Honey Sage Brioche Rolls (Print Version)
# Ingredients:
→ Dough
01 -
Salt (1 teaspoon)
02 -
Honey (3 tablespoons)
03 -
Eggs (3, at room temperature)
04 -
Instant yeast (1 packet or 2¼ teaspoons)
05 -
Warm milk (¾ cup)
06 -
All-purpose flour (3¾ cups)
07 -
Softened salted butter (6 tablespoons)
→ Sage Honey Butter
08 -
Salted butter, softened (6 tablespoons)
09 -
Fresh sage leaves (12)
10 -
Honey (3 tablespoons)
→ Finishing
11 -
Flaky sea salt (to sprinkle)
12 -
Egg yolk (1, mixed with 1 tablespoon water)
# Instructions:
01 -
Toss flour, yeast, and salt in the stand mixer's bowl. Add butter, honey, eggs, and warm milk. Knead using the dough hook for about 4-5 minutes, sprinkling more flour if it feels too sticky. Let it sit to rest for anywhere between 15 minutes to an hour.
02 -
Heat 1 tablespoon of butter and fry sage leaves until crispy. Finely chop them and combine with the leftover butter, sea salt, and honey.
03 -
Make each dough half into a 12-inch square. Spread sage butter on the surface, slice into 6 strips per square, and roll up into a coil shape. Arrange the rolls inside a 9x9 pan lined with parchment paper.
04 -
Coat the rolls with egg wash. Cover them and let sit for 30 minutes until they look puffed up.
05 -
Bake in the oven at 350°F for 22-25 minutes until the tops turn golden. Brush the rolls while they're hot with leftover honey butter and sprinkle with flaky salt.
# Notes:
01 -
Great option for a Thanksgiving spread.
02 -
Enjoy left over rolls for breakfast the next day.
03 -
Room temperature ingredients work best for consistency.
04 -
Use any leftover sage butter as a spread.