Pull-Apart Parmesan Sage Butter Brioche Rolls

From: Half Baked Harvest

Served warm out of the oven with a smear of butter and a sprinkle of sea salt...delicious!


Prep Time: 15 minutes   
Cook Time: 45 minutes   
Total Time: 2 hours   
Servings: 8

Ingredients

• 2 1/2 - 3 cups all-purpose flour, plus more for rolling
• 1 cup grated parmesan cheese
• 1/2 teaspoon kosher salt
• 2/3 cup warm whole milk
• 2 1/4 teaspoons instant yeast
• 1 tablespoon honey
• 3 eggs 2 for the dough, plus 1 egg (beaten) for brushing
• 1 stick (8 tablespoons) salted butter, at room temperature
• 1-2 cloves garlic, smashed
• 12-16 fresh sage leaves, dependent on your taste, I use 16 leaves

Instructions

• In the bowl of a stand mixer combine the flour, yeast, parmesan, and salt. Add the warm milk, honey, 2 eggs, and 2 tablespoons butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes to 1 hour.

• Meanwhile, make the sage butter. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp about 3-4 minutes. Let cool, then mash the garlic with a fork. Chop the crispy sage. Stir the browned butter, mashed garlic, and sage together with 4 tablespoons butter.

• Butter a 9x5-inch loaf. Preheat the oven to 450 degrees F.

• When the dough has doubled in size, turn it out onto a lightly floured work surface, punch it down, and roll it into a ball using your hands. Roll the dough into a rectangle (approximately 12 x 18 inches). Spread the sage butter over the dough. Starting with the edge of dough closest to you, roll the dough into a log.

• Cut the log into 8 rolls, pinch the ends to seal, then arrange in the prepared pan. Cover and let rise 15 minutes to 20 minutes in a warm place.

• Brush the top of the loaf with a beaten egg. Bake 20 minutes, until browned on top. