Salted Sage Honey Butter Brioche Rolls . These light, airy, buttery rolls are perfectly salted and downright delicious, with a salty-sweet sage honey butter swirled right into every bite. Serve them warm, fresh from the oven, with a sprinkle of flaky sea salt. These quick and simple dinner rolls are made with flour, salt, instant yeast, honey, eggs, butter, and sage—ready in under two hours with hardly any fuss! The ultimate rolls for all your holiday dinner parties.
If there’s one dish that always makes it to my holiday table—whether it’s Thanksgiving or Christmas—it’s dinner rolls. My family wouldn’t dream of skipping them, especially my mom. She adores a soft, buttery roll with her meal.
For Thanksgiving, Mom always requests something like crescent rolls or soft brioche. If she had to choose? Brioche, hands down. And for Christmas? It’s gotta be a candy cane bagel with extra butter on top!
Yeah, she really loves her rolls, you guys.
This Thanksgiving, it’ll just be a small gathering here in Colorado, so I wanted to make a meal I know we’ll all enjoy. That meant coming up with sides my mom would love—and I knew brioche rolls would be her top pick.
And you guys? These turned out even better than I imagined. I used instant yeast, which I haven’t done in ages, and I was shocked at how well it worked—so easy and quick!
I’m thrilled to share this recipe with you. If you’re a fan of my honey butter Parker House Rolls, you’ve got to try these. I think they’re even better! Nothing beats that rich, eggy brioche goodness.
Here’s the breakdown:
Ingredients
- flour
- instant yeast
- salt
- honey
- whole eggs + an egg yolk
- salted butter
- fresh sage
Special Tools
A stand mixer with a dough hook makes these rolls a breeze—it does all the work for you! No mixer? No problem. You can knead the dough by hand—just be ready for a little arm workout.
Steps
Step 1: Make the brioche dough
In a stand mixer bowl, mix the dry ingredients: flour, instant yeast, and salt. Then add the honey and 3 large eggs (room temp works best).
The beauty of instant yeast? You can skip the first rise and go almost straight to baking.
Mix with the dough hook until smooth, then cover the bowl and let the dough rest for 15 minutes.
Step 2: Make the honey butter
While the dough rests, whip up the sage honey butter. Fry fresh sage leaves in a skillet with a pat of butter until crispy.
Remove the leaves, chop them, then mix with softened salted butter and honey.
Step 3: Roll out the dough
Now, roll out the dough right away.
On a floured surface, divide the dough in half, roll each into a square, spread the sage butter on top, and cut each square into 6 strips. Roll them up tightly, like cinnamon rolls.
Place each roll seam-side down in a 9×9-inch baking dish.
Step 4: Brush and rest the rolls
Beat 1 egg yolk with a splash of water for an egg wash—this gives the rolls that gorgeous golden crust.
Brush the tops, then let them sit for 15 minutes to 1 hour. They’ll puff up and double in size.
Step 5: Bake!
These bake in about 25 minutes—nice and quick!
As they bake, your kitchen will fill with the most incredible aroma—sweet honey, earthy sage, and that indescribable eggy brioche scent. So cozy and perfect for the season.
Serve
Best served warm, straight from the oven. You can also make them ahead and reheat—just imagine the butter melting over the top.
I always finish them with extra flaked salt. Not only does it look pretty, but it’s the perfect contrast to the sweet-savory sage honey butter. They’re so good every single time. I mean, how could anything swirled with salted honey butter not be amazing? It’s impossible.
Make these for Thanksgiving. They’re ideal for soaking up gravy and even better the next morning for breakfast. Trust me, you and your guests will adore them!
