If you’ve ever craved a bread that’s irresistibly soft, slightly sweet, and warmly aromatic, then the Salted Sage Honey Butter Brioche Rolls Recipe is destined to become your new favorite. These golden rolls boast a perfect balance of rich buttery texture, fragrant fresh sage, and a subtle drizzle of honey sweetness, all crowned with a sprinkle of flaky sea salt that makes every bite a little celebration. Whether for a holiday table or a cozy family dinner, these brioche rolls will fill your home with comforting aromas and bring smiles to everyone around the table.
Ingredients You’ll Need
It’s amazing how a handful of simple ingredients can come together to create something as elegant and flavorful as these brioche rolls. Each component plays a vital role: from the warm milk that nurtures the yeast to the vibrant sage that gives a fresh herbal note, every ingredient is essential to the magic.
- 1 cup whole milk, warmed to 110°F: Perfect temperature to activate the yeast without killing it.
- 2 1/4 teaspoons active dry yeast: The secret to the rolls’ lovely rise and fluffy texture.
- 1/4 cup honey: Adds natural sweetness and helps caramelize the crust beautifully.
- 4 cups all-purpose flour, plus more for dusting: Provides structure and creates that tender crumb.
- 1 teaspoon fine sea salt: Balances the sweetness and enhances the overall flavor.
- 4 large eggs, at room temperature: Contributes richness and a delicate crumb to the dough.
- 1/2 cup unsalted butter, softened and cubed: Infuses the dough with buttery softness and moisture.
- 2 tablespoons chopped fresh sage: Brings an earthy, aromatic touch that perfectly complements the honey butter.
- 1/4 cup salted butter, melted (for topping): Adds a glossy finish and extra savory notes once baked.
- Flaky sea salt for garnish: Provides bursts of salty crunch that lift every bite.
- 1 tablespoon honey (for drizzling): A sweet glaze that ties all the flavors together beautifully.
How to Make Salted Sage Honey Butter Brioche Rolls Recipe
Step 1: Activate the Yeast
Start by whisking together warm milk, yeast, and honey in a large bowl or stand mixer. Let this mixture sit for about 5–10 minutes until it becomes foamy. This foamy stage means your yeast is alive and ready to work its magic, ensuring that your brioche rolls rise perfectly soft and fluffy.
Step 2: Combine and Knead the Dough
Next, add the flour, sea salt, and eggs to your yeast mixture. Mix everything until a sticky dough forms. Now comes the fun part: gradually knead in the softened, cubed butter, piece by piece. This process takes about 5–7 minutes and transforms the dough into a silky, smooth texture that’s slightly tacky but not overly sticky. Don’t forget to mix in the fresh chopped sage—this little herb packs a punch of flavor that sets these rolls apart.
Step 3: Let the Dough Rise
Transfer your dough to a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and place it in a warm, cozy spot for 1 to 1.5 hours. During this time, you’ll watch in delight as the dough doubles in size, getting that wonderful, airy texture that brioche lovers crave.
Step 4: Shape the Rolls
Once your dough has risen, gently punch it down to release the air. Divide it into 12 equal pieces and shape each into a smooth, tight ball. Place the rolls in a greased 9×13-inch baking dish, cover again, and let them rise for another 30–45 minutes until they’re puffy and ready for the oven.
Step 5: Bake and Finish
Preheat your oven to 350°F and bake the rolls for 20–25 minutes until they turn a gorgeous golden brown. While they are still warm, brush each roll generously with the melted salted butter, drizzle with honey, and sprinkle with flaky sea salt. This finishing touch makes them downright addictive and perfect for sharing.
How to Serve Salted Sage Honey Butter Brioche Rolls Recipe
Garnishes
These rolls shine on their own, but you can add some extra flair! Sprinkle freshly chopped sage or a few tiny edible flowers on top for an elegant touch. A small pat of honey butter on the side is always a crowd-pleaser for spreading.
Side Dishes
Because of their rich, buttery quality and subtle sweetness, these brioche rolls complement hearty soups, roasted vegetables, and festive meats beautifully. Think creamy butternut squash soup or a slow-roasted chicken to make the meal truly shine.
