Salted Sage Honey Butter Brioche Rolls

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Soft, fluffy brioche rolls infused with sage honey butter, topped with flaky sea salt for a perfect balance of sweetness and savory flavors.

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

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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 with plastic wrap and let the dough sit at room temperature for 15 minutes or up to 1 hour.
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.
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.
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 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.

Make-ahead: Prepare the rolls up to the second rise, refrigerate overnight, and bake the next day.
Freezing: Assemble the rolls, freeze, then thaw overnight before baking.
Garlic Sage Butter: Add minced garlic for a richer, more savory version of the butter.
If using active dry yeast, let it proof in the warm milk and honey for 5-10 minutes before proceeding with the recipe.

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