If you’re longing for the kind of unforgettable, heart-stealing bread that turns even the simplest meal into something magical, the Salted Sage Honey Butter Brioche Rolls Recipe has got your number. Imagine melt-in-your-mouth, golden pillows of bread, brushed with an herby-sweet drizzle and finished with a flourish of sea salt. These rolls aren’t just another “bread basket” side — they’re the reason everyone will race to the table and battle for seconds. With rich brioche dough as the base and a fragrant, glossy sage honey butter on top, these rolls deliver everything you crave in a homemade treat: pillowy softness, a touch of sweetness, irresistible buttery flavor, and an herbal spark that makes every bite sing.
Ingredients You’ll Need
Baking up a batch of Salted Sage Honey Butter Brioche Rolls Recipe is easier than you think, with ingredients that each play a starring role in the final taste and texture. These humble pantry staples transform into a luxurious, show-stopping roll that’s both versatile and memorable.
- All-purpose flour: The backbone of our rolls, creating that classic brioche texture that’s soft yet substantial.
- Granulated sugar: Adds a subtle sweetness that balances the savoriness of the sage and richness of the butter.
- Active dry yeast: This is what gives the rolls their delightful rise and pillowy interior—make sure yours is fresh!
- Salt: Enhances all the flavors and works especially well with the finishing flaky sea salt.
- Eggs (room temperature): Essential for that signature brioche richness, color, and softness.
- Whole milk (warm): Brings just the right amount of moisture and richness to the dough.
- Unsalted butter (softened and cubed): Folds into the dough for decadence in every bite.
- More unsalted butter (for topping): Melts into the glaze, infusing the rolls with flavor and sheen.
- Honey: Lends sweetness and helps carry the perfume of the sage in the topping.
- Fresh sage (finely chopped): Delivers a fragrant, earthy note—fresh is best for big flavor.
- Flaky sea salt (for finishing): Provides a final sparkle and a satisfying pop of salty crunch.
How to Make Salted Sage Honey Butter Brioche Rolls Recipe
Step 1: Mix the Dough
Start your Salted Sage Honey Butter Brioche Rolls Recipe journey by adding the flour, sugar, active dry yeast, and salt to the bowl of your stand mixer fitted with a dough hook. Pour in the warm milk and crack in those luxurious, room temperature eggs. Mix on low until everything comes together into a sticky, shaggy dough. At this stage, resist boosting the speed; you want the ingredients just combined so the rolls stay tender!
Step 2: Add the Butter
Now comes the magic: with your mixer running on medium, drop in the softened butter, a few cubes at a time. Pause after each addition so the butter fully works into the dough. It will look a bit glossy and elastic as the dough kneads, about 8–10 minutes in total. The finished dough should pull away from the bowl but still feel soft and slightly tacky to the touch.
Step 3: Let the Dough Rise
Transfer your luscious dough into a lightly greased bowl, turning it to coat so it won’t dry out. Cover tightly and let it rise in a warm, cozy spot in your kitchen for 1 1/2 to 2 hours. You’ll know it’s ready when it’s at least doubled in size and feels airy under your fingertips.
Step 4: Shape the Rolls
Punch down the dough to release any big air bubbles, then divide it evenly into 12 pieces (a kitchen scale can help here). Roll each piece between your hands until smooth and round. Nestle the balls into a greased 9×13-inch baking dish, leaving just a little space between each one. Cover the dish and let the rolls rise a second time for 45–60 minutes, until they’re puffed and touching.
Step 5: Bake the Rolls
Preheat your oven to 350°F (175°C). Slide the dish into the oven and bake the rolls for 20–25 minutes, until they’re golden brown on top and sound hollow when tapped. The kitchen will smell like absolute heaven!
Step 6: Make the Sage Honey Butter
While the rolls are turning golden, melt the unsalted butter for the glaze in a small saucepan over low heat. Stir in the honey and chopped sage, then let it gently bubble for a minute or two. The butter will take on the earthy aroma of sage and a gorgeous golden hue.
Step 7: Glaze and Finish
The moment those Salted Sage Honey Butter Brioche Rolls Recipe beauties emerge from the oven, brush them generously with the sage honey butter and sprinkle with flaky sea salt. The butter will melt into the warm tops, while the salt adds crunch and a bold finish. Serve warm and watch them disappear!
