If you adore rich, buttery breads with an aromatic twist, you’re going to flip for my Pull Apart Parmesan Sage Butter Brioche Rolls Recipe. These fluffy, cheesy rolls slathered in golden sage-infused butter are the ultimate comfort food upgrade — perfect for family dinners, special occasions, or whenever you want to wow your guests with minimal fuss. Stick with me here because I promise this recipe is fan-freaking-tastic and surprisingly easy to pull off.
Why You’ll Love This Recipe
- Buttery, Herbaceous Flavor: The browned sage butter combined with parmesan cheese creates a deeply savory and irresistible aroma and taste.
- Soft, Pull-Apart Texture: These brioche rolls practically melt in your mouth but have just enough structure for easy pulling apart.
- Impressive Yet Simple: You’ll wow friends and family with a decadent homemade loaf without needing specialized skills.
- Versatile for Any Meal: Great for breakfast, dinner rolls, or snacking — always a crowd-pleaser.
Ingredients You’ll Need
The magic of this Pull Apart Parmesan Sage Butter Brioche Rolls Recipe starts with simple pantry staples and fresh herbs that harmonize perfectly. When choosing your ingredients, I recommend using the best parmesan you can find — it really elevates the flavor here!
- All-purpose flour: Provides structure but keeps the rolls tender; keep some extra handy for rolling out the dough.
- Parmesan cheese: Use freshly grated for maximum flavor and a nutty, salty bite.
- Kosher salt: Enhances the overall flavor without overpowering the delicate herbs.
- Warm whole milk: Helps activate the yeast and adds richness.
- Instant yeast: My go-to for quicker, reliable rising without the fuss.
- Honey: Just a touch sweetens and balances the savory cheese and butter.
- Eggs: Adds richness and helps create that brioche softness we’re aiming for.
- Salted butter: Room temperature for easier mixing and buttery flavor in both dough and sage butter topping.
- Garlic cloves: Gives a subtle punch in the sage butter without being overpowering.
- Fresh sage leaves: Crisped to aromatic perfection in the browned butter for that signature herbal note.
Variations
I love how this Pull Apart Parmesan Sage Butter Brioche Rolls Recipe lends itself to fun tweaks, depending on what you have on hand or your flavor preferences. Don’t hesitate to make it your own!
- Cheese Swap: I’ve swapped parmesan for pecorino or gruyère on occasion, and it adds a great nutty or tangy twist.
- Herb Variations: Try rosemary or thyme instead of sage if you want a different herbal note—fresh is always best for aroma.
- Garlic-Free Option: If garlic isn’t your thing, simply omit it — the butter and sage still shine beautifully.
- Vegan Adaptation: While I haven’t personally made this vegan, using plant-based butter and a flax egg can work with some experimentation.
How to Make Pull Apart Parmesan Sage Butter Brioche Rolls Recipe
Step 1: Whisk up that dough magic
First, in your stand mixer bowl, combine the flour, instant yeast, parmesan, and salt. I love using the dough hook here to make life easier. Add the warm milk, honey, eggs, and 2 tablespoons of room-temp butter, then mix it all on medium speed until everything comes together into a soft dough—about 4-5 minutes. If it feels too sticky, sprinkle in a little more flour, but be careful not to overdo it or the rolls will get tough.
Step 2: Craft the golden sage butter
While the dough rests and rises for 30 minutes to an hour (just covered in plastic wrap at room temp), make your star flavor: sage butter. Heat 2 tablespoons of butter with smashed garlic cloves and fresh sage leaves in a skillet over medium heat. You’ll want to watch closely as the butter browns and the sage crisps up—this usually takes 3-4 minutes. Once browned, take it off the heat, mash the garlic a bit with a fork, and chop the crispy sage. Then, mix that fragrant mixture with 4 more tablespoons of softened butter for a luscious spread.
