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Salted Sage Honey Butter Brioche Rolls Recipe

Salted Sage Honey Butter Brioche Rolls Recipe
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★★★★★

5.2 from 14 reviews

These Salted Sage Honey Butter Brioche Rolls are soft, fluffy, and infused with the sweet and savory flavors of honey and sage butter. Perfectly golden and brushed with a fragrant sage honey butter glaze, these rolls make an indulgent addition to any meal or a delightful treat on their own.

Ingredients

Scale

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

Egg Wash

  • 1 egg yolk
  • 1 tablespoon water

Sage Honey Butter

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

Instructions

  1. Prepare the Dough: 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 fully incorporated and the dough is smooth and elastic, about 4-5 minutes. If the dough feels sticky, sprinkle in additional flour 1/4 cup at a time. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes, or up to 1 hour.
  2. Make the Sage Honey Butter: Heat 1 tablespoon of butter in a skillet over medium heat. Fry the sage leaves until fragrant and crisp, then remove from the pan and chop finely. In a small bowl, combine 6 tablespoons of softened butter, 3 tablespoons honey, the chopped fried sage, and a pinch of flaky sea salt. Mix thoroughly and set aside.
  3. Shape the Rolls: Preheat the oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper. Punch down the rested dough and divide it in half. On a lightly floured surface, roll each half into a 12-inch square roughly 1/4-inch thick. Brush the entire surface of each square generously with the sage honey butter, reserving some butter for finishing.
  4. Form the Brioche Rolls: Cut each square into 6 strips. Roll each strip into a coil, shaping them into rolls. Place each roll seam side down in the prepared baking dish, arranging them neatly to fit.
  5. Egg Wash and Proof: Whisk the egg yolk with 1 tablespoon of water to create an egg wash. Brush the tops of the rolls with the egg wash. Cover the baking dish and allow the rolls to rise for about 30 minutes or until puffy.
  6. Bake and Finish: Bake the rolls in the preheated oven for 22-25 minutes, or until golden brown. Remove from the oven and immediately brush the tops with the remaining sage honey butter. Sprinkle lightly with flaky sea salt and serve warm, pulling the rolls apart to enjoy.

Notes

  • For best results, use room temperature ingredients to help the dough rise evenly.
  • Adjust flour quantity as needed during mixing; dough should be soft but not overly sticky.
  • Fried sage leaves add an intense herbaceous flavor—do not skip this step.
  • Serve these brioche rolls warm to enjoy the full buttery, honey-sage aroma.
  • They can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

Nutrition

Keywords: brioche rolls, honey butter rolls, sage butter, homemade brioche, savory sweet rolls, bread rolls recipe

Find it online: https://recipeswithmia.com/salted-sage-honey-butter-brioche-rolls-recipe/