Sage & Brown Butter Pull Apart Rolls
To a saucepan over medium heat melt butter. Add sage leaves & continue cooking until butter begins to brown, about 5 minutes. You will know butter is browned once it gives off a nutty aroma. Remove from heat & let cool slightly.
Ingredients
- 1/2 cup unsalted butter
- 5 fresh sage leaves
- 1 cup whole milk, warm to touch
- 2 teaspoons Fleischmann’s Quick Rise Instant Yeast
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 1 large egg
- 4 cups all-purpose flour
- Flaked salt, for topping
Method
To a saucepan over medium heat melt butter. Add sage leaves & continue cooking until butter begins to brown, about 5 minutes. You will know butter is browned once it gives off a nutty aroma.
Remove from heat & let cool slightly.
In the bowl of a stand mixer fitted with the dough hook attachment add milk, yeast, sugar, egg, flour, salt & 3 tablespoons of prepared butter. Knead until dough is smooth & elastic, about 5 minutes.
Shape into a ball, transfer to a lightly greased bowl, cover & let rise until doubled in size, about 1 hour.
Divide dough into 18 equally sized rounds. Roll out each piece to a 2 by 4-inch rectangle, brush with remaining brown butter, fold in half & transfer to a baking dish. Repeat until you have 3 rows of 6 rolls.
Cover & let rise for 30 minutes. Brush with remaining brown butter & finish with flaked salt.
Bake at 375(f) degrees for 25 to 30 minutes, until golden.
