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–+ servings

Salted Sage Honey Butter Brioche Rolls

Warm, fluffy delights with a flavor twist of honey and sage, brushed with salted butter and topped with flaky sea salt. Perfect for family dinners or as a special treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Breakfast, Side Dish, Snack
Cuisine American, Comfort Food
Servings 12 rolls
Calories 200 kcal

Ingredients
  

For the Brioche Dough

  • 3.5 cups all-purpose flour Use up to 4 cups if needed for consistency
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 3/4 cup warm milk At a temperature of about 110°F
  • 3 tablespoons honey For sweetness in rolls
  • 6 tablespoons salted butter At room temperature
  • 3 large eggs At room temperature
  • 1 large egg yolk Beaten with 1 tablespoon water for glazing
  • 12 leaves sage Fresh sage leaves
  • Flaky sea salt For topping

For the Sage Honey Butter

  • 1 tablespoon salted butter For frying sage
  • 6 tablespoons butter Remaining butter for mixing with honey
  • 3 tablespoons honey Additional for mixing with butter

Instructions
 

Mix the Dough

  • In the bowl of a stand mixer, add the flour, yeast, and salt.
  • Pour in the warm milk, honey, and 6 tablespoons of room-temperature butter.
  • Crack in the three whole eggs and mix everything using the dough hook attachment for about 4-5 minutes.
  • If the dough feels sticky, add a little extra flour, a quarter cup at a time, until you get the right consistency.
  • Cover the bowl with plastic wrap and let it rise at room temperature for 15 minutes to an hour.

Make the Sage Honey Butter

  • In a skillet over medium heat, melt 1 tablespoon of salted butter.
  • Add the sage leaves and fry until crisp, about 2-3 minutes, then chop finely.
  • In a small bowl, combine the remaining 6 tablespoons of butter and 3 tablespoons of honey, mixing until smooth.
  • Stir in the chopped sage and a pinch of flaky sea salt.

Shape and Bake the Rolls

  • Punch the dough down gently to release air bubbles and divide it in half.
  • Roll each piece into a square about 12 inches on each side and 1/4 inch thick.
  • Brush each square generously with the sage honey butter and cut into 6 strips.
  • Roll each strip into a coil and place seam side down in a 9x9 inch baking dish lined with parchment paper.
  • Brush with the beaten egg yolk and water mixture, cover, and let rise for 30 minutes until puffy.
  • Preheat the oven to 350°F and bake rolls for 22-25 minutes until golden brown.
  • Brush with any remaining honey butter and sprinkle with flaky sea salt before serving warm.

Notes

To keep rolls fresh, store in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze after they cool and reheat in a warm oven.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 5g
Keyword Brioche Rolls, Freshly Baked Rolls, Honey Butter, Sage Rolls
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