Creative Ways to Present
Serve these rolls in a rustic bread basket lined with a colorful napkin to brighten your table setting. For brunch, slice them open and add a dollop of soft cheese and fresh figs or smoked salmon for a savory-sweet experience your guests will adore.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Salted Sage Honey Butter Brioche Rolls Recipe tightly in plastic wrap or place them in an airtight container to keep them soft. They’ll stay fresh for about 2 days at room temperature or up to 4 days in the refrigerator.
Freezing
If you want to enjoy these delights later, freeze the unbaked shaped rolls or baked rolls once cooled. Wrap them well in foil or freezer bags. They keep beautifully for up to 3 months, making it easy to have fresh-tasting brioche whenever the craving hits.
Reheating
For best results, thaw frozen rolls overnight in the fridge, then warm them gently in a 300°F oven for about 10 minutes. A quick brush of melted butter before serving will restore that irresistible shine and softness you love.
FAQs
Can I use dried sage instead of fresh in this recipe?
Absolutely! If fresh sage isn’t available, use about 2 teaspoons of dried sage instead. Just be mindful that dried herbs are more concentrated, so a little goes a long way.
Is it okay to substitute honey with another sweetener?
Yep! Maple syrup or agave nectar can work as alternatives, though they will slightly change the flavor profile. Honey pairs best with sage for that classic combo, but feel free to experiment.
Can I make these rolls vegan or dairy-free?
These rolls rely on butter, eggs, and milk for their traditional texture and flavor, so vegan adaptations would require multiple substitutes and might change the nature of the brioche. For a dairy-free option, try using plant-based milk and vegan butter, but results may vary.
How long do these brioche rolls keep fresh?
When stored properly, brioche rolls stay fresh for up to 2 days at room temperature or up to 4 days refrigerated. They taste best when reheated gently before serving.
Can I make the dough in advance and bake later?
Yes! You can prepare the dough and refrigerate it after the first rise, then shape and bake the rolls the next day. This is a great way to save time and still enjoy fresh-baked rolls.
Final Thoughts
There’s something truly special about the Salted Sage Honey Butter Brioche Rolls Recipe that turns simple ingredients into moments of joy. The lovely balance of buttery softness, fragrant sage, and sweet-honey glaze makes these rolls a standout on any table. I encourage you to try making them—you’ll fill your kitchen with warmth and your heart with delight. Trust me, these rolls are worth every step and every bite.
Print
Salted Sage Honey Butter Brioche Rolls Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Salted Sage Honey Butter Brioche Rolls are soft, fluffy, and buttery with a hint of fresh sage and a sweet honey glaze. Perfect for holiday dinners or special occasions, they offer a delightful combination of savory and sweet flavors, topped with flaky sea salt and melted salted butter.
Ingredients
Dough Ingredients
- 1 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup honey
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine sea salt
- 4 large eggs, at room temperature
- 1/2 cup unsalted butter, softened and cubed
- 2 tablespoons chopped fresh sage
Topping Ingredients
- 1/4 cup salted butter, melted (for topping)
- Flaky sea salt for garnish
- 1 tablespoon honey (for drizzling)
Instructions
- Activate Yeast: In a large bowl or stand mixer, whisk together the warm milk, active dry yeast, and honey. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough: Add the flour, fine sea salt, and eggs to the bowl. Mix until a dough starts to form.
- Knead Dough with Butter and Sage: Using a dough hook attachment or by hand, knead the dough for 5 to 7 minutes. Gradually add the softened, cubed unsalted butter one piece at a time, ensuring each piece incorporates fully before adding the next. Mix in the chopped fresh sage. Continue kneading until the dough is smooth and slightly tacky.
- First Rise: Transfer the dough to a lightly oiled bowl and cover it. Let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape Rolls: Punch down the risen dough to release air. Divide it into 12 equal portions. Shape each piece into a smooth ball and place all in a greased 9×13-inch baking dish, evenly spaced.
- Second Rise: Cover the shaped rolls and allow them to rise for an additional 30 to 45 minutes, or until they have puffed up noticeably.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they turn golden brown on top and are cooked through.
- Add Toppings: While the rolls are still warm, brush their tops with the melted salted butter. Drizzle lightly with honey and sprinkle with flaky sea salt for garnish.
- Serve: Serve the rolls warm for the best flavor and texture experience.
Notes
- These rolls can be made a day ahead and gently reheated before serving.
- If fresh sage is unavailable, substitute with 2 teaspoons dried sage.
- For an extra depth of flavor, consider browning the butter before brushing it on top.
