If you’re looking for a bread recipe that’s as impressive as it is delicious, you’re absolutely going to want to try this Pull Apart Parmesan Sage Butter Brioche Rolls Recipe. I love this because it’s buttery, fragrant with fresh sage, and has that irresistible cheesy pull-apart texture—perfect for sharing with friends or just treating yourself. Trust me, once you make these, you’ll find any excuse to bake them again and again.
Why You’ll Love This Recipe
- Irresistible Pull-Apart Texture: The soft brioche dough layered with sage butter and parmesan melts in your mouth with every tear.
- Flavorful Sage Butter: Nutty browned butter infused with crispy sage and garlic elevates these rolls to a whole new level.
- Perfect for Sharing: These rolls are great for family dinners, special occasions, or just because – everyone will be reaching for more.
- Simple Yet Spectacular: With a few easy steps, you can create something that looks and tastes like it came from a gourmet bakery.
Ingredients You’ll Need
The magic behind the Pull Apart Parmesan Sage Butter Brioche Rolls Recipe happens because of the quality and combination of ingredients. Each part brings its own character—from the sharpness of parmesan to the fragrant sage and rich butter. Here’s a quick rundown of the essentials you’ll want to gather before we get baking.
- All-purpose flour: This is the backbone of the brioche dough; make sure it’s fresh for best rise and texture.
- Grated parmesan cheese: Use a good quality parmesan—the freshly grated kind packs the best flavor.
- Kosher salt: Adds just the right savory balance without overpowering the other flavors.
- Warm whole milk: Helps activate the yeast and keeps the dough tender.
- Instant yeast: Easy to work with and reliable, it gets your dough perfectly risen.
- Honey: Adds a subtle sweetness that balances the savory notes.
- Eggs: Provide richness and help give that brioche dough its signature soft crumb.
- Salted butter: Room temperature butter blends beautifully into the dough and the sage butter mixture.
- Garlic cloves: Smashed to gently infuse the butter with aromatic depth.
- Fresh sage leaves: The star herb here—crispy and fragrant when browned in butter.
Variations
The beauty of this Pull Apart Parmesan Sage Butter Brioche Rolls Recipe is how easily it lends itself to little tweaks. I’ve played around with some variations that you might want to try depending on your taste or pantry stock.
- Herb swaps: I’ve tried rosemary instead of sage, and it gives a woodsy, piney twist that’s just lovely.
- Cheese variations: Sometimes I add a bit of sharp cheddar or asiago along with parmesan for a more complex, melty flavor.
- Garlic infusion: Roasted garlic mashed into the butter instead of raw smashed garlic adds a sweeter, mellow edge.
- Dairy-free option: Substitute vegan butter and almond milk if you’re avoiding dairy; the texture will be slightly different but still tasty.
How to Make Pull Apart Parmesan Sage Butter Brioche Rolls Recipe
Step 1: Mixing the Dough for Soft, Fluffy Rolls
Start by combining your dry ingredients—flour, yeast, parmesan, and salt—in the bowl of your stand mixer. Then add the warm milk, honey, eggs, and a couple tablespoons of butter. Using the dough hook attachment, mix for about 4-5 minutes until the flour disappears and everything starts to come together. I often find that if the dough feels too sticky, a little extra flour (up to 1/4 cup) helps get it just right. Cover the bowl tightly and let the dough rest at room temperature for 30 minutes up to an hour—it’ll start to puff up and develop those beautiful air pockets that brioche is known for.
Step 2: Making the Sage Butter Magic
While your dough is resting, you’ll make the flavorful sage butter that sets this recipe apart. Heat 2 tablespoons of butter in a small skillet over medium heat, then add smashed garlic cloves and fresh sage leaves. Cook until the butter is brown and nutty, and the sage leaves turn crisp—around 3 to 4 minutes. This step infuses the butter with deep aroma and flavor. Once you take it off the heat, let the mixture cool, then mash the garlic with a fork and chop up the crispy sage. Stir everything together with 4 more tablespoons of softened butter. This butter will spread across your dough surface and make each bite fragrant and rich.
