Soft, fluffy, and irresistibly buttery, these Honey Butter Brioche Rolls are the kind of treat that makes any meal feel extra special. Lightly sweetened with honey and enriched with butter, these rolls have a rich, delicate crumb that practically melts in your mouth. Whether you’re serving them for breakfast, alongside dinner, or as a sweet snack, they’re sure to be a favorite. Trust me—once you try them warm from the oven, slathered in even more honey butter, you’ll never want store-bought rolls again!
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Why You’ll Love Honey Butter Brioche Rolls
Irresistibly Soft: Thanks to the rich brioche dough, these rolls have a pillowy, tender texture that’s simply unmatched.
Perfectly Sweet: A hint of honey adds just the right amount of natural sweetness without overpowering the buttery goodness.
Easy to Make: While brioche may sound fancy, this recipe is beginner-friendly and well worth the effort.
Versatile: Serve them as dinner rolls, use them for sliders, or enjoy them as a sweet breakfast treat with extra honey and butter.
Make-Ahead Friendly: Prepare the dough in advance and bake fresh when needed.
Ingredients in Honey Butter Brioche Rolls
Here’s what makes these rolls so special:
All-Purpose Flour: Provides structure while keeping the rolls light and fluffy.
Yeast: The key to that beautiful rise and airy texture.
Honey: Natural sweetness that gives the rolls their signature flavor.
Butter: Enriches the dough and adds a rich, melt-in-your-mouth quality.
Eggs: Essential for that classic brioche texture and deep golden color.
Milk: Keeps the dough soft and enhances the flavor.
Salt: Balances the sweetness and enhances the overall taste.
Instructions
Activate the Yeast: In a bowl, warm the milk and mix in the yeast with a bit of honey. Let it sit until foamy—this ensures your rolls will rise beautifully.
Mix the Dough: In a large mixing bowl, combine the flour, eggs, remaining honey, and salt. Slowly add in the yeast mixture and softened butter, mixing until a soft, smooth dough forms.
First Rise: Cover the dough and let it rise in a warm place until doubled in size. This gives the rolls their airy texture.
Shape the Rolls: Divide the dough into equal portions and roll them into smooth balls. Place them in a greased baking dish, leaving a little space between each.
Second Rise: Let the shaped rolls rise again until puffy and touching each other slightly.
Bake to Perfection: Brush the tops with an egg wash, then bake until golden brown and fragrant.
Honey Butter Glaze: While still warm, brush the rolls with a mixture of melted butter and honey for that irresistible glossy finish.
Serve and Enjoy: Let them cool slightly, then dig in! Best enjoyed warm with extra butter or a drizzle of honey.
How to Serve Honey Butter Brioche Rolls
- Alongside dinner: These rolls pair beautifully with savory dishes like roasted meats or soups.
- Breakfast treat: Slice and spread with butter, jam, or even a bit of whipped honey.
- Perfect for sliders: Use them as a base for mini sandwiches with ham, turkey, or pulled pork.
- French toast base: Leftovers? These rolls make the best French toast the next day.
- Simply as they are: Sometimes, all you need is a warm roll and a bit of extra honey butter!
Additional Tips
Make Ahead: Prepare the dough and let it rise overnight in the fridge for fresh-baked rolls in the morning.
Storage Tips: Keep leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Reheating: Warm rolls in the oven at 300°F for a few minutes to bring back their fresh-baked softness.
Customize It: Add a sprinkle of sea salt on top for a sweet-salty contrast, or mix a little cinnamon into the dough for a spiced version.
FAQ Section
Q1: Can I use instant yeast instead of active dry yeast?
A1: Yes! Instant yeast can be mixed directly into the flour, skipping the activation step.
Q2: How do I make these dairy-free?
A2: Substitute milk with almond or oat milk, and use plant-based butter.
Q3: Can I make these rolls ahead of time?
A3: Yes! Shape the rolls and refrigerate them overnight. Let them come to room temperature before baking.
Q4: What if my dough isn’t rising?
A4: Make sure your yeast is fresh and your kitchen is warm enough for the dough to rise properly.
Q5: Can I use a stand mixer?
A5: Absolutely! A stand mixer with a dough hook makes kneading the dough even easier.
Q6: How do I get a shinier glaze on top?
A6: Brush the rolls with an extra egg wash before baking and apply the honey butter glaze while they’re still warm.
Q7: Can I add spices or flavors to the dough?
A7: Yes! Try adding cinnamon, nutmeg, or even a hint of vanilla for a unique twist.
Q8: Can I make these into larger or smaller rolls?
A8: Absolutely! Adjust the baking time accordingly—smaller rolls may bake faster, while larger rolls may take a bit longer.
Q9: Can I use whole wheat flour instead of all-purpose?
A9: Yes, but it will change the texture slightly. You can use a mix of whole wheat and all-purpose flour for a balance of flavor and softness.
Q10: How do I store and reheat frozen rolls?
A10: Freeze baked rolls in an airtight container. To reheat, bake at 300°F for about 10 minutes or until warmed through.
These Honey Butter Brioche Rolls are the ultimate combination of sweet, buttery, and fluffy perfection. Whether you’re baking them for a special occasion or just because, they’re guaranteed to be a hit. So, grab your ingredients and get ready to enjoy homemade brioche rolls that will have everyone asking for more!
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Honey Butter Brioche Rolls
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 rolls 1x
- Category: Bread, Baking
- Method: Baking
- Cuisine: FRENCH
Description
These Salted Sage Honey Butter Brioche Rolls are soft, buttery, and infused with warm honey and crispy sage for a touch of savory sweetness. Perfect for holiday gatherings or an indulgent treat, these rolls are best served warm with a sprinkle of flaky sea salt.
Ingredients
For the Dough:
- 3 1/2 – 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 3/4 cup warm milk
- 3 tbsp honey
- 6 tbsp salted butter, room temperature
- 3 eggs, room temperature
- 1 egg yolk, beaten with 1 tbsp water
- Flaky sea salt, for garnish
For the Sage Honey Butter:
- 12 sage leaves
- 6 tbsp salted butter, room temperature
- 3 tbsp honey
Instructions
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In a stand mixer bowl, combine flour, yeast, and salt. Add warm milk, honey, eggs, and 6 tbsp butter. Use the dough hook to mix until incorporated, about 4-5 minutes. If dough is sticky, add more flour, ¼ cup at a time. Cover and let rise at room temperature for 15 minutes or up to 1 hour.
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Meanwhile, make the sage honey butter. In a skillet over medium heat, fry sage leaves with 1 tbsp butter until crisp. Chop the sage and mix with the remaining butter, honey, and a pinch of sea salt.
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Preheat oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
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Punch down the dough and divide in half. Roll each half into a 12-inch square, about ¼-inch thick. Brush with honey butter, reserving extra for serving. Cut each square into 6 strips, roll into coils, and place seam-side down in the baking dish.
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Brush rolls with the beaten egg yolk mixture. Cover and let rise for 30 minutes until puffy.
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Bake for 22-25 minutes until golden brown. Remove from oven and brush with remaining honey butter. Serve warm with flaky sea salt.
Notes
- Best enjoyed fresh, but leftovers can be stored in an airtight container and reheated.
- Swap sage for rosemary or thyme for a different flavor twist.
- Can be made ahead—prepare the dough and refrigerate overnight before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 292 kcal
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg