Honey Butter Sage Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3¾ cups of plain flour
02 -
1 packet (2¼ teaspoons) of quick-rising yeast
03 -
1 teaspoon of table salt
04 -
¾ cup of warm milk
05 -
3 tablespoons of honey
06 -
6 tablespoons of softened salted butter
07 -
3 eggs, brought to room temperature
→ Sage Honey Butter
08 -
12 fresh sage leaves
09 -
6 tablespoons of salted butter, softened
10 -
3 tablespoons of honey
→ Finishing
11 -
1 egg yolk mixed with a tablespoon of water
12 -
A pinch of flaky sea salt for topping
# Instructions:
01 -
Stir together the flour, salt, and yeast in the bowl of your stand mixer. Pour in the warm milk, eggs, honey, and softened butter. Use a dough hook to mix it for around 4 to 5 minutes. Add more flour if it’s too sticky, then let the dough rest for anywhere between 15 minutes to an hour.
02 -
Fry the sage leaves in one tablespoon of butter until crisp, then chop them up. Mix them into the rest of the butter along with the honey and sea salt.
03 -
Divide the dough into two. Roll out each piece into a 12-inch square. Spread the sage butter across the surface, cut into 6 strips per square, and roll each strip into coils. Place them snugly in a parchment-lined 9x9 pan.
04 -
Brush the rolls with the egg wash. Cover them and leave them to puff up for about 30 minutes.
05 -
Set the oven to 350°F and bake for 22-25 minutes till they’re golden brown. While still hot, spread the remaining sage butter on top, then sprinkle some flaky sea salt.
# Notes:
01 -
Works amazing as part of a holiday dinner spread
02 -
Tastes just as great the next morning for breakfast
03 -
Keep your ingredients at room temp for a smoother process
04 -
Leftover sage butter makes a tasty topping for serving