Description

These Salted Sage Honey Butter Brioche Rolls are soft, buttery, and perfectly sweetened with honey. Infused with fragrant sage and topped with flaky sea salt, these homemade brioche rolls are ideal for breakfast, brunch, or as a savory-sweet snack. The dough is enriched with eggs and butter, rolled with sage butter, and baked to golden perfection.

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

Glaze and Filling

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)

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 softened butter. Using the dough hook attachment, mix until the flour is fully incorporated and the dough is smooth, about 4-5 minutes. If the dough feels sticky, gradually add 1/4 cup more flour at a time. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes up to 1 hour to allow it to slightly rise.
Prepare Sage Honey Butter: Heat 1 tablespoon of butter in a skillet over medium heat. Fry the 12 sage leaves until crisp and fragrant, then remove them from the pan and chop finely. In a small bowl, combine 6 tablespoons softened butter with 3 tablespoons honey. Stir in the chopped fried sage leaves and season with a good pinch of flaky sea salt. Set this flavorful butter aside.
Preheat 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 the dough down to release any air bubbles. Divide it into two equal halves. On a lightly floured surface, roll each half into a 12-inch square, about 1/4 inch thick. Brush each square generously with the prepared sage honey butter, reserving any leftover butter for serving. Cut each square into 6 strips, then roll each strip tightly into a coil. Arrange the coils seam side down in the prepared baking dish.
Proof the Rolls: Brush the tops of the rolls with the beaten egg yolk mixture to achieve a shiny golden crust. Cover the dish loosely with a cloth or plastic wrap and let the rolls rise for 30 minutes, or until puffed and slightly risen.
Bake: Place the dish in the preheated oven and bake the rolls for 22 to 25 minutes, until the tops are golden brown and the rolls are cooked through.
Finish and Serve: Remove the brioche rolls from the oven. While still warm, brush them with the remaining sage honey butter for extra flavor and moisture. Sprinkle with flaky sea salt to taste. Pull apart and serve warm for the best experience.

Notes

For a richer flavor, use high-quality salted butter and fresh sage leaves.
The dough can be refrigerated overnight after the first rise for a slower fermentation, which enhances flavor.
If you don’t have a stand mixer, you can knead the dough by hand for 8-10 minutes until smooth and elastic.
Use parchment paper or grease the baking dish well to prevent sticking.
Serve the rolls warm, and reheat gently if needed to restore softness.
These rolls freeze well; thaw and warm before serving.

Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: French

Keywords: brioche rolls, sage honey butter, homemade rolls, soft bread, breakfast rolls, brunch recipe, buttery bread