Description
Pillowy brioche rolls glazed with a salted sage honey butter, offering a perfect balance of buttery richness, gentle sweetness, and an earthy herbal finish.
Ingredients
- All-Purpose Flour: 4 cups
- Instant Yeast: 2 1/4 teaspoons (one packet)
- Whole Milk (warm): 1 cup
- Unsalted Butter (softened): 1/2 cup (1 stick)
- Large Eggs: 3
- Honey: 1/3 cup
- Salt: 1 teaspoon
- Fresh Sage Leaves (finely chopped): 2 tablespoons
- Flaky Sea Salt (for topping): 1 teaspoon
- Additional Unsalted Butter (for glaze, melted): 3 tablespoons
- Additional Honey (for glaze): 3 tablespoons
Instructions
- Warm the Milk and Bloom Yeast: Warm 1 cup of whole milk to about 100 to 110°F, stir in 1/3 cup honey until dissolved, then sprinkle 2 1/4 teaspoons instant yeast on top and let sit 5 to 10 minutes until foamy.
- Mix Dough: In the bowl of a stand mixer fitted with the dough hook, combine the foamy milk-yeast mixture, 3 large eggs, 1/2 cup softened unsalted butter, and 1 teaspoon salt. Gradually add 4 cups all-purpose flour and mix on low until a soft dough forms.
- Knead: Increase speed to medium and knead the dough for 8 to 10 minutes until smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead until it becomes silky and slightly tacky.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.
- Shape Rolls: Punch down the dough, divide into 12 equal pieces, shape each into a smooth ball by pulling the dough underneath and pinching the seam, then place balls seam-side down into a greased 9×13-inch baking dish or similar pan.
- Second Rise: Cover the arranged rolls and let them rise again for 30 to 40 minutes until puffy and nearly doubled.
- Preheat Oven: Preheat the oven to 350°F (175°C) while the rolls finish their second rise.
- Optional Egg Wash: Whisk one egg with a tablespoon of water and lightly brush the tops of the rolls for a glossy finish.
- Bake: Bake the rolls for 20 to 25 minutes until golden brown and they sound slightly hollow when tapped on the bottom.
- Prepare Sage Honey Butter: While rolls bake, melt 3 tablespoons unsalted butter with 3 tablespoons honey in a small saucepan or microwave, stir in 2 tablespoons finely chopped fresh sage until fragrant.
- Glaze: As soon as the rolls come out of the oven, brush them generously with the warm sage honey butter and sprinkle about 1 teaspoon flaky sea salt across the tops.
- Cool Slightly and Serve: Let the rolls cool for 5 to 10 minutes so the glaze sets slightly, then pull apart and enjoy warm.
Notes
- Make-Ahead: You can refrigerate the shaped rolls overnight; let them come to room temperature and rise before baking.
- Reheating: Rewarm in a 325°F oven wrapped in foil for 8 to 10 minutes to revive softness.
- Egg Wash Tip: Use an egg wash for extra shine but skip it for a softer, matte crust.
- Glaze Variation: For a deeper herb flavor, infuse the butter with sage for 10 minutes over low heat and then strain before mixing with honey.
Nutrition
- Serving Size: 1 roll
- Calories: 240
- Sugar: 9.5 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: brioche, honey butter, sage, brioche rolls, pull-apart rolls, savory-sweet, homemade bread, brunch, dinner rolls