Honey Vanilla Brioche Rolls Recipe

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If you’re craving a truly delightful treat that feels like a warm hug from the inside, you simply must try this Honey Vanilla Brioche Rolls Recipe. These rolls are the pinnacle of soft, buttery brioche with a luscious honey-vanilla sweetness that sneaks into every bite. Perfectly golden on the outside and irresistibly tender inside, these rolls bring a beautiful balance of rich flavors, a fluffy crumb, and a hint of sweet warmth that will make your kitchen smell like heaven. Whether for a special breakfast, a cozy brunch, or just an indulgent snack, these Honey Vanilla Brioche Rolls are destined to become a beloved favorite.

Ingredients You’ll Need

Getting started on these Honey Vanilla Brioche Rolls is easy, thanks to the straightforward yet carefully chosen ingredients. Each component plays its part perfectly—from the richness of the butter and eggs to the natural sweetness of honey and vanilla that elevate every bite. Together, they create a dough that’s soft, pliable, and full of flavor, ready to turn into irresistibly tender rolls.

• Whole milk (¾ cup / 180ml): Provides moisture and richness to create a tender crumb in the dough.
• Soft unsalted butter (5 tbsp / 70g, divided): Adds creaminess and richness that brioche is famous for.
• Honey (3 tbsp / 60g): A natural sweetener that gives these rolls a gentle, floral sweetness and helps with browning.
• Vanilla bean seeds (from 1 bean) or 1 tsp vanilla extract: Imparts that classic warm vanilla aroma and flavor.
• Large eggs (2, room temperature): Key to the dough’s richness and beautiful golden color.
• Granulated sugar (¼ cup / 50g): Balances the honey sweetness, contributing to flavor and tenderness.
• All-purpose flour (2 ¾ cups / 390g, plus extra): The backbone of the dough, providing structure while keeping it soft.
• Instant dry yeast (3 tsp / 10g): Ensures a fluffy rise for that classic brioche texture.
• Salt (1 tsp): Enhances and balances the sweetness for a well-rounded taste.
• Soft unsalted butter (4 tbsp / 56g, room temperature): Used in the roll filling for that irresistible buttery layer.
• Light brown sugar (¾ cup / 165g, packed): Adds a deep, caramel-like sweetness to the filling.
• 2% milk (3 tbsp / 30ml): Helps create a luscious glaze with just the right sheen.
• Unsalted butter (1 tbsp / 14g): Part of the glaze for richness and shine.
• Honey (1 tbsp / 20g): Sweetens the glaze with that signature flavor.
• Semisweet chocolate (2 oz / 56g, very finely chopped): Adds a surprising, delightful touch melted into the glaze if you choose.

How to Make Honey Vanilla Brioche Rolls Recipe

Step 1: Infuse the Milk Mixture

Start by gently heating the whole milk with part of the butter, honey, and those magical vanilla bean seeds in a small saucepan over low heat. You want it just hot enough to create steam but not boil—around 105-110°F is perfect. Letting the mixture steep lets the vanilla flavor deeply infuse the milk, setting the stage for those gorgeous brioche rolls. Remember to discard the vanilla pod before moving on, and if you’re using traditional yeast, mix it in now and wait for a frothy bloom.

Step 2: Combine Eggs and Sugars

Meanwhile, whisk your eggs with granulated sugar until smooth, then gradually mix in the warm milk and vanilla mixture. This blend unites the sweetness and creaminess beautifully, creating a base for the dough that’s smooth, fragrant, and ready to embrace the flour and yeast.

Step 3: Mix the Dough

In your mixer bowl, combine flour with the yeast, then slowly add the egg-and-milk mixture while mixing on a low speed. Be sure to add the salt early on to control yeast activity while highlighting the flavors. This step transforms the ingredients into a soft, sticky dough that holds the promise of incredible rolls in every clump.

Step 4: Add Butter and Knead

Slowly incorporate the remaining butter bit by bit—this might seem tricky at first, but trust the process. Mixing for around 8 to 10 more minutes allows the butter to fully blend, resulting in a supple, stretchy dough that feels soft and just a tad tacky to the touch—a true sign you’re on the right track! Finish by giving it a quick hand knead on a floured surface to bring everything together.

Step 5: First Rise

Place your dough ball in a lightly oiled bowl, cover it tightly, and set it to rise in a warm spot. Because of all the sugar in this recipe, the yeast needs a bit more time to work its magic—expect about an hour and a half to two hours for a perfect doubling. This slow rise is crucial for developing flavor and that tender brioche texture.

