There is something irresistibly delightful about warm, fluffy brioche rolls bathed in a luscious, fragrant butter glaze. This Salted Sage Honey Butter Brioche Rolls Recipe is a true celebration of flavor and texture, bringing together the soft richness of homemade brioche dough with a beautifully browned sage-infused honey butter that adds just the right amount of sweet and savory magic. Whether you’re serving these rolls for a special brunch, a cozy family dinner, or an elegant holiday spread, they promise to become an instant favorite that everyone will rave about.
Ingredients You’ll Need
These ingredients are straightforward and essential, each playing a critical role in developing the rich, tender crumb of the brioche as well as the distinct aromatic flavor of the sage honey butter glaze.
- Warm milk (1/4 cup): Activates the yeast gently, ensuring your dough rises beautifully.
- Active dry yeast (2 1/4 tsp): The magic behind the airy, fluffy texture of the rolls.
- Honey (3 tbsp total): Adds natural sweetness to both the dough and the glaze, balancing the savory components perfectly.
- Large eggs (3): Enrich the dough, lending it that characteristic brioche richness and softness.
- All-purpose flour (2 3/4 cups): The foundation of the dough, providing structure and chew.
- Salt (1 tsp): Enhances all the other flavors and balances the sweetness.
- Unsalted butter (1/2 cup softened + 1/2 cup for glaze): Creates softness in the dough and forms the lush glaze, with the second half infused with sage.
- Fresh sage leaves (6-8): Impart an herby earthiness to the butter that complements the honey’s sweetness.
- Flaky sea salt (1/2 tsp): Sprinkled on top for that satisfying pop of savory crunch.
How to Make Salted Sage Honey Butter Brioche Rolls Recipe
Step 1: Activate the Yeast and Sweeten It
Begin your brioche journey by stirring the warm milk, yeast, and honey together in a small bowl. Let this mixture rest until it becomes foamy—this signals your yeast is alive and ready to give your rolls the perfect rise. Patience here guarantees light and airy dough!
Step 2: Mix the Dough Ingredients
Using a stand mixer fitted with a dough hook, combine the foamy yeast mixture with eggs, flour, and salt. Start mixing on low speed so the ingredients come together gently, forming the beginnings of your dough in just a few minutes.
Step 3: Incorporate the Butter for Luxurious Texture
Now, crank up the speed to medium and add softened butter a tablespoon at a time. This slow incorporation is crucial for developing the dough’s tender crumb and buttery flavor without breaking down the structure. Continue mixing till the dough is smooth, elastic, and glossy, which usually takes about 8 to 10 minutes.
Step 4: Give the Dough a Warm Rest
Place the dough into a greased bowl, covering it to keep moisture in, and set it somewhere warm to rise. This first rise is where your dough doubles in size and gets that lovely airy texture typical of brioche, about 1.5 to 2 hours.
Step 5: Shape Your Rolls
After the rise, gently punch down the dough to release trapped air. Divide it into 12 equal pieces and roll each into a smooth ball. Arrange them snugly in a greased 9×13-inch pan to encourage soft sides as they bake. Cover and let them puff up again for 45 to 60 minutes—it’s worth the wait!
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for about 20 to 25 minutes, or until they turn a gorgeous golden brown on top and sound hollow when tapped. Your kitchen will fill with an incredible aroma that will make it impossible to wait long before tasting.
Step 7: Prepare the Sage Honey Butter Glaze
While the rolls bake, melt butter gently in a saucepan over medium heat. Toss in the fresh sage leaves and let them sizzle until the butter turns a rich golden brown and the kitchen fills with sage’s earthy fragrance. Take the pan off heat and stir in honey, creating a deliciously sticky glaze ready for brushing.
Step 8: Glaze and Finish
Once your rolls come out warm from the oven, brush them generously with the sage honey butter. Don’t forget to sprinkle flaky sea salt over the top to create an irresistible salty-sweet contrast that elevates every bite.
How to Serve Salted Sage Honey Butter Brioche Rolls Recipe
Garnishes
A light sprinkle of flaky sea salt immediately before serving intensifies the buttery sweetness while a few extra fresh sage leaves on the side add a beautiful fragrant touch. You might also consider a drizzle of extra honey if you prefer a sweeter finish.
Side Dishes
These rolls shine alongside savory dishes like a warm bowl of butternut squash soup, roasted chicken with herbs, or a rustic charcuterie spread. Their rich, buttery flavor and flaky salt topping can stand up to bold cheeses, smoky ham, or even crisp garden salads.
