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These easy Pull Apart Parmesan Sage Butter Brioche Rolls are light, soft, made with nutty Parmesan, swirled with garlicky, crispy sage butter, and are SO delicious. Serve these rolls warm right out of the oven with a smear of butter and a sprinkle of flaky sea salt for a roll that’s melt in your mouth good…and oh so impressive. Great for any night of the week from Sunday night supper to an upcoming fall dinner with friends. You can’t go wrong with this soft, fluffy Brioche rolls.

overhead photo of Pull Apart Parmesan Sage Butter Brioche Rolls

Well, hey, hi! I feel like I have not chatted with you guys in a few days, but really it’s just because I shared that giant line-up of fall foods yesterday. It was just a bit of a different way to start off the week.

Either that or I’m thrown off from traveling. Which seemed almost foreign to me after six months of no travel at all. I have to say, it felt nice to leave home, even if only for a few days. My cousin’s wedding was absolutely perfect and my family and I had the best time. As I said in Sunday’s post, it was really nice to take a step away from work and spend time with my family. Especially my sweet cousin, Maggie…who is also part of our HBH team! Her now-husband, Tom, has been my brother’s best friend since middle school!

I was also able to see my little cousins, aunts, uncles, and old family friends, plus catch up on everyone’s lives. So grateful for such a close-knit family.

I’m back home today, getting right back to it and excited to jump in and enjoy the next couple weeks of fall here in Colorado. Thankfully last week’s snow has disappeared and it’s warmed back up. No more snow until November, right?

Yeah, right…

prep photo of sage butter in skillet

Anyway, sorry for the rambling, but now on to these rolls.

As we begin to settle into fall days, I’m leaning towards recipes that feel homey and comforting. Enter these rolls. I feel like I’ve said this story a million times over, but Sunday night dinner was so special to me. We’d always do a family dinner and more times than not my mom would bake fresh bread to pair with dinner.

If there’s one thing my mom loves most, it’s bread. Just like her mom.

My mom used to have this old school bread machine and I remember loving the way the kitchen smelled on Sundays when she’d bake up a fresh loaf for dinner. Over the years, I’ve shared a few loaf style recipes, but never a roll.

Pull Apart Parmesan Sage Butter Brioche Rolls |

When I set out to create these, I wasn’t one hundred percent sure how I wanted them to come out. I was torn between creating a classic roll that’s soft and buttery, versus one that has a bit more flavored swirled throughout. In the end, a garden full of end of summer sage pointed me in the direction of a more flavorful roll.

And guys? I could not be happier with how these turned out. If you love a dinner roll, these are a fun step up from the average roll.

overhead photo of Pull Apart Parmesan Sage Butter Brioche Rolls

Here are the details.

I like to keep it simple with a mix of flour, instant yeast, and a pinch of salt. My secret…use a good amount of eggs and make a brioche-style base dough. The combination creates a beautiful golden crust on the outside, but the inside stays incredibly soft and fluffy.

I prefer to use instant yeast to keep the dough making process quick and simple! When using instant yeast, you can skip the entire hour-long rise. Which is great if you’re not the best planner. Then you can still have beautiful, delicious bread with dinner in under two hours!

Of course, you can use active dry yeast as well. But you’ll need to make some adjustments to ensure the dough rises properly!

side angle close up photo of Pull Apart Parmesan Sage Butter Brioche Rolls

What makes this bread dough special?

Parmesan cheese! For whatever reason, I have always wanted to do a parmesan roll. I think it was after sharing these Parmesan Popovers. I just loved the flavor and the idea of parm in a bread recipe.

It’s delicious and makes these rolls just a little more special than the average.

overhead photo of Pull Apart Parmesan Sage Butter Brioche Rolls

In addition to the parmesan, there is also some browned garlic sage butter rolled into these rolls.

To make it you’ll need to brown some butter with garlic and fresh sage. As the butter browns, the garlic quickly caramelizes and the sage gets crispy. Take the “roasted” garlic and crispy sage from the already browned butter and mix it into the softened, salted butter.

And now you have crispy sage garlic butter.

Tip: you will want to smear this on everything, so I always recommend doubling it.

Simple, right?

overhead close up photo of Pull Apart Parmesan Sage Butter Brioche Rolls

Once the dough has risen…

Roll it out, just like you might roll out a cinnamon roll, into a flat rectangle. Then slather that sage butter over the dough, roll the dough into a log, and cut into six big rolls.

I like to pinch the edges of the dough to seal all the deliciousness inside. Then simply roll the dough into a ball and place each ball into a loaf pan.

Let the dough rise, then bake. Now enjoy the herby, slightly garlicky smell as the rolls bake away in the oven.

As soon as the rolls come out, serve with an extra smear of that reserved butter and enjoy warm.

I love these the most for Sunday night dinner, but let’s be honest, bread with every dinner is a good idea. So bake these up just about any day of the week!

A few dinner recommendations to serve alongside these rolls…autumn soup, hearty lasagna…with a big fall salad, a family casserole, or a creamy pasta.