Step 6: Shape the Rolls

Once doubled, gently deflate the dough by pressing with your fists. Roll it out into a large rectangle without overworking it—this keeps the dough nice and elastic but not tough. Let it rest if it resists stretching, then roll it out to roughly 20 by 12 inches, ready for the sweet filling.

Step 7: Add the Filling and Form the Rolls

Spread softened butter evenly over the dough, then sprinkle with brown sugar, pressing it gently into place. Roll the dough up tightly from the long side to form a spiral log. After flipping the seam side down, slice into 12 equal pieces and arrange these cut-side-up in a buttered pan. Cover again for a final rise that will leave the rolls puffy and close-knit—precisely how brioche should be!

Step 8: Bake to Golden Perfection

Pop your pan into a preheated 350°F oven and bake for 25-30 minutes until the rolls glow golden and are cooked through. The smell wafting from your oven will be nothing short of enchanting, hinting at the buttery, honey-infused goodness soon to be devoured.

Step 9: Drizzle with Glaze and Serve

Finish by whisking together milk, butter, honey, and chocolate if you like, warming until lush and glossy. Drizzle this over the warm rolls for a sticky, shiny finish that takes them to the next level of decadence. Trust me, you’ll want to dive in right away.

How to Serve Honey Vanilla Brioche Rolls Recipe

Garnishes

Though the rolls are stunning on their own, adding a sprinkle of powdered sugar or a handful of toasted nuts on top just before serving can bring a lovely texture contrast and visual appeal. Fresh berries are also a wonderful bright touch that pairs beautifully with the rich sweetness.

Side Dishes

These brioche rolls shine alongside a simple fruit salad or a smooth bowl of yogurt drizzled with honey. For a heartier meal, pairing them with scrambled eggs or a creamy cheese spread makes breakfast or brunch unforgettable.

Creative Ways to Present

Serving these rolls warm in a woven basket lined with a soft kitchen towel invites that cozy, homemade charm that makes all the difference. For a twist, try stuffing each roll with a bit of cream cheese or jam before baking for hidden pockets of yum, or drizzle with melted chocolate for a decadent dessert option.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Honey Vanilla Brioche Rolls in an airtight container at room temperature for up to 2 days. This helps maintain their softness while keeping them ready to enjoy. For best results, consume within that window as brioche tends to dry out over time.

Freezing

These rolls freeze beautifully. Wrap them tightly in plastic wrap and then in foil to preserve freshness in the freezer for up to 1 month. When you want to enjoy them again, thaw overnight in the refrigerator or at room temperature before reheating.

Reheating

To bring your rolls back to life, warm them in a 300°F oven for about 10 minutes. This gentle heat refreshes the buttery texture without drying them out. You can also microwave briefly, but be cautious not to overdo it, or they might become chewy.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! If you use active dry yeast, simply activate it by stirring into the warm milk mixture and letting it sit for about 10 minutes until bubbly before combining with the other ingredients. This step ensures your rolls rise perfectly.

Is it necessary to use a vanilla bean, or can I use extract?

While vanilla beans provide a wonderfully aromatic and natural flavor, vanilla extract works just fine and is more convenient. Just use about 1 teaspoon of pure vanilla extract and add it with the milk or eggs as instructed.

Can I make the dough ahead and refrigerate?

You sure can! After the first rise, you can refrigerate the dough for up to 24 hours, which also helps develop deeper flavor. Take it out to come to room temperature before shaping and proceeding with the recipe.

What is the best way to soften butter for spreading?

Let butter sit at room temperature until it’s soft but not melted. If in a hurry, cut it into small pieces to soften faster or briefly warm it gently — softened butter spreads smoothly without tearing the dough.

Can I add fillings like nuts or dried fruit?

Definitely! You can scatter finely chopped nuts, raisins, or dried cranberries over the butter before rolling the dough up. It adds delightful texture and extra bursts of flavor that complement the honey vanilla beautifully.

Final Thoughts

Trying out the Honey Vanilla Brioche Rolls Recipe is like inviting a little bit of bakery magic into your home kitchen. This recipe delights with its blend of classic buttery softness and that signature honey-vanilla sweetness, creating an experience that’s both comforting and indulgent. I truly hope you enjoy making these rolls as much as you’ll enjoy eating them — they have a way of turning ordinary mornings into something wonderfully special.

