If you’re searching for a show-stopping bread that’s part pillowy cloud, part herbal-sweet delight, and utterly irresistible, these Salted Sage Honey Butter Brioche Rolls are it. Every bite is tender and rich, with layers of flavor from golden honey, fragrant fresh sage, and a finishing sparkle of flaky sea salt. They’re equally at home on a holiday table or elevating your weeknight dinner—trust me, you’ll want to bake a double batch.
Ingredients You’ll Need
The list is short but mighty. Each ingredient in these Salted Sage Honey Butter Brioche Rolls has a purpose, lending softness, flavor, or that signature glossy finish. Don’t skimp—let each one shine!
- All-purpose flour: This bread-baking workhorse yields a soft yet structured crumb, perfect for rolls.
- Instant yeast: Gives the dough a reliable rise without the need to dissolve first—instant gratification!
- Granulated sugar: Lends gentle sweetness and encourages that gorgeous golden crust.
- Salt: Balances the sweetness and enhances every other flavor in the mix.
- Large eggs (room temperature): They enrich the dough for supreme tenderness and subtle color.
- Whole milk (warm): The extra fat creates an extra-soft, supple crumb—don’t swap for skim!
- Unsalted butter (softened and cubed): Incorporates easily, leaving the rolls decadently rich.
- Honey: Adds floral sweetness and that signature sticky glaze for luxurious finish.
- Fresh sage (finely chopped): Brings earthy depth and aromatic lift—so much more vibrant than dried!
- Salted butter (melted, for brushing): Ensures every roll gets a luscious coating and maximum flavor.
- Flaky sea salt (for topping): A final flourish that adds texture and brings all the flavors into focus.
How to Make Salted Sage Honey Butter Brioche Rolls
Step 1: Mix the Dough
Set up your stand mixer with the dough hook. Combine the flour, instant yeast, sugar, and salt in the bowl. In a separate bowl, whisk together your room temperature eggs and warm milk. Pour those wet ingredients into the flour mixture and let the mixer run on medium until it forms a rough, shaggy dough. Be patient—this first step ensures everything starts to come together!
Step 2: Add the Butter
Now for the magic: Gradually add your softened, cubed butter, letting each piece work itself fully into the dough before dropping in the next. This slow addition is key to creating the signature buttery richness that makes Salted Sage Honey Butter Brioche Rolls so special. Let your mixer knead for 10 to 12 minutes, until the dough is seriously smooth, elastic, and just a bit tacky.
Step 3: First Rise
Transfer your silky dough into a greased bowl, turning it once to coat. Cover and tuck away somewhere warm. In about 1.5 to 2 hours, the dough should be doubled and ready for the next move. This rise builds the dough’s structure as all those tiny yeast bubbles work their magic.
Step 4: Make the Sage Honey Butter
While you wait for the dough to rise, stir together the melted salted butter, honey, and a generous tablespoon of finely chopped fresh sage. As the fragrance blossoms, don’t be surprised if family members wander in to check what smells so good! Set this sage honey butter aside—it’s your secret weapon.
Step 5: Shape and Second Rise
Punch down the risen dough and divide it into 12 equal pieces (a kitchen scale is your friend for the perfectionists among us). Shape each ball gently, then nestle them into a greased 9×13-inch baking dish. Cover once more, and let them rise for another 45 to 60 minutes. The rolls should look puffy and eager for oven time.
Step 6: Bake
Heat your oven to 350°F (175°C). Bake the rolls for 20 to 22 minutes, keeping an eye on them after 18—they want to be golden but not too dark. The kitchen will smell like a French bakery meets a garden in bloom.
Step 7: Glaze and Sprinkle
Brush the warm rolls immediately with your sage honey butter, letting it melt into every groove and crevice. Top with flaky sea salt for crunch and a pop of flavor. The result? Irresistible Salted Sage Honey Butter Brioche Rolls that look as good as they taste.
How to Serve Salted Sage Honey Butter Brioche Rolls
Garnishes
Fresh is always best! A little extra drizzle of warmed honey, a sprinkle of fresh sage, and a last pinch of flaky sea salt send these rolls over the top—both visually and flavor-wise. If you want to get fancy, a tiny sage leaf on each roll makes every serving feel restaurant-worthy.