Step 3: Shaping and Rolling the Dough
Butter your 9×5-inch loaf pan and preheat your oven to 450°F (230°C). After your dough has roughly doubled in size, gently punch it down and transfer it to a lightly floured counter. Roll it out into about a 12 x 18-inch rectangle using your hands, which is more forgiving and less sticky than a rolling pin. Spread your fragrant sage butter evenly over the dough. Starting at the edge closest to you, roll it up tightly into a log, working slowly to avoid cracks. Pause here and pinch the ends to seal the log so the butter stays inside.
Step 4: Cutting and Proofing the Rolls
Slice your log into 8 even rolls. I like to use kitchen twine for clean cuts without squishing the dough. Place the rolls cut side up in your prepared pan, fitting them nicely side by side. Cover the pan loosely with plastic wrap or a clean kitchen towel and let them rise in a warm spot for 15 to 20 minutes. This short rise gives the rolls that final fluff without overproofing.
Step 5: Baking to Golden Perfection
Brush the tops of the rolls with a beaten egg—this gives them a gorgeous golden sheen after baking. Pop the pan in your oven and bake at 450°F for 20 minutes so the tops brown nicely. Then, reduce the oven heat to 350°F (175°C) and bake for another 25 to 30 minutes until the inside is cooked through and the rolls are tender and fluffy. When I first tried baking these at just one temperature, they either overbrowned or didn’t cook evenly—this two-step approach solved that perfectly.
Pro Tips for Making Pull Apart Parmesan Sage Butter Brioche Rolls Recipe
- Use Room Temperature Ingredients: I find that letting the butter and eggs come to room temp makes mixing smoother and gives better dough consistency.
- Don’t Overwork the Dough: Knead just enough to combine—over-kneading can make the rolls tough instead of soft and airy.
- Brown the Butter Slowly: Watch it carefully during sage butter prep—once it goes too dark, it can taste bitter.
- Bake on the Lower Rack: For even cooking, placing the pan lower in the oven prevents the tops from burning too fast.
How to Serve Pull Apart Parmesan Sage Butter Brioche Rolls Recipe
Garnishes
I usually finish these rolls with a little extra melted butter and a sprinkle of flaky sea salt right out of the oven. It really enhances the nutty parmesan and crispy sage notes. Sometimes, I add a few fresh sage leaves on top for an elegant touch when serving guests, but the classic version is just as stunning on its own.
Side Dishes
These brioche rolls are my go-to companion for hearty soups, stews, or a crisp salad. They also shine alongside roast chicken or pork. Personally, serving them warm with a bowl of tomato basil soup or alongside a rich mushroom ragout makes for a comforting and memorable meal.
Creative Ways to Present
For holiday dinners or special occasions, I like to bake these in a bundt pan for a stunning pull-apart centerpiece. You can also sprinkle some extra parmesan and a few fresh sage leaves between the rolls before baking for an elevated look and taste that guests always ask about!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which you just might!), store them in an airtight container at room temperature for up to 2 days. I’ve found that these rolls keep their softness best if you avoid refrigerating, which can dry them out quickly.
Freezing
These brioche rolls freeze beautifully. I like to freeze them after baking and cooling completely—wrap each roll tightly in plastic wrap and place in a freezer-safe bag. When you’re ready to enjoy, thaw them overnight in the fridge, then reheat gently in the oven to refresh that freshly baked feeling.
Reheating
Reheating is simple: pop the rolls in a 350°F oven for about 10 minutes, covered loosely with foil to retain moisture. This warms the butter inside and keeps them soft, almost like they just came out of the oven.
FAQs
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Can I make Pull Apart Parmesan Sage Butter Brioche Rolls Recipe without a stand mixer?
Absolutely! While a stand mixer makes kneading easier, you can mix and knead the dough by hand. Just expect to spend a bit more time (around 10 minutes kneading on a floured surface) until the dough is smooth and elastic.
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What’s the best way to store leftover rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days to keep them soft. Avoid refrigerating to prevent drying out. For longer storage, freezing is your friend.
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Can I use dried sage instead of fresh for the butter?
Fresh sage is ideal because it crisps up beautifully and infuses the browned butter with lots of flavor. If you must use dried, add it sparingly and off heat to avoid burning and bitterness.
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How do I know when the rolls are done baking?
The tops should be a deep golden brown and feel firm to the touch. For extra certainty, you can use an instant-read thermometer—the internal temperature should reach about 190°F.
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Can I prepare the dough the night before?
