These Homemade Honey Butter Brioche Buns are the perfect soft and fluffy brioche bread recipe with sweet and salty honey butter to enjoy as a side dish.

This brioche bread recipe is the most perfect recipe to serve around the holidays. I love making this one as a side to enjoy on Thanksgiving or Christmas.
This recipe inspired my Salted Honey Butter Brioche Parker House Rolls on this site, and pairs well with this Sweet Pineapple Stuffing. All of these recipes are great sides to enjoy during the holiday season.
Ingredients
Many of these ingredients are one you will find in most bread recipes.
- bread flour
- instant yeast
- salt
- sugar
- honey
- eggs
- warm water (110 degrees)
- butter
See recipe card for quantities.
Instructions
- In your stand mixer, combine bread flour, instant yeast, salt and sugar. Mix until combined.
- In a small bowl, whisk the eggs and add in the honey. Whisk the honey into the eggs until combined.
- Measure your water and make sure it is at the proper temperature (110 degrees).
- Add egg and honey mixture, water and softened butter to the stand mixer. Turn the mixer on and mix using the dough hook. If your dough is too wet, add flour as necessary. Once your dough starts to firm but is still a little sticky, remove from the mixer.
let the dough rest...
- Place the dough in a large mixing bowl coated with olive oil. Allow the dough to rest until it doubles in size. This should take 45 minutes to an hour.
- Grease your bread pan or line it with parchment paper.
- Once the dough has doubled in size, punch down the center of the dough with your fist and then remove the dough from the bowl onto your counter that has been coated in flour. Cut your dough in half and roll out one half of your dough until it is about ½ inch thick. You want to try and roll your dough into the shape of a rectangle the best you can.
time to make your rolls!
- In a small bowl, mix the rest of the softened butter with honey. Using a rubber spatula, spread half of the honey butter on the surface of the dough. Starting at the end closest to you, roll up the dough with the butter on the inside until you get a long roll. Cut the roll into 8 equal sections. Complete these steps for the other half of the dough.
- Taking each section of your rolled dough, pinch in the sides where you can see the rolls. You want to pinch it down towards the bottom so the seems meet at the bottom and the top is smooth. Your dough will be in ball form at this point. Place each ball into the bread pans. They will be touching each other. You will be able to fit 8 rolls in each pan. Preheat your oven to 450 degrees. Let the rolls rest in a warm environment another 20-30 minutes so they can rise one more time.
lets bake!
- Make an egg wash with eggs and water. Using a basting brush, brush the tops of the rolls with the egg wash. Place the rolls in the oven uncovered. Bake for 20 minutes at 450 degrees. After 20 minutes, drop the temperature to 350 degrees and bake another 25-30 minutes. Serve the honey butter brioche buns warm with extra honey butter.
Hint: let the dough rest in a bowl in the oven with the oven off. This keeps the dough at a very consistent temperature while it rises.
FAQ's
This is actually a super important step! Anything hotter will kill the yeast and cause it not to grow. Obviously this would not be good since the yeast is needed to help build the glutens. If the water is too cold, the yeast will not activate.
No worries! You can use regular flour as well! The texture might change a little and you would get your best results with bread flour, but it will not make too big of a difference by any means.
Variations
There are a few fun ways you can change up this recipe to make it fun!
- Sweet - add cinnamon sugar to the butter instead of honey for a cinnamon brioche bun twist.
- Seeds- add some seeds on top. I love to add flax seeds or sesame seeds for a little extra flavor. Just sprinkle on top after applying the egg wash.
Equipment
When letting your dough rest and rise, make sure you are keeping the dough in a bowl, covered with plastic wrap, and in a warm temperature environment. If you cannot keep a consistent, warm temperature, I suggest placing the bowl in the oven with the oven OFF!
To make this recipe, you will need a KitchenAid Mixer, dough hook, pastry scraper, rolling pin and bread pan.
Storage
These rolls can be stored in a zip-loc bag or a Tupperware on the counter for 2-3 days. After that, the rolls will begin to become a little stale.
You can also freeze the rolls for up to 6 months. Make sure you thaw them out and warm them up before serving.
Top tip
When mixing the dough, make sure it is a little sticky. This helps achieve that fluffy, soft texture in the middle that is so desired with this recipe.
📖 Recipe
Homemade Honey Butter Brioche Buns
Equipment
- Bread Pan
- KitchenAid Mixer dough hook attachment
- Rolling Pin
Ingredients
For the Dough
- 7-7 ¾ cup bread flour
- 1 packet instant yeast equivalent to 3 teaspoon if you do not have the packets
- ½ teaspoon salt
- 1 tablespoon sugar
- 3 eggs whisked
- 2 tablespoon honey
- 2 cups warm water 110 degrees
- 4 tablespoon butter softened
For the Honey Butter
- 8 tablespoon butter softened
- 2 tablespoon honey
For the Egg wash
- 2 eggs whisked
- ¼ cup water
Instructions
- In your stand mixer, combine bread flour, instant yeast, salt and sugar. Mix until combined.
- In a small bowl, whisk the eggs and add in the honey. Whisk the honey into the eggs until combined.
- Measure your water and make sure it is at the proper temperature (110 degrees).
- Add egg and honey mixture, water and softened butter to the stand mixer.
- Turn the mixer on and mix using the dough hook.
- If your dough is too wet, add flour as necessary. When your dough starts to firm but is still a little sticky, remove from the mixer.
- Place the dough in a large mixing bowl coated with olive oil. Allow the dough to rest until it doubles in size. This should take 45 minutes to an hour.
- Grease your bread pan or line it with parchment paper.
- Once the dough has doubled in size, punch down the center of the dough with your fist and then remove the dough from the bowl onto your counter that has been coated in flour.
- Cut your dough in half and roll out one half of your dough until it is about ½ inch thick. You want to try and roll your dough into the shape of a rectangle the best you can.
- In a small bowl, mix the rest of the softened butter with honey. Using a rubber spatula, spread half of the honey butter on the surface of the dough.
- Starting at the end closest to you, roll up the dough with the butter on the inside until you get a long roll.
- Cut the roll into 8 equal sections.
- Complete these steps for the other half of the dough.
- Taking each section of your rolled dough, pinch in the sides where you can see the rolls. You want to pinch it down towards the bottom so the seems meet at the bottom and the top is smooth. Your dough will be in ball form at this point.
- Place each ball into the bread pans. They will be touching each other. You will be able to fit 8 rolls in each pan.
- Preheat your oven to 450 degrees.
- Let the rolls rest in a warm environment another 20-30 minutes so they can rise one more time.
- Make an egg wash with eggs and water. Using a basting brush, brush the tops of the rolls with the egg wash.
- Place the rolls in the oven uncovered. Bake for 20 minutes at 450 degrees.
- After 20 minutes, drop the temperature to 350 degrees and bake another 25-30 minutes.
- Serve warm with extra honey butter.
Notes
Nutrition
If you love this recipe, you might also love:
don’t forget to follow me on instagram! i update it daily with new recipes, kitchen tips, and much more! if you try one of my recipes, tag me on instagram at @thebutteredgnocchi or use the hashtag #thebutteredgnocchi so that i can feature you!
also check me out on pinterest for more recipe ideas!
This post may contain affiliate links. By posting a product through these links, I may receive a small commission. Please know, I would never suggest a product that I don’t use on my own and love! Thank you so much for your support, it helps me keep The Buttered Gnocchi up and running!
[…] Honey Butter Brioche Bun Rollups […]