Happy Thanksgiving! Despite the challenges of 2020, I have so many things to be grateful for right now. For example, I’m appreciative of:
- My health and family
- A roof over my head and a well-stocked kitchen (so I can prepare tasty fare like these pull-apart brioche rolls with sage butter)
- A job that can be done remotely
- And, of course, Rookie!
In addition, I’ve been able to try new recipes and enjoy takeout from a number of local eateries that have remained open during the pandemic. All in all, I feel very fortunate.
But back to the pull-apart brioche rolls with sage butter. If you’ve jumped on the bread-baking bandwagon, give this recipe a go. The finished product is as delicious as it looks and smells – and the rolls are a great addition to any dinner spread.
Recipe adapted from Half Baked Harvest.
Pull-Apart Brioche Rolls with Sage Butter
Makes 9 rolls
Ingredients
Dough:
- ⅔ cup milk
- 2¼ teaspoons active dry yeast
- 1 tablespoon honey, divided
- 2 eggs
- 2 tablespoons unsalted butter, room temperature
- 2½ cups all-purpose flour
- ½ teaspoon sea salt
- ½ cup grated Parmesan cheese
- ½ cup grated Pecorino Romano cheese
Filling and finish:
- 6 tablespoons unsalted butter, room temperature, divided
- 2 garlic cloves, smashed
- 12 fresh sage leaves
- 1 egg, beaten
Instructions
Make the dough:
- In a large bowl, heat milk until warm - about 30 seconds in the microwave should do. Add the yeast and 1 teaspoon honey. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
- Add the remaining honey, eggs, butter, 2¼ cups flour and salt to the yeast mixture and stir to combine. Continue adding flour, 1 tablespoon at a time, until dough comes together to form a shaggy ball; it should be tacky but not sticky. Add the Parmesan and Pecorino Romano cheese and then knead the dough by hand (or with a dough hook attachment) until it's smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Make the filling:
- In a small sauce pan, combine 2 tablespoons butter, garlic and sage. Cook over medium-low heat, stirring often, until garlic is fragrant and lightly browned and sage is crisp, 3-4 minutes. Transfer to a small bowl. Smash the garlic with a fork, chop sage and stir in remaining 4 tablespoons butter.
Shape and bake the rolls:
- Grease an 8" square baking pan.
- After the dough has risen, roll it into an 18”x12” rectangle. Spread the filling over the dough in an even layer all the way to the edges.
- Cut dough crosswise into 9 equal-sized strips. Starting at the short end of each strip, roll up dough and place seam side down in the prepared pan. Repeat with remaining pieces of dough. Cover and let rise until doubled in size, 30-45 minutes.
- About 15 minutes before dough has finished rising, preheat oven to 450 degrees.
- Brush tops of rolls with the beaten egg and bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for an additional 15 minutes until golden. Transfer to a wire rack to cool.
Awesome! I’m a brioche addict so I’m always looking for new ways to bake it! The only thing different I did was melt all the butter together and let it get a tinge brown b4 I pulled it (I love brown butter), poured it in a bowl and stuck it in the freezer while I was waiting for bread to rise. Very GOOD! TY
Who doesn’t love brown butter? Thanks for trying the recipe and sharing the tip, Melissa! Your version sounds incredible.