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
Scale
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
