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
Scale
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
