I recently decided I wanted to give baking a try. My chef sister-in-law told me to start with bread, learn to make cookies, pie crust. The general stuff.
I really wanted to master mostly bread out of everything else because I love all kinds of bread.
Bulgarians eat it all the time. When someone gets married, we break bread. When children are christened, the godmother walks around with honey bread.
So, I challenged myself with learning bread and so far, I love it. I had several pretty ridiculous results but ultimately I got the hang of it and now I am on to exploring and finding new recipes. You know me, the more spices, the better.
I came across a rosemary butter roll the other day and loved the idea of herb-filled brioche. I swapped the rosemary with sage and OMG! It was so delicious.
When baking bread I always make sure I have the necessary ingredients and the equipment for it. I also use one and the same things so I am sure I will be most efficient.
You will need:
- Mixer with a dough hook (although, if you don’t have one you can knit the dough with your hands, it is super easy and fun).
- Mixing bowls
- Measuring cups and spoons (baking is very precise)
- 9×5 inch loaf pan
- Rolling pin
There are not as many ingredients in this bread as you might think. You need:
- Parmesan Cheese
- Active dry yeast (you can use instant also)
The sage and garlic butter are the secret to flavor for this recipe. And it doesn’t have to be sage. The result will be as amazing as this with any other herb. I used sage because it is so aromatic and punchy. It made my house smell like my favorite bakery.
I always mix it with warm water (115F-120F) – warm milk in this case- and a teaspoon of sugar or honey. I leave it for about 5-10 minutes to make sure it is active. I know it is ready when it bubbles up and starts to smell like bread.
When that happens, the rest is easy.
With the dough hook on your mixer, mix the flour, salt, and parmesan cheese. While the mixer is on medium add the egg and butter.
Knit until well incorporated and the dough is formed in a ball. Sometimes it comes out very sticky.
I would add another 1/4 cup of flour until it reaches the consistency I wanted.
Make sure your butter is melted or at least room temperature. I learned the hard way that it is hard to blend in cold butter.
When you have your dough formed into a ball, cover it and let it sit for about an hour or until it is double in size.
While waiting for the dough to rise, make the sage butter.
In a small saucepan add the butter, garlic, and sage. Let the butter bubble and brown and the sage crisp.
When done, take it off the heat, strain the brown butter into a small bowl. Let the sage and garlic cool a little and when ready to handle finely chop them.
In a second mixing bowl add the brown butter, sage and garlic, and two tablespoons room temperature butter. Mix well. This will give you spreadable butter.
When the dough is doubled in size, punch it in the middle and roll it out on the floured surface, and form into a ball.
Then grab your rolling pin and roll out the dough into rectangular. Spread the sage butter, roll into a loaf, cut in 8 pieces, and transfer to an already buttered baking pan.
Bake for 15 minutes at 425F then reduce the heat to 350F for additional 20 minutes.
And that’s about it. I take my sweet time so it takes me all day. It is so therapeutic and the house smells of sage and bread. Follow the recipe below for exact ingredients and instructions.
Sage Butter & Parmesan Dinner Rolls
- 2 1/2 Cups Bread Flour + more for rolling
- 1 Cup Parmesan Cheese grated
- 1/2 Tsp Salt
- 2/3 Cup Warm Milk Around 115 F
- 2 1/4 tsp Active dry yeast or one package
- 1 Tbsp Honey
- 6 Tbsp Salted Butter room temperature
- 3 Eggs 2 for the dough and 1 beaten for brushing
For the Sage Butter
- 1 Stick Salted Butter room temperature (leave about 2 tbsp on the side)
- 2 Garlic Cloves
- 20 Sage Leaves
- In a large mixing bowl combine the warm milk, yeast and honey. Let it sit for about 5 minutes so the yeast can activate. It is ready when it starts to bubble.
- Add the flour, salt, and parmesan cheese. Start mixing on low speed and when everything is mixed switch to medium. Add the two eggs and the butter. Continue knitting for about 10 minutes or until the dough is formed. If it looks sticky add 1/4 cup of flour.
- Cover the dough with plastic wrap and place in a warm place to rest for about hour and a half.
To make the Sage Butter
- In a small saucepan combine 6 tbsp of butter (leave the other two on the side), whole garlic cloves, and sage. Let the butter brown, the sage to crisp, and the garlic to soften.
- Remove from the heat and drain the butter in a small bowl. Let the sage and garlic cool down and mince.
- Place the last two tbsp of room temperature butter in a mixing bowl, add the brown melted butter and the sage and garlic mince. Whisk well until you get a butter spread. Set aside until you are ready to use it.
- Preheat the oven to 425 F and flour your work surface. Butter a 9×5 baking dish. When the dough has doubled in size, punch it in the middle and roll it out on the floured surface. Shape it into a ball. Then with the rolling pin, roll it out into a rectangular.
- Spread the sage butter all over the dough and roll from the long side into a large log. Cut into 8 rolls and arrange into the baking dish. Cover with plastic wrap and leave at a warm place for at least 30 mintes.
- When the rolls doubled in size, bake for 10 minutes, then turn the oven down to 350 F and bake until golden brown.
- When ready, spread sage butter all over the top of the rolls and grate more parmesan.
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