If you’re looking to elevate your bread game with something irresistibly soft, buttery, and bursting with unique flavor, these Salted Sage Honey Butter Brioche Rolls Recipe will soon become your new obsession. Imagine pillowy brioche rolls, baked to a perfect golden brown, then lovingly brushed with a fragrant sage-infused honey butter, and finished with a delicate sprinkle of flaky sea salt. Not only do these rolls look stunning on your table, but they also marry sweetness and savoriness in a way that is simply unforgettable. Whether for breakfast, dinner, or a special occasion, this recipe invites you to experience a slice of comfort and culinary delight all in one bite!
Ingredients You’ll Need
This Salted Sage Honey Butter Brioche Rolls Recipe calls for simple but carefully chosen ingredients that work together harmoniously. Each component plays a vital role, from the creamy richness of butter to the subtle warmth of sage and the gentle sweetness of honey, ensuring a bread that’s luxurious yet effortlessly delicious.
- Warm milk (1/4 cup): Activates the yeast and contributes to the soft crumb of the brioche.
- Active dry yeast (2 1/4 tsp or 1 packet): Essential for making the dough rise, creating that perfect fluffy texture.
- Honey (1 tbsp + 2 tbsp for the glaze): Adds a natural sweetness and depth, both inside the dough and in the butter glaze.
- Large eggs (3): Make the dough rich and tender, characteristic of authentic brioche.
- All-purpose flour (2 3/4 cups): The foundation of the dough, providing structure.
- Salt (1 tsp): Balances the sweetness and enhances overall flavor.
- Unsalted butter (1/2 cup softened + 1/2 cup for glaze): Adds luscious richness and moisture to the dough and the finishing glaze.
- Fresh sage leaves (6-8): Infuse the butter glaze with a warm, herbal earthiness.
- Flaky sea salt (1/2 tsp): Provides a delightful crunch and sharp saltiness when sprinkled on top.
How to Make Salted Sage Honey Butter Brioche Rolls Recipe
Step 1: Activate the Yeast
Start by combining warm milk, yeast, and honey in a small bowl. This little mixture is the spark that gets your dough rising, so let it sit undisturbed for 5 to 10 minutes until it bubbles up and becomes foamy. This shows your yeast is alive and ready to work its magic.
Step 2: Mix the Dough Ingredients
In a stand mixer fitted with a dough hook, add your yeast mixture, eggs, flour, and salt. Begin mixing on low speed, patiently allowing the ingredients to come together into a rough dough. This slow start helps prevent flour from flying everywhere and gives a nice foundation.
Step 3: Incorporate the Butter
Once a loose dough forms, push the speed to medium and introduce the softened butter—but do it gradually, one tablespoon at a time. This step takes patience but is key to achieving the signature velvety brioche texture. Continue kneading for 8 to 10 minutes until your dough is smooth, glossy, and elastic.
Step 4: First Rise
Transfer your dough to a greased bowl, cover it with a dish towel or plastic wrap, and set it somewhere warm. Let it rise undisturbed until it doubles in size—about 1.5 to 2 hours. This resting phase is when your dough builds flavor and fluffiness, setting the stage for the perfect roll.
Step 5: Shape the Rolls
After the dough has risen, gently punch it down to release excess air and divide it into 12 equal portions. Roll each piece into a tight ball and arrange them in a greased 9×13 inch baking dish. Cover the dish and allow the rolls to rise again until they become puffy and soft—usually 45 to 60 minutes. This second rise is crucial for delicate, airy rolls.
Step 6: Bake to Golden Perfection
Heat your oven to 350°F (175°C). Place the rolls in the center rack and bake for 20 to 25 minutes. You’re aiming for golden brown tops that signal a perfect crust with a light, fluffy interior. The whole kitchen will start smelling incredible!
Step 7: Make the Sage Honey Butter Glaze
While the rolls bake, melt butter in a small saucepan over medium heat. Add fresh sage leaves and cook until the butter turns a lovely golden brown and the sage releases its fragrance—this takes about 3 to 5 minutes. Remove from heat and stir in honey to create a luscious glaze that will transform the rolls into something extraordinary.
Step 8: Glaze and Finish
Once the rolls come out of the oven, brush them generously with the warm sage honey butter. Before the glaze sets, sprinkle a pinch of flaky sea salt atop each roll. This final touch adds complexity, beautifully balancing sweet, savory, and aromatic notes, making every bite an experience to savor.
How to Serve Salted Sage Honey Butter Brioche Rolls Recipe
Garnishes
For a stunning presentation, add a few fresh sage leaves on top of the rolls as a garnish, or lightly dust with powdered sugar if serving as a sweeter accompaniment. These simple touches elevate the rustic charm and invite your guests to savor every detail.
