Buttermilk-Sage Dinner Rolls
These splendidly soft dinner rolls, which my aunt June used to make for special occasions, are the Southern equivalent of brioche, minus the egg. I’ve added fresh sage for an aromatic boost.
Recipe information
Yield
makes about 2 dozen cloverleaf rolls
Ingredients
Preparation
Step 1
Lightly grease 2 muffin tins and set aside.
Step 2
Place the butter, sage, and 2 tablespoons of the sugar in a saucepan over medium-high heat, stirring regularly, just until the butter melts. Stir in the buttermilk and heat just until warmed; do not let it come to a boil. Remove from the heat and let cool to room temperature.
Step 3
Combine the yeast and remaining 1 tablespoon sugar in a bowl. Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture and stir to combine.
Step 4
In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and stir to combine and form a sticky dough. Cover the bowl loosely with a clean cloth and let sit in a warm place for about 30 minutes, until the dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container if you want to make it up to 1 day ahead; remove from the refrigerator and let rest for 15 to 20 minutes before proceeding with the recipe.)
Step 5
Preheat the oven to 375°F.
Step 6
Turn the mixture onto a lightly floured surface and knead several times, until the dough is easy to work with. Pinch off pieces of dough and form balls about 1/2 inch in diameter. Shape the rolls into “clover leaves” by nestling 3 small balls in each muffin tin. Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 45 minutes.
Step 7
Uncover the rolls, brush lightly with the melted butter, and bake for about 15 minutes, until golden brown. Remove from the oven and serve warm.
