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
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 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.