Step 3: Shape and fill your rolls
Butter your 9×5-inch loaf pan to keep those rolls from sticking. Preheat the oven to 450°F now — you want it nice and hot for that first baking blast. Once your dough has doubled, gently punch it down and roll it into a nice big rectangle around 12 by 18 inches. Spread your prepared sage butter all over that dough—don’t be shy! Then roll it up like a jelly roll starting from the edge closest to you. Pinch the seams closed, then slice the log into 8 generous rolls. Slide them into your loaf pan, cover, and let them rise another 15-20 minutes in a warm spot.
Step 4: Bake to perfection
Brush the tops of your rolls with the beaten egg for that irresistible golden shine. Pop them in the oven for 20 minutes at 450°F to get a nice crust, then reduce the heat to 350°F and bake an additional 25-30 minutes until the rolls are golden brown and cooked through. When fresh from the oven, they’re stunning—serve warm with a slather of extra butter and maybe a sprinkle of flaky sea salt. Trust me, your family will go crazy for these.
Pro Tips for Making Pull Apart Parmesan Sage Butter Brioche Rolls Recipe
- Warm Ingredients Help: I always ensure my milk is just warm to the touch—not hot—to activate yeast without killing it.
- Don’t Rush the Rise: Allowing the dough a full hour for the first rise gives you rolls with incredible fluffiness and flavor development.
- Even Sage Crisping: Stir the sage leaves occasionally while browning butter to avoid burnt spots and get that perfect crunch.
- Brush with Egg for Shine: The beaten egg wash makes all the difference for a beautiful golden crust—don’t skip it!
How to Serve Pull Apart Parmesan Sage Butter Brioche Rolls Recipe
Garnishes
When serving these rolls, I love to sprinkle a little extra grated parmesan or flaky sea salt right on top for a finishing touch. Sometimes I also add a few fresh sage leaves or a light drizzle of melted butter for extra indulgence. It makes the presentation pop and amps up the flavor even more.
Side Dishes
These rolls shine alongside a big bowl of homemade soup, like tomato basil or creamy mushroom. They also work beautifully with roasted chicken or glazed ham dinners. I’ve even served them with a fresh green salad and charcuterie board for a lighter lunch that feels fancy.
Creative Ways to Present
For gatherings, I’ve arranged the rolls in a circular pattern on a wooden board with small bowls of herbed butter and honey for dipping. It’s not only visually stunning but invites everyone to grab and enjoy casually. I’ve also wrapped individual rolls in parchment paper tied with twine as charming party favors.
Make Ahead and Storage
Storing Leftovers
I usually store leftover rolls in an airtight container or resealable bag at room temperature for up to 2 days. To keep them soft, adding a small apple slice in the container works wonders—they soak up moisture and keep the bread tender.
Freezing
This Pull Apart Parmesan Sage Butter Brioche Rolls Recipe freezes amazingly well. Just wrap the cooled rolls tightly in plastic wrap and then foil, or pop them in a freezer-safe bag. They freeze beautifully for up to 3 months, which is great if you want to make ahead for holiday dinners.
Reheating
When you’re ready to enjoy frozen rolls, thaw them overnight in the fridge or at room temp for a couple of hours. Warm them in a 350°F oven for about 10-15 minutes wrapped in foil to keep them moist, or unwrap for a crisper crust. A little extra butter melted on top after reheating is pure bliss.
FAQs
-
Can I make Pull Apart Parmesan Sage Butter Brioche Rolls Recipe without a stand mixer?
Absolutely! You can mix and knead this dough by hand. Just be prepared to knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic. It’s a workout, but definitely doable, and you’ll get a great result.
-
How do I know when the dough has risen enough?
The dough should roughly double in size and look puffy and soft. A good test is to gently poke with your finger—if the indentation stays and doesn’t bounce back immediately, it’s ready to go.
-
Can I substitute fresh sage with dried sage?
