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
Scale
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.
