If you adore the warm, tender crumb of brioche paired with the irresistible charm of honey and fresh herbs, then you are going to be head over heels for this Salted Sage Honey Butter Brioche Rolls Recipe. These rolls are a perfect balance of soft, buttery dough infused with the subtle earthiness of sage and just the right hint of salt and sweetness. They bring both comfort and elegance to your table, whether it’s a cozy family breakfast or a festive gathering. Once you try them, you’ll understand why they’re an instant favorite that you’ll want to make again and again.
Ingredients You’ll Need
Gathering your ingredients for this recipe is simple, yet each one plays a crucial role in building flavor, texture, and that golden color that makes these brioche rolls so inviting. From the rich eggs to the fragrant sage, everything contributes to a truly special bite.
- Warm milk (1/4 cup): Activates the yeast and adds moisture for softness.
- Active dry yeast (2 1/4 tsp): Helps the dough rise beautifully for tender, fluffy rolls.
- Honey (1 tbsp + 2 tbsp): Adds natural sweetness and enhances browning, plus more for the butter glaze.
- Eggs (3 large): Enrich the dough with structure and a lovely golden color.
- All-purpose flour (2 3/4 cups): The base for the dough, providing structure and chew.
- Salt (1 tsp): Balances flavor and strengthens the dough.
- Unsalted butter (1/2 cup + 1/2 cup): Adds rich flavor and tender crumb in the dough and the glaze.
- Fresh sage leaves (6-8): Infuse the butter with an aromatic herbal note that’s unforgettable.
- Flaky sea salt (1/2 tsp): Sprinkled on top for a perfect salty crunch to contrast the sweetness.
How to Make Salted Sage Honey Butter Brioche Rolls Recipe
Step 1: Activate the Yeast
Start by mixing the warm milk, yeast, and honey in a small bowl. This combination wakes up the yeast and starts the fermentation process, which is vital for making your brioche rolls light and airy. Let it sit for 5 to 10 minutes until you see a frothy foam forming on top—this means your yeast is alive and kicking!
Step 2: Mix the Dough
Transfer the yeast mixture to your stand mixer fitted with the dough hook, then add eggs, flour, and salt. Start mixing on low speed to combine all these ingredients into a rough dough, about 2 to 3 minutes. This gentle mixing sets the foundation for tender yet strong dough.
Step 3: Incorporate the Butter
Now for the magic of a rich brioche: the butter. Increase the mixer speed to medium and add softened butter one tablespoon at a time. This slow incorporation ensures the fat blends perfectly without breaking the gluten network. Keep mixing for 8 to 10 minutes until your dough is silky, smooth, and elastic—the hallmark of a great dough ready to rise.
Step 4: First Rise
Transfer your dough to a generously greased bowl, cover it with a clean kitchen towel or plastic wrap, and leave it in a warm spot to rise. This usually takes around 1.5 to 2 hours until your dough doubles in size. This first rise develops flavor and texture.
Step 5: Shape the Rolls
Once risen, gently punch down the dough to deflate it. Divide into 12 equal pieces and roll each into a smooth ball. Place them snugly into a greased 9×13-inch baking dish. Cover again and let rest for 45 to 60 minutes until puffy. This final proof will give you the soft, fluffy rolls you’re craving.
Step 6: Bake the Rolls
Preheat your oven to 350°F (175°C) and bake the rolls for about 20 to 25 minutes. You’ll know they are done when they have a beautiful golden-brown top and sound hollow when tapped lightly. This finish gives you that perfect brioche crumb inside and a delicate crust outside.
Step 7: Prepare the Sage Honey Butter
While the rolls bake, melt butter in a small saucepan over medium heat and add the fresh sage leaves. Let the butter brown slightly and become fragrant, about 3 to 5 minutes. Remove from heat and stir in the honey to create a luscious glaze that will elevate the rolls to something extraordinary.
Step 8: Glaze and Finish
As soon as your rolls come out of the oven, brush them generously with the warm sage honey butter, allowing every nook and cranny to soak in those herbal, sweet buttery notes. Finally, sprinkle flaky sea salt over the top to add that final burst of flavor and texture contrast.
How to Serve Salted Sage Honey Butter Brioche Rolls Recipe
Garnishes
To make your Salted Sage Honey Butter Brioche Rolls recipe truly shine, consider adding fresh sage leaves as a garnish on the side or a light drizzle of honey right before serving. A sprinkle of extra flaky sea salt on top adds a gourmet touch that will impress anyone at the table.
Side Dishes
These rolls pair wonderfully with a variety of dishes. Rich soups like butternut squash or creamy tomato basil complement their buttery flavor, while breakfast classics such as scrambled eggs or smoked salmon bring a savory balance. You can also serve them alongside roasted vegetables or a vibrant salad for a delightful brunch.
