Honey Vanilla Brioche Rolls Recipe

“`html

There is something irresistibly delightful about warm, fluffy brioche rolls kissed with the sweet harmony of honey and the mellow elegance of vanilla. The Honey Vanilla Brioche Rolls Recipe creates these soft, tender, and beautifully golden rolls that transform any breakfast or snack moment into a cozy celebration. With a light buttery crumb and a luscious honey-vanilla glaze, these rolls are simply unforgettable and surprisingly easy to make, perfect for sharing with loved ones or indulging in your own sweet cravings.

Ingredients You’ll Need

Every ingredient in this Honey Vanilla Brioche Rolls Recipe plays a key role in creating that perfect balance of softness, sweetness, and flavor. These simple essentials come together to build a tender dough, infuse warm vanilla notes, and crown the rolls with a luscious glaze that will make your kitchen smell like heaven.

• Whole milk (¾ cup/180ml): Provides moisture and tenderness, helping activate the yeast.
• Soft unsalted butter (5 tbsp/70g, divided): Adds richness and a velvety crumb throughout the dough and topping.
• Honey (3 tbsp/60g plus 1 tbsp/20g for glaze): Brings natural sweetness and moisture with floral undertones.
• Vanilla bean (1, seeds scraped) or vanilla extract (1 tsp): Infuses the dough with delicate, aromatic warmth that elevates every bite.
• Large eggs (2, room temperature): Bind ingredients and enrich the dough for a tender texture.
• Granulated sugar (¼ cup/50g): Enhances sweetness and aids yeast fermentation.
• All-purpose flour (2 ¾ cups/390g, plus extra as needed): Forms the structure of the dough while balancing tenderness and strength.
• Instant dry yeast (3 tsp/10g): Powers the rise for light, fluffy rolls.
• Salt (1 tsp): Enhances and balances the sweetness and buttery flavors.
• Light brown sugar (¾ cup/165g): Used for the cinnamon roll-style filling to add a hint of molasses richness.
• 2% milk (3 tbsp/30ml): Helps create a silky glaze for that irresistible shine.
• Semisweet chocolate (2 oz/56g, finely chopped): Optional addition for a subtle chocolate surprise in the glaze.

How to Make Honey Vanilla Brioche Rolls Recipe

Step 1: Infuse the Milk with Honey and Vanilla

Begin by gently warming the whole milk with honey, vanilla bean seeds, and some butter on low heat until steam rises and it nearly scalds. This step is crucial as it draws out the full aromatic flavor of the vanilla and enriches the milk with buttery sweetness. Once warmed, allow it to cool to 105-110°F—ideal for activating yeast without killing it. This infusion not only sets the flavor foundation but also ensures a soft, tender crumb.

Step 2: Whisk Together Eggs and Sugar

While the milk cools, whisk sugar and eggs until combined and glossy. Gradually add the warm milk infusion to the egg mixture, scraping the saucepan bottom to capture every last vanilla seed and buttery bit. This blending step fully incorporates your rich, flavorful liquids, creating a luxurious base for your brioche dough.

Step 3: Mix the Dough

In your stand mixer bowl, combine flour and instant yeast. With the dough hook attached, pour in the milk and egg mixture slowly while mixing on low speed. Add salt to balance the sweetness. Mixing for four minutes allows the yeast to begin working and the dough to start binding together.

Step 4: Knead and Enrich the Dough

Add extra flour in small amounts if the dough is too sticky—a soft but not wet dough is key here. Bit by bit, incorporate the remaining butter, mixing for 8 to 10 additional minutes until the dough pulls away from the bowl sides and forms delicate gluten webs. This stage creates the supple, rich texture that defines brioche.

Step 5: First Rise

Shape the dough into a smooth ball, oil a large bowl lightly, and place the dough inside, turning it to coat with oil. Cover and let it rise in a warm spot until doubled in size. The sugar-rich dough requires a little extra time, but the patience yields spectacularly fluffy rolls.

Step 6: Roll Out the Dough

Gently deflate the risen dough and transfer it to a floured surface. Roll it out into a 20×12 inch rectangle, giving it a soft pat if it resists stretching. This canvas will soon be transformed with butter and brown sugar into that classic swirled roll shape.

