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!
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 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
- 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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