Salted Sage Honey Butter Brioche Rolls Recipe

Introduction

These Salted Sage Honey Butter Brioche Rolls are a delightful combination of soft, buttery bread infused with sweet honey and fragrant sage. Perfect for breakfast or as a special side, they offer a beautiful balance of flavors that will impress at any table.

Ingredients

• 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
• 1 egg yolk, beaten with 1 tablespoon water
• Flaky sea salt
• 12 sage leaves
• 6 tablespoons salted butter, at room temperature (for sage honey butter)
• 3 tablespoons honey (for sage honey butter)

Instructions

1. Step 1: In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, 3 whole eggs, and 6 tablespoons of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add flour 1/4 cup at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.
2. Step 2: To make the sage honey butter, fry the sage leaves with 1 tablespoon of butter in a skillet over medium heat. Remove the leaves and chop them. In a small bowl, combine 6 tablespoons of butter and 3 tablespoons of honey. Stir in the fried sage and a good pinch of flaky sea salt.
3. Step 3: Preheat the oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper.
4. Step 4: Punch down the dough and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square generously with the sage honey butter, saving any leftover butter for serving.
5. Step 5: Cut each square into 6 strips. Roll each strip into a coil and arrange them seam side down in the prepared baking dish.
6. Step 6: Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy.
7. Step 7: Bake the rolls for 22-25 minutes until golden. Remove from the oven and brush with any remaining sage honey butter. Serve warm, sprinkled with a little flaky sea salt for extra flavor.

Tips & Variations

• If you prefer, substitute fresh sage with rosemary or thyme for a different herbal note.
• Use a stand mixer with a dough hook to make kneading easier and achieve a smoother dough.
• Brush the rolls with melted butter instead of egg yolk for a softer crust.
• For a dairy-free option, substitute butter with coconut oil and milk with almond milk.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in a warm oven or microwave before serving, and brush with a little extra butter for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking.

What if I don’t have fresh sage?

If fresh sage is unavailable, dried sage can be used but use less as it has a stronger flavor. Alternatively, try rosemary or thyme for a different but complementary taste.

Salted Sage Honey Butter Brioche Rolls Recipe

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★★★★★

4.6 from 65 reviews

• Author: Ethan
• Total Time: 1 hour 20 minutes
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

These Salted Sage Honey Butter Brioche Rolls are soft, buttery, and fragrantly infused with sage and honey. Perfectly golden and fluffy, these homemade breakfast rolls combine the sweetness of honey with the savory touch of sage butter, topped with flaky sea salt for an irresistible flavor contrast.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 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

Glaze and Topping

• 1 egg yolk, beaten with 1 tablespoon water
• flaky sea salt, for topping

Sage Honey Butter

• 12 sage leaves
• 6 tablespoons salted butter, at room temperature
• 3 tablespoons honey
• 1 tablespoon butter (for frying sage)

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Instructions

1. Mix the dough: In the bowl of a stand mixer, combine the flour, instant yeast, and salt. Add the warm milk, honey, 3 whole eggs, and 6 tablespoons of room-temperature butter. Using the dough hook, mix on medium speed until all flour is fully incorporated, about 4-5 minutes. Add additional flour 1/4 cup at a time if the dough feels sticky. Cover the bowl with plastic wrap and let it rest at room temperature for 15 minutes up to 1 hour to allow the dough to relax and slightly rise.
2. Prepare Sage Honey Butter: In a skillet over medium heat, fry the sage leaves with 1 tablespoon of butter until crisp and fragrant, about 1-2 minutes. Remove leaves and finely chop them. In a small bowl, combine 6 tablespoons of softened butter with 3 tablespoons honey, then mix in the fried chopped sage and a pinch of flaky sea salt. Set aside.
3. Preheat the oven: Set the oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper for easy cleanup and to prevent sticking.
4. Shape the rolls: Punch down the rested dough to release air. Divide it into two equal parts. On a lightly floured surface, roll each half into a 12-inch square approximately 1/4-inch thick. Brush the entire surface of each square generously with the prepared sage honey butter, reserving some for serving. Cut each square into 6 strips. Starting at one end, roll each strip tightly into a coil and place them seam side down in the prepared baking dish, arranging them snugly but not overcrowded.
5. Proof the rolls: Brush the tops of the rolls with the beaten egg yolk mixture for a shiny golden finish. Cover the baking dish loosely with plastic wrap or a clean kitchen towel and allow the rolls to rise in a warm place until they puff up, about 30 minutes.
6. Bake: Place the risen rolls in the preheated oven and bake for 22-25 minutes, or until the rolls turn a beautiful golden brown and sound hollow when tapped.
7. Finish and serve: Remove the rolls from the oven and immediately brush the tops with any remaining sage honey butter. Sprinkle with flaky sea salt to enhance the flavor. Pull apart while warm and serve fresh for the best texture and taste.

Notes

• Make sure all ingredients, especially eggs and butter, are at room temperature to help the dough come together smoothly.
• If the dough is too sticky after mixing, add flour gradually to avoid making the rolls dense.
• Allowing the dough to rest after mixing helps develop gluten for a better dough structure.
• Frying the sage leaves offers a crispy texture and intensifies the herb’s flavor in the honey butter.
• You can store leftover rolls in an airtight container for up to 2 days or freeze for longer storage.
• Reheat gently before serving to refresh their softness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast / Brunch
• Method: Baking
• Cuisine: French-inspired

Keywords: brioche rolls, honey butter rolls, sage butter rolls, soft rolls, breakfast rolls, homemade brioche, flaky sea salt rolls