If you dream of rolls that are buttery, pillowy-soft, and packed with aroma, then these Salted Sage Honey Butter Brioche Rolls are your new baking obsession. Light and fluffy with a rich, tender crumb, they’re glazed with a gloss of honeyed salted butter and a flourish of fragrant sage. From their golden tops crowned with flaky sea salt to their irresistible hint of sweetness, these rolls transform every meal into a cozy celebration. Whether you’re planning a holiday feast or simply want to serve something extraordinary alongside your weeknight dinner, these rolls are a heartfelt showstopper that you’ll want to bake again and again.
Ingredients You’ll Need
Let’s talk ingredients—there aren’t many, but every one of them works serious magic. With basic pantry staples and a few special touches, you’ll create Salted Sage Honey Butter Brioche Rolls that taste like you baked them in a fancy French patisserie.
- Whole milk: Provides richness and tenderness while helping the dough become super fluffy.
- Active dry yeast: The secret to that lofty rise and soft, delicate texture.
- Honey: Adds gentle sweetness and beautifully complements the sage and butter.
- All-purpose flour: The backbone of the roll, keeping everything light but structured.
- Fine sea salt: Enhances all the flavors and ensures the finished rolls aren’t bland.
- Eggs: The ingredient that gives brioche its gorgeous yellow color, soft crumb, and richness.
- Unsalted butter (softened): Infuses the dough with buttery luxury and softness with every bite.
- Fresh sage (chopped): Lends earthy, herbal notes that make the rolls taste so unique and comforting.
- Salted butter (melted, for topping): Brushed on top for glistening, savory golden rolls.
- Flaky sea salt (for garnish): A finishing touch for irresistible contrast and crunch.
- Honey (for drizzling): Brings everything together with a final drizzle of sweet bliss.
How to Make Salted Sage Honey Butter Brioche Rolls
Step 1: Activate the Yeast
Start with the foundation of every good bake—yeast! In a large bowl or your stand mixer, whisk together the warm milk, active dry yeast, and honey. Let it sit for about 5 to 10 minutes; you’ll know it’s ready when it becomes frothy and full of little bubbles. This step wakes up the yeast and ensures your Salted Sage Honey Butter Brioche Rolls will puff up beautifully.
Step 2: Mix and Knead the Dough
Add in flour, fine sea salt, and room-temperature eggs to the yeast mixture. Mix until just combined, then start kneading (you can use a dough hook or your hands). Once the dough starts coming together, gradually add the cubes of softened, unsalted butter—one piece at a time. Be patient and allow each piece to dissolve into the dough before adding the next. Next, sprinkle in the chopped sage for that blissful aroma. Keep kneading until your dough feels smooth, elastic, and only slightly tacky—a clear sign it’s ready for its nap.
Step 3: First Rise
Transfer your dough to a lightly oiled bowl and cover it up. Set it in a warm, draft-free corner of your kitchen and let it rise for 1 to 1.5 hours, or until doubled in size. This gentle rise helps develop that signature brioche fluffiness in your Salted Sage Honey Butter Brioche Rolls. Sneak a peek every so often—it’s a simple pleasure to see the dough billow up.
Step 4: Shape the Rolls
Once your dough has risen, give it a gentle punch down (the best moment!). Divide it into 12 equal parts and shape each piece into a smooth ball. Nestle each one into a greased 9×13-inch baking dish, spacing them evenly. Another short rest—about 30 to 45 minutes—will let them puff up again, making them extra airy and tender.
Step 5: Bake
Preheat your oven to 350°F while your rolls finish their second rise. Slide the pan in and bake for 20 to 25 minutes, until the tops are a deep, golden brown and the kitchen smells like utter heaven. The anticipation at this point is very real!
Step 6: Top and Serve
Brush the freshly baked rolls while they’re still warm with the melted salted butter. Add a luscious drizzle of honey and a sprinkle of flaky sea salt—the kind that melts on your tongue and adds the perfect little crunch. Serve the Salted Sage Honey Butter Brioche Rolls warm, and watch them disappear in moments.
How to Serve Salted Sage Honey Butter Brioche Rolls
Garnishes
Enhance those golden tops with a light scattering of extra chopped fresh sage, or even a little zest of lemon for a pop of brightness. The finishing touch of flaky sea salt is a must for both sparkle and that satisfying, savory bite. If you want to go all out, another swirl of honey before serving can make these Salted Sage Honey Butter Brioche Rolls even more irresistible.
