Salted Sage Honey Butter Brioche Rolls

Why You’ll Love This Recipe

I love this recipe because it’s an elevated take on classic brioche rolls. The sage honey butter adds a savory note that pairs perfectly with the sweet honey and buttery richness of the rolls. The combination of fresh sage and honey creates a unique and comforting flavor that’s irresistible. Plus, the soft and pillowy texture of the brioche is so satisfying—these rolls melt in your mouth with every bite. It’s an easy-to-follow recipe that makes a big impression!

Ingredients

For the Rolls:

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 topping)

For the Sage Honey Butter:

12 sage leaves

6 tablespoons salted butter, at room temperature

3 tablespoons honey

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make 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 butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a little flour, 1/4 cup at a time. Cover the bowl with plastic wrap and let the dough sit at room temperature for 15 minutes or up to 1 hour.

Make the Sage Honey Butter: While the dough rises, fry the sage leaves with 1 tablespoon of butter in a skillet over medium heat. Once crispy, remove the leaves from the pan, chop them finely, and set aside. In a small bowl, combine the remaining 6 tablespoons of butter and honey. Mix in the fried sage and a pinch of sea salt.

Prepare the Rolls: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper. Punch the dough down and divide it into two equal halves. Roll each half into a 12-inch square on a lightly floured surface, about 1/4-inch thick. Brush each square with a generous amount of the sage honey butter, saving some butter for later. Cut each square into 6 strips. Roll each strip into a coil, and place the coils in the prepared baking dish, seam side down.

Second Rise: Brush the rolls with the beaten egg yolk, then cover the dish and let the rolls rise for about 30 minutes, until they are puffy.

Bake the Rolls: Bake the rolls for 22-25 minutes, or until golden brown. Remove from the oven and brush with the remaining sage honey butter. Pull the rolls apart while they are still warm and sprinkle with flaky sea salt before serving.

Servings and Timing

Servings: 12 rolls

Prep Time: 25 minutes

Cook Time: 25 minutes

Rising Time: 1 hour (First rise) and 30 minutes (Second rise)

Total Time: 1 hour 50 minutes

Variations

Make-Ahead: Prepare the rolls through step 4 but skip the second rise. Cover the rolls and place them in the fridge for up to overnight. Before baking, allow them to come to room temperature for 30 minutes, then bake as directed.

Freezing Options: You can also freeze the assembled rolls. After step 5, cover and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours, then bake as directed.

Garlic Sage Butter: For a savory variation, add a little minced garlic to the sage honey butter to give the rolls a richer, garlicky flavor.

Storage/Reheating

Leftover rolls can be stored in an airtight container at room temperature for up to 2 days. To reheat, simply wrap the rolls in foil and place them in a 350°F oven for about 10 minutes to warm them through. You can also freeze the rolls for up to 3 months and reheat as needed.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Mix it with the warm milk and honey and let it sit for 5-10 minutes, until it becomes bubbly and frothy. Then proceed with the rest of the recipe.

2. How can I prevent the rolls from browning too quickly?

If the rolls are browning too quickly but aren’t cooked through, cover them loosely with aluminum foil and continue baking. This will help cook the rolls through without over-browning the tops.

3. Can I make these rolls without sage?

Yes, you can make the rolls without sage. If you prefer, you can use another herb like rosemary, or simply make honey butter without any herbs for a sweeter version.

4. Can I freeze the dough before baking?

Yes, you can freeze the dough after the first rise. Shape the rolls, place them in a baking dish, cover tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and proceed with the second rise and baking.

5. How do I know when the rolls are done baking?

The rolls should be golden brown on top and sound hollow when tapped on the bottom. You can also insert a toothpick into the center of a roll to check for doneness—it should come out clean.

Conclusion

These Salted Sage Honey Butter Brioche Rolls are the perfect balance of sweet, savory, and buttery goodness. The soft and fluffy brioche, combined with the rich sage honey butter, creates a truly indulgent roll that’s perfect for any occasion. Whether you’re making them for a holiday feast or as an everyday treat, they’re sure to be a crowd favorite!

Print