Recipes

Salted Sage Honey Butter Brioche Rolls

Ingredients

DOUGH:

500 g Golden Cloud Bread flour
7 g instant yeast
1 tsp salt
180 ml warm milk
3 tbsp honey
6 tbsp salted butter, at room temperature
3 large eggs), at room temperature
1 egg yolk, beaten with 1 tbsp water
Flaky sea salt for topping

SAGE HONEY BUTTER:

12 sage leaves
6 tbsp salted butter, at room temperature
3 tbsp honey

Method

MAKE THE DOUGH:
• 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 30 g (¼ cup) of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes to 1 hour.
• Prepare the sage honey butter: Fry the sage leaves with 15 g (1 tablespoon) of butter in a skillet over medium heat. Remove from the pan and chop the leaves. In a small bowl, mix 85 g butter and 64 g honey together. Stir in the fried sage and a pinch of sea salt.
• Preheat the oven to 175°C (350°F). Line a 23x23 cm (9×9 inch) baking dish with parchment paper.

SHAPE THE ROLLS:
• Punch the dough down and divide it in half. On a lightly floured surface, roll each half to a 30 cm (12-inch) square, about 6 mm (¼-inch) thick. Brush each square with honey
butter, saving any leftover butter for serving. Cut each square into 6 strips, then roll each strip into a coil. Arrange them seam-side down in the prepared baking dish.
• Final proofing: Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes, until puffy.

BAKE:
• Bake for 22-25 minutes until golden brown. Remove from the oven and brush with the remaining honey butter. Serve warm with flaky sea salt.

MAKE-AHEAD & FREEZING INSTRUCTIONS:
TO MAKE AHEAD: Follow steps 1-4, but do not let the rolls rise. Cover and refrigerate overnight. Before baking, let the rolls sit at room temperature for 30 minutes, then bake as directed.
TO FREEZE BEFORE BAKING: Assemble the rolls through step 5, then cover and freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature before baking.
TO FREEZE AFTER BAKING: Bake as directed, let cool completely, then wrap and freeze for up to 3 months. Thaw and warm before serving.

USING ACTIVE DRY YEAST:
If using active dry yeast instead of instant yeast: Dissolve 7 g (1 packet) of yeast in 180ml warm milk with 64 g honey. Let sit for 5-10 minutes until bubbly and foamy. Proceed with the recipe as directed.

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