Salted Sage Honey Butter Brioche Rolls Recipe

If you’re searching for a showstopper bread to turn any meal into a true celebration, these Salted Sage Honey Butter Brioche Rolls deliver every single time. Imagine the most tender, pillowy-soft pull-apart rolls, delicately scented with fresh sage and draped in a molten cascade of honey butter with a hit of flaky sea salt on top. They’re as impressive as any bakery offering, but far more rewarding because you made them from scratch—simple ingredients, foolproof steps, and pure satisfaction in every warm bite.

this Recipe

Ingredients You’ll Need

One of the best things about Salted Sage Honey Butter Brioche Rolls is that the ingredient list is straightforward, but each component plays an essential role. Get ready to appreciate how butter, honey, and fresh sage layer in flavor, while eggs and milk create an irresistibly soft crumb and beautiful golden hue.

• Whole milk, warmed: This forms the plush foundation of the dough and helps everything blend together beautifully.
• Active dry yeast: Essential for lift and that classic airy brioche texture—make sure your yeast is fresh for the dreamiest results.
• Honey: Used both in the dough and brushed on top, honey adds gentle sweetness that perfectly complements sage and butter.
• Large eggs, room temperature: These enrich the dough and enhance the classic, golden-brown bakery shine.
• All-purpose flour: Provides the ideal structure—enough to hold their shape, but just soft enough for the pillowy interior these rolls are famous for.
• Salt: Balances flavors and lets the sweetness and herbs really sing.
• Fresh sage, chopped: A small amount goes a long way, infusing the rolls with a cozy, herbaceous aroma and flavor.
• Unsalted butter, softened and divided: The heart of any brioche—used both in the dough and as a glossy finish that makes everything richer and more delicious.
• Flaky sea salt for garnish: Just a pinch on top transforms these from sweet to utterly addictive with each bite.

How to Make Salted Sage Honey Butter Brioche Rolls

Step 1: Activate the Yeast

Begin by combining the warm milk with your active dry yeast and just a spoonful of honey in a small bowl. Give it a gentle stir and let it rest for 5 to 10 minutes. You’re waiting for a luscious, foamy top—this means your yeast is awake and kicking, ready to bring lightness to your Salted Sage Honey Butter Brioche Rolls.

Step 2: Mix the Dry Ingredients and Form the Dough

In the bowl of a stand mixer (or a large mixing bowl if by hand), whisk together the all-purpose flour, salt, and chopped fresh sage. Pour in the foamy yeast mixture plus the eggs. Mix everything until a soft, scraggly dough comes together. You’re already surrounded by the herby, inviting scent of sage—it’s a little preview of what’s to come.

Step 3: Knead and Add Butter

Now comes the magic: knead your dough for about 5–7 minutes. As it begins to smooth out, add your softened butter, just one tablespoon at a time. This gentle, patient approach lets the butter fully integrate, creating that luscious, airy texture we want in classic brioche. Once the dough is silky and elastic, cover it and let it rise in a warm, cozy spot until doubled—about an hour and a half.

Step 4: Shape and Second Rise

Punch down the dough to knock out excess air, then divide it into 12 equal pieces—it helps to use a bench scraper for consistency. Roll each piece into a smooth ball, then snuggle them, seam side down, into a greased 9×13-inch baking dish. Cover the dish and let the rolls puff up one last time, about 45 minutes, filling the pan with anticipation and their signature billowy look.

Step 5: Bake the Rolls

Preheat your oven to 350°F (175°C). Once the rolls are plump and ready, slide them into the oven. Bake for 20 to 22 minutes, keeping an eye out for that irresistible golden-brown glow. Don’t be surprised if your kitchen fills with an aroma that draws everyone in the house—these Salted Sage Honey Butter Brioche Rolls have a way of making their presence known!

Step 6: Make the Honey Butter and Finish

While the rolls bake, take the remaining butter and honey and melt them together in a small saucepan over low heat. For extra depth, you can steep in a few more sage leaves here, almost like a secret chef’s tip. When the rolls emerge sizzling from the oven, lavish them with the warm honey butter and finish each with a sprinkle of flaky sea salt for that irresistible sweet-salty crunch. Serve warm, and watch them vanish!

How to Serve Salted Sage Honey Butter Brioche Rolls

Garnishes

Brush on another slick of honey butter and add a few fresh sage leaves for a gorgeous pop of green on top. The finishing touch? A stripe of flaky sea salt, which balances the sweet honey and gives each bite a delightful little spark.

Side Dishes

These rolls shine on any holiday table or cozy Sunday dinner. Pair them with roasted meats like turkey, chicken, or pork, or serve alongside hearty fall soups—think butternut squash, creamy tomato, or a savory stew. They’re also magical with a simple pat of extra butter at brunch.

Creative Ways to Present

You can layer Salted Sage Honey Butter Brioche Rolls in a bread basket lined with a soft linen napkin, or stack them high on a wooden platter. For cocktail parties, slice and fill them with roasted vegetables, thinly shaved ham, or a swipe of whipped goat cheese for the fanciest mini sandwiches ever.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (rare, but possible), store the rolls in an airtight container at room temperature for up to two days. They stay delightfully supple, ready to reheat and enjoy whenever a carb craving strikes.

Freezing

Want to plan ahead? Simply let baked and fully cooled Salted Sage Honey Butter Brioche Rolls chill out in the freezer, wrapped individually or grouped tightly in a zip-top bag. They hold up beautifully for up to three months—just thaw and you’re moments away from fresh bread bliss.

Reheating

Warm the rolls in a low oven (about 300°F) for 8–10 minutes or quickly zap in the microwave for 20 seconds. If you have extra honey butter, give them another brush for that just-baked magic.

FAQs

Can I use dried sage instead of fresh?

Fresh sage is always best for bright, peppy flavor in Salted Sage Honey Butter Brioche Rolls, but in a pinch, you can use dried—just cut the amount by half since dried herbs are more potent.

Do I need a stand mixer for this recipe?

No stand mixer? No problem! You can knead this dough by hand. It might take a couple extra minutes, but the soft, supple result is well worth the arm workout.

Can I make the dough ahead of time?

Absolutely! Prepare the dough and let it rise in the fridge overnight for an even deeper flavor. Shape and bake the next day as usual.

How do I know when the rolls are baked through?

The tops should be a lovely golden brown and sound slightly hollow when tapped. If you want to be extra precise, an internal temperature of 190°F means they’re perfectly done.

Can I use another herb instead of sage?

Yes! Rosemary or thyme are great substitutes, each lending its own unique personality to the rolls—try and see which version becomes your new favorite.

Final Thoughts

If you’re ready to impress everyone at the table or simply want to make a cozy meal just a little more special, you owe it to yourself to try these Salted Sage Honey Butter Brioche Rolls. They’ll turn even an ordinary dinner into something memorable and delicious—don’t be surprised if they disappear right before your eyes. Enjoy every buttery, herb-scented bite!

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