If you’re searching for a bread experience that’s sumptuous, buttery, and a little bit magical, you’ve got to try this Salted Sage Honey Butter Brioche Rolls Recipe. These rolls combine the rich, tender crumb of brioche with a sweet yet savory honey butter that’s infused with fragrant fried sage leaves and finished with flaky sea salt. Every bite bursts with warmth and flavor, making these rolls a standout whether you’re baking for a cozy brunch or a special holiday gathering. Trust me, once you make these, they’ll become your go-to bread treat!
Ingredients You’ll Need
The beauty of this Salted Sage Honey Butter Brioche Rolls Recipe lies in its simple yet carefully picked ingredients. Each one plays a starring role, ensuring your rolls turn out soft, flavorful, and perfectly golden with a buttery finish that melts in your mouth.
- 3 1/2 – 4 cups all-purpose flour: The essential structure for soft, fluffy rolls; start with less and add as needed for perfect dough consistency.
- 1 packet (2 1/4 teaspoons) instant yeast: The magic that makes the dough rise beautifully and become light.
- 1 teaspoon salt: Balances the sweetness and enhances all the flavors in the dough.
- 3/4 cup warm milk: Adds moisture and richness, helping create that tender crumb.
- 3 tablespoons honey: A subtle natural sweetness that pairs perfectly with sage and butter.
- 6 tablespoons salted butter, at room temperature: Adds richness and helps create that iconic brioche texture.
- 3 eggs, at room temperature: Provide structure, moisture, and richness for the dough.
- 1 egg yolk, beaten with 1 tablespoon water: For a gorgeous shiny, golden crust when brushed on top.
- Flaky sea salt: Sprinkled on top after baking to add that perfect salty crunch.
- 12 sage leaves: Fried until crispy to infuse the honey butter with earthy, aromatic flavor.
- 6 tablespoons salted butter, at room temperature (for honey butter): This butter gets whipped with honey and sage for a spectacular finishing touch.
- 3 tablespoons honey (for honey butter): Sweetness in the butter that perfectly contrasts with the salty and herbal notes.
How to Make Salted Sage Honey Butter Brioche Rolls Recipe
Step 1: Prepare the Brioche Dough
Start by combining your flour, yeast, and salt in the bowl of a stand mixer. Adding warm milk, honey, eggs, and butter gives this dough its tender, rich texture. Use a dough hook to mix everything until the flour is fully incorporated, and if it feels too sticky, sprinkle flour gradually to get the right softness. Cover and let it rest until it’s smooth and slightly puffed—a crucial step for developing the brioche’s perfect crumb.
Step 2: Make the Sage Honey Butter
This is where the magic happens. Sauté the sage leaves in a tablespoon of butter until they’re crispy and fragrant. Chop them up and mix into a bowl with softened butter, honey, and a pinch of flaky sea salt. This luscious spread will not only flavor your rolls during assembly but also finish them with an irresistible shine and taste.
Step 3: Shape the Rolls
Preheat the oven to 350 degrees F, and prepare a baking dish with parchment paper. Punch down your dough and divide it into two; roll each half out into a thin square. Brush generously with sage honey butter, and then cut each square into strips. Roll each strip into a tight coil and place seam-side down into your baking dish—this simple shaping technique yields beautiful, pull-apart rolls full of flavor.
Step 4: Let the Rolls Rise
Brush the shaped rolls with the egg yolk wash to help them brown while they bake. Cover and let them rest for 30 minutes until puffed and airy. This final rise is essential for that utterly soft interior and golden crust we all crave in a brioche roll.
Step 5: Bake and Finish
Bake the rolls for about 22-25 minutes until glowing golden brown. Right after taking them out of the oven, brush with any remaining honey butter for an extra glossy finish and flavor boost. Sprinkle flaky sea salt atop while they’re still warm and get ready to serve these rolls warm to enjoy their melt-in-your-mouth goodness.
How to Serve Salted Sage Honey Butter Brioche Rolls Recipe
Garnishes
These rolls really shine with simple garnishes like a sprinkle of extra flaky sea salt or a few fresh sage leaves for presentation. You can also offer little ramekins of the leftover sage honey butter for an added spread that guests will adore.
Side Dishes
Whether you’re serving breakfast, brunch, or dinner, these brioche rolls pair beautifully with herb-roasted chicken, a creamy soup like butternut squash, or a fresh green salad drizzled with vinaigrette. Their sweet-salty nature complements rich mains and lighter sides alike.
Creative Ways to Present
If you want to elevate your table, try serving the rolls in a rustic bread basket lined with a linen napkin that pampers the warm bread. You can also slice and toast them lightly the next day to serve as a base for smoked salmon or soft cheeses for a fancy appetizer experience.