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Honey Vanilla Brioche Rolls Recipe

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• Author: admin
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 10 minutes
• Yield: 12 rolls
• Category: Baking
• Method: Baking
• Cuisine: French

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Description

Honey Vanilla Brioche Rolls are soft, buttery, and slightly sweet rolls infused with the delicate flavors of honey and vanilla. These fluffy brioche rolls are filled with a luscious butter and brown sugar mixture, rolled into spirals, and baked to a golden perfection. Finished with a shiny honey-vanilla glaze, they make a delightful treat for breakfast, brunch, or any time you crave a sweet, comforting pastry.

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Ingredients

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Dough

• ¾ cup (180ml) whole milk
• 5 tbsp (70g) soft unsalted butter, divided
• 3 tbsp (60g) honey
• 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• 2 large eggs, at room temperature
• ¼ cup (50g) granulated sugar
• 2 ¾ cups (390g) all-purpose flour, plus extra as needed
• 3 tsp (10g) instant dry yeast
• 1 tsp salt

Filling

• 4 tbsp (56g) unsalted butter, at room temperature
• ¾ cup (165g) packed light brown sugar

Glaze

• 3 tbsp (30ml) 2% milk
• 1 tbsp (14g) unsalted butter
• 1 tbsp (20g) honey
• 2 oz (56g) semisweet chocolate (50% cocoa), very finely chopped

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Instructions

1. Prepare the infused milk: In a small saucepan over low heat, combine whole milk, 3 tablespoons of butter, honey, and the scraped seeds and pod of the vanilla bean. Heat gently until steam rises and the mixture just barely scalds. Remove from heat, cover, and let steep for 20-30 minutes until cooled to 105-110°F to infuse the vanilla deeply. Discard the vanilla pod. If using traditional active dry yeast, stir it into the cooled milk mixture and let sit for 10 minutes until frothy.
2. Mix eggs and sugar: In a measuring jug, whisk together eggs and granulated sugar until combined. Add the warm milk mixture to the eggs, scraping the bottom of the pan to include all vanilla seeds.
3. Combine dry ingredients and mix dough: In a stand mixer bowl, combine flour and instant yeast. Attach dough hook and mix at low speed while gradually adding the milk-egg mixture. Add salt and mix for 4 minutes.
4. Add additional flour and butter: Assess dough consistency and add up to 50g (1/3 cup) more flour if it is too sticky. Add remaining 2 tablespoons butter bit by bit, mixing on speed 2 for 8-10 more minutes until dough pulls away from bowl sides and forms webs. Dough should be soft, supple, and tacky but not sticky. Turn out dough and knead by hand for 1 minute.
5. First rise: Lightly grease a large bowl with vegetable oil, form dough into a ball, place in bowl, and turn to coat evenly. Cover tightly with plastic wrap and kitchen towel; let rise in warm place for 1 ½ to 2 hours until doubled in size.
6. Prepare dough for rolling: Gently deflate risen dough with fists. Optionally chill for 15 minutes if too soft. Turn dough onto floured surface, pat into a rectangle, let rest for 5 minutes if it retracts, then roll into a 20×12-inch rectangle.
7. Add filling and shape rolls: Spread very soft butter evenly over dough. Sprinkle brown sugar on top and press gently. Roll dough from long side into a spiral log, seam side down. Slice into 12 equal portions (about 1¾ inches thick). Arrange rolls cut-side-up in a buttered 13×9-inch baking pan with space between.
8. Second rise: Cover rolls with plastic wrap and towel. Let rise in warm place for 45 minutes to 1 hour until puffy and nearly touching. Preheat oven to 350°F (175°C).
9. Bake rolls: Bake rolls for 25-30 minutes until golden brown and center is cooked through.
10. Prepare glaze and serve: Combine milk, butter, honey, and finely chopped semisweet chocolate in a small saucepan. Whisk over low heat until smooth and glossy. Drizzle glaze over warm rolls and enjoy.

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Notes

• Use a thermometer to ensure the milk cools to 105-110°F before adding yeast to avoid killing it.
• If the dough is too soft to handle, refrigerate briefly to firm it up before rolling.
• Do not knead dough after first rise to keep it tender and easy to roll out.
• Ensure butter for spreading is very soft but not melted for best layering and to avoid tearing dough.
• Let rolls cool slightly before glazing for the glaze to set nicely.