Description
These Salted Honey Butter Cheddar Brioche Rolls are fluffy, rich, and irresistibly buttery with a sweet and savory twist. Soft brioche dough is infused with honey and layered with sharp cheddar cheese, then brushed with a luscious honey butter glaze and topped with flaky sea salt and fresh herbs. Perfect for breakfast, brunch, or as a savory snack.
Ingredients
Dough
- 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 (divided)
- 8 tablespoons salted butter, at room temperature (divided)
- 3 eggs, at room temperature
- 1 egg yolk, beaten with 1 tablespoon water (for brushing)
- 2 cups shredded sharp cheddar cheese
Honey Butter Topping
- 4 tablespoons salted butter, at room temperature (divided into 3 tablespoons for dough brushing and 2 tablespoons for topping)
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- Flaky sea salt
- Fresh chopped parsley or basil
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine the flour, instant 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 attachment, mix until the flour is fully incorporated and a smooth dough forms, about 4-5 minutes. If the dough is sticky, add flour 1/4 cup at a time. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes to 1 hour.
- Make Honey Butter for Brushing: In a small bowl, mix 3 tablespoons of softened butter with 2 tablespoons of honey and a pinch of flaky sea salt. Set aside.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper for easy removal of the rolls.
- Shape the Rolls: Punch down the dough to release air. Divide it into two equal halves. On a lightly floured surface, roll each half into a 12-inch square about 1/4 inch thick. Brush each square generously with the honey butter mixture prepared earlier, reserving any leftover butter for serving. Evenly sprinkle 1 cup of shredded cheddar cheese over each dough square. Cut each square into 6 to 8 strips, then roll each strip into a spiral coil and arrange them seam side down in the prepared baking dish.
- Proof the Rolls: Brush the assembled rolls with the beaten egg yolk mixture to give them a shiny golden crust. Cover the dish loosely with plastic wrap or a kitchen towel, and let the rolls rise for 30 minutes until they become puffy.
- Bake the Rolls: Place the baking dish in the preheated oven and bake the rolls for 22-25 minutes until they turn golden brown and cooked through.
- Prepare Honey Butter Topping: While the rolls bake, melt 2 tablespoons of butter in a small saucepan over low heat. Stir in the honey and garlic powder, then remove from heat and fold in freshly chopped parsley or basil for a fresh herbal flavor.
- Serve: Serve the warm rolls brushed with the honey butter topping and sprinkled with flaky sea salt for an irresistible sweet and savory finish.
Notes
- If the dough is too sticky during mixing or rolling, add flour in small increments to achieve a manageable consistency.
- Use room temperature eggs and butter to help the dough come together smoothly.
- For extra flavor, experiment with different sharp cheeses or add a pinch of smoked paprika to the honey butter topping.
- Leftover rolls can be reheated gently in the oven and served with additional honey butter.
- Make sure not to overbake the rolls to keep them soft and tender.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
