If you’re looking for a buttery, soft, and irresistibly flavorful bread to brighten up your table, this Salted Sage Honey Butter Brioche Rolls Recipe is an absolute delight you’ll want to make again and again. These rolls are a perfect marriage of subtly sweet honey butter with a fragrant hint of fresh sage, all wrapped up in the tender, fluffy embrace of homemade brioche dough. Whether you’re serving them alongside a festive meal or simply craving a buttery snack, these golden rolls will earn a permanent spot in your baking rotation.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—the magic happens when they come together. Each component is thoughtfully chosen to contribute to the soft texture, rich flavor, and inviting aroma of the rolls, helping you create a truly memorable bake.
- Whole milk (1/2 cup, warm): Activates the yeast and adds moisture for tender crumb.
- Active dry yeast (2 teaspoons): The essential leavening agent responsible for those fluffy, airy rolls.
- Honey (3 tablespoons plus extra): Brings natural sweetness and helps with browning and gloss.
- All-purpose flour (2 1/4 cups): The sturdy base that creates structure while keeping the rolls soft.
- Fine sea salt (1/2 teaspoon): Enhances all flavors and balances the sweetness beautifully.
- Large eggs (2, room temperature): Add richness, color, and that signature brioche tenderness.
- Unsalted butter (6 tablespoons, softened): Infuses the dough with lusciousness and moisture.
- Chopped fresh sage (2 tablespoons): Offers earthy, aromatic notes that elevate these rolls above the ordinary.
- Flaky sea salt (1/2 teaspoon): Sprinkled on top for that perfect salty crunch contrast.
- Melted butter (1 tablespoon): For brushing the tops, ensuring a golden, buttery finish.
How to Make Salted Sage Honey Butter Brioche Rolls Recipe
Step 1: Activate the yeast mixture
Start by mixing the warm milk with active dry yeast and a tablespoon of honey in a small bowl. Give it a gentle stir and let it rest for 5 to 10 minutes until it becomes frothy and bubbly. This step jumpstarts the yeast, ensuring your rolls rise beautifully.
Step 2: Combine dry ingredients and add wet ingredients
In the bowl of your stand mixer fitted with a dough hook, whisk together the flour and fine sea salt. Pour in the yeast mixture, add the remaining honey, and crack in the eggs. Begin mixing on low speed until the dough starts to come together.
Step 3: Knead the dough and incorporate butter
Increase mixer speed to medium and knead the dough for about 5 to 7 minutes until it’s smooth but still slightly sticky. Slowly add the softened butter one tablespoon at a time, making sure each addition is fully mixed in before adding more. This step adds moisture and richness that gives brioche rolls their signature tenderness.
Step 4: Add fresh sage and continue kneading
Sprinkle in the chopped fresh sage and knead for another 3 minutes or until the dough is smooth, elastic, and fragrant. The sage infuses the dough with its wonderful aroma, setting the stage for a unique flavor experience.
Step 5: First rise
Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and place it in a warm spot to rise until doubled in size, about 1 to 1.5 hours. This rest allows the flavors to develop and the dough to become light and airy.
Step 6: Shape the rolls and second rise
Gently punch down the dough to release air bubbles, then divide it into 12 equal pieces. Shape each into a smooth ball and place them evenly spaced in a greased 9×13-inch baking dish. Cover again and let the dough rise until puffy, around 45 minutes. This second rise creates those soft, pillowy rolls you’ll love.
Step 7: Bake and finish
Preheat your oven to 350°F (175°C). Brush the tops of the rolls with melted butter and sprinkle flaky sea salt generously over them for that added zing. Bake the rolls for 20 to 25 minutes or until they turn golden brown and smell utterly irresistible. Once out of the oven, give them another quick brush with honey butter while warm to seal in moisture and add a subtle sweetness.
How to Serve Salted Sage Honey Butter Brioche Rolls Recipe
Garnishes
Simple garnishes work best to highlight these already flavorful rolls. A dusting of finely chopped fresh sage or a drizzle of extra honey right before serving adds a lovely finishing touch. For a festive twist, sprinkle some toasted pecans or a few flaked sea salt crystals to elevate both texture and flavor.
Side Dishes
These rolls shine brightly alongside savory mains like roasted turkey, glazed ham, or herbed chicken. They soak up gravy and sauces wonderfully, making them the perfect sidekick for holiday feasts or a comforting Sunday dinner. Pair them with a fresh green salad or creamy butternut squash soup for a meal that’s truly satisfying.
