brioche: hot honey butter everything

Hello friends!

I’m happy to share my recipe with y’all for hot honey butter everything brioche rolls, as these were the best thing I made during last year’s holiday.

I know I’m pushing it close considering the big food day is literally next week. That is…my bad. The good news is these rolls can be made literally whenever!

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Making rolls from scratch makes such a huge difference and brings so much love to any dinner table, but I know it can be intimidating, especially for a beginner baker. A word of advice from me? Buy the Hawaiian Rolls as back up, just in case.

Just kidding, you’ve got this. <3

To make your cooking day(s) easier, this recipe follows a two-day process for easier prep. You’re probably thinking…two days is more work than one. But I promise, it’s not. There’s a whole lot of down time where the dough is resting and fermenting while you work on your other delicious sides and desserts.

make ahead

I’ve tested two preparation methods for these rolls, and you can choose which of the two will work best for you based on your day.

The pre-shaped method - you make the dough, immediately shape it into 12 rolls, and then chill the dough in it’s baking pan for it’s 12 hour rise.

The following day is minimal work - you remove the rolls from the fridge, forget about them on the counter for a few hours at room temp, then brush with an egg wash and throw into the oven.

Pros: This is the best preparation method for a very busy food prep day. If you know your time in the kitchen is going to be very limited, this might be the way you want to go.

Cons: Your dough may develop some unwanted air bubbles as it rises, which can be popped before going into the oven.

The bulk-rise method - and my preferred method, you make the dough and immediately throw it into the fridge for a 12 hour overnight bulk rise.

The following day, you shape the dough while it’s cold, allow to rise, then brush with the egg wash and bake.

Pros: No air bubbles, and the dough is easier to shape while it’s cold.

Cons: You’re doing more work the second day as opposed to the previous day, but you’re still ahead of the game!

Left photo: whole wheat rolls shaped just after 12 hour bulk fermentation. Right photo: pre-shaped bread flour rolls rising after 12 hour rest in fridge.

flours

I list two flour options that will work for this recipe - all bread flour, or a combination of whole wheat flour and all purpose flour.

The bread flour option yields a classic enriched roll, with very tender pull-apart results. An absolute staple for a large dinner gathering.

If you choose the whole wheat and all-purpose option, I think you’ll find yourself enjoying a slightly more flavorful roll. I used Yecora Rojo from Barton Spring Mills, and it added the perfect punch of buttery, almost malty flavor. Feel free to play around with your whole wheat options here.

hot honey butter everything

Lastly, the hot honey butter. One of my favorite condiments ever is hot honey. It truly belongs on just about everything, and it also pairs deliciously with everything bagel seasoning. They’re real happy together.

I call for gochujang and honey together to create the actual hot honey, however you can skip the gochujang and use whatever pre-made hot honey you have. I like using gochujang, as it contributes both flavor and lovely caramelization.

If you find yourself too busy to make rolls from scratch this season but you’re dying for hot honey butter rolls, you can still make it work. I’ve brushed the hot honey butter onto Hawaiian Rolls with lots of everything bagel seasoning for breakfast sliders and it’s honestly such an upgrade.

Just brush the rolls, sprinkle with seasoning and throw into the oven at 375 F for 5 minutes or until dark golden brown.

Just a lil’ shortcut. :)

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BRIOCHE: HOT HONEY BUTTER EVERYTHING

Makes: 12 rolls | Cook Time: 24-26 minutes | Chill Time: 12 hours

black pepper brioche

• 120 grams whole milk warmed gently

• 7 grams active dry yeast

• 25 grams cane sugar

• 4 large eggs about 200 grams

• 1 teaspoon kosher salt

• 1 teaspoon freshly cracked pepper

• 165 grams salted butter 6 ounces

flour options

• 375 grams bread flour

  or

• 200 grams all purpose flour

• 175 grams whole wheat flour

egg wash

• 1 large egg

• 1 tablespoon heavy cream or milk

hot honey butter

• 65 grams salted butter

• 40 grams honey may sub 40 grams hot honey

• 20 grams gochujang may omit if using hot honey unless you like it real spicy

• 15 grams light brown sugar

topping

• everything bagel seasoning about 1 tablespoon

• flakey sea salt

Tools Needed

• 1 9x9” baking pan alternatively you can use a 9x13” baking pan

• pastry brush

• stand mixer