Creative Ways to Present
For a special occasion, serve the rolls arranged in a circular pattern on a wooden board with small dishes of herb-infused butter and honey for guests to spread. Alternatively, slice them horizontally and use as a base for mini sliders or as a decadent accompaniment to your favorite breakfast spread with eggs and smoked salmon.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the rolls in an airtight container at room temperature for up to two days. They stay soft and fresh, perfect for enjoying as-is or reheating.
Freezing
You can freeze these rolls either before baking (after the second rise) or after they’re cooled. Wrap tightly in plastic wrap and foil, freezing for up to one month. When ready, thaw overnight in the fridge before baking or reheating.
Reheating
To enjoy the rolls warm and fresh, reheat in a preheated oven at 325°F (160°C) for 5 to 10 minutes, brushing with a little extra sage honey butter if desired to revive their buttery shine and aroma.
FAQs
Can I make the dough by hand instead of a stand mixer?
Absolutely! It will require some patience and good elbow grease. Knead the dough on a lightly floured surface for about 10 to 15 minutes until smooth and elastic. The key is to fully incorporate the butter slowly as you would in a stand mixer.
What can I substitute if I don’t have fresh sage?
Fresh sage is the star for that earthy aroma, but if unavailable, dried sage can be used sparingly to avoid overpowering the butter. Alternatively, thyme or rosemary work well for a different but complementary flavor profile.
Can I make this recipe vegan or dairy-free?
This traditional brioche relies heavily on eggs and butter for its texture and flavor, but you could experiment with plant-based alternatives like vegan butter and flax eggs. Keep in mind the texture and richness may differ slightly.
Is it okay to use regular salt instead of flaky sea salt?
Flaky sea salt gives that delightful burst of saltiness and a subtle crunch, making it ideal for finishing the rolls. Regular salt can be used but use less, and it won’t have the same texture contrast.
How long can I let the dough rise?
The first rise should be until doubled in size, generally 1.5 to 2 hours, but cooler environments might need more time. The second rise should be until the rolls are puffy, usually 45 to 60 minutes. Avoid over-proofing, or the rolls might collapse in the oven.
Final Thoughts
I hope you’re as excited as I am to try this Salted Sage Honey Butter Brioche Rolls Recipe—it’s truly one of those recipes that feels special yet approachable. The combination of soft, buttery bread with that caramelized, herby honey butter glaze will make every bite a little moment of joy. Bake these for your friends, family, or just yourself, and watch how quickly they disappear!
Print
Salted Sage Honey Butter Brioche Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: French
Description
These Salted Sage Honey Butter Brioche Rolls are soft, fluffy, and buttery with a hint of sweetness from honey and a fragrant herbal touch from fresh sage. Perfect for breakfast or a special brunch, these rolls combine classic brioche richness with a unique sage-infused honey butter glaze, topped with flaky sea salt for a delightful balance of flavors.
Ingredients
For the Brioche Dough:
- 1/4 cup warm milk (110°F/43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp honey
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, softened
For the Sage Honey Butter Glaze:
- 1/2 cup unsalted butter
- 6–8 fresh sage leaves
- 2 tbsp honey
- 1/2 tsp flaky sea salt (for topping)
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, yeast, and honey. Let sit for 5–10 minutes until foamy, which indicates the yeast is active and ready to use.
- Mix Dough Ingredients: In a stand mixer fitted with a dough hook, combine the yeast mixture, eggs, all-purpose flour, and salt. Mix on low speed until a shaggy dough starts to form, about 2–3 minutes.
- Add Butter Gradually: Increase the mixer speed to medium. Add the softened butter one tablespoon at a time, mixing well until fully incorporated. Continue mixing for 8–10 minutes until the dough becomes smooth, elastic, and slightly sticky.
- First Rise: Transfer the dough to a greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Shape the Rolls: Punch down the risen dough to release air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball and place them evenly spaced in a greased 9×13-inch baking dish. Cover again and let them rise until puffy, about 45–60 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they turn golden brown on top and are cooked through. Remove from the oven and allow to cool slightly.
- Prepare Sage Honey Butter: While the rolls bake, melt the butter in a small saucepan over medium heat. Add fresh sage leaves and cook until the butter browns slightly and becomes fragrant, about 3–5 minutes. Remove from heat and stir in honey to combine.
- Glaze and Serve: Generously brush the warm brioche rolls with the sage honey butter glaze. Sprinkle flaky sea salt on top for a perfect sweet and salty finish. Serve warm and enjoy!
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Softened butter should be at room temperature for easy incorporation into the dough.
- For extra flavor, you can add a bit of freshly ground black pepper to the sage honey butter glaze.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently before serving to restore softness and flavour.
