If you have a soft spot for warm, buttery rolls with a twist, then you are going to absolutely adore the Salted Sage Honey Butter Brioche Rolls Recipe. Imagine pillowy, golden brioche buns infused with a rich, tender crumb and finished with a fragrant sage honey butter glaze that dances on your palate with just the right balance of sweet, salty, and herbal notes. These rolls are not only perfect for elevating your dinner table but also surprisingly approachable to make at home, offering a delightful treat that everyone will ask you to share again and again.
Ingredients You’ll Need
Gathering your ingredients for this Salted Sage Honey Butter Brioche Rolls Recipe is simpler than it looks — all essentials that come together to create a tender dough and a luscious topping bursting with flavor. Each element plays a key role in crafting those fluffy rolls with a glossy, buttery finish that’s irresistible.
- Warm milk (1/4 cup, 110°F/43°C): Activates the yeast gently without killing it, essential for a good rise.
- Active dry yeast (2 1/4 tsp or 1 packet): The magic ingredient that makes your dough rise beautifully.
- Honey (1 tbsp for dough, 2 tbsp for glaze): Adds natural sweetness and helps achieve a tender crumb, plus a subtle caramelization during baking.
- Large eggs (3): Enrich the dough with moisture and richness, giving you tender rolls.
- All-purpose flour (2 3/4 cups): The foundation of your dough, providing structure yet softness.
- Salt (1 tsp): Balances sweetness while enhancing all the other flavors in the dough.
- Unsalted butter (1/2 cup for dough, 1/2 cup for glaze): Adds luxurious richness and flakiness to the rolls, plus the base for sage honey butter glaze.
- Fresh sage leaves (6-8): Bring an aromatic herbal note that pairs beautifully with the sweet butter glaze.
- Flaky sea salt (1/2 tsp for topping): The final touch that provides a delightful contrast and crunchy pop.
How to Make Salted Sage Honey Butter Brioche Rolls Recipe
Step 1: Activate the Yeast
Start by mixing warm milk with yeast and honey in a small bowl. This warms the yeast up and gives it a little sugary feast to wake up, creating that foamy magic that signals your dough will rise just right.
Step 2: Mix Your Dough
Using a stand mixer with a dough hook, combine the yeast mixture, eggs, flour, and salt at a low speed. This gentle mixing helps bring your dough together before it gets its full dose of butter.
Step 3: Incorporate the Butter
Slowly add softened butter one tablespoon at a time while mixing on medium speed. This gradual addition ensures the fat is fully absorbed, resulting in a glossy, elastic dough that feels silky to the touch and promises tender rolls.
Step 4: First Rise
Transfer your dough to a greased bowl, cover it, and let it rise in a warm spot until it doubles in size. This step usually takes about an hour and a half to two hours — perfect time to prepare your kitchen for baking.
Step 5: Shape the Rolls
Punch down the risen dough to release air bubbles, then divide it into 12 equal pieces. Shape each portion into a smooth ball and place them close but not touching in a greased baking pan. Cover and allow them to puff up again for nearly an hour.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Bake the rolls for about 20 to 25 minutes until they achieve a gorgeous golden-brown color and sound hollow when tapped. The intoxicating smell filling your kitchen will be well worth the wait.
Step 7: Make the Sage Honey Butter Glaze
While the rolls bake, melt butter in a saucepan over medium heat and add fresh sage leaves. Cook until the butter turns a nutty brown and the sage releases its fragrance, about 3 to 5 minutes. Remove from heat and mix in honey for that beautiful, rich glaze.
Step 8: Brush and Finish
Once your rolls are warm out of the oven, generously brush them with the sage honey butter and sprinkle with flaky sea salt. This finishing touch creates a multi-dimensional flavor experience that will have everyone reaching for seconds.
How to Serve Salted Sage Honey Butter Brioche Rolls Recipe
Garnishes
For serving, consider a light sprinkle of finely chopped fresh sage leaves or an additional drizzle of honey to accentuate the glossy glaze. If you’re feeling indulgent, a small pat of softened butter on each roll can amplify that melt-in-your-mouth sensation even more.
