Name: Salted Sage Honey Butter Brioche Rolls Recipe
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 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; Flaky sea salt, for sprinkling; 12 sage leaves; 6 tablespoons salted butter, at room temperature (for sage honey butter); 3 tablespoons honey (for sage honey butter)

Ingredients

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

Flaky sea salt

12 sage leaves

6 tablespoons salted butter, at room temperature (for sage honey butter)

3 tablespoons honey (for sage honey butter)

Instructions

Step 1: In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, 3 tablespoons honey, 3 whole eggs, and 6 tablespoons of butter. Using the dough hook, 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 the dough rest at room temperature for 15 minutes or up to 1 hour.

Step 2: To make the sage honey butter, heat 1 tablespoon of butter in a skillet over medium heat and fry the sage leaves until crisp. Remove and chop the leaves finely. In a small bowl, combine 6 tablespoons salted butter, 3 tablespoons honey, the chopped sage, and a pinch of flaky sea salt. Mix well and set aside.

Step 3: Preheat the oven to 350°F (175°C) and line a 9×9 inch baking dish with parchment paper.

Step 4: Punch down the dough and 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 later. Cut each square into 6 strips.

Step 5: Roll each strip into a coil and place seam side down in the prepared baking dish, arranging them close together.

Step 6: Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy.

Step 7: Bake in the preheated oven for 22-25 minutes until golden brown. Remove from the oven and brush with the remaining sage honey butter. Sprinkle with flaky sea salt and serve warm, pulling the rolls apart.

Tips & Variations

For a dairy-free option, substitute the butter with a plant-based alternative and use a non-dairy milk such as almond milk.

Try fresh rosemary or thyme instead of sage for a different herb flavor.

If you prefer sweeter rolls, increase the honey in the dough or the sage honey butter slightly.

Make the dough the night before and refrigerate it for a slow rise to develop more flavor.

Storage

Store the brioche rolls in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat rolls in a warm oven at 300°F (150°C) for about 10 minutes or until warmed through. Brush with additional sage honey butter after reheating for best flavor.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof active dry yeast in warm water for 5-10 minutes before adding it to the flour. Instant yeast can be mixed directly with the dry ingredients without proofing.

What can I do if my dough is too sticky to work with?

Add flour gradually, about 1 tablespoon at a time, while kneading until the dough becomes smooth and slightly tacky but not overly sticky. Be careful not to add too much, or the rolls may become dense.