Introduction

These brioche rolls are soft, buttery, and subtly sweet, making them perfect for breakfast or as a dinner side. The addition of sage honey butter adds a fragrant, savory-sweet twist that elevates the classic brioche to something truly special.

A close-up view of a freshly baked pull-apart bread with a shiny, dark golden-brown crust on the top, divided into 16 soft, light yellow rolls arranged in a 4 by 4 grid. Each roll has a fluffy and airy inside, with a few showing swirls of melted butter and specks of herbs. The bread sits directly on a wooden surface, and some butter is melting on several of the rolls, glistening nicely. One roll is separated from the group, showing the soft and pillowy texture inside. The edges are slightly darker and crispier. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 – 4 cups all-purpose flour
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon salt
3/4 cup warm milk
3 tablespoons honey
6 tablespoons salted butter, at room temperature
3 eggs, at room temperature
1 egg yolk, beaten with 1 tablespoon water
Flaky sea salt, for serving
12 sage leaves
3 tablespoons honey (for sage honey butter)
6 tablespoons salted butter, at room temperature (for sage honey butter)

Instructions

Step 1: In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, 3 whole eggs, and 6 tablespoons of butter. Using the dough hook, mix until the flour is fully incorporated, about 4 to 5 minutes. If the dough feels sticky, add flour 1/4 cup at a time. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes up to 1 hour.
Step 2: To make the sage honey butter, heat 1 tablespoon of butter in a skillet over medium heat and fry the sage leaves until crispy. Remove and chop the sage leaves. In a small bowl, combine 6 tablespoons of butter, 3 tablespoons honey, the fried sage, and a pinch of flaky sea salt. Mix well and set aside.
Step 3: Preheat the oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper.
Step 4: Punch down the dough and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square generously with the sage honey butter, saving any leftover for serving.
Step 5: Cut each square into 6 strips. Roll each strip into a coil and arrange them seam side down in the prepared baking dish.
Step 6: Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy.
Step 7: Bake for 22 to 25 minutes until golden brown. Remove from the oven and immediately brush with any remaining sage honey butter. Sprinkle with flaky sea salt and serve warm.

Tips & Variations

For a dairy-free version, substitute butter with a plant-based alternative and use a milk substitute like almond or oat milk.
If you prefer plain brioche rolls, omit the sage and honey butter and brush with melted butter before baking instead.
Add a sprinkle of cinnamon or nutmeg to the dough for a hint of spice.
The sage honey butter can be made ahead and refrigerated for up to a week to save time on baking day.

Storage

Store the brioche rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 1 month. To reheat, warm in a 350°F oven for 5 to 8 minutes until soft and warm. Re-brush with any leftover honey butter for extra flavor.

How to Serve

A close-up view of a pull-apart bread showing three layers of soft, golden-brown dough pieces with a shiny, slightly crispy crust. The bread is sectioned into 16, square, puffy pieces with some white melted butter and coarse salt sprinkled on top. The dough layers show a smooth, yellowish texture with some darker toasted spots around the edges. The bread rests on a rustic wooden board, with a white marbled textured surface partly visible. A folded gray cloth and a white plate with a yellow ornate edge pattern are partly visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 8 to 10 minutes until smooth and elastic, though it may take a bit longer than using a mixer.

What should I do if my dough is too sticky to handle?

Add flour gradually, about 1 tablespoon at a time, until it is soft but no longer overly sticky. Be careful not to add too much flour, which can make the rolls dense.