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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 are soft, fluffy, and golden-brown rolls combining buttery brioche dough with aromatic fresh sage, a touch of honey sweetness, and a hint of salt. Perfect for brunch, snacks, or as a comforting side for dinner, these rolls bring an irresistible balance of sweet and savory flavors that melt in your mouth and impress guests with bakery-quality results made from simple, pantry staple ingredients.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups all-purpose flour (approximately 440g)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup whole milk (240ml), warmed to about 110°F (43°C)
  • 6 tbsp unsalted butter, softened (85g)
  • 2 tbsp honey, plus extra for brushing
  • 2 large eggs, at room temperature
  • 1 tsp salt
  • 2 tbsp fresh sage, finely chopped

Instructions

  1. Prepare the Yeast Mixture: Warm the whole milk until it reaches about 110°F (warm but not hot). Stir in the active dry yeast and 1 teaspoon of honey. Let the mixture sit for 5-10 minutes until it becomes foamy and bubbly, indicating that the yeast is active.
  2. Mix the Dough: In a large bowl, whisk together the all-purpose flour, salt, and chopped fresh sage. Make a well in the center and add the yeast mixture, softened unsalted butter, eggs, and honey. Mix everything until a shaggy dough forms. Knead by hand or with a stand mixer using a dough hook for 8-10 minutes until the dough is soft, smooth, and elastic.
  3. First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
  4. Shape the Rolls: Gently punch down the risen dough to release air, then divide it into 12 equal portions. Roll each portion into a smooth ball and arrange them closely in a greased baking pan to encourage soft sides.
  5. Second Rise: Cover the shaped rolls and let them rise again for 30-45 minutes until they are puffy and nearly doubled in size.
  6. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Brush the tops of the rolls generously with honey butter made by mixing melted butter with honey, flaky salt, and extra chopped sage. Bake for 20-25 minutes until deep golden brown and aromatic.

Notes

  • Always use room temperature eggs and butter to ensure smooth dough blending and better rise.
  • Check the freshness of your yeast by testing it with warm milk and honey before mixing.
  • Do not rush the rising times; allowing the dough to fully double ensures perfect brioche texture.
  • Use a kitchen scale for accurate ingredient measurements rather than relying solely on volume.
  • Grease your baking pan thoroughly to prevent the rolls from sticking and to keep their shape intact.

Nutrition

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

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