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
Scale
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
