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Salted Honey Butter Cheddar Brioche Rolls

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These salted honey butter cheddar brioche rolls are soft, fluffy, and rich with buttery flavor, filled with melty cheddar and finished with sweet honey butter and flaky salt. They are the perfect balance of sweet and savory for holiday tables, family dinners, or anytime baking.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon salt
  • 3/4 cup warm milk
  • 2 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sharp cheddar cheese, cut into small cubes or shredded
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon flaky salt

Instructions

  1. In a large bowl, combine the flour, granulated sugar, instant yeast, and salt.
  2. Add the warm milk and eggs, then mix until a soft dough begins to form.
  3. Gradually add the softened butter, kneading until the dough becomes smooth, soft, and elastic, about 8 to 10 minutes.
  4. Cover the dough and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. Grease a baking dish and preheat the oven to 350°F (175°C).
  6. Divide the dough into 10 to 12 equal portions. Flatten each piece slightly, place a small amount of cheddar cheese in the center, then seal and shape into a ball.
  7. Arrange the rolls in the prepared baking dish, leaving a little space between each one.
  8. Cover and let the rolls rise again for 30 to 45 minutes, or until puffy.
  9. Bake for 20 to 25 minutes, or until the rolls are golden brown and cooked through.
  10. Mix the melted butter with the honey and brush over the warm rolls, then sprinkle with flaky salt before serving.

Notes

  • Sharp cheddar gives the best sweet-savory contrast, but gouda or mozzarella also work well.
  • For a more savory version, brush the rolls with garlic butter instead of honey butter.
  • Fresh herbs such as rosemary or thyme can be added to the dough for extra flavor.
  • Brioche dough is naturally soft and slightly sticky, so avoid adding too much extra flour.
  • The dough can be refrigerated overnight for a slow first rise.
  • Store the rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat briefly in the microwave or a low oven until soft and warm.
  • Freeze baked rolls for up to 2 months, then thaw and reheat before serving.

Nutrition

Find it online: https://thefamilycooking.com/salted-honey-butter-cheddar-brioche-rolls/