Honey Sage Butter Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3¾ cups of plain all-purpose flour
02 -
1 packet (2¼ teaspoons) of instant yeast
03 -
1 teaspoon of regular salt
04 -
Warm ¾ cup of milk
05 -
3 tablespoons of honey
06 -
6 tablespoons of soft salted butter
07 -
3 eggs at room temperature
→ Sage Honey Butter
08 -
12 fresh sage leaves
09 -
6 tablespoons of soft salted butter
10 -
3 tablespoons of honey
→ Finishing
11 -
1 egg yolk, mixed with a tablespoon of water
12 -
Coarse flaky sea salt for topping
# Instructions:
01 -
Toss together the flour, yeast, and salt in the bowl of your stand mixer. Pour in the warm milk, follow with the eggs, honey, and softened butter. Let the dough hook run for about 4-5 minutes until smooth, adding a little flour if needed. Leave covered to rest for 15-60 minutes.
02 -
Cook sage leaves in a tablespoon of butter until crispy. Chop them finely, then stir into the remaining butter along with the honey and a pinch of sea salt.
03 -
Take half the dough and roll it out into a 12-inch square. Brush on the sage butter, divide into six strips, and roll each up into a spiral. Repeat with the other half of the dough and arrange all the spirals in a parchment-lined 9x9 baking dish.
04 -
Paint the rolls with the egg wash, loosely cover them, and leave them for about 30 minutes until they’re nice and puffy.
05 -
Heat the oven to 350°F and bake rolls for 22-25 minutes until golden. Brush hot rolls with leftover sage butter and finish with a sprinkle of sea salt.
# Notes:
01 -
It’s a great option for Thanksgiving
02 -
Make ahead and eat as a morning treat
03 -
Room-temperature ingredients work best
04 -
Save any unused butter as a side spread