It’s best to use fresh sage for the crispy texture and vibrant flavor in the butter. Dried sage tends to be more bitter and won’t crisp, so if you must use it, reduce the quantity and add it to the dough or butter without browning.
-
What’s the best way to store leftover rolls to keep them fresh?
Store at room temperature in an airtight container or zip-top bag for up to two days. For longer storage, freeze and reheat as described above to maintain freshness.
Final Thoughts
This Pull Apart Parmesan Sage Butter Brioche Rolls Recipe has become one of my absolute favorites because it’s like a little gift every time you tear off a warm, fragrant roll dripping with buttery goodness. When I first tried this recipe, I was blown away by how such simple ingredients come together to make something so decadent and comforting. I hope you’ll give it a try and enjoy it as much as my family and I do — it’s the kind of recipe that feels special but is totally doable on any given day.
Print
Pull Apart Parmesan Sage Butter Brioche Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 rolls
- Category: Bread
- Method: Baking
- Cuisine: French-inspired
Description
Pull Apart Parmesan Sage Butter Brioche Rolls are a decadent and aromatic bread treat featuring a tender brioche dough infused with savory Parmesan cheese and layered with browned butter, garlic, and crispy sage. Perfectly soft and buttery, these rolls are ideal served warm with an extra pat of butter, making for an irresistible side or snack.
Ingredients
Dough
- 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
- 1 stick (8 tablespoons) salted butter, at room temperature (divided)
Sage Butter
- 1-2 cloves garlic, smashed
- 12-16 fresh sage leaves (adjust to taste)
- 4 tablespoons butter (used for sage butter mixture)
For Brushing
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the dough: In the bowl of a stand mixer, combine the flour, yeast, grated Parmesan, and kosher salt. Add the warm milk, honey, 2 eggs, and 2 tablespoons of butter. Using the dough hook attachment, mix until the flour is fully incorporated, approximately 4-5 minutes. If the dough is sticky, gradually add up to an additional 1/4 cup of flour. Cover the bowl tightly with plastic wrap and let the dough sit at room temperature for 30 minutes to 1 hour until it doubles in size.
- Make the sage butter: In a small skillet over medium heat, melt 2 tablespoons of butter with the smashed garlic and sage leaves. Cook until the butter begins to brown and the sage becomes crisp, about 3-4 minutes. Remove from heat and allow to cool slightly. Mash the garlic with a fork, chop the crispy sage finely, then stir together with 4 tablespoons of butter until well combined.
- Prepare baking pan and preheat oven: Butter a 9×5-inch loaf pan thoroughly. Preheat your oven to 450°F (232°C).
- Shape the rolls: Once the dough has doubled in size, transfer it onto a lightly floured surface. Punch down to release air, then form into a ball. Roll the dough out into a roughly 12 x 18-inch rectangle. Spread the prepared sage butter evenly over the dough. Starting from the edge closest to you, roll the dough tightly into a log shape.
- Cut and proof: Slice the log into 8 equal rolls. Pinch the ends of each roll to seal. Place the rolls evenly into the prepared loaf pan. Cover with a clean towel or plastic wrap, and let them rise in a warm place for 15 to 20 minutes until slightly puffed.
- Brush and bake: Brush the top of the rolls generously with the beaten egg for a glossy finish. Bake at 450°F (232°C) for 20 minutes until golden brown on top. Lower the oven temperature to 350°F (177°C) and continue baking for another 25 to 30 minutes until cooked through and baked evenly. Serve warm, optionally with extra butter and a pinch of sea salt.
Notes
- Serve the rolls warm with a smear of butter and a sprinkle of sea salt for enhanced flavor and texture.
- Adjust the quantity of fresh sage to suit your taste preference for a milder or stronger herbal flavor.
- Using room temperature butter allows easier incorporation into both the dough and butter mixture.
- Be careful not to overbake to preserve the soft, tender crumb typical of brioche.
Nutrition
- Serving Size: 1 roll
- Calories: 373 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 90 mg
