Salted Sage Honey Butter Brioche Rolls Recipe
Delight in these Salted Sage Honey Butter Brioche Rolls, a perfect combination of tender, buttery brioche dough enriched with sweet honey and fragrant sage. Rolled into coils and brushed with luscious honey butter, these rolls bake to golden perfection and finish with a sprinkle of flaky sea salt for a savory-sweet experience. Ideal for breakfast, brunch, or as a special side to any meal.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
Dough
- 3 1/2 – 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 3/4 cup warm milk
- 3 tablespoons honey
- 6 tablespoons salted butter, at room temperature
- 3 eggs, at room temperature
Topping & Glaze
- 1 egg yolk, beaten with 1 tablespoon water
- flaky sea salt, for sprinkling
Sage Honey Butter
- 12 sage leaves
- 6 tablespoons salted butter, at room temperature
- 3 tablespoons honey
Instructions
- Mix the Dough: In the bowl of a stand mixer, combine the flour, instant yeast, and salt. Add the warm milk, honey, eggs, and room temperature butter. Using the dough hook, mix on medium speed until the flour is fully incorporated and the dough is smooth, about 4-5 minutes. If the dough is sticky, gradually add flour by 1/4 cup increments. Cover tightly with plastic wrap and let the dough rest at room temperature for 15 minutes up to 1 hour to begin fermentation.
- Prepare the Sage Honey Butter: In a skillet over medium heat, fry the sage leaves in 1 tablespoon of butter until crisp and fragrant, about 1-2 minutes. Remove the sage leaves from the skillet and chop finely. In a small bowl, combine the remaining 6 tablespoons of butter, honey, the fried chopped sage, and a pinch of flaky sea salt. Set aside for glazing and serving.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper for easy removal and cleanup.
- Shape the Rolls: Punch down the risen dough to release gases. Divide it into two equal portions. On a lightly floured surface, roll each portion into a 12-inch square approximately 1/4 inch thick. Brush each square evenly with the prepared sage honey butter, reserving some for serving later. Cut each square into 6 strips. Roll each strip tightly into a coil with the seam side down and arrange all 12 rolls snugly in the lined baking dish.
- Second Rise: Brush the tops of the formed rolls with the beaten egg yolk mixture to achieve a shiny, golden crust. Cover the dish loosely with a clean kitchen towel or plastic wrap and let the rolls rise in a warm place for 30 minutes until they become puffy and nearly double in size.
- Bake and Finish: Bake the rolls in the preheated oven for 22 to 25 minutes until golden brown and cooked through. Immediately brush the hot rolls with the remaining sage honey butter and sprinkle with flaky sea salt. Serve warm by pulling apart rolls for a deliciously buttery, fragrant treat.
Notes
- Make Ahead: Complete steps 1-4, then cover and refrigerate the unrisen rolls overnight. Remove from fridge 30 minutes before baking and bake as directed.
- Prepare and Freeze: Assemble rolls through step 5, then cover and freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature, then bake as directed.
- Bake and Freeze: Bake the rolls fully, let cool completely, then wrap tightly and freeze for up to 3 months. Reheat before serving.
- Using Active Dry Yeast: Dissolve 1 packet (2 1/4 teaspoons) active dry yeast in warm milk with honey. Let foam 5-10 minutes before adding flour and continuing with recipe as shown.
