30 Minute Sage and Onion Parker House Rolls
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Homemade bread is always such a treat, but I don’t always have time to make my favorite No-Knead Crusty White Bread. I also love the idea of dinner rolls, and haven’t made them for quite some time.
I pinned this recipe a while back. Sage always makes me think of cooler weather, and I knew that these would go well with our Seared Almond Milk Brined Pork Chops and Herb-Roasted Wild Mushrooms with Red Wine and Cream.
Quick and easy dinner rolls are flavored with grated onion and sage-infused butter, baked till golden, then brushed with a little more sage butter for an extra punch of flavor.
These came together quickly, but I did have trouble with the dough being too sticky when trying to form the rolls, so I needed to dust my work surface and hands with flour to make it more workable.
These were a hit with dinner, and were very useful for mopping up the red wine cream sauce from the mushrooms. Yum!
30 Minute Sage and Onion Parker House Rolls
The Sugar Hit
Makes 12
INGREDIENTS
150g (1 1/2 sticks) butter
2 tbsp chopped sage leaves (about 15 leaves of sage)
3 1/2 cups flour
1 tbsp + 1tsp dried instant yeast
2 tbsp sugar
pinch of salt
1 egg
250ml (1 cup) warm water
1/2 onion, grated
Preheat the oven to 220C/425F and line a baking sheet with baking paper. Place the butter and sage in a small pan and place on the stove to melt. Meanwhile, place all the remaining ingredients into the bowl of a stand mixer, and begin to mix in low speed with the dough hook. By now the butter should be melted. Measure 1/3 cup of the butter-sage mixture and pour it into the dough. Continue to mix just until the dough comes together.
Remove the dough from the mixer and divide into 12 pieces. Flatten out each piece into an oval shape with your hands and brush liberally with the melted butter, before folding them each in half and placing them on the baking sheet. Brush the tops of the buns with the remaining butter and leave to prove for 5 minutes. Once the proving time is up, bake the rolls for 10 minutes, rotating them halfway through. When they come out of the oven, brush any remaining butter over the tops of the rolls and serve!
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Joanne (eats well with others)
I would have such a hard time NOT eating all of these!