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Salted Sage Honey Butter Brioche Rolls Recipe

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

5.3 from 23 reviews

These Salted Sage Honey Butter Brioche Rolls are a buttery, fluffy delight infused with sweet honey and fragrant sage. Perfectly soft brioche dough is rolled with a luscious sage honey butter, baked to golden perfection, and finished with flaky sea salt for a sophisticated twist on classic rolls. Ideal for breakfast, brunch, or alongside dinner.

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, beaten with 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 leaves)
  • Flaky sea salt, to taste

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 salted butter. Using the dough hook, mix until the flour is fully incorporated, about 4-5 minutes. If the dough is sticky, gradually add up to 1/4 cup more flour. Cover the bowl with plastic wrap and let it rest at room temperature for 15 minutes to 1 hour to slightly proof.
  2. Make the Sage Honey Butter: In a skillet over medium heat, fry the sage leaves with 1 tablespoon of butter until fragrant and crisp. Remove and chop the leaves finely. In a small bowl, combine 6 tablespoons of salted butter and 3 tablespoons honey, then mix in the fried sage leaves and a generous pinch of flaky sea salt.
  3. Preheat the Oven: Set your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper for easy removal and cleaning.
  4. Shape the Rolls: Punch down the dough to release air, then divide it in half. On a lightly floured surface, roll each half into a 12-inch square about 1/4-inch thick. Evenly brush each dough square with the sage honey butter, reserving any leftover butter for serving. Slice each square into 6 strips. Roll each strip into a tight coil and place them seam side down in the prepared baking dish.
  5. Proof the Rolls: Brush the shaped rolls with the beaten egg yolk wash for a glossy finish. Cover the baking dish and let the rolls rise for 30 minutes until they are puffy and nearly doubled in size.
  6. Bake: Place the rolls in the preheated oven and bake for 22-25 minutes until golden brown and cooked through.
  7. Finish and Serve: Remove the rolls from the oven and immediately brush them with the reserved sage honey butter. Serve warm, sprinkled with additional flaky sea salt to taste.

Notes

  • Use room temperature ingredients for best yeast activation and dough texture.
  • If dough is too sticky to handle, add flour gradually but avoid over-flouring to keep rolls tender.
  • Frying sage leaves enhances their flavor and adds a crispy texture.
  • These rolls are best served warm but can be reheated gently.
  • For a dairy-free version, substitute butter with plant-based alternatives and ensure yeast is suitable.

Nutrition

Keywords: brioche rolls, sage honey butter, sweet rolls, homemade bread, savory sweet rolls, brunch bread, flaky sea salt rolls

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