Print

Pull Apart Parmesan Sage Butter Brioche Rolls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Pull Apart Parmesan Sage Butter Brioche Rolls are buttery, cheesy, and infused with crispy sage and garlic. They feature a fluffy brioche-style dough swirled with savory sage butter and Parmesan cheese. Perfectly golden and soft, these rolls are ideal for fall dinners, holidays, or cozy Sunday suppers.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours
  • Yield: 8 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

2 1/2 – 3 cups all-purpose flour, plus more for rolling

1 cup grated Parmesan cheese

1/2 teaspoon kosher salt

2 1/4 teaspoons instant yeast

2/3 cup warm whole milk

1 tablespoon honey

2 eggs, plus 1 beaten egg for brushing

1 stick (8 tablespoons) salted butter, at room temperature

1–2 cloves garlic, smashed

12–16 fresh sage leaves

Instructions

  1. In the bowl of a stand mixer, combine flour, yeast, Parmesan, and salt. Add warm milk, honey, 2 eggs, and 2 tablespoons butter. Mix with dough hook until dough is smooth, 4–5 minutes. Add more flour if sticky. Cover and let rise at room temperature for 30 minutes to 1 hour.
  2. Meanwhile, make sage butter: in a skillet, melt 2 tablespoons butter with garlic and sage until butter browns and sage is crisp (about 3–4 minutes). Cool slightly, then mash garlic and chop sage. Mix with remaining 4 tablespoons softened butter.
  3. Preheat oven to 450°F. Butter a 9×5-inch loaf pan.
  4. When dough has risen, turn onto floured surface, punch down, and roll into 12×18 inch rectangle. Spread sage butter evenly over dough. Roll into a log from the long edge.
  5. Cut into 8 rolls, pinch edges to seal, and place in the loaf pan. Cover and let rise for 15–20 minutes.
  6. Brush tops with beaten egg. Bake 20 minutes at 450°F until browned, then reduce oven to 350°F and bake 25–30 minutes more.
  7. Serve warm with extra sage butter if desired.

Notes

  • To use active dry yeast, proof with warm milk and honey before adding to dry ingredients.
  • To make ahead: prepare through step 5 and refrigerate overnight. Bring to room temp before baking.
  • To freeze dough: freeze in loaf pan before rising, thaw 2–3 hours before baking.
  • To freeze baked bread: cool completely, wrap tightly, and freeze up to 3 months.
  • Leftovers are best warmed or toasted lightly.

Nutrition

Find it online: https://cheftinaskitchen.com/pull-apart-parmesan-sage-butter-brioche-rolls/