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
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)
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
