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.
- 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
- 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.
- Cuisine: American
Keywords: clover rolls, dinner rolls, buttermilk bread,