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Melt butter in a saucepan. When the butter is mostly melted, stir in the milk. Heat to 100-110F. When milk/butter mixture is at temperature, add to yeast and honey. Stir to combine. If using active dry yeast, let the mixture sit for 5-10 minutes, or until foamy (picture on the right). Stir in egg and salt.
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Mixing time is approximately 3 1/2 minutes. Transfer the mixture to a stand mixer bowl and allow to cool to room temperature. Make the dough: In a mixing bowl, add the flour and Platinum Yeast. Stir to combine. To the lukewarm milk, add the egg, stir, then add it to the Tangzhong. Add the honey and salt; then add the flour-yeast mixture.
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Step 2 | Make the dough and let it rise. I use a stand mixer to knead the dough. Set up the dough hook attachment. To the yeast mixture, add the eggs, ¼ cup melted butter, honey, and salt and mix over medium-low speed. Increase to medium speed, and add flour 3 cups flour, 1 cup at a time.
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In a large bowl, whisk together the yeast, flour, sugar and salt. Add the warm milk and mix until well combined. Add the egg, Milk Bread starter, 4 tablespoons of the honey sage butter mixture, 1 tablespoon of honey and chopped sage. Mix well until a dough forms. On a lightly floured surface, knead the dough for about 3 minutes.
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Option 1: Prepare the dough through step 2 in recipe below. Place bread dough in a greased bowl, cover with plastic wrap and let ferment overnight in fridge or up to 12 hours. When ready to bake, remove bread dough from fridge and let it sit at room temperature 30 minutes. Shape and bake rolls as directed. Option 2:
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Bake the rolls for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Make the honey butter topping: While the rolls bake, mix the topping ingredients together to make a creamy honey butter.
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Set aside. Add the egg to the milk and lightly whisk together with a fork. Add the milk/egg mixture to the Tangzhong in the stand mixer bowl. Add the honey (or sugar), and salt. Then add the flour-yeast mixture. Add the dough hook to the mixer and mix on low speed until the mixture comes together, about 1 minute.
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2nd rise: Let the shaped rolls rise until puffy, which takes up to 1 hour. Baking: Bake until the rolls are golden brown, around 25 minutes. Finishing: Brush remaining brown butter, mixed with a little bit more chopped sage, on the warm rolls, and sprinkle some sea salt on top, if desired. Brown the butter on the stovetop first.
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In a large bowl, whisk together the yeast, flour, sugar and salt. Add the warm milk and mix until well combined. Add the egg, Milk Bread starter, 4 tablespoons of the Honey Sage Butter mixture, 1 tablespoon of honey and chopped sage. Mix well until a dough forms. On a lightly floured surface, knead the dough for about 3 minutes.
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Melt 2 oz of butter in the microwave for 30 seconds. Add the melted butter and honey to the warm buttermilk, and stir to combine. Ensure the liquid mixture is below 110°F, it should be warm to the touch and not piping hot. In a stand mixer bowl, add flour and salt, stir to distribute evenly.
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Place 1/4 cup butter and 3 sage leaves in a small or medium skillet over medium heat. Let the butter melt and then turn the heat to medium-low.
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Microwave for 20 seconds at a time until butter is mostly melted. Buttermilk should be very warm but you should still be able to touch it without burning your finger (about 110 degrees). In a large bowl, combine honey and yeast. Whisk in buttermilk and butter mixture. Whisk in salt and egg. Add 2 1/2 cups flour.
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To the bowl of a stand mixer fitted with the paddle attachment, add the water and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes. Add the egg, 1/4 cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed.
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In a bowl, combine the yeast ad remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine. In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and.
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Preheat the oven to 400 degrees F. Brush the butter, sage and garlic mixture on the dinner rolls. Sprinkle with Parmesan cheese. Bake in the oven for 20-25 minutes until golden and fully cooked. Brush again with the butter mixture.
five jars of different types of honey on a white background
The past few days felt oddly like spring, despite December peeking from just around the corner. The sky has been particularly delicate silk blue, as if a piece of sheer fabric was being held up against the weak winter sun. I've started running again in the mornings—somewhere deep in my muscle memor
