Salted Honey Butter Cheddar Brioche Roll

 

3 1/2–4 C. all-purpose flour

1 packet (2 1/4 tsp.) instant yeast

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

3/4 C. warm milk

6 T. honey

8 T. salted butter, at room temperature

3 eggs, at room temperature

1 egg yolk, beaten with 1 T. water

flaky sea salt

2 C. shredded sharp cheddar cheese

Honey Butter Topping

4 T. salted butter, at room temperature

2 tsp. honey

1/2 tsp. garlic powder

fresh chopped parsley or basil

 

In the bowl of a stand mixer, combine the flour, yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 T. of honey, 3 whole eggs, and 5 T. of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 C. of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour. In a small bowl, mix 3 T. of butter and 2 T. of honey. Mix in a good pinch of sea salt. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper. Punch the dough down and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Top each square with 1 C. of cheddar. Then, cut each square of dough into 6 to 8 strips. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish. Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy. Bake the rolls for 22-25 minutes until golden. Meanwhile, make the honey butter topping. In a small saucepan set over low heat, melt 2 T. of butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley. Serve the rolls warm, with honey butter and flaky salt.