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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
Loved this recipe! The rolls were delicious and really big! Could you make smaller rolls, maybe 16 instead of 8? What would the baking modifications be? Maybe not a good idea at all..loved them either way!
Hey Jamie,
I am so glad you enjoyed the recipe! I haven’t tested this, but I would just reduce the baking time by about 10 minutes, just be sure to keep an eye on them! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these last night with dinner and my family loved them. They were drooling at the aroma, as I browned the butter with garlic and sage. The rolls were dense and full of flavor. Yum! Will make these again.
Thank!
Thank you Carla! I am so happy this turned out so well for you! xTieghan
These turned out so wonderfully! But I do agree with some of the other posters that the bake time appears to be too long. I used 15 min at 450, tented the rolls with tin foil and then 25 min at 350 but next time I’ll go with 20 min at 350. For other breads of this approximate size, I usually bake at 350 for 30-35 min. In any case, all turned out well and I will make these again. Thank you for a delicious recipe.
Hi Diana! Thank you for trying these! I will look into the baking time! xTieghan
They tasted great but the baking time was too long. My oven is calibrated, and I backed off the times by five minutes for each setting – still needed to lower the time a bit.
Hi! I am sorry about that! Please let me know if there is anything I can do to help! xTieghan
I am just wondering if you can make the sage browned butter ahead of time and freeze it before you make the dough ?
Hey Jenna,
Sure that would work, I would just pop it in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I found the oven temperature to be much too high. Mine burnt on the outside in the first 20 minutes. If I made them again, I would do the initial bake at 400 and then go down to 325.
Hi Elizabeth! I am really sorry about that! I hope these turn out better for you the next time. Is there anything I can help with? xTieghan
These were amazing! Thank you for such an easy and delicious roll recipe. Perfect for fall flavors, and they were such a hit!
Thank you so much Haley!! I am so happy these rolls turned out so well for you! xTieghan
Thank you so much for your tried and true recipes!!! Love following you!! I loved hearing about your travels as well. There are haters out there, ignore!!! They need to keep to them selves, world would be better off!!!
You are so sweet! I am so happy you have been loving my recipes Tray! Thank you so much! xTieghan
Looking forward to trying this! I am terrified to bake with anything that involves yeast, so fingers crossed.
PS: Those who don’t identify themselves in comments, such as Concerned Citizen, might feel courageous in their word, but in reality, are not.
I am really glad you like this one, Laura! I hope it turns out amazing for you!! xTieghan
Amazing flavours, thank you for sharing the recipe! Is the brioche roll meant to be softer in texture? Unfortunately, I found that they were not as chewy/gluten-y, almost a bit too pillow-y (compared to a cinnamon roll, maybe?). Any suggestions on how to fix this? I used active dry yeast, let it rest until it was foamy and bubbly at the top. I am not sure if the baking times need to be adjusted at all, but I did 20 minutes at 450’F and 28 minutes at 350’F.
Hey Christy,
Thanks so much for giving the recipe a try! So a brioche roll is definitely a super soft, delicate roll, not quite similar to a cinnamon roll. I hope this makes sense! xTieghan
Loved the idea, flavors didn’t quite work for me. I don’t know that the Parmesan was necessary in the dough – I couldn’t quite taste it. Also baking time/temp seemed to be a bit off for me, these developed a very thick/burnt crust, while being under baked in the middle. Next time I may try cooking entirely at 350. With so many amazing recipes on this site, I’ll return to others before trying this one again.
Hi Anna! I am sorry this did not turn out as expected! Is there anything I can help with? I hope you love some other recipes of mine! xTieghan
Hi, one cup of flour is 120gram, how would 3 cups become 680grams when I changed the recipe to Metric version? Just wanted to be precise in my measurement 🙂
Hey Lifan,
So sorry for the mix up! I would only use 360 grams of flour! I hope you love the recipe, please let me know if you have any other questions! xTieghan
For the butter, do you put the full clove of garlic in while it’s cooking, and then smash? Or do you smash it prior to cooking it in the butter?
Can’t wait to try the recipe!
Hey June,
You will put the gull clove of garlic in first and then mash after it has cooked. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Inside was super soft and savory! The outside was a little hard and crusty. Would make again though!
Thank you Shellie! xTieghan
Ignore my previous comment. I found the eggs in the recipe and totally missed them ??♀️??♀️ I’m sure they’ll still be tasty! Ha!
I am glad you found it! I hope you love these rolls, Rachel! Thank you! xTieghan