Side Dishes
These rolls shine alongside hearty soups like butternut squash or French onion, creamy mashed potatoes, or roasted vegetables. Their buttery, fragrant nature also pairs beautifully with cheese boards or cured meats for an upscale brunch or dinner spread.
Creative Ways to Present
Try serving the rolls warm in a bread basket lined with a cozy linen napkin to keep them soft and inviting. For festive occasions, braid the dough to make a pull-apart loaf, glaze as usual, and let everyone indulge by tearing off pieces. You could even slice them horizontally and use as buns for gourmet sliders, turning this Salted Sage Honey Butter Brioche Rolls Recipe into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover rolls in an airtight container at room temperature for up to two days. To maintain softness, wrap them in foil or place inside a resealable plastic bag, ensuring the sage honey butter glaze stays delicious.
Freezing
If you want to save rolls for longer, freeze them after baking and glazing by wrapping each roll individually in plastic wrap and placing them in a freezer bag. They can be frozen for up to three months without losing their wonderful texture and flavor.
Reheating
To enjoy rolls after storage or freezing, warm them in a preheated oven at 300°F (150°C) for about 10 minutes or until heated through. For an extra touch of freshness, brush a little more sage honey butter on top after reheating, and you’ll swear they just came out of the oven!
FAQs
Can I substitute fresh sage with dried sage in the Salted Sage Honey Butter Brioche Rolls Recipe?
While fresh sage provides the best fresh, aromatic flavor, you can use dried sage if fresh is unavailable. Use about one-third of the amount and add it to the butter with a bit less cooking time to avoid bitterness. Fresh is definitely preferred here for that bright, herbal note.
What if I don’t have a stand mixer to make the brioche dough?
You can absolutely prepare this dough by hand! It will take a bit more elbow grease to knead the dough until smooth and elastic—expect about 12 to 15 minutes. Just make sure to knead thoroughly to develop the gluten structure essential for brioche.
Is it possible to make the dough the night before?
Yes! After the first rise, you can punch down the dough, cover it tightly, and refrigerate overnight. The next day, let it come to room temperature and rise again before shaping and baking. This slow-fermentation can even deepen the flavor of your rolls.
Can I make these rolls without honey?
Honey does add a lovely sweetness and helps activate the yeast, but if you prefer, you can substitute it with an equal amount of granulated sugar or maple syrup. Keep in mind this may subtly change the flavor profile, but your rolls will still turn out delicious.
Why are my brioche rolls dense instead of soft and fluffy?
Dense brioche usually means the dough wasn’t kneaded enough or didn’t rise adequately. Make sure your yeast is active, knead until the dough is silky and elastic, and allow both rises to fully complete in a warm spot. Patience is key for that dreamy brioche texture!
Final Thoughts
This Salted Sage Honey Butter Brioche Rolls Recipe is one of those dishes that feels homely and indulgent all at once. From the carefully nurtured dough to the golden finish of the sage honey butter, every step invites you to slow down and savor something truly special. Give it a try, share with loved ones, and watch these rolls become your new go-to for adding warmth and joy to any meal.
Print
Salted Sage Honey Butter Brioche Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: French
Description
These Salted Sage Honey Butter Brioche Rolls are soft, fluffy, and buttery rolls infused with the aromatic flavor of sage and sweetness of honey. Topped with flaky sea salt for a perfect balance of sweet and savory, they make an elegant addition to any meal or a delightful snack on their own.
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
- Activate Yeast: In a small bowl, combine warm milk, active dry yeast, and honey. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix Dough Ingredients: In a stand mixer fitted with a dough hook, combine the yeast mixture, eggs, all-purpose flour, and salt. Mix on low speed until a dough starts to form, about 2 to 3 minutes.
- Add Butter and Knead: Increase the mixer speed to medium and add the softened butter one tablespoon at a time, fully incorporating each addition. Continue mixing for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise: Transfer the dough to a greased bowl, cover it, and allow it to rise in a warm place until it doubles in size, approximately 1.5 to 2 hours.
- Shape Rolls: After the dough has risen, punch it down gently to release air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball and place them in a greased 9×13-inch baking dish. Cover and let them rise again for 45 to 60 minutes until puffy.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes or until they turn a golden brown color and are cooked through.
- Prepare Sage Honey Butter: While the rolls bake, melt the unsalted butter in a small saucepan over medium heat. Add fresh sage leaves and cook the butter until it browns and the sage is fragrant, about 3 to 5 minutes. Remove from heat and stir in honey.
- Glaze and Serve: Once the rolls are warm from the oven, brush them generously with the sage honey butter glaze and sprinkle with flaky sea salt. Serve immediately for best flavor.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- Softened butter should be at room temperature for easier incorporation.
- The dough may be slightly sticky, but it should pull away from the sides of the bowl as it kneads.
- Fresh sage leaves work best for the butter glaze to impart the most flavor.
- Store any leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat rolls gently and brush with additional sage honey butter before serving to refresh.