Side Dishes
These rolls are absolutely at home beside a holiday roast or a comforting Sunday stew. They’re also perfect with herby roast chicken, creamy soups (think butternut squash or tomato bisque), or as a soft and buttery side for a simple salad. The touch of sage and honey pairs beautifully with both hearty and light mains—don’t be surprised if the rolls become the star of your table.
Creative Ways to Present
Serving these Salted Sage Honey Butter Brioche Rolls in a rustic bread basket lined with a pretty tea towel creates a welcoming look. For dinner parties, try placing each roll on individual small plates with a dab of honey butter and extra sage. Or serve the rolls slider-style, sliced and filled with leftover holiday ham or turkey for an unforgettable treat!
Make Ahead and Storage
Storing Leftovers
If you somehow have leftover Salted Sage Honey Butter Brioche Rolls (unlikely!), keep them in an airtight container at room temperature for up to two days. The rolls will still be soft and luscious for quick snacks or tomorrow’s lunch.
Freezing
To freeze, let the rolls cool completely after baking. Wrap them tightly in foil or plastic wrap, then place in a zip-top bag. They’ll keep their bakery-quality softness and flavor for up to 2 months. When the mood strikes, just thaw overnight in the fridge and reheat gently.
Reheating
Refresh leftover rolls in a 300°F oven for about 8 to 10 minutes, or until warmed through. A quick brush with extra melted butter or a little honey before serving makes them as dreamy as when first baked. Microwave reheating works too—8 to 10 seconds per roll works wonders in a pinch.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! Substitute an equal amount of instant yeast and skip the initial blooming step. Simply mix it right in with your dry ingredients and continue as directed.
What if I don’t have fresh sage?
No worries—you can substitute 2 teaspoons of dried sage. Add it in just like you would the fresh, but know the flavor will be just a bit different (still delicious, though!).
Can I make the dough ahead of time?
Absolutely. After the first rise, cover the shaped dough balls tightly and refrigerate overnight. Let them come to room temperature and finish their second rise before baking the next day for easy entertaining.
How do I know if my dough is kneaded enough?
Your dough should look smooth and stretchy, and just slightly tacky but not sticky. If you gently press it with a finger, it should slowly bounce back—a sign those gluten strands are ready.
Is it possible to brown the butter for the topping?
Yes, and it’s a flavor powerhouse! Browning the salted butter before brushing it on the Salted Sage Honey Butter Brioche Rolls adds a rich, nutty undertone that perfectly complements the honey and sage.
Final Thoughts
If you’re looking for a bread recipe with that extra-special touch, these Salted Sage Honey Butter Brioche Rolls are absolutely worth making. Every bite is a blend of sweet, savory, and herby flavors, wrapped in cloudlike softness. Don’t be surprised if they become the highlight of your dinner table or your new go-to for making any meal feel like a celebration. Give them a try, and let their warmth bring everyone together.
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Salted Sage Honey Butter Brioche Rolls Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Salted Sage Honey Butter Brioche Rolls are a delightful combination of sweet and savory flavors, perfect for any occasion. Soft, buttery brioche rolls infused with aromatic sage, brushed with salted butter, and drizzled with honey, make for a truly irresistible treat.
Ingredients
For the Brioche Dough:
- 1 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup honey
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine sea salt
- 4 large eggs, at room temperature
- 1/2 cup unsalted butter, softened and cubed
- 2 tablespoons chopped fresh sage
For Topping:
- 1/4 cup salted butter, melted
- flaky sea salt for garnish
- 1 tablespoon honey for drizzling
Instructions
- Prepare the Dough: In a large bowl or stand mixer, combine warm milk, yeast, and honey. Let sit until foamy. Add flour, salt, and eggs. Mix until dough forms. Knead in softened butter gradually, then mix in chopped sage. Knead until smooth.
- Rise the Dough: Transfer dough to oiled bowl, cover, and let rise until doubled in size.
- Shape and Bake: Divide dough, shape into balls, and place in baking dish. Let rise again. Bake until golden brown.
- Finish: While warm, brush with melted salted butter, drizzle with honey, and sprinkle with sea salt. Serve warm.
Notes
- These rolls can be made ahead and reheated.
- Substitute dried sage if fresh is unavailable.
- Brown the butter for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 260
- Sugar: 6g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
