Queen’s Canyon Rolls

That’s what my husband has officially called them. And I can’t joke I call them that too now. I had no clue when I made these rolls originally that my additions and changes would make such a big deal.

They are jam packed with sourdough and dried crushed sage and little bits of heaven all over.

One can be enough but at the same time you’ll try a second one. Or third. And then have none for leftovers!

This batch makes 12 but I never can get a photo of all of them once out of the oven because they are quick to be grabbed at. 😅

You could be fooled into thinking they are Hawaiian rolls but as soon as you take a bite you get the sweet sourdough and earthy sage tastes and you just want to put everything on them.

I love the sight of the first rise when it’s completed.

I make these every year for Thanksgiving (and any other holiday) so you have perfect little sandwiches makers for the leftovers.

Ingredients for this bread are simple enough,

1/2 cup sourdough starter
1 cup warm milk (about 90 degrees)
1 TBSP active dry yeast
1 TBSP white sugar
1 tsp salt
3 TBSP softened butter
1 egg
3 cups all purpose flour (have some extra for dusting)
2 TBSP dried crushed sage
2 TBSP melted butter

Before the oven… honestly they smelt so good just at this stage.

Instructions:

In a stand mixer add warmed milk, yeast, sugar, softened butter, sourdough starter and the egg. Mix on light speed till combined.
Add in flour and mix with a dough hook on low speed till combined. Dough should be slightly sticky. Add in dried sage and mix till fully combined.
Transfer dough to oiled bowl and allow to rise and rest for 90 minutes.
Lightly grease a baking pan. Lunch down dough and form 12 rolls. Put them into baking pan, cover and allow to rise another hour.
Preheat oven to 375 degrees.
Bake rolls for 12-14 minutes until tops are golden brown.
Take rolls out and brush still in the pan with melted butter.
Pull out rolls to rest on a cooling rack or serve warm.
When cooked you can store them in a plastic bag in the refrigerator for up to 2 weeks.

Ohmygosh are they just my favorites. Honestly. I’m debating on making them again just because this post has me daydreaming about them with maybe some pulled pork and coleslaw 🤤

Living. Loving. Baking.

Emily A G🥐

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