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Milk Bread Rolls with Honey Sage Butter

Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 2 hours
Total Time 2 hours 45 minutes
Servings 10 servings

Ingredients

Tangzhong Starter

  • 3 tablespoons water
  • 3 tablespoons whole milk
  • 2 tablespoons bread flour

Honey Sage Butter

  • 6 tablespoons unsalted butter
  • 6-8 medium sage leaves
  • 3 tablespoons honey

Bread Dough

  • 1 package (1/4 oz) active dry yeast (2-1/4 teaspoons)
  • 1/2 cup warm whole milk (110-115F)
  • 2 tablespoons nonfat dry milk powder
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 2-1/2 to 3 cups bread flour

Instructions

Tangzhong Starter

  • In a medium saucepan over medium heat, combine all starter ingredients. Whisk occasionally over medium heat until mixture is smooth and thickened, about 3-5 minutes. Transfer starter to a small bowl and allow to cool to room temperature (about 30 minutes)

Honey Sage Butter

  • In a medium skillet over medium-high heat, melt butter. Add sage leaves and fry 1-2 minutes, flipping once until sage leaves are crispy. Drain sage leaves on paper towels then finely chop. Add minced sage and honey to melted butter. Place 2 tablespoons in a small bowl and place remaining 4 tablespoons in a separate bowl to cool.

Bread Dough

  • In the bowl of a stand mixer fitted with a dough hook OR a large mixing bowl, dissolve yeast in warm milk. Let stand 5 minutes until foamy. Mix in cooled starter, dry milk powder, egg, 4 tablespoons cooled sage honey butter, salt, and 2-1/2 cups flour.
  • Mix dough on medium speed (or by hand with a wooden spoon) until a soft dough forms (if dough seems too sticky, add additional flour by the tablespoon) If using mixer, knead dough on medium speed 5-8 minutes until dough is smooth and elastic. If kneading by hand, turn dough onto a floured surface and knead 5-8 minutes until dough is smooth and elastic.
  • Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise 1-1/2 hours until dough is doubled in size.
  • Preheat oven to 375F and grease a round 9-inch round cake pan. Punch risen dough down and divide into 10 even pieces. Roll each portion into a ball and place in prepared cake pan. Cover lightly with plastic wrap and let rise 30 minutes until rolls are doubled in size.
  • Bake rolls at 375F 20-25 minutes until rolls are a deep golden brown and rolls register 190F on a kitchen thermometer. Place pan on a wire cooling rack and immediately brush rolls with remaining sage honey butter. Allow rolls to cool 10 minutes before removing from pan. Serve rolls warm and enjoy!

Notes

Make Ahead Option: Prepare the dough through step 2. 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.
Freezing Rolls:
Cool rolls completely after baking. (if possible, freeze the same day as baking to preserve freshness) Cover and seal rolls and freeze up to 2 months. Thaw rolls and reheat before serving.