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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Bake Rolls: Bake in the preheated oven for 25-30 minutes until golden brown and cooked through in the center.
- 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.