Yes! After mixing and kneading, you can refrigerate the dough overnight. Just bring it to room temperature before shaping and baking. This slow fermentation can actually enhance flavor.
Final Thoughts
This Pull Apart Parmesan Sage Butter Brioche Rolls Recipe has become a weekday-to-weekend staple in my kitchen, especially when I want a simple recipe that feels special. The aroma alone will draw everyone in, and the way the rolls pull apart tenderly with cheesy, buttery goodness is just so satisfying. I hope you enjoy making and sharing them as much as I do—it’s one of those recipes that creates warm memories around the table, and I can’t wait for you to experience that too.
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Pull Apart Parmesan Sage Butter Brioche Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes (including dough rising time)
- Yield: 8 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Pull Apart Parmesan Sage Butter Brioche Rolls are soft, buttery, and fragrant with the perfect balance of savory parmesan and crispy sage infused butter. Ideal for a cozy gathering or special occasion, these brioche rolls are rolled with browned garlic sage butter and baked to a golden perfection. Serve them warm with a smear of butter for an irresistible treat.
Ingredients
Dough Ingredients
- 2 1/2 – 3 cups all-purpose flour, plus more for rolling
- 1 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 2 1/4 teaspoons instant yeast
- 2/3 cup warm whole milk
- 1 tablespoon honey
- 2 eggs
- 2 tablespoons butter (from the stick, softened)
Sage Butter
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1-2 cloves garlic, smashed
- 12-16 fresh sage leaves (depending on taste, about 16 leaves recommended)
For Brushing
- 1 egg, beaten
Instructions
- Mix the Dough: In the bowl of a stand mixer, combine the flour (start with 2 1/2 cups), instant yeast, grated parmesan cheese, and kosher salt. Add warm milk, honey, 2 eggs, and 2 tablespoons softened butter. Using the dough hook, mix on medium speed until the flour is fully incorporated, about 4-5 minutes. If the dough feels sticky, gradually add up to 1/4 cup more flour. Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes to 1 hour, allowing it to rise and develop.
- Prepare the Sage Butter: In a small skillet over medium heat, melt 2 tablespoons of butter with the smashed garlic and fresh sage leaves. Cook until the butter browns slightly and the sage leaves become crisp, about 3-4 minutes. Remove from heat and let cool. Remove the garlic and mash it with a fork. Chop the crisped sage finely and combine with the browned butter, mashed garlic, and an additional 4 tablespoons of softened butter. Set aside for spreading.
- Prepare for Baking: Butter a 9×5-inch loaf pan thoroughly to prevent sticking. Preheat your oven to 450°F (232°C) to get it ready for baking the rolls.
- Shape the Rolls: When the dough has doubled in size, turn it out onto a lightly floured surface and punch down gently to release air. Using your hands, form the dough into a ball. Then roll it out into a rectangle approximately 12 inches by 18 inches. Evenly spread the prepared sage butter over the surface of the dough. Starting with the edge closest to you, roll the dough tightly into a log shape.
- Cut and Proof Rolls: Cut the rolled log into 8 equal-sized rolls. Pinch the ends of each roll to seal the edges and prevent them from unraveling during baking. Arrange the rolls upright in the prepared loaf pan. Cover loosely with plastic wrap or a clean towel and let them rise in a warm place for 15 to 20 minutes until slightly puffed.
- Brush and Bake: Brush the top of the arranged rolls generously with the beaten egg to give a beautiful glossy finish. Bake in the preheated oven at 450°F for 20 minutes until the tops start to brown. Then reduce the oven temperature to 350°F (177°C) and continue baking for another 25 to 30 minutes until rolls are cooked through and golden on top.
- Serve: Remove from oven and let the rolls cool slightly. Serve warm, ideally with an extra smear of butter and a sprinkle of sea salt for ultimate flavor. Pull apart and enjoy!
Notes
- Serve these rolls warm right out of the oven for the best texture and flavor.
- A smear of butter and a pinch of sea salt enhances the flavor beautifully.
- If the dough is too sticky when mixing, add flour gradually to avoid tough rolls.
- Brown the sage butter carefully to prevent burning – it should be fragrant and golden but not blackened.
- You can store leftover rolls in an airtight container and warm before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 373 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 10 g
- Cholesterol: 90 mg