Side Dishes
Salted Sage Honey Butter Brioche Rolls are a phenomenal companion to all things savory. Serve them alongside holiday roasts, creamy soups, or a big, bright salad. They’re lovely for breakfast too—try pairing with whipped ricotta, poached eggs, or crisp bacon.
Creative Ways to Present
For parties, try pulling the rolls apart and serving them on a rustic wooden board with extra honey butter for dipping. As mini sliders, fill each with roasted turkey, brie, or your favorite leftovers. Or, just let a big pan of these fragrant, golden rolls be the centerpiece of a beautiful brunch spread.
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, store completely cooled Salted Sage Honey Butter Brioche Rolls in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them—just know they’ll lose a smidge of their original pillowy texture.
Freezing
These rolls freeze wonderfully! After baking and cooling, wrap them tightly in foil and pop them in a freezer bag. They’ll keep for up to one month. Thaw at room temperature before reheating to bring back that fresh-baked vibe.
Reheating
To restore that warm, just-baked softness, arrange the rolls on a baking tray, cover with foil, and warm in a 325°F oven for about 10 minutes. You can also microwave individual rolls for 15–20 seconds—brush with a dab more honey butter for all-out indulgence.
FAQs
Can I use dried sage if I don’t have fresh?
Fresh sage gives unmatched aroma and flavor, but in a pinch, use 1 teaspoon dried sage. Crush it gently in your hands before adding to the butter so it releases more of its oils.
Do I really need a stand mixer?
It makes things much easier, but you can knead the dough by hand! It will take longer—expect a bit of a workout, kneading for 15–20 minutes until the dough is silky and elastic.
Can I make the dough ahead of time?
Absolutely. After the first rise, cover the shaped rolls tightly and refrigerate overnight. Let them come back to room temperature and get puffy before baking the next day.
How do I know when my dough is kneaded enough?
It should be beautifully smooth and stretchy, with a little tackiness but not overly sticky. When you pull a section gently, it should stretch without tearing—a sign that gluten is well-developed.
Can I substitute the honey with maple syrup?
You can! Maple syrup gives a different, cozier sweetness. Just use the same amount—your Salted Sage Honey Butter Brioche Rolls will still be unique and delicious.
Final Thoughts
There’s something so rewarding about pulling freshly baked Salted Sage Honey Butter Brioche Rolls from the oven—the buttery shine, the herbal warmth, that golden color. I hope this recipe brings big smiles to your table, no matter the occasion. If you love a sweet-and-savory twist, give these a try and let them become a new favorite in your kitchen!
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Salted Sage Honey Butter Brioche Rolls Recipe
- Total Time: 3 hours (including rising time)
- Yield: 12 rolls
- Diet: Vegetarian
Description
These Salted Sage Honey Butter Brioche Rolls are a delightful combination of sweet and savory flavors. Soft, buttery brioche rolls infused with the earthy essence of sage, brushed with a honey butter glaze, and finished with a sprinkle of flaky sea salt.
Ingredients
Dough:
3 1/4 cups all-purpose flour, 2 1/4 teaspoons instant yeast, 1/4 cup granulated sugar, 1 teaspoon salt
Wet Ingredients:
3 large eggs (room temperature), 1/4 cup whole milk (warm)
Additional:
10 tablespoons unsalted butter (softened and cubed), 2 tablespoons honey, 1 tablespoon finely chopped fresh sage, 2 tablespoons salted butter (melted, for brushing), flaky sea salt (for topping)
Instructions
- Dough Preparation: In the bowl of a stand mixer, combine flour, yeast, sugar, and salt. Add wet ingredients and knead until a dough forms. Gradually add butter and knead until smooth. Let rise.
- Sage Honey Butter: Mix honey and sage into melted butter.
- Shaping and Baking: Divide dough, shape into rolls, let rise again, bake until golden. Brush with sage honey butter and salt. Serve warm.
Notes
- For a stronger sage flavor, warm the butter with sage before brushing.
- Rolls can be made ahead and reheated.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 230
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
