Salted Sage Honey Butter Brioche Rolls (Printer-Friendly Version)
# 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!:
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.
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.
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.
04 -
Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy.
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:
01 -
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.
02 -
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.
03 -
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.
04 -
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.