Yumm, got to love autumn cooking and baking!

overhead photo of Pull Apart Parmesan Sage Butter Brioche Rolls

Looking for other bread recipes? Here are a few ideas: 

Swirled Garlic Herb Bread

Salted Honey Butter Parker House Rolls

Herby Everything Cheddar Swirl Buns

Lastly, if you make these Pull Apart Parmesan Sage Butter Brioche Rolls be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Pull Apart Parmesan Sage Butter Brioche Rolls

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 8
Calories Per Serving: 373 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. In the bowl of a stand mixer combine the flour, yeast, parmesan, and salt. Add the warm milk, honey, 2 eggs, and 2 tablespoons butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes to 1 hour.
    2.  Meanwhile, make the sage butter. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Let cool, then mash the garlic with a fork. Chop the crispy sage. Stir the browned butter, mashed garlic, and sage together with 4 tablespoons butter.
    3. Butter a 9x5-inch loaf. Preheat the oven to 450 degrees F.
    4. When the dough has doubled in size, turn it out onto a lightly floured work surface, punch it down, and roll it into a ball using your hands. Roll the dough into a rectangle (approximately 12 x 18 inches). Spread the sage butter over the dough. Starting with the edge of dough closest to you, roll the dough into a log.
    5. Cut the log into 8 rolls, pinch the ends to seal, then arrange in the prepared pan. Cover and let rise 15 minutes to 20 minutes in a warm place.
    6. Brush the top of the loaf with beaten egg. Bake 20 minutes, until browned on top. Reduce the oven temp to 350 degrees F, then continue baking another 25-30 minutes. Serve warm with additional butter.


To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe. 
To Make Ahead: prepare the bread through step 5. Do not let the bread rise. Cover the loaves of bread and place in the fridge for up to overnight. When ready to bake, remove the bread from the fridge 30 minutes prior to baking, then bake as directed. 
To Freeze The Dough Before Baking: prepare the bread through step 5. Do not let the bread rise. Cover the loaves of dough tightly and freeze in the bread pans for up to 3 month. When ready to bake, remove the bread from the freezer and thaw for 2-3 hours on the counter, then bake as directed. 
To Freeze The Bread After Baking: bake the bread as directed and allow to cool completely. Once cool, wrap the bread tightly with plastic wrap, then transfer to a freezer safe container. Freeze for up to 3 months. Thaw on the counter and warm or toast before serving.
Leftovers: the bread is best served warm after baking, but the leftover bread is delicious when lightly toasted or served at room temperature. 
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    1. Hey Ellen,
      Totally, just mix with a wooden spoon and knead by hand until you have a soft dough ball. I hope you love this recipe! xx

  1. Have you ever made these gluten free? I have the King Arthur 1:1 GF flour but curious what you think about using that??

    1. Hi Kayla,
      I personally have never made this recipe gluten free, but I know some readers have had good results with an equal amount of GF flour. Let me know if you give this recipe a try! xT

  2. 3 stars
    Unfortunately the tops of my rolls were absolutely charred. The inside tasted good but I would have to do some reworking if I made this recipe in the future to figure out how to fix the baking part.

  3. 5 stars
    This recipe came out perfect, but I’ll have to admit that I didn’t read the directions completely so I only cooked the rolls for 20 minutes at 450 F. If I had cooked them longer, it would’ve been a total loss.

  4. 2 stars
    I love a lot of your dinner recipes! Sadly this recipe went horribly wrong for me. I did the bake at 450 for 20 minutes and the tops were absolutely charred!! The inside tasted good but sadly not presentable at all to serve others. Do you really bake them for nearly 50 minutes?

    1. Hi Amy,
      Thanks for giving this recipe a try and sharing your feedback! So I bake for 20 minutes at 450F and then reduce to 350F for 25 minutes. Maybe use a lower rack in your oven:) I hope this helps! xT

  5. 5 stars
    Hello Tieghan! I have made more of your recipes than I can count and they are ALWAYS amazing, including this one. I made these yesterday (Christmas day) and again today to go with leftovers and my entire family absolutely loved them! I also made the Gorgonzola cream sauce from your standing rib roast to go with our filet mignon and it was one of the best things I’ve ever tasted! Thank you so much for your wonderful recipes! I absolutely love to prepare and eat amazing food and I can without fail count on your recipes!!

  6. I tried to make the butter with chopped garlic and the garlic burnt to black right as the Sage started getting crispy. :/ I guess I left it in there a minute too long or too high heat. Still tasted good luckily!

    1. Hey Cynthia,
      Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Next time, try with smashed garlic:) Happy Holidays! xx

  7. 5 stars
    Oh. My. Gosh. These were incredible! But I am glad I read the comments as I made a few adjustments I was really happy with. I prepped them on Saturday, and cut the roll into 16 individual rolls rather than 8. (Personally I think cut into 8 pieces would be really too big.) I put them in a pan that’s about 8×11 and froze them. Then I took them out on Thanksgiving morning and let them defrost and rise. I covered the pan with foil and baked at 350, uncovering about halfway and continuing until golden brown on top. Everyone loved them and the leftovers are delish!