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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
Good recipe, but instructions about yeast are a bit confusing! Step #1 says to combine the yeast with the flour, but your instructions to use active dry yeast say to combine it with the milk and honey and let it sit for a few minutes. I didn’t notice the active dry yeast instructions and my bread didn’t rise as well because it didn’t get activated by the wet ingredients poperly. They turned out alright! Looking forward to trying it again.
Hey Karen,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Sorry for the confusion, the recipe calls for instant yeast which is why step 1 is the way it is. If you use active yeast then you need to read there recipe notes:) Happy New Year! xTieghan
These look amazing. Can you use any type of milk? Like coconut or nut milk?
Hey LeeAnn,
Yes, either of those would work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
So…made these rolls. Couldn’t figure out why they were so bland, despite the amazing garlic sage butter. The recipe instructions left out the salt!!! No wonder. Just a heads up so you can edit.
Thank you Brianna! xTieghan
I made these for Thanksgiving and everyone loved them!
Thank you Susan! xTieghan
Hi! So I’ve made this recipe twice, using active dry yeast and following the secondary instructions. The flavor always comes out amazing, but I cannot get the dough to rise. Thus, it comes out super dense. I had a COVID-19 exposure, so I can’t quite leave the house to get instant yeast. Any ideas or thoughts?
I’m bound and determined to get this right!
Thanks so much,
Jillian
Hey Jillian,
Thanks so much for giving the recipe a try, I am sorry you are having issues getting the dough to rise. It is key that the milk is lukewarm and not too hot, if the milk is too hot it will kill the yeast. I hope this helps for next time! xTieghan
I was so looking forward to these, and impressing my family on Thanksgiving. But, these were awful. 1) cooking rolls at 450° made the tops of mine turn dark brown immed. Tried to cover with foil to keep the tops from charring, but that didn’t help. 2) After baking for almost an hr, they were still raw inside. Would not recommend. Total waste of time a ingredients.
Hey Sue,
I am so sorry you had issues with the recipe. Was there anything that you adjusted or a different cooking method used? These rolls usually turn out pretty well for everyone. Let me know if I can help in some way. xTieghan
Omg I’m sooooo sad! Normally your recipes are spot on. 20 min in a 450 degree oven is a TERRIBLE mistake. Burned them. If I make these again I’ll definitely skip that step.
Hi Anna! I am so sorry about that! Is there anything I can help with? xTieghan
I’ve never made bread of any kind in my life. Figured this thanksgiving I’d give it a shot and WOW. WAs not disappointed. So easy and GOOD.
Thank you so much Kaity! xTieghan
Hi there 🙂 first go at these. I don’t have the right size pan, going to give a cast iron a try. Do you think this will change bake time? I see comments to shorten/lower temp later on. So I’ll keep eye on them. Excited for these!
Hey Ursula,
I would just keep an eye on them! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I love these rolls, but both times ive made them they have came out SUPER dark on the outside. borderline burnt? but the inside is cooked perfectly. any tips on how to fix this issue?
Hey Lena,
I would recommend covering them with foil once they are golden. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Do you think it’s ok to substitute the whole milk with other milk alternatives? Like almond milk?
Hey Stephanie,
Yes that would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
These look absolutely delicious! To make ahead you mentioned not letting them rise? So it would be okay to bake them the next day from the fridge without letting them rise?
Thank you!! Love your recipes.
I’m very sad because your metric system adjustment doesn’t work! It says that I need 687.5 grams of flour, while 3 cups is around 390, (which I discovered after making it)
It’s a pity because I wasted so many materials.. and I messed up an important occasion.
It would be nice to either make sure the conversions work , or just remove them.
Hi Meni! I am really sorry about that! I will look into this! Is there anything I can help with? xTieghan
Hey there, I think the conversion calculator is adding up the two amounts listed – 2.5 and 3 cups, rather than understanding that you should use BETWEEN 2.5 and 3 cups. I think listing two possible amounts confuses it.
Thanks for the feedback Lucie!
I made these for a fall girls lunch yesterday and they were excellent! My friends were so impressed and loved the sage butter inside. Tieghan recommends making at least 2x the amount of butter to keep for yourself later and I will definitely listen next time. I highly recommend these for a great fall meal and will probably make them again for Thanksgiving!
Hi Brooke! I am really glad this recipe turned out so well for you all! Thank you! xTieghan
I am about to try this recipe and I see that several times you advised to not double/triple the recipe, but to make individual batches. It would be so much more efficient if I could double it. I am borrowing a stand mixer just for this. Could you please explain the hazards of doubling.
Hey Rachel,
You could definitely give it a try, doubling bread is at times finicky. Best of luck:) I hope you love the recipe, please let me know if you have any other questions! xTieghan