Side Dishes
These rolls shine beautifully alongside hearty soups, creamy mashed potatoes, or a fresh autumn salad. Their fluffy texture and rich flavors make them versatile companions to savory dishes, adding that extra homemade touch to any meal.
Creative Ways to Present
For a charming centerpiece, arrange the Salted Sage Honey Butter Brioche Rolls Recipe on a rustic wooden board dusted with a bit of flour or fresh sage sprigs. Serve with a small dish of the sage honey butter glaze on the side for guests to dip or spread at their leisure.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (but we doubt you will), store them in an airtight container at room temperature for up to two days. This helps keep the rolls soft without drying them out.
Freezing
Wrap the cooled rolls tightly in plastic wrap and then foil before freezing. They will maintain their freshness for up to three months. When you want a treat, just thaw overnight in the fridge or gently at room temperature.
Reheating
To bring back that just-baked warmth, pop the rolls in a 350°F (175°C) oven for 5 to 7 minutes or microwave them wrapped in a damp paper towel for about 15 seconds. Re-brush with sage honey butter if desired for maximum yum.
FAQs
Can I use dried sage instead of fresh?
Fresh sage really brings out the aromatic quality needed in the butter glaze, but if dried is all you have, use about half the amount and add it to the melted butter early to infuse. The flavor will be less vibrant but still tasty.
Is it possible to make these rolls without a stand mixer?
Absolutely! You can mix and knead the dough by hand, though it will take a bit more time and elbow grease. Just knead until the dough is smooth and elastic, which could take around 10 minutes.
Can I substitute honey with maple syrup?
Maple syrup can be a lovely alternative for the glaze and dough, lending a different but complementary flavor profile. Keep the quantity the same and enjoy the subtle differences it brings.
How do I know when the rolls are fully baked?
The rolls should be a deep golden brown on top and feel hollow when you tap the bottom. An internal temperature of about 190°F (88°C) is also a good indicator if you have a kitchen thermometer handy.
Can I make these rolls vegan?
This particular Salted Sage Honey Butter Brioche Rolls Recipe relies heavily on eggs and butter for that classic brioche texture and flavor, so veganizing it would require significant substitutions. However, there are vegan brioche recipes out there that you might enjoy exploring.
Final Thoughts
There is something truly special about homemade rolls that are as beautiful as they are delicious, and this Salted Sage Honey Butter Brioche Rolls Recipe checks all those boxes. From the tender crumb of the brioche to the irresistible glaze with its perfect balance of salty and sweet notes, these rolls are destined to become a beloved staple in your baking repertoire. Give them a try — your friends, family, and taste buds will thank you endlessly.
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 generously glazed with a fragrant brown butter infused with fresh sage and sweet honey, finished with a touch of flaky sea salt. Perfect as an elegant side or a special breakfast treat, these homemade brioche rolls deliver a delightful balance of rich, sweet, and savory flavors.
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 the yeast: In a small bowl, combine warm milk, active dry yeast, and honey. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Mix the dough: In a stand mixer fitted with a dough hook, add the yeast mixture, eggs, all-purpose flour, and salt. Mix on low speed for about 2–3 minutes until the dough just starts to form.
- Add the butter and knead: Increase the mixer speed to medium and incorporate the softened butter one tablespoon at a time, mixing continuously. Continue kneading for 8–10 minutes until the dough is smooth, elastic, and well combined.
- First rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1.5 to 2 hours, until it has doubled in size.
- Shape rolls: Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a smooth ball and place them evenly spaced in a greased 9×13-inch baking dish. Cover and let them rise again for 45–60 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until they are golden brown on top and cooked through.
- Prepare sage honey butter glaze: While the rolls bake, melt the unsalted butter in a small saucepan over medium heat. Add fresh sage leaves and cook for 3–5 minutes until the butter is browned and has a fragrant aroma. Remove from heat and stir in honey until combined.
- Glaze and finish: Brush the warm baked rolls generously with the sage honey butter glaze, and sprinkle with flaky sea salt just before serving to enhance the flavor.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Use fresh sage leaves for the best flavor in the butter glaze.
- The dough can be refrigerated overnight after the first rise for more flavor development; allow it to come to room temperature before shaping.
- Brush the sage honey butter glaze while the rolls are still warm for optimal absorption.
- These rolls freeze well; reheat gently before serving.
