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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.
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…
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.
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.
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!
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.
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?
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!
Looking for other bread recipes? Here are a few ideas:
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
These buns were very easy to make, rose up nicely, and tasted delicious! My only problem was that after 10 minutes at 450 degrees they were very brown and I got worried they would burn so I turned the oven down to 350 for the rest of the time. What did I do wrong that they got so brown after half the time at the higher temp? Should I try 425 next time?
Hey Sharon,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Next time, I would use a lower rack in the oven or cover with foil. Have the best day:) xTieghan
Additional to my comment, September 7, 2021 at 11:45 am.
See Meni
November 22, 2020 at 11:29 AM
Obviously the metric conversion was not corrected.
Your metric conversion is way off. According to https://www.kingarthurbaking.com/learn/ingredient-weight-chart
1 cup of all-purpose flour = 120 grams. 687.5 divided by 120 = 5.7 cups.
Hey Jacqueline,
Thanks so much for letting me know, we just use an online calculator and that is what it converted to:) xTieghan
If you don’t have a loaf Pan… could a piece dish / Pyrex / open Dutch oven work?
Hey Abby,
Sure, any other baking dish will work just fine here. I hope the recipe turns out amazing for you, please let me know if you have any other questions! xTieghan
Any substitute for afresh sage ? They don’t sell it at my only grocery store.
Hey Dani,
You could use another fresh herb that you enjoy or you could use dried sage. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
How can this be made by hand, without a kitchen aid?
Hey there,
Just mix with a wooden spoon and knead by hand until the dough comes together. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi – if I want to halve the recipe, what kind of pan should I use?
Hey Gin,
I would still use a loaf pan for this recipe. Please let me know if you give it a try or have any other questions! xTieghan
Could I leave out the honey and add some salt to the dough to make it more savory or will I then ruin the recipe?
Hey Tessel,
These are already savory, the honey helps to activate the yeast, I would leave it if you can. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use bread flour instead in these? Thanks!
Hey Annie,
Yes, bread flour will work just fine here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I use a bundt pan? If so, how long in the oven and at what temperature?
Thanking you in advance xo
Lucy
Hey Lucy,
There are not enough rolls in this recipe to use a bundt pan, so I would recommend sticking with the loaf pan! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just an FYI to those trying to adapt for gluten free- Brioche is really difficult to make gluten free. I added xantham gum and milk powder and some apple cider vinegar- the standard tricks to try to make gluten free work, and this still was too dense. I’m going to try and brainstorm and revisit this some other time, because I love the concept though.
Thanks so much for your feedback on the GF version! xTieghan
Hello! I am currently making a version of these from your cookbook (herb and garlic pull-apart rolls) and even though they are for later today, I made the mistake to let the rise the second time (once rolls are in dish). Can I just pop them in the fridge until I am ready to bake them? I have a few hours until the dinner and I don’t want to serve cold rolls.
Hey Anna,
I would just keep them covered on the counter until they are ready to bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The bread seemed WAY too big for the pan. The 450 cooking with additional time seemed too long and the bread was dried out. I should have read the reviews- but they sounded so good! Always fun to try new things but this one was not worth making again. They really were beautiful!!
Hey Jane,
So sorry you had issues with the bread, please let me know if there is something I can help with! xTieghan
Easy to do, and delicious! Thank you, it was also time friendly so we could eat it with supper!
Hey Julie,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
These are amazing so much flavor to them! I do have a question, I plan on making these again but with short ribs. I only have one oven. Can these be made at 325 degrees or should I bump up the oven to 350 and have the short ribs finish at a higher temperature?
Thanks
Hey Elena,
I am so glad this recipe was enjoyed, thanks a lot for making it! You can do 325! Have a great weekend! xTieghan