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Salted Honey Butter Cheddar Brioche Rolls: light, airy, and ultra-butteryâthese soft brioche rolls are perfectly salted and beyond delicious. Made with a swirl of salted honey butter, sharp cheddar cheese, and garlic in every bite. Serve these warm, straight from the oven, with a generous spoonful of honey garlic butter on top, a sprinkle of flaked sea salt, and fresh basil or parsley.
These rolls come together in under two hours with minimal effort, using just flour, salt, instant yeast, honey, eggs, butter, cheese, garlic, and herbs. They’re the perfect addition to any gatheringâwhether it’s a cozy family dinner, a weekend brunch, or a holiday spread.
With Easter Sunday top of mind for most of us today, I know many of you might be looking for a few new ideas to round out your holiday menus. If you’re anything like me, you keep things simple and stick to dishes you know everyone will love.
One thing that’s always had a place on our Easter table? Rolls. Both Nonnie and my mom never served a holiday meal without themâit’s a little tradition thatâs stuck with me and always feels like home.
Now, they kept it pretty basic. Iâm talking Pillsbury rolls from the can or frozen rolls baked up just before serving. Nonnie would always dress them up in a cute basket with an Easter-themed napkin and butter on the sideâshe had a way of making everything feel special.
If we were really lucky, Easter morning also meant waffles or one of Nonnieâs Dutch babies topped with canned Ready Whip and lots of berries.
It was perfect.
Butâback to the rolls! They made an appearance at both brunch and dinner. Nonnie always served ham too, which Iâve yet to try making myself. Do any of you have a go-to recipe for Easter ham?
This year’s rolls
The rolls Iâm making this year might just be some of my favorites yet. Iâve always loved a good brioche roll and have made them in so many waysâbut never with cheddar cheese! These are definitely going to be a perfect addition to our Easter menus.
I used my go-to brioche dough (made with instant yeastâso, yes, totally no-fuss!), and swirled in salted honey butter and super sharp cheddar. Then, right before baking, I topped them with a garlicky, herby honey butter and a sprinkle of flaky sea salt.
Canât wait for you to try themâhope they make your Easter table extra special!
Here Is What You Need To Know
Ingredients – for the dough
- flour
- instant yeast
- garlic powder
- onion powder
- salt
- whole milk
- honey
- salted butter
- whole eggs
- an egg yolk
- warm milk
- sharp cheddar cheese
Ingredients – for the swirl
- salted butter
- honey
- garlic powder
- fresh parsley and basil
- sea salt
Special Tools
These rolls are easiest when you have a stand mixer fitted with a dough hook. The mixer can do all the work for you! If you donât have a mixer, you can knead the dough with your hands instead. Youâll just have to use a little more arm strength!
Steps
Step 1:Â make the brioche dough
In the bowl of a stand mixer, mix all the dry ingredients: flour, instant yeast, garlic powder, onion powder, and salt. Then add in the honey and 3 large eggs. Itâs best if the eggs are at room temperature.
Whatâs so nice about using instant yeast is that it allows you to skip the first rise and go almost directly to baking.
Mix the dough with the dough hook until it forms a smooth ball. Now cover the bowl and let the dough rest 15 minutes. If you leave it for an hour, that is fine too! It’s really no stress!
Step 2: prepare the filling
While the dough is resting, mix salted, softened butter and honey.
Shred lots of sharp cheddar cheese during this time too. I love to use a mix of white and yellow cheddar.
Step 3:Â roll the dough out
Now, we can immediately move on to rolling out the dough.
On a floured counter, divide the dough in half. Roll each half into a square, spread the honey butter on top, and top with cheddar cheese. Cut each square into 6 long strips. Roll the dough into a tight coil, similar to a cinnamon roll.
Arrange each roll seam-side down in a 9Ã9-inch square baking dish.
Step 4:Â brush the rolls and let them rest
Next, beat 1 egg yolk with a splash of water. This is known as an egg wash, which creates a beautiful golden crust over each roll.
Brush the tops of the rolls with the egg wash, then let them sit for an additional 15 minutes or up to 1 hour. They should get a little puffy and double in size.
Step 5:Â bake the rolls!
The final step is to bake. These only take around 25 minutes, so they bake up fast!
As they bake, youâll smell that wonderful smell of baking bread in the airâsweet honey, a touch of garlic, cheddar, and this eggy smell that I canât quite explain, but it’s wonderful.
Again, great for the Spring and Summer seasons!
Step 6: make the honey butter topping
While the rolls are baking, mix the remaining butter with garlic powder and honey. Melt this on the stove, then add either fresh basil or parsley.
I honestly use both. Dill is really nice too!
Step 7: serve these warm
Spoon the warm honey garlic butter over each roll, then sprinkle with sea salt.
Lastly, a sprinkle of sea salt makes every bite of these buttery, flaky cheddar brioche rolls just that much better. And remember, every really great meal, especially a holiday meal, has a yummy roll, too!
Looking for other savory bread recipes? Try these.
Homemade Honey Butter Cheddar Biscuits
Salted Honey Butter Parker House Rolls
The Best (easiest) No Knead Bread
Salted Honey Butter Jalapeño Cheddar RollsÂ
Salted Honey Butter Parker House Rolls
Jalapeño Cheddar Popovers with Honey Butter
Soft Garlic Herb Cheddar Cheese Bread
Lastly, if you make these Salted Honey Butter Cheddar Brioche Rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, donât forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Honey Butter Cheddar Brioche Rolls
Servings: 12 rolls
Calories Per Serving: 374 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. In the bowl of a stand mixer, combine the flour, yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 tablespoons of honey, 3 whole eggs, and 5 tablespoons of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.2. In a small bowl, mix 3 tablespoons of butter and 2 tablespoons of honey. Mix in a good pinch of sea salt.3. Preheat the oven to 350° F. Line a 9Ã9 inch baking dish with parchment paper.4. Punch the dough down and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Top each square with 1 cup of cheddar. Then, cut each square of dough into 6 to 8 strips. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish.5. Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy.6. Bake the rolls for 22-25 minutes until golden. 7. Meanwhile, make the honey butter topping. In a small saucepan set over low heat, melt 2 tablespoons of butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley.8. Serve the rolls warm, with honey butter and flaky salt.
To Prepare and Freeze:Â assemble the rolls through step 5, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.Â
To Bake and Freeze:Â bake the rolls as directed and let cool completely. Wrap well and freeze for up to 3 months. Thaw and warm before serving.Â
To Use Active Dry Yeast:Â Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit for 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the remaining directions as listed in the recipe.Â
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