Honey Sage Milk Bread Dinner Rolls
This recipe from Rosanna Pansino, YouTube baker and cookbook author, is so soft, light and fluffy, it has earned a permanent seat at every holiday table. Bring this tradition to your table too!
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Honey Sage Milk Bread Dinner Rolls
This recipe from Rosanna Pansino, YouTube baker and cookbook author, is so soft, light and fluffy, it has earned a permanent seat at every holiday table. Bring this tradition to your table too!
|
|
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Ingredients
Milk Bread Starter
- 3tablespoons water
- 3tablespoons whole milk
- 2tablespoons bread flour
Honey Sage Butter
- 6tablespoons unsalted butter
- 10 medium sage leaves
- 3tablespoons honey
Milk Bread Dough
- 1 packet Fleischmann’s® RapidRise® Instant Yeast
- 2-½cups bread flourplus more for rolling
- 1tablespoon sugar
- 1teaspoon salt
- ½cup plus 2 tablespoons warm whole milk (120°–130°F)
- 1 large eggroom temperature
- 1tablespoon honey
- 1tablespoon corn oilfor greasing pan
- 2tablespoons buttermelted
Instructions
For the Milk Bread Starter (Tangzhong):
- In a medium saucepan, add the water, milk and flour and whisk until well combined. Place over medium heat and whisk constantly until it thickens, about 3 to 5 minutes.
- Transfer to a bowl, let it cool completely and set aside.
For the Honey Sage Butter:
- In another medium saucepan, melt the butter over medium high heat. Add the sage leaves and fry for 2–3 minutes until crispy, flipping halfway through cooking.
- Remove from heat then drain the leaves on paper towels.
- Chop the leaves finely and set aside 1-½ teaspoons of leaves.
- Add the remaining chopped leaves and 3 tablespoons of honey to the melted butter and mix well.
- Transfer to a small bowl and cool completely.
For the Dough:
- In a large bowl, whisk together the yeast, flour, sugar and salt.
- Add the warm milk and mix until well combined.
- Add the egg, Milk Bread starter, 4 tablespoons of the honey sage butter mixture, 1 tablespoon of honey and chopped sage. Mix well until a dough forms.
- On a lightly floured surface, knead the dough for about 3 minutes. The dough should be soft but not too sticky.
- Cover with a clean cloth and let it rest for 5 minutes.
For the Rolls:
- Preheat the oven to 375°F and lightly grease a 9″ round pan.
- Divide the dough evenly into 10 pieces and roll into balls.
- Place the balls in the baking pan and brush the top with the melted butter.
- Cover with a clean cloth and let it rise for 20 minutes.
- Bake in the oven for 25–28 minutes or until golden brown.
- Remove from the oven and brush the top with the remaining honey sage butter.