How to Serve Salted Sage Honey Butter Brioche Rolls Recipe
Garnishes
For an impressive finishing touch, try tucking a few extra fresh sage leaves around your serving platter or adding another light brush of honey right before serving. A sprinkle of extra flaky sea salt just before they hit the table guarantees maximum flavor and sparkle.
Side Dishes
These luxe rolls pair beautifully with hearty stews, soups, and roasted vegetables, complementing everything from cozy weeknight dinners to holiday feasts. Their gentle sweetness also means they’re at home alongside salty cheeses, fresh salads, or brunch classics like scrambled eggs.
Creative Ways to Present
Go the extra mile by serving your Salted Sage Honey Butter Brioche Rolls Recipe in a bread basket lined with a pretty linen napkin, or arrange them in a swirl for a pull-apart centerpiece. For special occasions, tie a few together with twine for table favors, or shape smaller rolls and serve in miniature cast iron skillets.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Salted Sage Honey Butter Brioche Rolls Recipe in an airtight container at room temperature for up to 2 days. They’ll stay pillowy and moist if stored properly—just try not to snack on them all at once!
Freezing
For longer storage, let the cooled rolls freeze on a baking sheet, then transfer them to a zip-top bag. You can freeze them (topped or untopped) for up to 2 months, making it easy to have fresh rolls on hand for any occasion.
Reheating
To recapture that just-baked softness, warm your Salted Sage Honey Butter Brioche Rolls Recipe in a 300°F (150°C) oven for about 10 minutes. Brush with a little extra sage honey butter, if you’ve saved some, to restore their irresistible aroma and shine.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the brioche dough the night before, cover it, and let it rise slowly in the fridge. Just let it come to room temperature and finish rising before shaping and baking.
What if I don’t have a stand mixer?
No worries—while a dough hook makes the process easier, you can knead by hand. Just be patient as the dough will be sticky at first, but persistence is rewarded with a supple, beautiful texture.
Can I substitute dried sage for fresh?
Fresh sage provides the brightest flavor, but you can substitute with about a third of the amount of dried sage in a pinch. Make sure to let it infuse in the butter well so the flavor comes through.
What else can I add to the honey butter?
If you love a little heat, try adding a pinch of crushed red pepper flakes. For a citrusy twist, a zest of orange or lemon is lovely in the honey butter, complementing the sage perfectly.
Why are my rolls dense and not light?
Usually, dense rolls are the result of under-kneading, not enough rising time, or old yeast. Make sure your yeast is fresh, knead until smooth and elastic, and give the dough all the time it needs to rise in a warm place.
Final Thoughts
There’s just something joyful about fresh, homemade bread—especially when it’s this indulgent, aromatic, and utterly heartwarming. If you try the Salted Sage Honey Butter Brioche Rolls Recipe, let it become your new favorite tradition, perfect for sharing with family or wowing a crowd at your next gathering. Don’t be surprised when everyone asks for the recipe!
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Salted Sage Honey Butter Brioche Rolls Recipe
- Total Time: 3 hours (includes rising time)
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Salted Sage Honey Butter Brioche Rolls are a delightful combination of soft, buttery brioche infused with the flavors of sage and honey. Perfect for any occasion, these rolls are sure to impress with their sweet and savory profile.
Ingredients
For the rolls:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon salt
- 4 large eggs (room temperature)
- 1/2 cup whole milk (warm)
- 10 tablespoons unsalted butter (softened and cubed)
For the sage honey butter topping:
- 4 tablespoons unsalted butter
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh sage
- Flaky sea salt (for finishing)
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Add the warm milk and eggs and mix on low until a sticky dough forms.
- Increase speed to medium and gradually add the softened butter, a few cubes at a time, mixing thoroughly after each addition. Continue kneading for 8–10 minutes, until the dough is smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Roll into smooth balls and place in a greased 9×13-inch baking dish.
- Cover and let rise again for 45–60 minutes, until puffy.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
- While the rolls bake, make the sage honey butter: in a small saucepan, melt the butter over low heat. Stir in the honey and chopped sage. Let simmer for 1–2 minutes to infuse.
- Brush the hot rolls generously with sage honey butter and sprinkle with flaky sea salt. Serve warm.
Notes
- These rolls can be made ahead—prepare the dough and refrigerate overnight before shaping.
- Let rise at room temperature before baking.
- For extra flavor, brown the butter before adding honey and sage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 260
- Sugar: 6g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
