Parmesan Sage Butter Brioche Rolls

These easy Pull Apart Parmesan Sage Butter Brioche Rolls are light, soft, made with nutty Parmesan, swirled with garlicky, crispy sage butter, and are crazy delicious.

Ingredients

Ingredients
Servings:
g
All-Purpose Flour
g
Parmesan Cheese
grated
tsp
Kosher Salt
ml
Milk
g
Instant Yeast
Eggs
g
Salted Butter
Garlic Clove
g
Fresh Sage

Instructions

Preparing In The Kitchen
  1. In the bowl of a stand mixer combine the flour, yeast, parmesan, and salt. Add the warm milk, honey, 2 eggs, and 30g of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Cover the bowl with cling film and let sit at room temperature for 30 minutes to 1 hour.
  2. Meanwhile, peel the garlic cloves. Wash the sage, shake dry and pluck the leaves from the stems. Heat 30g of butter, the garlic, and sage in a small skillet over medium heat and cook the butter for about 3-4 minutes, until it begins to brown and the sage is crisp. Let cool, then mash the garlic with a fork. Chop the crispy sage. Stir the browned butter, mashed garlic, and sage together with the remaining butter.
  3. Grease a 23×13 cm loaf form and preheat the oven to 220 ºC.
  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 (ca. 30x45cm). 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 12 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. In a small bowl, whisk the egg for brushing. Brush the top of the loaf with beaten egg. Bake 20 minutes, until browned on top. Reduce the oven temp to 170 ºC, then continue baking for another 25-30 minutes. Serve warm with additional butter.

Preparing In The Kitchen
  1. In the bowl of a stand mixer combine the flour, yeast, parmesan, and salt. Add the warm milk, honey, 2 eggs, and 30g of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Cover the bowl with cling film and let sit at room temperature for 30 minutes to 1 hour.
  2. Meanwhile, peel the garlic cloves. Wash the sage, shake dry and pluck the leaves from the stems. Heat 30g of butter, the garlic, and sage in a small skillet over medium heat and cook the butter for about 3-4 minutes, until it begins to brown and the sage is crisp. Let cool, then mash the garlic with a fork. Chop the crispy sage. Stir the browned butter, mashed garlic, and sage together with the remaining butter.
  3. Grease a 23×13 cm loaf form and preheat the oven to 220 ºC.
  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 (ca. 30x45cm). 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 12 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. In a small bowl, whisk the egg for brushing. Brush the top of the loaf with beaten egg. Bake 20 minutes, until browned on top. Reduce the oven temp to 170 ºC, then continue baking for another 25-30 minutes. Serve warm with additional butter.

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