Salted Sage Honey Butter Brioche Rolls
Soft, golden, and deeply flavorful, these Salted Sage Honey Butter Brioche Rolls bring a gourmet twist to your bread basket. Infused with herbaceous sage and sweet honey butter, then finished with flaky sea salt, they’re perfect for holiday tables or cozy weeknight dinners.
Ingredients
- For the brioche rolls:
- 3¼ cups all-purpose flour
- 2¼ tsp active dry yeast 1 packet
- ¼ cup warm milk 110°F / 43°C
- 3 large eggs room temperature
- ¼ cup granulated sugar
- 1 tsp salt
- ½ cup unsalted butter softened
- For the salted sage honey butter:
- 6 tbsp unsalted butter
- 1 tbsp fresh sage finely chopped
- 2 tbsp honey
- Flaky sea salt for topping
Instructions
- Activate the yeast: In a small bowl, dissolve the yeast in warm milk. Let sit for 5–10 minutes until foamy.
- Make the dough: In a large mixing bowl, combine flour, sugar, and salt. Add eggs and the yeast mixture. Mix until dough starts to form.
- Add butter: Gradually knead in the softened butter until fully incorporated and dough becomes smooth and elastic, about 10 minutes by hand or 5 minutes with a stand mixer.
- First rise: Cover the bowl and let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Shape rolls: Punch down the dough and divide it into 12 equal portions. Roll into balls and place in a greased 9x13-inch baking dish.
- Second rise: Cover and let the rolls rise again for 30–40 minutes until puffy. Meanwhile, preheat the oven to 375°F (190°C).
- Bake: Bake for 18–22 minutes, or until golden brown on top.
- Make honey butter: While the rolls bake, melt the butter in a small pan. Add chopped sage and cook for 1–2 minutes until fragrant. Stir in honey and remove from heat.
- Glaze the rolls: Brush the warm rolls with the sage honey butter and sprinkle with flaky sea salt.
- Serve: Serve warm and enjoy the sweet-savory perfection!
Notes
- These rolls can be made ahead and reheated gently before serving.
- For extra flavor, let the dough ferment overnight in the fridge after the first rise.
- Pairs beautifully with roasted chicken, soups, or holiday mains.