Total Dough
840g
Butter
186g (1.6 sticks)
Cost
$3.48
| Ingredient | Grams | Volume |
|---|---|---|
| Flour | 371g | 3 cups |
| Butter (softened) | 186g | 1.6 sticks |
| Eggs | 186g | 4 whole eggs |
| Sugar | 45g | 3.6 tbsp |
| Milk | 37g | 2.5 tbsp |
| Instant Yeast | 9.3g | 3 tsp |
| Salt | 7.4g | 1.2 tsp |
Total batch cost: $3.48 for 12 dinner rolls
Inputs
Result
Twelve dinner rolls at 60g each need 720g of dough. Using classic 50% butter enrichment: 378g flour, 189g butter (1.7 sticks), 4 eggs, plus sugar, milk, yeast, and salt. Total cost is about $3.69—$0.31 per roll vs $2–$4 at a bakery.
Inputs
Result
Eight hamburger buns at 100g each need 800g total dough. Rich 65% butter enrichment yields luxurious buns. Using mixed eggs (whole + yolks) adds extra richness and golden color. Total cost ~$4.30, about $0.54 per bun.
Classic brioche uses 50% butter (baker’s percentage, meaning 50g butter per 100g flour). Light brioche uses 30% for a bread-like texture, while rich brioche goes up to 65% for the most tender, cake-like crumb. Higher butter means softer bread but longer mixing time—the dough needs 15–20 minutes of kneading to develop gluten around all that fat.
| Enrichment | Butter per 500g Flour | Texture | Difficulty |
|---|---|---|---|
| Light (30%) | 150g (1.3 sticks) | Bread-like, soft | Easy |
| Classic (50%) | 250g (2.2 sticks) | Rich, tender | Medium |
| Rich (65%) | 325g (2.9 sticks) | Cake-like, melt-in-mouth | Advanced |
Standard brioche uses eggs at 50% baker’s percentage (50g eggs per 100g flour). For a recipe with 500g flour, that’s 250g of eggs—5 large whole eggs. Using egg yolks only (no whites) makes the brioche richer and more golden, but you’ll need about 14 yolks for the same weight since each yolk is only 18g.
| Egg Type | Per 500g Flour | Color | Richness |
|---|---|---|---|
| Whole Eggs | 5 eggs (250g) | Light golden | Standard |
| Yolks Only | 14 yolks (250g) | Deep golden | Very rich |
| Mixed | 3 whole + 4 yolks | Golden | Rich |
The high butter content (30–65%) makes brioche dough extremely sticky at room temperature. Refrigerating it for 8–12 hours firms the butter, making the dough manageable for shaping. It also slows yeast activity, allowing complex flavors to develop. You can skip the overnight chill for light brioche (30%) but it’s essential for classic and rich versions.
| Enrichment | Chill Required? | Min Chill Time | Why |
|---|---|---|---|
| Light (30%) | Optional | 0–4 hr | Dough is manageable warm |
| Classic (50%) | Yes | 8–12 hr | Butter softens too much |
| Rich (65%) | Essential | 12–24 hr | Extremely sticky without |
A standard brioche dinner roll uses 55–65g of dough. Brioche buns for burgers need 85–100g. Brioche à tête (the classic fluted shape) uses about 80g. A full brioche loaf needs 650–700g. Weigh each piece on a kitchen scale for consistent size and even baking.
| Shape | Dough Weight | Bake Temp | Bake Time |
|---|---|---|---|
| Dinner Roll | 60g | 375°F | 15–20 min |
| Bun | 85g | 375°F | 18–22 min |
| À Tête | 80g | 400°F | 12–18 min |
| Loaf | 680g | 350°F | 35–45 min |
A batch of 12 brioche rolls costs roughly $3–$5 in ingredients (flour, butter, eggs, sugar, yeast). That’s about $0.30–$0.40 per roll. Bakery brioche rolls sell for $2–$4 each, and a brioche loaf goes for $6–$12. The biggest cost driver is butter—rich brioche (65%) uses nearly 3 sticks for 12 rolls.
| Source | Cost per Roll | Cost per Dozen | Quality |
|---|---|---|---|
| Homemade (light) | $0.21 | $2.50 | Fresh, customizable |
| Homemade (classic) | $0.32 | $3.80 | Rich, bakery-quality |
| Homemade (rich) | $0.40 | $4.80 | Premium, melt-in-mouth |
| Bakery | $2–$4 | $24–$48 | Professional |
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Last Updated: Mar 11, 2026
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