Brioche Rolls with Rosemary, Honey and Orange Blossom Glaze

Written by on in Bread, Breads, Breakfast & Brunch, French, Vegetarian

Transform your kitchen into a French bakery with these Rosemary Honey Brioche Knots, finished with a delicate orange blossom glaze. The pillowy, enriched dough is infused with aromatic rosemary and sweetened with a touch of honey, creating a sophisticated flavor profile that’s both comforting and fresh. These knots are perfect for a special brunch or an afternoon treat with tea, delivering a golden, tender crumb and an irresistible citrusy sheen.

Top Tip

Let the dough rise slowly in the fridge overnight for the fluffiest, most flavorful brioche knots.

Ingredients

For the Brioche Dough

  • 3 1/4 cups (400g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 tsp (7g) active dry yeast
  • 1 tsp fine sea salt
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, lukewarm
  • 1/3 cup (75g) unsalted butter, softened
  • 2 tbsp honey
  • 1 tbsp finely chopped fresh rosemary

For the Orange Blossom Glaze

  • 1 cup (120g) powdered sugar
  • 2-3 tbsp milk
  • 1 tsp orange blossom water
  • 1 tsp finely grated orange zest

For Finishing

  • 2 tbsp honey, warmed (for brushing)
  • Extra rosemary leaves and orange zest, for garnish

Steps

  1. In a large bowl or stand mixer, combine flour, sugar, yeast, and salt. Mix briefly to combine.
  2. In a separate bowl, whisk together eggs, lukewarm milk, honey, and chopped rosemary. Add to the dry mixture.
  3. Mix on low speed (or by hand) until a shaggy dough forms. Add softened butter, one tablespoon at a time, kneading until fully incorporated and dough is smooth and elastic (about 10 minutes by mixer, 15 by hand).
  4. Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place until doubled (about 1.5–2 hours), or refrigerate overnight for deeper flavor.
  5. Turn dough out onto a lightly floured surface. Divide into 8 equal pieces. Roll each into a rope (about 10 inches long), then tie into a loose knot, tucking ends underneath.
  6. Arrange knots on a parchment-lined baking sheet, cover loosely, and let rise until puffy (about 45–60 minutes). Preheat oven to 350°F (175°C).
  7. Bake knots for 18–22 minutes, until golden brown. Brush with warm honey immediately after baking.
  8. Whisk together powdered sugar, milk, orange blossom water, and orange zest to make the glaze. Drizzle over cooled knots. Garnish with extra rosemary and orange zest if desired.

Nutrition

  • Calories: 320
  • Protein: 7g
  • Net Carbs: 48g
  • Fat: 10g
  • Fiber: 2g

Tips

  • For best flavor, use fresh rosemary and real orange blossom water.
  • Shape knots loosely—over-tightening can make them dense.
  • You can freeze unglazed knots for up to 1 month; thaw and glaze before serving.

FAQs

Can I use dried rosemary instead of fresh?

Yes, but use only 1 teaspoon of dried rosemary, as it’s more concentrated in flavor.

Cooking for one?

I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.

👉 Read Real Food for One

What if I don’t have orange blossom water?

You can substitute with a little extra orange zest and a splash of vanilla extract for a different but still fragrant glaze.

Can I make the dough ahead of time?

Absolutely! Refrigerate the dough after the first rise for up to 16 hours. Let it come to room temperature before shaping.

How do I know when the brioche is done baking?

They should be deep golden brown and sound hollow when tapped on the bottom.

📌 Related Recipes to Try Next