Salted Sage Honey Butter Brioche Rolls

Okay, friend—imagine this: fluffy, buttery brioche rolls, fresh out of the oven, brushed with a golden swirl of warm honey, browned butter, and crispy sage leaves, and finished with a sprinkle of flaky sea salt. That’s what we’re making today: Salted Sage Honey Butter Brioche Rolls.

They’re rich and pillowy with a hint of sweetness, kissed with herby, nutty flavor from the sage and butter, and perfectly balanced with a touch of salt. These rolls are the kind of thing you pull apart with your fingers, eat three in a row without noticing, and then wonder if it would be weird to have one for dessert. (Spoiler: it wouldn’t.)

These beauties are perfect for holiday dinners, Sunday brunches, or when you want your bread basket to really shine. I started making them for Thanksgiving a few years back, and now they show up anytime I want to impress without a lot of drama. Because here’s the best part—they start with store-bought brioche. No proofing, kneading, or waiting around for dough to rise. We’re dressing them up, not stressing out.

Why You’ll Love This Recipe:

• Ridiculously Easy – No yeast, no kneading—just warming, whisking, and brushing.
• Flavor Bomb – Browned butter, fresh sage, honey, and sea salt? Enough said.
• Impressively Fancy – Looks like something from a bakery but takes 20 minutes tops.
• Perfect for Any Occasion – Holiday dinners, brunch spreads, weeknight comfort meals.
• Customizable – Add a little garlic, citrus zest, or spicy kick if you’re feeling it.
• Make-Ahead Friendly – You can prep the butter in advance, or bake and rewarm the rolls just before serving.
• Kid-Friendly but Grown-Up Approved – Sweet, salty, buttery—everyone loves them.

Ingredients You’ll Need:

• Store-bought brioche rolls – Soft, slightly sweet rolls that are a perfect base. Any small, pull-apart style works great.
• Unsalted butter – For browning and making everything rich and magical.
• Fresh sage leaves – Crispy, earthy, and aromatic once fried in the butter.
• Honey – A drizzle of sweetness that pairs perfectly with the savory sage.
• Flaky sea salt (like Maldon) – Adds crunch and balances all that richness.
• Optional: garlic clove, orange zest, or chili flakes – For when you want to put your own twist on it.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Preheat your oven

Set your oven to 350°F (175°C). Place the brioche rolls in a baking dish or on a sheet pan lined with parchment paper.

Tip: You can bake the rolls straight from the package if they’re fresh, or warm up refrigerated ones—either works.

Step 2: Brown the butter with sage

In a small saucepan over medium heat, melt ½ cup (1 stick) of unsalted butter. Once melted, toss in about 10 fresh sage leaves. Let the butter bubble and foam, swirling occasionally, until it turns golden brown and smells nutty—about 4–5 minutes. The sage leaves will crisp up as the butter browns.

Watch carefully near the end—brown butter goes from perfect to burnt fast!

Step 3: Add the honey

Once the butter is browned, remove the pan from the heat and stir in 2 tablespoons of honey. Let it all melt together into golden perfection.

Step 4: Brush the rolls

Use a pastry brush (or spoon if you’re feeling rustic) to generously brush the warm rolls with the sage honey butter. Make sure each roll gets a little sage and a good dose of the butter mixture.

Step 5: Bake

Pop the rolls into the preheated oven and bake for about 8–10 minutes, just until warmed through and slightly crisp on the edges. This also helps the butter soak in and caramelize a bit.

Step 6: Finish with salt

Remove from the oven, brush with a final layer of the leftover butter (don’t skip this part), and sprinkle with flaky sea salt while they’re still warm.

Step 7: Serve and bask in compliments

Serve immediately while warm and glossy. Let people pull them apart and marvel at your sage-scented brilliance.

Helpful Tips:

Make-ahead butter:
You can make the sage honey butter ahead of time and store it in the fridge for up to 5 days. Just reheat gently before using so it melts again.

Use good rolls:
Look for soft brioche dinner rolls in the bakery section of your grocery store. Hawaiian rolls work in a pinch but aren’t quite as rich.

Storage:
Leftover rolls? Store in an airtight container at room temp for up to 2 days. Reheat in the oven at 300°F for 5–8 minutes until warm.

Reheating tip:
To keep them from drying out, brush with a little extra butter before reheating. Wrap loosely in foil to keep the tops from browning too much.

Serving suggestions:

• With roast chicken or turkey
• Alongside a creamy soup (butternut squash or mushroom is 👌)
• With brunch eggs and fruit
• As part of a holiday bread basket with other spreads or butters

Creative twists:

• Add orange zest to the butter for a citrusy lift
• Stir in a pinch of chili flakes for heat
• Try thyme or rosemary instead of sage
• Mix a little garlic paste into the butter for a savory variation

Frequently Asked Questions (FAQs):

Can I make these ahead of time?
Yes! You can prep the butter in advance and warm the rolls just before serving. Or make the whole thing, then reheat in the oven for 5 minutes before serving.

Can I use homemade rolls?
Absolutely! If you’re into bread baking, homemade brioche or soft dinner rolls will be next-level. Just make sure they’re fully baked before adding the butter topping.

What if I don’t like sage?
No worries—try fresh thyme, rosemary, or even skip the herbs and just do a honey butter finish.

Is this recipe kid-friendly?
Yes! Even if kids aren’t into sage, the sweetness and buttery goodness will win them over. You can always go light on the herbs or leave them out for picky eaters.

Can I make this dairy-free?
Yep! Use a plant-based butter and make sure your brioche rolls are dairy-free (some are made with milk and eggs). The flavor will be a little different but still delicious.

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These Salted Sage Honey Butter Brioche Rolls are one of those sneaky recipes that looks high-effort but is secretly super easy. I’ve made them for holidays, family dinners, and even “just because it’s Wednesday” nights—and they’re always a hit.

Give them a try and let me know what you think! And if you put your own spin on them—whether it’s a new herb, extra heat, or a lemon drizzle—I want to hear all about it. Happy baking!