Description
These Salted Honey Butter Cheddar Brioche Rolls combine rich, buttery brioche dough with sharp cheddar cheese and a sweet-savory honey butter glaze. Soft, fluffy, and slightly sweet rolls are brushed with a golden honey butter topping and sprinkled with flaky sea salt, making them an irresistible treat perfect for breakfast, brunch, or a comforting snack.
Ingredients
Dough Ingredients
- 3 1/2–4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 3/4 cup warm milk
- 6 tablespoons honey (divided)
- 8 tablespoons salted butter, at room temperature (divided)
- 3 eggs, at room temperature (divided)
- 1 egg yolk, beaten with 1 tablespoon water
Filling
- 2 cups shredded sharp cheddar cheese
Honey Butter Topping
- 4 tablespoons salted butter, at room temperature (divided)
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- Flaky sea salt, for sprinkling
- Fresh chopped parsley or basil, for garnish
Instructions
- Make the Dough: In the bowl of a stand mixer, combine the flour, instant yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 tablespoons of honey, 3 whole eggs, and 5 tablespoons of room temperature salted butter. Using the dough hook, mix until the flour is fully incorporated and dough is smooth, about 4-5 minutes. If the dough feels sticky, gradually add more flour 1/4 cup at a time. Cover with plastic wrap and let rest at room temperature for 15 minutes up to 1 hour to start yeast activation.
- Prepare Honey Butter for Brushing: In a small bowl, combine 3 tablespoons of softened butter with 2 tablespoons of honey and a pinch of flaky sea salt, mixing well to create a smooth honey butter spread.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking dish with parchment paper for easy removal and cleanup.
- Shape the Rolls: Punch down the risen dough to release air. Divide it into two equal halves. On a lightly floured surface, roll each half into a 12-inch square about 1/4-inch thick. Brush each square generously with the prepared honey butter, reserving any leftover for serving. Sprinkle each brushed square with 1 cup of shredded sharp cheddar cheese. Slice each square into 6 to 8 strips, then roll each strip tightly into a coil shape. Arrange the coiled rolls seam side down in the prepared baking dish.
- Second Rise: Brush the arranged rolls with the beaten egg yolk wash for a glossy finish. Cover the dish loosely and allow the rolls to rise in a warm spot for about 30 minutes or until puffy and slightly risen.
- Bake the Rolls: Place the baking dish in the preheated oven and bake for 22-25 minutes or until the rolls are golden brown on top and cooked through.
- Make the Honey Butter Topping: While the rolls bake, melt 2 tablespoons of butter in a small saucepan over low heat. Stir in 2 teaspoons of honey and 1/2 teaspoon of garlic powder until combined. Remove from heat and stir in fresh chopped parsley or basil for a fragrant, savory touch.
- Serve: Once baked, remove the rolls from the oven and immediately brush them with the warm honey butter topping. Sprinkle with additional flaky sea salt as desired. Serve the rolls warm, with any leftover honey butter available for spreading.
Notes
- The dough can be sticky; adding flour gradually helps achieve the right consistency without making it tough.
- Using room temperature ingredients helps create a smooth dough and better yeast activation.
- For extra flavor, fresh herbs like parsley or basil add a bright note to the honey butter topping.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat gently before serving.
- Make sure to brush the rolls with egg yolk before baking to get a beautiful golden crust.
