If you’re craving a bread recipe that feels both cozy and fancy, let me introduce you to the Salted Sage Honey Butter Brioche Rolls Recipe. These rolls are the perfect marriage of tender, buttery brioche dough infused with fragrant fresh sage and sweet honey, finished with a delicate sprinkle of flake sea salt. Whether you’re baking for a holiday feast or just elevating your weeknight dinner, this recipe brings a warm, irresistible flavor that’s sure to impress and comfort all at once.
Ingredients You’ll Need
Each ingredient in this Salted Sage Honey Butter Brioche Rolls Recipe plays a starring role in creating rich flavor and a soft, pillowy texture. From the fluffy all-purpose flour to the fragrant fresh sage and sweet honey, every component blends together beautifully to craft those signature golden rolls.
- All-purpose flour: Provides the structure and soft crumb that brioche is famous for.
- Granulated sugar: Adds a subtle sweetness to balance the buttery richness.
- Active dry yeast: The magic agent that makes the dough rise fluffy and light.
- Salt: Enhances the overall flavor and balances the sweetness.
- Whole milk (warm): Moisturizes the dough and helps activate the yeast for perfect rise.
- Large eggs (room temperature): Give richness and contribute to the tender texture.
- Unsalted butter (softened): Infuses the dough with buttery goodness and softens the crumb.
- Honey: Sweetens the rolls naturally and pairs wonderfully with sage.
- Fresh sage leaves (finely chopped): Brings an earthy, herbal dimension to the honey butter glaze.
- Salted butter (for topping): Adds a savory, creamy finish to the tops of the rolls.
- Flake sea salt (for garnish): Provides a final touch of texture and flavor contrast.
How to Make Salted Sage Honey Butter Brioche Rolls Recipe
Step 1: Prepare the Dough
Begin by combining your dry ingredients – flour, sugar, yeast, and salt – right in your stand mixer bowl. Meanwhile, whisk together warm milk and eggs to feed the yeast and enrich the dough. Pour the wet mixture into the dry and mix gently with a dough hook. Adding the softened butter gradually ensures your dough stays silky, not greasy. Knead it steadily on medium speed for 8 to 10 minutes until it’s smooth, elastic, and slightly tacky to the touch.
Step 2: First Rise
Transfer your dough to a greased bowl, cover it, and let it rest in a warm spot. This is the magic waiting phase where the yeast works its wonders, and the dough doubles in size—usually between one to one and a half hours. Patience here will reward you with those perfect airy rolls!
Step 3: Shape the Rolls
Once risen, gently punch down your dough to release excess gas, then divide it into 12 equal portions. Shaping each into a smooth ball creates those signature perfectly round rolls. Place them snugly into a greased 9×13-inch pan — the close arrangement encourages soft sides and a beautiful pull-apart effect. Cover and let them puff up again for around 45 minutes.
Step 4: Prepare Honey Sage Butter and Bake
While your rolls rise the second time, melt honey with finely chopped fresh sage over low heat to infuse the butter with herbal sweetness. Brush half of this golden glaze on the tops right before sliding them into a 350°F oven. Bake for 20 to 25 minutes until the rolls turn a gorgeous golden-brown color, signaling they’re ready.
Step 5: Final Touch and Serve
The pièce de résistance is brushing the hot baked rolls with the remaining honey sage butter plus a bit of salted butter for extra decadence. A sprinkle of flake sea salt on top adds that satisfying crunch and balances the sweetness perfectly. Serve these warm, and watch everyone’s faces light up!
How to Serve Salted Sage Honey Butter Brioche Rolls Recipe
Garnishes
A few freshly chopped sage leaves or a light drizzle of honey right before serving can beautifully accentuate the aromatic flavors of these rolls. A small sprinkle of flake sea salt on each roll enhances texture and adds that delightful contrast.
Side Dishes
These brioche rolls pair wonderfully with hearty stews, creamy soups, or roasted vegetable mains. They are also fantastic alongside buttered green beans or a fresh autumn salad for a complete, comforting meal.
