Crispy Sage and Garlic Parmesan Rolls #BreadBakers

 

Crispy sage is one of those things you don't often see, at least I never had until a year or so ago when it was included in the recipes for one of those meal services.  It was really appealing and when combined with some garlic and Parmesan, made for a very tasty dinner roll!  I think sage is definitely an herb to be found often on the Thanksgiving table and was perfect for this month's Bread Bakers theme.  If you aren't a cheese person, I think it would be possible to leave that out of this recipe and still have it work.  We still have lots of lovely sage in the garden, so that's what I used for this recipe.

Crispy Sage and Garlic Parmesan Rolls
makes 8-9 rolls

3 cups (405g) flour, I used 170g all purpose and 135 g fresh ground sprouted white wheat
½ cup (60g) grated Parmesan cheese
½ teaspoon sea salt
¾ cup (177ml) warm milk (you may need a tbsp or two more depending on your flour)
2¼ tsp instant yeast
2 tsp sugar
2 eggs , room temperature
¼ cup (60g) (4 tbsp) salted butter
2 cloves garlic, chopped
14-16 fresh sage leaves, about 9-10g, roughly chopped

In a pan, melt the butter over medium heat until it begins to sizzle and bubble.  Add the chopped sage and cook and stir for 45 seconds to 1 minute.  Add the chopped garlic and stir for another 30 seconds until the mixture is fragrant and just starting to turn golden.  The butter should just be starting to brown by the time the mixture is ready, but err on the side of not burning the garlic.  Immediately remove from heat and transfer to a heat proof bowl to cool.

In a stand mixer combine the flour(s), yeast, cheese, sugar, and salt.  Mix in the milk and eggs until mostly combined, dough may be crumbly.  Add the cooled butter sage mixture and knead until fully incorporated.  Add more milk or flour a tbsp at a time if needed to achieve a nice, soft dough that is not sticky.  Cover the bowl and let rest at room temperature for 30 minutes to 1 hour.

Preheat the oven to 425º F.

When the dough has doubled, turn it out onto a lightly floured work surface.  Divide the dough into 8 or 9 equal portions.  Roll each piece into a ball first by pinching the edges together repeatedly until the top is smoothed and then rolling lightly under the palm of your hand, letting the work surface draw the edges further in and tightening the outside of the roll.  Lightly butter an 8 inch baking dish.  Arrange the rolls in the prepared pan.  Cover and let rise 30-45 minutes in a warm place until puffy and nearly doubled.

Bake 20 minutes, until lightly browned on top.  Reduce the oven temp to 350ºF, and continue baking another 25-30 minutes until baked through.  Internal temperature should be around 195-200ºF.  Cover with foil to prevent over-browning if your oven runs hot.  Brush the hot rolls with softened or melted butter and serve warm with additional butter.

Be sure to check out the rest of our Thanksgiving Breads:

• Crispy Sage and Garlic Parmesan Rolls by A Messy Kitchen
• Easy Sourdough Sweet Potato Dinner Rolls by Zesty South Indian Kitchen
• Keto Coconut flour Sandwich Thins by Sneha’s Recipe
• Sourdough Cloverloaf by A day in the Life on the Farm
• Thanksgiving Stuffing Rolls by Karen’s Kitchen stories
• Sweet Sourdough Pumpkin Buns by Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.