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Salted Honey Brioche Rolls with Whipped Honey Butter

These Salted Honey Brioche Rolls are rich, soft, and intentionally oversized. Made with an enriched brioche dough sweetened with honey, the rolls rise tall and bake up fluffy with a tender crumb. A double honey-butter glaze creates a glossy finish, while flaky sea salt balances the sweetness.
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Prep Time 25 minutes
Cook Time 22 minutes
Rise Time 3 hours
Total Time 3 hours 47 minutes
Servings: 8 Rolls
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

The Brioche Dough
  • 3½ cups all-purpose flour or bread flour for a chewier roll
  • 1 packet (2¼) instant yeast
  • 1 tsp fine sea salt
  • ¾ cup whole milk warmed, 110℉
  • ¼ cup honey
  • 2 large eggs + 1 egg yold room temperature
  • ½ cup (1 stick) unsalted butter very soft, cubed
The Salted Honey Glaze
  • 4 tbsp unsalted butter melted
  • ¼ cup honey
  • 1 tbsp flaky sea salt for topping
The Simple Whipped Honey Butter
  • ½ cup (1 stick) unsalted butter softened
  • ¼ cup honey
  • ¼ tsp sea salt
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon

Equipment

  • Stand mixer or hand mixer
  • Mixing bowls
  • Measuring cups & spoons
  • Bench scraper or sharp knife
  • 9x13 baking dish
  • Pastry brush

Method
 

Salted Honey Brioche Rolls
  1. Mix and Knead
    In the bowl of a stand mixer, whisk together the flour, yeast, and salt.
    Add the warm milk, honey, and eggs. Use the dough hook to mix on low until a shaggy dough forms.
    The Butter Integration: With the mixer on medium, add the softened butter one cube at a time. Wait until each cube is fully absorbed before adding the next.
    Once all butter is added, knead on medium for 8–10 minutes. The dough should be glossy, elastic, and pull away from the sides of the bowl.
  2. First Rise
    Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 ½ to 2 hours (or until doubled).
    Tip: For the best flavor, let the dough rise in the fridge overnight. Cold dough is also much easier to shape!
  3. Shape and Proof
    Punch down the dough and divide it into 8 equal pieces.
    Roll each piece into a tight, smooth ball and place them in a greased 9x13 inch baking dish, spaced slightly apart.
    Cover and let rise again for 45–60 minutes until puffy and touching.
  4. Bake and Glaze
    Preheat your oven to 350°F.
    Whisk together the melted butter and honey for the glaze. Brush half of this mixture over the rolls before they go in the oven.
    Bake for 20–25 minutes until the tops are a deep golden brown.
    Immediately after removing from the oven, brush the remaining honey-butter glaze over the hot rolls. Sprinkle generously with the flaky sea salt while the glaze is still wet so it sticks.
Whipped Honey Butter
  1. Place your softened butter in a medium mixing bowl.
  2. Using a hand mixer or a stand mixer with the whisk attachment, beat the butter on medium-high speed for about 2–3 minutes. You want it to look pale and fluffy.
  3. Drizzle in the honey, salt, and any optional add-ins (vanilla or cinnamon).
  4. Beat for another 2 minutes. The mixture should double in volume and look like a cloud.