Creative Ways to Present
For a show-stopping presentation, place the rolls in a rustic wooden tray lined with a linen cloth and accompany them with small bowls of herb-infused honey and whipped butter. You could also separate the rolls for individual servings, topped with a sage leaf and a drizzle of honey, turning your table into a feast for both eyes and palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftover rolls after your feast (although that rarely happens), store them in an airtight container at room temperature for up to 2 days. Their soft texture and rich buttery flavor will remain intact if kept properly.
Freezing
Want to enjoy this Salted Sage Honey Butter Brioche Rolls recipe on demand? Freeze unbaked rolls after shaping—place them in a single layer on a baking sheet first, then transfer to an airtight freezer bag. They’ll keep for up to 2 months. When ready, thaw in the refrigerator overnight and let come to room temperature before the final rise and baking.
Reheating
To revive your rolls, warm them gently in the oven at 300°F (150°C) for 5 to 10 minutes until warmed through. For extra flair, brush with a little more sage honey butter after reheating to bring back that fresh-baked magic.
FAQs
Can I use dried sage instead of fresh for the honey butter?
Fresh sage is best for infusing flavor and aroma into the butter, but if you only have dried sage, use about a teaspoon and reduce the cooking time slightly to avoid bitterness. The flavor won’t be as vibrant, but it will still add a nice herbal touch.
Is it possible to make these rolls vegan?
Since this brioche dough relies heavily on eggs and butter for its texture and flavor, veganizing it would require significant substitutions. You could experiment with plant-based butter and flax eggs, but it won’t have the same rich, tender crumb as the traditional Salted Sage Honey Butter Brioche Rolls recipe.
Can I prepare the dough the night before baking?
Absolutely! After the initial mixing and the first rise, you can refrigerate the dough overnight. The cold will slow fermentation and actually develop more complex flavors. Just be sure to let it come to room temperature and complete the second rise before baking.
What’s the best way to measure flour for this recipe?
For best results, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag. This method prevents packing the flour and ensures you don’t add too much, which could make the dough dry.
Can I add other herbs or spices to the honey butter glaze?
Definitely! While sage is classic and delightful, you can try rosemary, thyme, or even a pinch of cinnamon for a different twist. Just keep the balance between the herb flavors and honey to maintain that perfect blend in this Salted Sage Honey Butter Brioche Rolls recipe.
Final Thoughts
There’s something truly special about making Salted Sage Honey Butter Brioche Rolls recipe from scratch and sharing their warm, buttery goodness with the people you love. With simple ingredients, thoughtful steps, and that unforgettable sage honey butter glaze, these rolls bring joy to every meal. I can’t wait for you to experience the magic and make this recipe one of your ultimate favorites too!
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Salted Sage Honey Butter Brioche Rolls Recipe
- Total Time: 3 hours 30 minutes
- Yield: 12 brioche rolls 1x
Description
Delight your taste buds with these soft, golden Salted Sage Honey Butter Brioche Rolls. Fluffy homemade brioche dough is enriched with eggs and butter, perfectly baked to a golden finish, then brushed with a fragrant browned sage honey butter glaze and topped with flaky sea salt for a sweet and savory experience.
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
- Make the Dough: In a small bowl, combine warm milk, yeast, and honey. Let sit for 5–10 minutes until foamy to activate the yeast.
- Mix Dough: Using a stand mixer fitted with a dough hook, combine the yeast mixture, eggs, flour, and salt. Mix on low speed until a dough forms, about 2–3 minutes.
- Add Butter: Increase the mixer speed to medium and add the softened butter, one tablespoon at a time, waiting for each to fully incorporate. Continue mixing for 8–10 minutes until the dough is smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1.5–2 hours.
- Shape Rolls: Punch down the risen dough and divide it into 12 equal portions. Roll each into a ball and place in a greased 9×13-inch baking dish. Cover and let rise again for 45–60 minutes until puffy.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, until golden brown and cooked through.
- Prepare Sage Honey Butter: While the rolls bake, melt butter in a small saucepan over medium heat. Add fresh sage leaves and cook until the butter is browned and fragrant, about 3–5 minutes. Remove from heat and stir in honey.
- Glaze Rolls: Brush the warm rolls generously with the sage honey butter glaze and sprinkle with flaky sea salt before serving.
Notes
- Ensure milk is warm, not hot, to properly activate the yeast without killing it.
- Use unsalted butter so you can control the saltiness in the rolls and glaze.
- For best texture, knead the dough until elastic; under-kneading can lead to dense rolls.
- Fresh sage is preferred for the best flavor in the butter glaze.
- Serve rolls warm for the best flavor and soft texture.
- These rolls freeze well once baked; reheat in the oven before glazing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
