Pillowy soft Buttermilk and Sage Dinner Rolls pull apart with such tenderness. Serve warm with a coat of butter to have alongside your dish and enjoy its rich and creamy flavor with a delicate herbal note.
Clover dinner rolls with a little herbal flare and its beautiful plushness makes me proud that I made them! I am starting to really love baking with yeast. For years, I was a bit nervous but diving into it has really boosted my confidence. I go in now with my heart in high spirit of certainty and trust the process. I have high hopes to continue this trend in my home.
As for this particular bread, if you are not a fan of sage, need not to worry, you can skip this without affecting the rolls’ amazing flavor! However, if you’re like me and love the scent sage brings, its aroma and flavor peaks through wonderfully throughout the roll. Just enough to taste the herb but also enjoy its buttery flavor. And when I say buttery, I meant it! It smells so rich and creamy.
I’m not a bread person (thus why I rarely use yeast) but when these rolls came out of the oven, OH, MY GOODNESS GRACIOUS. I couldn’t help myself in trying one. One became two and I stopped there but this had me understand why some people are bread fanatics.
The warmth, the texture… it’s SO pillowy soft and the bread pulls apart with such tenderness, it’s hard to not to resist and this is coming from someone who’s not a big on bread. I loved making this recipe and can definitely see myself making this again served alongside a pasta dish and shared amongst friends and family. If its plumpness is not alluring, its captivating aroma and flavor will be the one to draw you in.
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Buttermilk and Sage Dinner Rolls
- Total Time: 2 hours
- Yield: 2 dozen 1x
Description
Pillowy soft Buttermilk and Sage Dinner Rolls pull apart with such tenderness. Serve warm with a coat of butter to have alongside your dish and enjoy its rich and creamy flavor with a delicate herbal note.
Ingredients
- 4 1/2 cups (540 grams) all-purpose flour
- 2 teaspoons (12 grams) kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup (113 grams) unsalted butter, sliced
- 10 fresh sage leaves (4 grams)
- 3 tablespoons (38 grams) granulated sugar, divided
- 1 1/2 cups (375 grams) buttermilk
- 1 tablespoon plus 1 teaspoon (14 grams) active dry yeast
- 1/2 cup (118 grams) water, 105°F to 115°F (41°C to 46°C)
- 2 tablespoons (28 grams) salted butter, melted
Instructions
- In a large bowl, whisk together flour, salt and baking soda; set aside.
- In a small saucepan over medium high heat, combine butter, sage and 2 tablespoons (25 grams) sugar and stir until butter is melted. Add buttermilk and heat until warm. Do not boil. Remove from heat and cool to room temperature.
- In a small bowl stir together yeast, remaining sugar and warm water. Allow to rest for 5 minutes until yeast begins to froth and becomes double in size. When ready, add yeast mixture to the buttermilk mixture and stir until just combined.
- In a large bowl attached to a stand mixer, using the dough hook attachment, combine flour mixture and the buttermilk-yeast mixture and continue to mix until a sticky dough begins to form. Scrape any dough from the attachment and add it to the remaining dough in the bowl. Loosely cover the bowl with a clean cloth and rest for 30 minutes in a warm, draft-free area. Dough should rise slightly.
- Heat oven to 375°F (190°C). Lightly grease 24 muffin tins; set aside.
- On a lightly floured surface, knead dough several times until the dough becomes easy to work with; roll into a ball.
- Using a bench scraper, cut dough in half and cut each half into quarters. Continue cutting each dough piece equally until there are 72 pieces; about 1 inch rounds. Roll each piece into a ball and place 3 balls to form a clover shape into each muffin tin. Loosely cover with a clean cloth in a warm place for 30 to 45 minutes or until doubled in size.
- Uncover the dough and using a soft pastry brush, gently coat the tops with melted butter. Be sure to brush lightly as the brush could push the air out of the dough.
- Bake for 15 minutes until the tops are golden brown. Serve warm.
- Prep Time: 1 hour 45 minutes
- Cook Time: 15 minutes
- Cuisine: American
Buttermilk and sage recipe is adapted from p. 212 of Better Homes and Gardens Annual Recipes 2011.
Try My Other Breads Made with Yeast
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These rolls turned out to be very yummy I and my sister followed the steps given above and could make it so easily. Thank you so much for putting up this post.
Hi Supriya!
That’s great! Happy to see these rolls turned out well for you both! I bumped into this recipe and knew immediately I had to share it with others.
– Connie