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Honey Butter Sage Brioche Rolls

Oct 29, 2025
Honey Butter Sage Rolls

If you're stuck with bunches of sage from your garden sitting in the fridge, this recipe will be a welcome sight! These Honey Butter Sage Rolls are pure comfort — soft, golden brioche spirals filled with whipped honey butter and fragrant fried sage. They’re a beautiful balance of savory and sweet, with a glossy, buttery crust and tender, pull-apart interior. Perfect for holiday tables, fall dinners, or any meal that calls for a special bread. Pair them with roasted meats, soups, or a simple salad for a dish that feels indulgent but effortlessly elegant. 

Ingredients (Makes about 12 rolls)

Dough
7 g (2 ¼ tsp / 1 packet) active dry yeast
120 g (½ cup) buttermilk, room temperature
2 large eggs
40 g (2 large) egg yolks
343 g (2 ¾ cups) all-purpose flour
225 g (1 cup) unsalted butter, softened
50 g (¼ cup) sugar
12 g (2 tsp) salt
Zest of 1 lemon or orange (optional, for brightness)

Filling
6 tablespoons (85 g) unsalted butter, softened
3 tablespoons (60 g) honey
Pinch of salt
12 fried sage leaves, crumbled

For Finishing
1 egg, beaten (for egg wash)
Flaky sea salt, for topping
Melted butter, for brushing after baking


Method

Step 1 – Make the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the yeast, buttermilk, eggs, yolks, and flour. Mix on low speed for 5 minutes.
Increase to medium speed and add the softened butter gradually, mixing until fully incorporated, about 15 minutes.
Add sugar, salt, and citrus zest (if using). Mix 5–8 minutes more, until smooth and elastic.

Step 2 – Chill Overnight
Transfer the dough to a lightly greased bowl, cover, and refrigerate overnight (at least 8 hours).

Step 3 – Make the Honey Butter Filling
In a small bowl, mix the softened butter, honey, and a pinch of salt until smooth and fluffy.
Fry sage leaves in a small amount of butter or oil until crisp, then crumble and set aside.

Step 4 – Assemble the Rolls
On a lightly floured surface, roll the chilled dough into a rectangle about ¼-inch thick.
Spread the honey butter mixture evenly over the surface and sprinkle with the fried sage.
Roll the dough tightly into a log, as you would for cinnamon rolls, but when cutting, place each piece cut-side facing the next piece rather than facing up. This helps the rolls bake together with soft, pillowy sides.

Step 5 – Proof and Bake
Arrange the rolls in a parchment-lined baking dish, leaving a little space between each.
Cover and proof until doubled in size, about 1½–2 hours at room temperature.
Brush with egg wash and sprinkle lightly with flaky sea salt.
Bake at 350°F (175°C) for about 30 minutes, until evenly golden.

Step 6 – Finish
While still warm, brush the tops generously with melted butter. Serve warm, with extra honey on the side if desired.


Storage

These rolls are best fresh but can be stored in an airtight container at room temperature for 1 day or refrigerated for up to 3 days. Reheat gently before serving.

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