Salted Honey Butter Cheddar Brioche Rolls
The perfect addition to any gathering, be it a cozy dinner, a weekend brunch, or a holiday spread!
Servings: 12 rolls
Calories: 374kcal
Ingredients
- 3 1/2–4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 cup warm milk
- 6 tablespoons honey
- 8 tablespoons salted butter, at room temperature
- 3 eggs, at room temperature
- 1 egg yolk, beaten with 1 tablespoon water
- flaky sea salt
- 2 cups shredded sharp cheddar cheese
Honey Butter Topping
- 4 tablespoons salted butter, at room temperature
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- fresh chopped parsley or basil
Instructions
- 1. In the bowl of a stand mixer, combine the flour, yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 tablespoons of honey, 3 whole eggs, and 5 tablespoons of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.2. In a small bowl, mix 3 tablespoons of butter and 2 tablespoons of honey. Mix in a good pinch of sea salt.3. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.4. Punch the dough down and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Top each square with 1 cup of cheddar. Then, cut each square of dough into 6 to 8 strips. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish.5. Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy.6. Bake the rolls for 22-25 minutes until golden. 7. Meanwhile, make the honey butter topping. In a small saucepan set over low heat, melt 2 tablespoons of butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley.8. Serve the rolls warm, with honey butter and flaky salt.
Notes
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Wrap well and freeze for up to 3 months. Thaw and warm before serving.
To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit for 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the remaining directions as listed in the recipe.
Nutrition
Calories: 374kcal
