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

Scale

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)

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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.