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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Bake rolls: Bake rolls for 25-30 minutes until golden brown and center is cooked through.
- 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.
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.
