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
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
- 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.