Step 7: Add the Filling and Shape Rolls

Spread softened butter evenly over the dough, then sprinkle and pat down the brown sugar. Roll the dough tightly into a spiral from the long side, slice into 12 even portions, and arrange them snugly in a buttered baking pan. Cover and let them rise again until puffed and nearly touching — this step ensures tender, pull-apart rolls.

Step 8: Bake to Perfection

Bake the rolls at 350°F until golden brown and cooked through, about 25 to 30 minutes. The kitchen will fill with a cozy scent that perfectly hints at the sweet, soft treasure inside.

Step 9: Glaze and Enjoy

Combine milk, honey, butter, and optional finely chopped chocolate in a small saucepan and whisk until glossy. Drizzle over the warm rolls for a luscious finishing touch that melts into the nooks and swirls, elevating these rolls to irresistible perfection.

How to Serve Honey Vanilla Brioche Rolls Recipe

Garnishes

A simple dusting of powdered sugar or a handful of toasted chopped nuts adds a lovely texture contrast and eye-catching flair to your Honey Vanilla Brioche Rolls Recipe. Fresh berries or a sprig of mint can further brighten up the presentation and add a fresh pop of color.

Side Dishes

These rolls are wonderfully versatile and pair beautifully with everything from fresh fruit and yogurt for breakfast to rich, creamy soups or a mild cheese platter for brunch. They make an exceptional companion to a cup of tea or coffee, rounding out any cozy gathering.

Creative Ways to Present

Turn your rolls into a stunning centerpiece by placing them on a rustic wooden board, surrounded by bowls of honey and whipped butter. For a festive touch, drizzle the glaze in a zigzag pattern and sprinkle with edible flowers or gold leaf. You can even slice one in half to showcase the soft, honey-swirled interior and serve with a side of homemade jam.

Make Ahead and Storage

Storing Leftovers

Your Honey Vanilla Brioche Rolls Recipe leftovers can be stored in an airtight container at room temperature for up to 2 days without losing much of their fluffy charm. This keeps them soft and ready to enjoy without any fuss.

Freezing

For longer storage, freeze the cooled rolls in a sealed container or freezer bag for up to 2 months. To prevent freezer burn, wrap each roll individually in plastic wrap before bagging. This allows you to enjoy freshly baked flavor whenever the craving hits.

Reheating

Reheat frozen or leftover rolls gently in a 325°F oven for 10-15 minutes, wrapped in foil to retain moisture. Alternatively, pop them in the microwave for 15-20 seconds for a quick warm treat. Adding a bit of butter or honey after warming heightens the indulgence.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! If you use active dry yeast, stir it into the cooled milk mixture and let it proof for about 10 minutes until frothy before adding it to the other ingredients. This will ensure your dough rises beautifully.

What if I don’t have a vanilla bean?

No worries! Vanilla extract is a perfect substitute and still infuses lovely vanilla flavor. Use 1 teaspoon of vanilla extract to replace the vanilla bean seeds and pod for an equally delicious result.

Can I make these rolls vegan?

While traditional brioche relies on butter and eggs for its signature texture, you can experiment with plant-based butter and flaxseed “eggs” to create a vegan version. Keep in mind the texture may be a bit different but still deliciously satisfying.

Is it necessary to measure the milk temperature?

Yes, measuring to 105-110°F is important to activate the yeast without killing it. If the milk is too hot, the yeast won’t work, and your dough won’t rise properly. A kitchen thermometer makes this step foolproof.

How can I add chocolate to the rolls themselves?

You can sprinkle finely chopped semisweet chocolate or chocolate chips over the brown sugar filling before rolling the dough. This creates delightful pockets of melted chocolate in every bite of your Honey Vanilla Brioche Rolls Recipe.

Final Thoughts

There is just something so magical about making your own Honey Vanilla Brioche Rolls Recipe from scratch. The process fills your home with the most comforting aromas and rewards you with warm, tender rolls that taste like a hug from the inside out. Whether you’re baking for a special occasion or simply want to treat yourself, these rolls are guaranteed to spark joy and earn a permanent spot in your recipe collection. So grab your ingredients, roll up your sleeves, and enjoy every sweet moment!

