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Salted Sage Honey Butter Brioche Rolls

Salted Sage Honey Butter Brioche Rolls
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Salted Sage Honey Butter Brioche Rolls combine the perfect balance of sweet honey, earthy fresh sage, and a touch of sea salt for an unforgettable, soft, and fluffy bread experience. These buttery brioche rolls are ideal for breakfast, brunch, or any special occasion, offering a homemade bakery-worthy treat that’s easy to make and delightfully flavorful.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ½ cup whole milk, lukewarm
  • ¼ cup granulated sugar, divided
  • ¾ teaspoon sea salt
  • 2 tablespoons fresh sage leaves, finely chopped
  • 3 large eggs
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons water, lukewarm

Honey Butter Topping

  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • ¼ teaspoon sea salt

Instructions

  1. Activate the yeast: Warm the whole milk until lukewarm, then stir in 1 tablespoon of granulated sugar and the active dry yeast. Let sit for 5 to 10 minutes, until frothy and bubbly, indicating the yeast is activated.
  2. Prepare the dough: In a large mixing bowl, combine all-purpose flour, remaining sugar, sea salt, chopped fresh sage, and eggs. Pour in the activated yeast mixture and begin mixing until the dough starts to form. Add softened unsalted butter gradually, kneading well after each addition until the dough becomes smooth, elastic, and slightly tacky but not sticky.
  3. First rise: Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap. Let it rise in a warm place for 1 to 2 hours, or until it doubles in size.
  4. Shape the rolls: Punch down the risen dough gently, then divide it into equal portions. Shape each portion into a smooth ball and arrange on a parchment-lined baking tray, spaced to allow expansion.
  5. Second rise: Cover the shaped rolls loosely with a towel and let rise for about 45 minutes, until puffy and nearly doubled.
  6. Prepare the honey butter: Soften unsalted butter and mix with honey and a pinch of sea salt until fully combined. Set aside for brushing later.
  7. Bake: Preheat oven to 375°F (190°C). Optionally, brush rolls lightly with egg wash for a golden finish. Bake rolls for 18 to 22 minutes, or until the tops are beautifully golden brown and the rolls sound hollow when tapped.
  8. Brush with honey butter: Immediately upon removing rolls from the oven, brush them generously with the salted sage honey butter to lock in moisture and flavor.

Notes

  • Use room temperature ingredients to ensure even dough texture and optimal yeast activation.
  • Allow the dough sufficient time to rise for a light and fluffy brioche texture.
  • Fresh sage is preferred over dried for the best herbal flavor.
  • Apply egg wash lightly to avoid weighing down the dough while achieving a shiny crust.
  • Brush honey butter while rolls are warm for better absorption and flavor.
  • If making vegan, substitute butter with vegan margarine and eggs with flax eggs; use non-dairy milk as needed.
  • For gluten-free version, use a suitable gluten-free yeast bread flour and adjust liquids as necessary.

Nutrition

Keywords: brioche rolls, honey butter rolls, sage bread, sweet and savory bread, homemade rolls, brunch rolls, soft brioche, bakery style rolls

Find it online: https://emillycooks.com/salted-sage-honey-butter-brioche-rolls/