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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.
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!
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.
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?
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!
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!
Pull Apart Parmesan Sage Butter Brioche Rolls
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.
Ingredients
- 2 1/2 - 3 cups all-purpose flour, plus more for rolling
- 1 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 2/3 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 1 tablespoon honey
- 2 eggs , plus 1 egg (beaten) for brushing
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1-2 cloves garlic, smashed
- 12-16 fresh sage leaves, dependent on your taste, I use 16 leaves
Instructions
- 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.
Notes
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.
These were absolutely delicious!! Like others I modified the times a bit (10 mins on 450, 10 mins on 350, cover with foil, then 10 more minutes on 350) and the edges were a bit crusty, but it was a parmesan-y goodness crust so no regrets. These will be a hit at Thanksgiving!
Hey Allie,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Delicious! This will be my 3rd time making them but I want to make LOTS for Thanksgiving. Do you think I can just double the recipe or do I need to make separate batches? Love ALL of your recipes/photos/blog/insta. Thanks for making delicious food and SHARING it with us! I keep wowing my family with your recipes.
Hey Kat,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! For best results, I would make separate batches. Have a great week! xTieghan
Could I make these in advance for a dinner thanksgiving party?
Hey Kat,
You bet, go ahead and follow the make ahead instructions listed above. Please let me know if you give the recipe a try! xTieghan
These are sooo good. Only thing to do different is to bake at 350 the whole time, and to just cover when they start to brown. But keep an eye on them because they baked in about 30 mins- had to stick them back in for 10 mins to bake the center all the way through. I did a 9×5 pan but another idea is to cut them into 16, then use a 9×13. The sage butter is wonderful. Perfect with your wild rice soup Tieghan!!!
Hey! Thanks so much for trying out this recipe! I’m so happy you loved it 🙂 xxTieghan
Just made this, and it was delicious! The inside was very light and fluffy and the flavor is perfect for fall weather.
Hi Callie! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
I’m a little confused about how much flour to add. The ingredients list says “2 1/2 – 3 cups all-purpose flour, plus more for rolling” but then in the recipe it just says to add the flour and makes mention of “remaining 1/4 cup of flour.” I’m not quite clear how much flour I should add in the first step. Do I start with 2.5 cups and add in more if the dough seems sticky? I’m new to making bread from scratch so want to make sure I totally understand the steps, amounts of everything, etc.
Hey there! Yes, that is correct! Start with the 2.5 cups then add in more if sticky! Sorry for the confusion! Enjoy! 🙂 xTieghan
Be careful of cooking times that are instructed. I baked my for 10 min on 450 and 10 on 350.
Thank you for the feedback! I really appreciate it. xTieghan
These were fantastic and very easy to make! I do agree with previous comments to keep and eye on both baking times (my rolls were very dark after 10 min at 450) and then I only did another 20 min at 350. I know oven temperatures vary but this is what worked for me!
Hi there! Thanks so much for trying out this recipe! So glad to hear it was enjoyed ? xTieghan
Question for you: I don’t have quite enough parmesan, will I need to adjust the other amounts (ie. Flour) to make up for that? Would it better to wait until I have the directed amount? Thanks in advance. *so in love with all your recipes!
Hi there! I would say that it would be better to wait until you have enough parmesan that way you won’t have to worry about the recipe coming out not quite right! 🙂 xTieghan
Just made those tonight. The rolls came out great. They are so flaky, buttery and soft. Love the sage in the butter, what a great combo and the Parmesan in the dough itself was a wonderful addition. I will be making those again for sure. Thank you for another delicious recipe.
Hey Paulina,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
What a wonderful recipe! Agreed with the commenter below — I would reduce baking time of high temp, because my rolls got a little too crisp on the top! The dough came together so beautifully in my mixer, though— thanks for the perfect ingredient proportions. Wondering how to make the bread more egg-y, though— if you have any thoughts, let me know!
Hey Letitia,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
Great recipe. The flavors were beautiful and the rolls soft and delicious. In the future I will reduce the initial baking at high temperature to probably 12 minutes, but even the crunchy crust tasted great. I’m seriously thinking about adding these rolls to my thanksgiving lineup. Thank you.
Hey Kim,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
The top picture of the bread really looks like an ear to me but that’s likely just because I’m reading Whitney Cummings book. ?
Hope you love the recipe!
After 20 minutes the rolls were almost burned on top. I am baking for another 20 minutes. I hope they aren’t toast.
Hey Gigi,
Sorry to hear this, was there anything you adjusted in the recipe? Let me know how they turn out! xTieghan
Same here. I followe the recipe to a T and wound up with very crispy rolls, I should have checked them sooner, but instead just followed the recipe but I’d cook at 350 the whole time next time and reduce the amount of time. I’d made this per the hubby’s request and didn’t turn out at all…. I’d add more salt and cheese next time.too. Tasted kinda bland. So disappointed!
This receipe looks sooo good and I cannot wait to make it this weekend. I am making a couple other things in the oven and everything else needs to be at 400. Is there a way I can alter this recipe so it can be cooked at 400?
Hey Victoria,
I would just keep an eye on them. I hope you love the recipe, please let me know how it turns out! xTieghan
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!!
Hi Suzanne,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xT