Description
Who says rolls have to be a side dish? Maybe it’s time we give our favorite carbs the spotlight they deserve.
Sweet brown butter with savory sage, garlic, and flake salt poured over super soft ,mildly smokey rolls make the perfect fall flavor combination.
Scale
Ingredients
- 24 Rolls
(you can cut his recipe in half, but you’ll regret it 😉) - 2 C Warm Water
- 1 pkg active dry yeast
- 1/2 T Sugar
- 1/4 C melted butter
- 1 T Smoked Salt
- 1/4 C Sugar
- 1/2 C Evaporated Milk
- 6+ C Bread Flour
- Non-stick cooking spray
*For Butter topping* - 1/2 Cup Butter
- 4 Garlic cloves, minced
- 8–10 large Sage leaves, diced
- Flake salt to taste
Instructions
- Combine water, sugar, and yeast in a small bowl. Let sit 5-10 minutes until foamy.
- In a stand mixer, combine the melted butter, smoked salt, sugar, and evaporated milk. When yeast mixture is ready add it to the stand mixer as well. Add 3 cups of flour and mix with the bread hook attachment on low. Slowly add the remaining 3 cups, 1/2 cup at a time, until incorporated and the dough no longer sticks to bowl or fingers when touched.
- Remove the dough from the bowl and spray both the bowl and dough with non-stock spray. Return to bowl and cover with plastic wrap. Let double in size by a sunny window (about 1.5 hours).
- After dough has risen, punch down and knead it on a floured surface 2-3 minutes. Cut dough in half, and half again until you have 24 equal-ish sized dough pieces. Roll each into golf sized balls and place into greased cast iron pans and cover loosely in plastic wrap.
- Allow to rise about 1 hour. Preheat smoker to (375F) place the rolls in the center (of the center rack if you have a timberline) and cook for 12-15 minutes until golden.
- While the rolls cook, combine butter, garlic, and sage in a pan over medium-low heat for about 7-10 minutes until the butter is brown, garlic is golden, and sage is is very crisp.
- Spoon the brown butter/sage mix over the top of each roll until gone. Sprinkle with flake salt. Serve warm.