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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
Just tried these, and it smelled amazing while putting them together! However, I took them out before the time mentioned, and noticed mine were a little overdone and extra crunchy. Followed the timing and temperatures given in the recipe too.
Hi Manisha! I am sorry to hear that, but I am glad they still tasted amazing! I will look into the cooking time again! xTieghan
Also, these started burnung the last few minutes at 450 so I covered with foil and then will reduce baking temp. Any clue why they started to burn so early on?
Hey,
So sorry about that! Could have been the rack they were on, I would just cover with foil or remove once they are golden brown. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there! I’m currently making this with my 5 year old and we are drooling over the smell! I had a quick question. When making the sage butter, I initially put the garlic thru a garlic press and it got quite crispy when sautéed with sage. Was I supposed to do that or leave garlic whole and then chop after sauté? I’m adding crispy garlic since that’s what we did, but for the future want to know if that’s correct.
I’ve made almost all your recipes and own both books. You truely have a gift with harmonizing flavors! Whenever I make a killer dish, my husband always knows it must be one of yours ? keep cooking on girl!! Love trying all your creations!
Hey,
Thanks so much for your kind message and trying the recipe. For the garlic I like to just smash with knife, so it is technically still whole. I hope this helps for next time, please let me know if you have any other questions! xTieghan
I just tried these buns and mine were very burnt. I had trouble sealing the edges and so a lot of butter bubbles over and made a mess of my oven and caused a terrible burnt smell and it got pretty smokey in here. I don’t think I will attempt these again. I think I will try just plain buns next time.
Hi Sharon! I am so sorry about that. If there is anything that I can help with, please let me know! Otherwise, I hope you enjoy some other recipes of mine! xTieghan
Can I use 2% milk?
Hey Jess,
Yes that would be okay to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I use maple syrup instead of honey!?
Hey Victoria,
Yes maple syrup would be okay to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
As another commenter said, the outside of my rolls wound up quite burned– I had even heeded their warning and baked for 20 minutes, then reduced temp, covered the rolls with foil to prevent burning on top, and only put it in for another 20 min (versus 25-30 recommended in the recipe) and the outside/crust, I’m sorry to say, was totally inedible. I’m not sure, but I wonder if there’s some difference because Tieghan is in Colorado and the elevation is quite high? (I’m at sea level.) So maybe temps at all stages should be lowered for lower elevations. The interior of the bread baked nicely, though it was a smidge dry.
I also, as another commenter mentioned, basically had swirled cinnamon roll-type rolls, not proper rolls. The recipe said to pinch each roll closed to avoid this, but honestly the butter was so slick that was impossible to do as it was just oozing out and stopped the dough from coming together as intended. I’m not entirely sure how to remedy that one, but it wasn’t really an issue, just an aesthetic thing.
And this isn’t a comment on this recipe but generally– I really wish there was a way to filter comments for folks who had actually made the recipes! It’s so helpful to see what’s worked for others, and what hasn’t. My summary is– take the temp down (or watch like a hawk) if you’re at a lower elevation, and don’t be surprised if you wind up with swirls more than rolls 🙂
Hi Courtney! I am really sorry this recipe did not turn out well for you. Please let me know if there is anything I can help with or anything that could have been changed. I would love to help! Otherwise, I hope you love some other recipes of mine! xTieghan
Im hoping to makw this this weekend, I dont have a loaf pan would a square baking dish work?
Hey Tina,
Yes that would be fine to use:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Okay I had to rewrite my comment since I accidentally submitted my first one when I wasn’t finished writing it haha. Guess that’s why I shouldn’t write reviews at 4:45 am lol. Anyway my mom and I were able to make this together this weekend and we had a great time and enjoyed the rolls :).
Hi Renae! Haha no worries! I am really happy you both enjoyed this recipe and so glad you got to make it together! Thank you for trying it! xTieghan
I was able to make this recipe
Hi! These are to die for, but mine came out quite crispy all around (but soft and fluffy on the inside). Should I use less time at 450 or a lower rack in the oven?
Hey,
Thanks for trying the recipe, next time keep an eye on them and if they look too golden remove the from the oven earlier:) Please let me know if you have any other questions! xTieghan
Gah! I can’t get the ends to seal! Gooey butter everywhere! I just plopped them into the pan with the gooey sides facing each other. I hope it still turns out! It smells amazing though. And the dough is so soft. I can’t wait to try them even if they turn into a crazy mess.
Hey Sarah,
So sorry you had issues pinching the end, hope they turned out okay! Please let me know if you have any other questions! xTieghan
Can I give this recipe a 10 star?
Oh how I loved the end product of this recipe. It’s a pretty straight-forward recipe, just follow the steps and you get some beautiful bread at the end. Keep the fall recipes coming 🙂
Thank you so much Anita! I am really glad this recipe turned out so well for you! xTieghan
I’m thinking of these for Thanksgiving this year. Would it be okay to make a triple batch or do you think I need to do one batch of dough at a time? Thanks!
Hey Jessica,
I would do 3 separate batches. I hope you love the recipe, please let me know if you have any other questions! xTieghan
hey there!
total amateur question here (obviously I don’t bake much) – what exactly do you mean by pinching the edges to seal the dough rolls? 😀
Thanks! planning to thoroughly enjoy these this week.
Hey Kim,
You are just going to seal the bottom so nothing leaks out. I hope you love the recipe, please let me know if you have any other questions! xTieghan