“`

Honey Vanilla Brioche Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 34 reviews

• Author: admin
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 55 minutes
• Yield: 12 rolls
• Category: Breakfast
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Pin Recipe

Print Recipe

---

Description

These Honey Vanilla Brioche Rolls are soft, fluffy, and luxuriously buttery with a delicate sweetness from honey and vanilla. Perfect for breakfast or an indulgent snack, these rolls are enriched with a brown sugar butter filling and glazed with a honey vanilla drizzle. Their tender texture and sweet aromatic flavor make them a delightful treat to impress family and friends.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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 Ingredients

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

Glaze Ingredients

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Infuse Milk: In a small saucepan over low heat, combine the whole milk, 3 tablespoons of soft butter, honey, and scraped seeds and pod of the vanilla bean. Heat gently until the mixture just barely scalds and steam rises. Remove from heat, cover, and allow to steep until cooled to 105-110°F (about 20–30 minutes) to allow the vanilla to infuse. Remove and discard the vanilla pod. If using traditional active dry yeast instead of instant, stir it into the cooled milk mixture and let it activate for 10 minutes until frothy.
2. Mix Eggs and Sugar: Whisk the eggs and granulated sugar together in a measuring jug. Gradually whisk the warm milk mixture into the egg mixture, scraping the bottom of the saucepan to incorporate all vanilla seeds.
3. Combine Flour and Yeast: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and instant yeast. Turn mixer to low speed (speed 2) and slowly add the milk-egg mixture. Add salt. Mix for 4 minutes to start forming the dough.
4. Knead Dough: Check dough consistency; incorporate up to 50g more flour if it is too sticky and pooling. Add remaining 2 tablespoons (28g) soft butter bit by bit and continue mixing on speed 2 for 8-10 additional minutes, scraping the bowl as needed. The dough should be soft, supple, tacky but not wet. Turn it onto a floured surface and knead by hand for 1 minute.
5. First Rise: Lightly grease a large bowl with vegetable oil. Shape dough into a ball and place it in the bowl, turning to coat in oil. Cover with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in size, about 1½ to 2 hours, as the sugar content slows yeast activity.
6. Prepare & Roll Dough: Gently deflate the dough without kneading and turn onto a floured surface. Pat into a rectangle, resting for 5 minutes if it retracts too much. Roll into a 20×12-inch rectangle using a rolling pin.
7. Add Filling and Shape Rolls: Evenly spread the softened butter over the dough, then sprinkle and pat down the brown sugar. Starting from the long edge farthest from you, roll the dough into a spiral cylinder. Place the seam side down and slice into 12 equal rolls, about 1¾ inches thick. Arrange cut-side up in a buttered 13×9-inch pan, spacing so rolls have room.
8. Second Rise: Cover rolls with plastic wrap and a dry towel. Let them rise in a warm spot for 45 minutes to 1 hour until puffed and touching. Meanwhile, preheat oven to 350°F (175°C).
9. Bake Rolls: Bake in the preheated oven for 25-30 minutes until golden brown and cooked through in the center.
10. Prepare and Add Glaze: In a small saucepan, whisk together the milk, butter, honey, and chopped semisweet chocolate over low heat until smooth, glossy, and well combined. Drizzle the glaze over the warm rolls before serving.

---

Notes

• Use a thermometer to ensure milk cools to 105-110°F to prevent killing the yeast.
• Instant dry yeast is preferred for this recipe; if using active dry yeast, activate in the cooled milk mixture first.
• If dough feels too soft to handle after rising, refrigerate for 15 minutes before shaping.
• You can substitute vanilla bean with vanilla extract but vanilla bean seeds provide more intense flavor and aesthetics.
• Ensure butter for spreading is very soft (not melted) to prevent tearing the dough.
• Allow rolls to rise until they are puffed and just touching to ensure a soft, tender crumb.
• Glaze adds extra moisture and sweetness; serve rolls warm for best flavor.