Make Ahead and Storage
Storing Leftovers
Leftover rolls keep wonderfully when stored in an airtight container at room temperature for up to two days. The rich butter and moisture in the dough help maintain softness, so they stay just as delightful as when freshly baked.
Freezing
You can freeze the rolls before baking or after they have cooled. Wrap them individually or place in a freezer-safe bag to maintain freshness. They’ll last up to one month in the freezer without losing their wonderful flavor and texture.
Reheating
For the best texture, warm frozen or leftover brioche rolls wrapped in foil in a 300-degree oven for 10-15 minutes. If you want that lovely buttery sheen back, brush with a little sage honey butter after warming. Avoid microwaving if you want to retain the crust’s delicate flakiness and avoid sogginess.
FAQs
Can I make the dough without a stand mixer?
Absolutely! You can mix and knead the dough by hand. It will take a bit more elbow grease to develop the gluten but is totally doable and just as delicious.
What kind of honey works best in this recipe?
Raw or mild-flavored honey works beautifully here. Avoid very strong floral honeys that might overpower the sage’s delicate aroma.
Can I use fresh sage leaves for the honey butter?
Yes, fresh sage leaves are perfect. Frying them until crispy releases the oils and intensifies the flavor that infuses into the honey butter.
Is salted butter necessary or can I use unsalted?
Salted butter enhances the flavor and balances sweetness, but if you use unsalted, just add a bit more salt to your dough and honey butter mixture to taste.
How long do these rolls keep their freshness after baking?
They’re best enjoyed within two days stored at room temperature. Beyond that, freezing or toasting leftovers is your best bet to preserve the delicious brioche qualities.
Final Thoughts
This Salted Sage Honey Butter Brioche Rolls Recipe is a true treasure worth baking again and again. The combination of buttery brioche dough with the sweet, salty, and earthy sage honey butter creates something truly special. If you want a show-stopping bread that feels both comforting and gourmet, these rolls are a fantastic choice to bring warmth and joy to your table. Happy baking, and enjoy every delicious bite!
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Salted Sage Honey Butter Brioche Rolls Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Description
These Salted Sage Honey Butter Brioche Rolls feature a rich, buttery dough infused with honey and a hint of sage. Soft and tender, they are brushed with a fragrant sage-infused honey butter, then baked to a golden perfection. Ideal for breakfast, brunch, or a special occasion, these rolls are delightfully aromatic and irresistible when served warm with flaky sea salt.
Ingredients
Dough
- 3 1/2 – 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon salt
- 3/4 cup warm milk
- 3 tablespoons honey
- 6 tablespoons salted butter, at room temperature
- 3 eggs, at room temperature
- 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
Sage Honey Butter
- 12 sage leaves
- 1 tablespoon salted butter (for frying sage)
- 6 tablespoons salted butter, at room temperature
- 3 tablespoons honey
- Flaky sea salt, for finishing
Instructions
- Mix the dough: In the bowl of a stand mixer, combine the flour, instant yeast, and salt. Add the warm milk, honey, 3 whole eggs, and 6 tablespoons of butter. Using the dough hook attachment, mix until the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, add flour 1/4 cup at a time. Cover the bowl with plastic wrap and let it rest at room temperature for 15 minutes up to 1 hour to allow the dough to relax.
- Prepare the sage honey butter: Heat 1 tablespoon of butter in a skillet over medium heat. Fry the sage leaves until fragrant and slightly crisp. Remove them from the skillet and finely chop. In a small bowl, combine 6 tablespoons of room temperature butter with 3 tablespoons honey, then mix in the fried, chopped sage leaves and a good pinch of flaky sea salt. Set aside.
- Preheat the oven and prepare baking dish: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper to prevent sticking.
- Shape the rolls: Punch down the dough to release air. Divide it in half. On a lightly floured surface, roll each half into a 12-inch square about 1/4-inch thick. Brush each square generously with the sage honey butter, reserving some for serving. Cut each square into 6 strips. Roll each strip tightly into a coil and place seam side down in the prepared baking dish.
- Let the rolls rise: Brush the tops of the rolls with the beaten egg yolk wash. Cover the baking dish and let the rolls rise at room temperature for about 30 minutes, or until they become puffy.
- Bake the rolls: Bake in the preheated oven for 22-25 minutes until the rolls are golden brown on top.
- Finish and serve: Remove the rolls from the oven and immediately brush with the remaining sage honey butter. Serve warm, sprinkled with additional flaky sea salt for the perfect finishing touch.
Notes
- For best results, use room temperature ingredients to help the dough rise evenly.
- If you don’t have parchment paper, grease the baking dish well to prevent sticking.
- You can substitute fresh sage with dried sage, but reduce the quantity as dried herbs are more concentrated.
- These rolls freeze well—wrap tightly and reheat in an oven or toaster oven before serving.
- Adjust the amount of honey in the butter to taste for sweeter or less sweet rolls.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
