Print

Salted Sage Honey Butter Brioche Rolls

Salted Sage Honey Butter Brioche Rolls
Print Recipe

Salted Sage Honey Butter Brioche Rolls are soft, fluffy rolls combining the rich, tender texture of brioche with the earthy aroma of fresh sage and a sweet-savory honey salted butter glaze. Perfect for elevating any meal from casual brunch to festive dinner, these rolls delight with their balanced flavor and inviting shine.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup warm milk (about 100-110°F / 38-43°C)
  • 3 large eggs
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons fresh sage, finely chopped

Glaze Ingredients

  • 4 tablespoons salted butter, melted
  • 2 tablespoons honey

Instructions

  1. Preparing the Dough: Warm the milk until just body temperature (100-110°F). Dissolve the active dry yeast in the warm milk and let it bloom for about 5 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, softened unsalted butter, and finely chopped fresh sage. Mix thoroughly for about 10 minutes by hand or using a stand mixer with a dough hook until the dough is smooth and elastic.
  2. First Rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, approximately 1 to 1.5 hours.
  3. Shaping the Rolls: Punch down the risen dough to release the air. Divide it into equal portions (about 12 rolls). Shape each portion into a smooth ball and place them close together on a greased baking pan to encourage soft sides where they touch.
  4. Second Rise: Cover the arranged rolls with a towel or plastic wrap and let them rise again for 30-45 minutes until puffy and nearly doubled in size.
  5. Baking: Preheat the oven to 375°F (190°C). Brush the tops of the rolls lightly with a mixture of melted salted butter and honey for the signature glaze. Bake for 15-20 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
  6. Final Glaze: Immediately after removing the rolls from the oven, brush them again with the salted honey butter mixture to add shine and extra flavor. Allow them to cool slightly before serving, but enjoy warm for the best taste and texture.

Notes

  • Use room temperature ingredients for even mixing and optimal yeast activation.
  • Do not overflour; add flour gradually and stop when the dough feels just tacky for a soft texture.
  • Fresh sage is preferred for bright herbal notes; if using dried sage, use about one-third the amount.
  • Use an oven thermometer to ensure correct baking temperature and prevent underbaking or burning.
  • Brush the honey butter glaze immediately after baking to maximize absorption and glossiness.

Nutrition

Keywords: brioche rolls, salted butter, sage, honey butter glaze, soft rolls, savory sweet rolls, homemade bread

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