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Honey Brioche Rolls Recipe

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★★★★★

4.8 from 130 reviews

These delightful Brioche Rolls are soft, buttery, and slightly sweet, enhanced with fragrant sage honey butter and topped with flaky sea salt. Perfect for breakfast or as a savory snack, these rolls combine the rich flavors of brioche dough with a unique twist of sage-infused honey butter, baked to golden perfection.

Ingredients

Scale

Brioche Dough

  • 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

Topping and Sage Honey Butter

  • 1 egg yolk, beaten with 1 tablespoon water
  • flaky sea salt, to taste
  • 12 sage leaves
  • 6 tablespoons salted butter, at room temperature
  • 3 tablespoons honey

Instructions

  1. Mix the Dough: 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 softened butter. Using the dough hook, mix until the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, gradually add flour, 1/4 cup at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes to 1 hour to rest.
  2. Prepare Sage Honey Butter: In a skillet over medium heat, fry the sage leaves with 1 tablespoon of butter until fragrant and slightly crisp. Remove and finely chop the sage leaves. In a small bowl, combine 6 tablespoons of softened butter, 3 tablespoons honey, the chopped sage, and a generous pinch of flaky sea salt. Mix thoroughly and set aside.
  3. Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper for easy removal.
  4. Shape the Rolls: Punch down the rested 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, reserving some for after baking. Cut each square into 6 strips. Roll each strip into a coil and arrange them seam-side down in the prepared baking dish.
  5. Second Rise: Brush the coiled rolls with the beaten egg yolk mixture. Cover the baking dish and let the rolls rise in a warm spot for 30 minutes or until puffed.
  6. Bake the Rolls: Place the baking dish in the preheated oven and bake for 22-25 minutes until the rolls turn golden brown and cooked through.
  7. Finish and Serve: Remove the rolls from the oven and immediately brush with the remaining sage honey butter. Pull the rolls apart and sprinkle with flaky sea salt. Serve warm to enjoy their full flavor and softness.

Notes

  • Make sure the milk and eggs are at room temperature to help activate the yeast for proper rising.
  • The dough can be sticky; add flour gradually to avoid making it too dense.
  • The sage honey butter can be made in advance and kept chilled; warm slightly before using.
  • After baking, rolls are best served warm to fully enjoy the buttery texture and flavors.
  • If you prefer a stronger sage flavor, add more fried sage leaves to the honey butter.
  • You can store leftover rolls in an airtight container for up to 3 days and reheat before serving.

Keywords: brioche rolls, homemade bread, sage honey butter, soft rolls, breakfast bread

Find it online: https://deliciousdishspot.com/honey-brioche-rolls-recipe/