Salted Honey Butter Cheddar Brioche Rolls.
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
- 8 tablespoons salted butter, at room temperature
- 3 eggs, at room temperature
- 1 egg yolk, beaten with 1 tablespoon water
- flaky sea salt
- 2 cups shredded sharp cheddar cheese
- 4 tablespoons salted butter, at room temperature
- 2 teaspoons honey
- 1/2 teaspoon garlic powder
- fresh chopped parsley or basil
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Instructions
- 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 9×9 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.
Source
Original recipe: View Original