Brioche Rolls with Walnuts & Sage

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  • Time icon
    Total Time
    3hrs 20mins
  • Serves icon
  • Calories icon

Savory fragrant brioche rolls with walnuts, fresh sage, and a touch of sea salt. Best eaten the same day as baking.

recipe updated Jan 6, 2020


  • Active dried yeast icon
    Active dried yeast
    1¾ tsp
  • Salt icon
    1⅛ tsp
  • Sugar icon
    25g (about 2 tbsp)
  • Bread flour icon
    Bread flour
    250g (about 2 cups)
  • Egg icon
    130g (about 2½)
  • Milk icon
    50ml (3½ tbsp)
  • Unsalted butter icon
    Unsalted butter
    140g (about ½ cup)
  • Walnuts icon
    1 cup (about 120g)
  • Fresh sage icon
    Fresh sage
    2 tbsp (about 2)
  • Egg icon
    1 (50g)
  • Milk icon
    1 tbsp (15ml)
  • Sea salt icon
    Sea salt
    as needed


  • kCook icon Stand mixer
  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Pastry brush
  • kCook icon Stand mixer bowl
  • kCook icon Saucepan
  • kCook icon Small bowl
  • kCook icon Round pan - 9 x 2"
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Medium bowl

Step preview

  1. Add active dried yeast, salt, sugar and bread flour to a clean stand mixer bowl
  2. Whisk together until blended
  3. Add egg to a clean medium bowl
  4. Whisk briefly and set aside
  5. Add milk to a clean saucepan
  6. Heat until lukewarm
  7. Transfer milk mixture to eggs while whisking
  8. Transfer eggs to dough gradually while mixing
  9. Mix until elastic - 8 min, medium speed
  10. Add unsalted butter to the dough
  11. Mix until smooth - approx 5 min
  12. Transfer dough to medium bowl
  13. Let rise until doubled - 1 hr 30 min
  14. Add walnuts and fresh sage to the medium bowl
  15. Knead gently until just combined
  16. Form stand mixer bowl into balls
  17. Prepare a clean round pan
  18. Arrange content of stand mixer bowl in round pan
  19. Let rise - 1 hr
  20. Pre-heat oven - 175°C
  21. Add egg and milk to a clean small bowl
  22. Whisk together
  23. Brush content of round pan with glaze
  24. Sprinkle with sea salt
  25. Bake until golden brown - 20 min, 175°C
  26. Let cool onto cooling rack
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