Bread
Basic Homemade Bread
A simple, reliable loaf with a beautiful golden crust
❄ Freezer FriendlyThermomix
20 min + 1 hr rising prepServes 10Easy
Bread
Salted Honey Rosemary & Garlic Brioche Rolls
Soft, golden brioche rolls filled with salted honey, rosemary and garlic butter
❄ Freezer FriendlyThermomix
These golden brioche rolls are everything you want from a bread recipe — pillowy soft, buttery, and filled with the most irresistible salted honey, rosemary and garlic butter. Baked together in a tray so they pull apart at the table, they’re the kind of thing that disappears before they’ve had a chance to cool.
Ingredients
24 serves
- --- Dough ---
- 1 cup milk, warm
- 3 heaped tsp instant yeast
- ¼ cup honey
- 4½ cups flour
- 150g butter, softened and cubed
- 1 tsp salt
- 3 eggs
- --- Salted HRG Butter ---
- 2–3 sprigs fresh rosemary, leaves finely chopped
- 3 tsp garlic, minced
- Olive oil (for frying)
- 120g butter, softened
- 2 heaped Tbs honey
- Flaky sea salt, for topping
Method
- 1
Make the Salted HRG Butter: Heat a small drizzle of olive oil in a pan over medium heat. Fry the rosemary and garlic for 1–2 minutes until fragrant. Remove from heat and allow to cool completely. Beat the softened butter with the honey, then stir through the cooled rosemary and garlic mixture. Set aside.
- 2
Make the dough (Thermomix): Add warm milk, yeast and honey to the TM bowl. Mix 2 min / 37°C / Speed 2. Add flour, butter, salt and eggs. Mix 10 sec / Speed 6, then knead 3 min / Dough mode.
- 3
Transfer dough to a lightly oiled bowl, cover with a clean tea towel and prove in a warm place for 1–1.5 hours, or until doubled in size.
- 4
Punch down the dough and turn out onto a lightly floured surface. Roll out to a large rectangle, approximately 40cm x 30cm.
- 5
Spread the Salted HRG Butter evenly over the dough. Roll up tightly from the long edge, then cut into 24 equal pieces.
- 6
Arrange rolls cut-side up in a lined baking tray, close together. Cover and prove for a further 30–45 minutes until puffed.
- 7
Preheat oven to 180°C/160°C fan-forced. Brush rolls with a little extra melted butter, scatter with flaky sea salt, and tuck in a few extra rosemary sprigs.
- 8
Bake for 18–22 minutes until deep golden brown. Serve warm, pulling apart at the table.
Kitchen Notes
These are best eaten warm from the oven. Leftovers reheat beautifully — wrap in foil and warm in a 150°C oven for 10 minutes. They also freeze well: freeze in an airtight container once completely cooled, and reheat from frozen wrapped in foil at 160°C for 15 minutes.
What I'd serve with this
Alongside a roast, a bowl of soup, or just on their own straight from the tray. They're also wonderful as part of a grazing table.
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