole milk -see notes)
- 1/4 cup (60 g) water
- 2 teaspoons (10 ml) pure vanilla extract
- 3/4 cup (172.5 g) unsalted butter, softened
- 1 cup (200 g) semi-sweet chocolate chips
Eggless Egg wash:
- 2 tablespoons (40 g) sweetened condensed milk
- 2 tablespoons (28 g) melted butter
Shiny glaze (optional):
- 2 teaspoons sugar
- 1 tablespoon water
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Make the Dough:
- Mix flour, sugar, yeast, and salt in the bowl of the stand mixer.
- Combine milk and water in a small bowl and microwave for 60– 90 seconds to warm the liquids. The mixture must be slightly warm to the touch but not steaming, about 100°F/ 38ºC. Anything hotter is likely to kill the yeast, which means the rolls will not rise.Tip: Dip your finger in the milk — it should feel warm, like warm bath water, but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.
- Add warm milk and vanilla to the bowl with the flour mixture. Beat with a dough hook on low speed for 2 – 3 minutes until combined; scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium, continue kneading until the dough comes together, about 5 minutes.
- Add the softened butter, with the mixer running, one tablespoon at a time, letting each piece incorporate before adding the next. I like to add one tablespoon of butter and mix for 2 minutes; I even set the timer on my phone to make sure I am mixing long enough. The dough will be sticky after adding the butter. Be sure to scrape the bowl as needed to make sure the dough is mixing correctly.
- After adding all the butter, keep mixing the dough for 10 – 20 minutes, or until the dough is smooth, velvety, screechy, and the dough passes the windowpane test. This can take anywhere from 10 minutes to 20 minutes, so be patient.NOTE: Make sure to knead the dough long enough, so your bread is light and fluffy and not dense or heavy. Heavy bread can be the result of not kneading the dough long enough.What is the windowpane test?The windowpane test is one of the best ways to tell if you've sufficiently kneaded your bread dough. If properly kneaded, the dough should stretch, without tearing or breaking, into a thin membrane that you can see through. It means that the gluten is well-developed, and your dough is ready to rise.
First Rise:
- Roll the dough into a ball and place it in a lightly greased bowl.
- To bake the same day: Cover and let it set in a warm place for 1 – 2 hours, or until doubled in size.
- To bake the next day: Cover the bowl with plastic wrap and refrigerate overnight or for up to 24 hours.
Form the Rolls:
- Line a 9×13-inch baking pan with parchment paper and lightly grease it with butter, and set aside.
- Once the dough has completed the first rise, turn it out onto a floured surface and punch down the dough. Add the chocolate chips and gently fold them into the dough. You can do this with your hand or a stand mixer; please do not overwork the dough. Knead just until distributed.
- Divide the dough into 12 pieces (105 g each, approx.) to make brioche buns. Take each piece of dough and roll it into a smooth ball. Place the ball seam side down in the prepared baking pan. Cover the buns loosely with plastic wrap or a clean kitchen towel. This is important to prevent skin from forming on the dough as it rises.NOTE: If you refrigerate the dough overnight, it might be a bit stiffer, and that is normal.
Second rise:
- Cover the shaped rolls and let them rise in a warm place for 1 hour, or until puffy.Note: This process might take longer depending on the temperature of the dough. If you refrigerate the dough overnight, the second rise can take up to 2 hours. Be patient! The second proof is important to get a beautifully risen, airy, and light bread loaf. If you under-proof the bread dough, you’ll end up with a smaller bread loaf that is denser and has less volume.How To Know When Your Rolls Are Ready to Be Baked: To know when your Eggless Chocolate Chip Brioche Rolls are ready to bake, gently press one with a floured finger — if the indentation springs back slowly and not completely, they’re good to go. The rolls should look puffed, feel light and slightly jiggly, and have a smooth, soft surface that’s just a bit tacky to the touch. If the dough bounces back too quickly, let them rise a little longer; if it doesn’t spring back at all, they may be slightly over-proofed, so bake them right away.
Bake:
- Preheat your oven to 350º F (180º C) and place the oven rack in the lower half. If your rolls are too close to the top of the oven, they will get too brown.
- Make the Eggless Egg Wash: Mix 2 tablespoons sweetened condensed milk + 2 tablespoons melted butter in a bowl. Brush the surface of the rolls with eggless “egg wash”. If desired, add more chocolate chips on top.
- Bake for 25 to 30 minutes, tenting with foil after 15 to 20 minutes if the crust is getting too dark. The ideal internal temperature when fully baked is around 190°F to 195°F (88°C to 90°C).
- Shiny glaze (optional): Mix 2 teaspoons of sugar with 1 tablespoon water until the sugar is completely dissolved. As soon as the rolls comes out of the oven, brush it with the sugar mixture to give it that shiny finish.
- Allow rolls to cool for a few minutes before serving.
- This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Gluten-Free: This recipe hasn’t been tested with gluten-free flour, but if you try it, use a 1:1 gluten-free flour blend designed for yeast baking.
- The Dough Feels Too Sticky: This dough is naturally soft and slightly sticky. Pro Tip: Lightly flour your hands and work surface, but avoid adding too much extra flour to the dough itself. It should be soft—adding too much flour can make the rolls dry.
- The Dough Isn’t Rising: Brioche dough rises slowly due to its rich ingredients. Pro Tip: Make sure your milk is warm (not hot) and that your yeast is fresh. Give it time—it may take a little longer, especially in cooler kitchens.
- Chocolate Chips Melting While Shaping: Warm hands or a warm kitchen can cause the chocolate chips to melt while shaping the rolls. Pro Tip: Chill the dough in the fridge for 15–20 minutes after the first rise. This keeps the dough firm and the chocolate from melting too soon.
- Browning Too Quickly in the Oven: The sweet eggless wash can cause the rolls to brown fast on top before fully baking inside. Pro Tip: Check the rolls at 20 minutes. If they’re browning too quickly, loosely cover them with foil to prevent burning while they finish baking evenly.
- Plan ahead! Eggless Brioche rolls take time.
- Take out butter a few hours before you begin to soften. If you press the butter with your finger, you would easily leave a mark with no resistance. But the butter has NOT melted.
- Add the butter slowly! If you add the butter in too fast, it will not “emulsify” into the dough and result in an oily, broken dough. I recommend adding one tablespoon at a time and mixing for 2 minutes before adding the next.
- This dough requires an extensive amount of mixing, so doing this by hand will result in a very long, very arduous process. A stand mixer is highly recommended to knead the dough until smooth and velvety. Do NOT use a hand mixer – it will be too much of a strain on the motor.
- Stay near the mixer! You might have to hold it in place as it might start dancing across your countertop with so much mixing.
- A kitchen scale is helpful for evenly-sized rolls, but not required.
- Orange Zest + Chocolate Chips: For a citrusy twist.
- Mini Brioche Buns: Make smaller versions perfect for little hands or snack trays.
- Add a Dollop of Jam Inside: Before rolling the dough, add a bit of raspberry or apricot jam for a fruity surprise.
- Cinnamon Chocolate Chip: Add 1 tsp of ground cinnamon to the dough for a cozy flavor.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