Creative Ways to Present
Try arranging your Salted Sage Honey Butter Brioche Rolls Recipe on a rustic wooden board with small ramekins of honey, softened butter, and herb-infused olive oil. You can also serve them split with savory fillings like herbed cream cheese or smoked turkey for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover brioche rolls in an airtight container at room temperature. They will stay soft and flavorful for up to two days, perfect for snacking or adding to sandwiches.
Freezing
If you want to enjoy these rolls later, freeze them after the first rise or once baked and cooled. Wrap each roll tightly in plastic and then foil to prevent freezer burn. They’ll keep well for up to three months.
Reheating
To revive frozen or leftover rolls, warm them in a preheated oven at 300°F for about 10 minutes wrapped in foil or microwave for 15 to 20 seconds with a damp paper towel to restore moistness without drying out.
FAQs
Can I use dried sage instead of fresh sage in this recipe?
Absolutely, though fresh sage offers a brighter and more aromatic flavor. If using dried sage, reduce the amount by about half since dried herbs are more concentrated.
Is it okay to make the dough ahead of time?
Yes! After the first rise, you can refrigerate the dough overnight. Just make sure to bring it to room temperature before shaping your rolls for the second rise and baking.
How do I know when the rolls are fully baked?
Look for a golden brown color on top and bottoms and a hollow sound when you tap the rolls. A thermometer inserted in the center should read about 190°F to ensure they’re cooked through.
Can I substitute the honey in the butter glaze?
You can swap honey for maple syrup or agave nectar if preferred, but honey’s unique floral sweetness pairs best with the sage and salted butter in this recipe.
What’s the best way to shape the brioche rolls evenly?
Using a kitchen scale to portion the dough into equal 12 parts helps. Then gently roll each piece under your palm into a smooth ball, ensuring the seams are tucked underneath for a neat appearance.
Final Thoughts
If you’ve been searching for a bread recipe that feels like a warm hug, this Salted Sage Honey Butter Brioche Rolls Recipe is your answer. It’s simple enough to make at home yet yields bakery-worthy results that combine sweet, savory, and herbal goodness in every bite. Go ahead, bake a batch, share with loved ones, and enjoy the cozy moments these rolls bring to your table.
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Salted Sage Honey Butter Brioche Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and fluffy Salted Sage Honey Butter Brioche Rolls infused with fresh sage and brushed with a luscious honey butter glaze, perfect for holiday dinners or any special occasion.
Ingredients
Dough
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- ½ cup whole milk, warm
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened
- 2 tbsp honey
- 8 fresh sage leaves, finely chopped
Topping
- 2 tbsp salted butter, for topping
- Flake sea salt, for garnish
Instructions
- Combine dry ingredients: In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
- Mix wet ingredients: In a separate bowl, whisk together the warm milk and eggs.
- Form dough: Add the wet mixture to the dry ingredients and mix on low speed with a dough hook.
- Add butter: Gradually add the softened butter, one tablespoon at a time, mixing until fully incorporated.
- Knead dough: Knead the dough on medium speed for about 8–10 minutes until smooth and elastic.
- First rise: Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1 to 1 ½ hours until doubled in size.
- Shape rolls: Punch down the dough and divide into 12 equal portions. Shape each into a ball and place in a greased 9×13-inch baking dish.
- Second rise: Cover and let the rolls rise again for 45 minutes until puffy.
- Preheat oven: Preheat the oven to 350°F (175°C).
- Make honey sage butter: In a small saucepan, melt the honey with the chopped sage over low heat.
- Brush rolls: Brush the tops of the rolls with half of the honey sage butter.
- Bake: Bake the rolls for 20–25 minutes or until golden brown.
- Finish topping: Remove from oven and immediately brush with the remaining honey sage butter and a little melted salted butter.
- Garnish: Sprinkle with flake sea salt.
- Serve: Serve the rolls warm for the best flavor and texture.
Notes
- You can make the dough ahead and refrigerate overnight after the first rise. Let come to room temperature before shaping.
- Dried sage can be used in a pinch, but fresh sage provides better flavor.
