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Salted Sage Honey Butter Brioche Rolls

As Seen In Sweet Treats & Baked Goods.

These Salted Sage Honey Butter Brioche Rolls are a delightful combination of sweet and savory flavors. Made with a soft brioche dough and infused with a fragrant sage honey butter, they’re baked to golden perfection and topped with flaky sea salt. Perfect for breakfast, brunch, or as a side dish, these rolls are sure to impress. With make-ahead and freezing options, they’re a versatile addition to any meal!
Sarah Recipes
Recipe by Sarah Sarah
Fresh from the Kitchen: Sun, 02 Mar 2025 01:26:41 GMT
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A tray of bread rolls with a green topping. Save for Later
A tray of bread rolls with a green topping. | recipesaddicts.com

These Salted Sage Honey Butter Brioche Rolls elevate the humble dinner roll into something truly extraordinary. With their light, airy texture, buttery richness, and the perfect balance of sweet honey, aromatic sage, and flaky sea salt, these rolls bring a touch of gourmet elegance to any meal while remaining surprisingly simple to make.

I discovered this recipe when looking for a special bread to serve at a holiday gathering that wouldn't require an all-day commitment. The combination of sage and honey was a revelation that had everyone asking for the recipe!

Essential Ingredients and Selection Tips

  • Instant Yeast: The key to quick rising without sacrificing flavor
  • Fresh Sage: Its aromatic quality can't be matched by dried herbs
  • Honey: Choose a high-quality variety for the best flavor
  • Salted Butter: Creates depth of flavor in both dough and filling
  • Flaky Sea Salt: Provides the perfect finishing touch

Detailed Baking Instructions

Dough Preparation:
Mix just until smooth to maintain tenderness
Sage Infusion:
Frying sage leaves intensifies their flavor
Filling Spreading:
Cover edge to edge for maximum flavor in every bite
Rolling Technique:
Roll tightly for distinct swirls in finished rolls
Rising Period:
Allow proper time for rolls to double in size
Egg Wash Application:
Brush evenly for a beautiful golden finish
Salt Timing:
Sprinkle flaky salt immediately after baking for best adhesion
A tray of bread rolls with a sprig of rosemary on top. Save for Later
A tray of bread rolls with a sprig of rosemary on top. | recipesaddicts.com

My grandmother always said bread is the soul of a meal, and these rolls truly embody that sentiment with their rich flavor and irresistible texture.

Make-Ahead Options

Prepare the rolls up to the shaping stage and refrigerate overnight. Let them come to room temperature and complete their final rise before baking for fresh-baked rolls with minimal day-of effort.

A pan of freshly baked bread rolls. Save for Later
A pan of freshly baked bread rolls. | recipesaddicts.com

After making these countless times, I've found they're more than just dinner rolls - they're memory-makers. The way people's eyes light up at first bite, the way conversations pause momentarily to savor the flavor, and the inevitable requests for the recipe make these rolls worth every minute of preparation.

Recipe Tips & FAQs

→ Can I use dried sage instead of fresh?
Yes, use 1-2 teaspoons of dried sage in place of fresh sage leaves.
→ Can I make these rolls gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend.
→ How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
→ Can I freeze these rolls?
Yes, freeze baked or unbaked rolls for up to 3 months. Thaw and reheat before serving.
→ What can I serve with these rolls?
Serve with soups, salads, or as a side for breakfast or brunch.

Salted Sage Honey Butter Brioche Rolls

These Salted Sage Honey Butter Brioche Rolls are soft, flaky, and infused with a sweet and savory sage honey butter. Perfect for breakfast or brunch!

Prep Time
25 Minutes
Cooking Time
25 Minutes
Total Time
50 Minutes
Recipe by Sarah: Sarah

Recipe Type: Baking & Desserts

Skill Level: Advanced

Style of Cooking: American

Makes: 12 Serves (12 rolls)

Dietary Notes: Vegetarian

What You'll Need

→ Dough

01 3 ½ – 4 cups all-purpose flour
02 1 packet (2 ¼ teaspoons) instant yeast
03 1 teaspoon salt
04 ¾ cup warm milk
05 3 tablespoons honey
06 6 tablespoons salted butter, at room temperature
07 3 eggs, at room temperature
08 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
09 Flaky sea salt (for garnish)

→ Sage Honey Butter

10 12 sage leaves
11 6 tablespoons salted butter, at room temperature
12 3 tablespoons honey

Let's Cook!

Step 01

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 ¼ cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.

Step 02

Fry the sage leaves with 1 tablespoon of butter in a skillet set over medium heat. Remove from the pan and chop the leaves. Combine 6 tablespoons of butter and honey in a small bowl. Mix in the fried sage and a pinch of sea salt.

Step 03

Preheat the oven to 350°F. Line a 9x9 inch baking dish with parchment paper. Punch the dough down and divide it in half. On a lightly floured surface, roll each half to a 12-inch square, about ¼-inch thick. Brush each square with sage honey butter, saving any leftover butter for serving. Cut each square into 6 strips. Roll each strip into a coil and arrange seam side down in the prepared baking dish.

Step 04

Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy.

Step 05

Bake the rolls for 22-25 minutes until golden. Remove from the oven and brush with the remaining sage honey butter. Sprinkle with flaky sea salt. Serve warm.

Cook's Notes

  1. To make ahead, prepare the rolls through step 4. Do not let the rolls rise at room temperature. Cover and refrigerate (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
  2. To prepare and freeze, assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
  3. To bake and freeze, bake the rolls as directed and let cool completely. Wrap well and freeze for up to 3 months. Thaw and warm before serving.
  4. To use active dry yeast, mix 1 packet (2 ¼ teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.

Kitchen Tools Needed

  • Stand mixer with dough hook
  • Skillet
  • 9x9 inch baking dish
  • Parchment paper
  • Plastic wrap

Allergy Notes

Always check ingredients carefully for allergens. When in doubt, please consult your healthcare provider.
  • Contains dairy (butter, milk)
  • Contains gluten (all-purpose flour)
  • Contains eggs

Nutrition Information (Per Serving)

Nutritional values are carefully calculated estimates. For precise dietary needs, please consult a nutritionist.
  • Calories: 292
  • Total Fat: ~
  • Total Carbohydrates: ~
  • Protein: ~