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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 mixture 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.
Watch the How-To Reel
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 9×5-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.
This post was originally published on September 15, 2020
I’m not seeing where the two dough eggs come in. I used one to brush on top and then put the other two away. Am I missing something? It’s in the oven now and I can’t wait to devour these!
Just as a heads up to anyone using the automatic metric conversion – it adds the flour up so the amount is 5.5 cups of flour in grams, not 2.5-3 cups! It came out to 687g instead of 435g… Have attempted to salvage my dough, but not sure if it will work out yet… oh, well always good to learn! 🙂
Hi Sophie! Thank you so much for the heads up! I will look into the conversion! I hope you love this recipe! xTieghan
Just made these today and they are amazing!!
That is so amazing to hear! Thank you Cera! xTieghan
i am new to baking. i bought yeast from a local bakery but didn’t ask what kind it is…. mine rose too much, and within only ten minutes in the oven, they were exploding out of the baking pan. So i took them out, let the oven cool for a bit and reduced the oven to 300, and let them bake for another 40-45 minutes (covered for most of it, as they were already brown after only 10 min in the oven). I probably could have made 16 rolls out of this recipe since the dough rose so much. I also wasn’t able to pinch them, but they still came out really good. They were AMAZINGLY delicious, soft fluffy on the inside, slightly crispy on the outside. I will definitely try this again, but was curious why mine might have risen so much?? maybe kitchen too hot? or sat too long? or wrong yeast?? thank you!!
Hey Katie,
Thanks for giving the recipe a try. Yes it would be helpful to know what kind of yeast it was, that will have all the effects on how the dough rises:) For next time, I really like using instant yeast. Please let me know if you have any other questions! xTieghan
Could I make these vegan/gluten-free by using gluten-free flour, vegan parmesan, dairy-free milk, and vegan butter?
Hey Shelley,
I haven’t tested these with all of those substitutes, but you could certainly give it a go! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I misunderstood the part of how to make them look like rolls, mine look like cinnamon rolls! How did you do that? They’re still good!!
Hey Eliz,
Ddi you close them up at the end, to make them ball like? Please let me know how else I can help! xTieghan
Your food is beautiful, and I have made countless recipes of yours that always turn out perfectly. Long story short—I trust you, and reading your commentary it a huge mood lifter as it transports me to a simpler time when I used to read cookbooks for fun and delve deeply into the emotional backstory of each recipe. Thanks for carrying on this tradition, respecting fresh ingredients, and presenting your food in the most beautiful and appealing ways.
These rolls will be served with pride on our Thanksgiving table this year!
You are so sweet!! I am so happy you have been loving my blog and recipes, Jennifer! It means so much to hear that! Thank you! xTieghan
Time at 350 degrees was way too long. My rolls were too dark. Would recommend at least 5 minutes less.
Hi Donna! I am sorry to hear that! I hope these still turned out well for you! xTieghan
I’m looking forward to trying this out this weekend. Is dried sage okay to use? Is it okay to leave the sage out? Is there a substitute for sage that would be just as tasty?
Hey Elena,
You could use another fresh herb like rosemary or thyme in place of the sage. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks so amazing but can you advise if you can achieve the right texture if you don’t have an electric mixer to make the dough?
Hey Michelle,
You can mix with a wooden spoon and then knead by hand until the dough comes together. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love cooking with fresh sage! We’re going to have to try these out. I’m thinking they will make the perfect addition to our Thanksgiving menu. Is it too early to start talking about Thanksgiving?
Haha not in my mind!! And I think these would be perfect for Thanksgiving as well, Janet! I hope you love these!! xTieghan
Looks yummy! Will these rise as well with gluten free flour?
Hey Emily,
You could certainly use gluten free flour, they may not get a fluffy though:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey, Concerned Citizen, maybe you should rethink why you follow Tieghen. This is a lifestyle blog and she’s sharing her experiences. Do you know the circumstances behind the wedding? Maybe the attendees agreed to quarantine before hand. Maybe there were sufficient safety precautions in place. Or are you just assuming because they had to travel out of state that they were reckless? Judging others from an anonymous handle is easy, and many people have come to disregard these type of comments. From my perspective, all you’ve done is preached your beliefs, and I’m not sure many are listening. Might be time to move on.
Hello Teighan, agree with Doris Robert’s! So glad you had the opportunity to get out and be with family in a time we need the support and encouragement more than ever!!
These look absolutely delicious, adding to my weekend baking list, cant wait to try!
Thank you for your ongoing positivity and beautiful recipes. Xx.
Thank you so much Arna! I really appreciate the kind words and I hope you love this recipe! Have a wonderful rest of your week! xTieghan
Would love any tips on modifying this recipe to be made without an electric mixer… same process, just kneading with hands? Can’t wait to try, thanks!
Hey Lauryn,
You can mix with a wooden spoon and then knead by hand just until the dough comes together. I hope you love the recipe, please let me know if you have any other questions! xTieghan