Creative Ways to Present
For brunch or casual gatherings, serve these rolls as mini slider buns with melt-in-your-mouth roasted pork or caramelized onions and cheese. You can also slice them in half and spread with herb cream cheese or a savory honey butter infusion to add layers of indulgence. Arrange them in a wreath shape on a serving dish for a stunning centerpiece that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, you can store any leftover brioche rolls in an airtight container or zip-top bag at room temperature. They’ll keep fresh and soft for up to two days. For best results, avoid refrigerating as this can dry out the delicate crumb.
Freezing
If you want to keep these rolls longer, freezing is your best friend. Wrap cooled rolls tightly in plastic wrap and then foil or place in a freezer-safe bag. They freeze well for up to 3 months without losing their soft texture. Thaw at room temperature before reheating.
Reheating
To enjoy the rolls warm again, pop them in a 300°F oven covered loosely with foil for about 10 minutes. This gentle heat refreshes the butteriness and softness. Alternatively, a quick microwave zap wrapped in a damp paper towel for 15 seconds works well when you’re in a hurry.
FAQs
Can I use dried sage instead of fresh sage?
Absolutely! If you don’t have fresh sage on hand, substitute with 1 teaspoon of dried sage. Just add it when incorporating the butter so it can rehydrate slightly and release its flavor into the dough.
Is it possible to make this recipe without a stand mixer?
Yes, you can mix and knead this dough by hand. It will take a bit more elbow grease—knead on a floured surface for about 10 to 12 minutes until the dough is smooth and elastic.
Can I prepare the dough the night before?
Definitely. After the first rise, you can cover the dough and refrigerate it overnight. Let it come to room temperature before shaping and proceeding with the second rise and baking.
What if I don’t have flaky sea salt for topping?
You can use regular coarse sea salt or kosher salt as a substitute, but the flaky kind provides that perfect light crunch and visual appeal. If using finer salts, sprinkle lightly to avoid overwhelming the flavor.
How do I store these rolls to keep them soft?
Store them in a sealed airtight container or tightly wrapped to keep moisture in. Avoid the fridge if possible, as it can dry them out. If they do get a bit stale, warm them gently to bring back softness.
Final Thoughts
Making these Salted Sage Honey Butter Brioche Rolls Recipe is like giving your kitchen a warm, fragrant hug. The combination of buttery brioche, fresh sage, and sweet honey butter is comforting and a little bit special all at once. Once you bake these, you’ll find yourself reaching for them at every holiday and special occasion. Trust me—you’re going to love every bite.
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Salted Sage Honey Butter Brioche Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 rolls
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Sage Honey Butter Brioche Rolls are soft, fluffy, and infused with rich flavor from fresh sage and sweet honey butter. Perfect as a side dish for holiday meals or a standout addition to any dinner table, these golden, buttery rolls strike the perfect balance of savory and sweet.
Ingredients
Dough
- 1/2 cup whole milk (warm)
- 2 teaspoons active dry yeast
- 3 tablespoons honey (plus extra for brushing)
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 2 large eggs (room temperature)
- 6 tablespoons unsalted butter (softened)
- 2 tablespoons chopped fresh sage
Topping
- 1/2 teaspoon flaky sea salt for topping
- 1 tablespoon melted butter for brushing
Instructions
- Activate Yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of honey. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and fine sea salt. Add in the yeast mixture, remaining honey, and eggs. Mix on low speed until a dough starts to form.
- Knead Dough: Increase the mixer speed to medium and knead the dough for 5–7 minutes until it begins to develop gluten.
- Add Butter and Sage: Add the softened unsalted butter one tablespoon at a time, mixing fully after each addition until fully incorporated. Then add chopped fresh sage and continue kneading for about 3 minutes until the dough is smooth and elastic.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours or until doubled in size.
- Shape Rolls: Punch down the risen dough to release air. Divide it into 12 equal pieces. Shape each piece into a smooth ball and place them evenly spaced in a greased 9×13-inch baking dish.
- Second Rise: Cover the baking dish and let the rolls rise again for about 45 minutes until puffy.
- Preheat Oven and Prepare Rolls: Preheat your oven to 350°F (175°C). Brush the tops of the rolls with melted butter and sprinkle with flaky sea salt to add a flavorful crust.
- Bake: Bake the rolls in the preheated oven for 20–25 minutes or until they are golden brown on top and cooked through.
- Final Touch: While still warm, brush the rolls with additional honey butter if desired, to enhance their sweetness and moisture. Serve warm for best flavor and texture.
Notes
- You can prepare the dough ahead and refrigerate it overnight after the first rise. Allow it to come to room temperature before shaping.
- Dried sage can be used instead of fresh sage; use 1 teaspoon if substituting.
- These rolls freeze well once baked and completely cooled, making them convenient for future meals.
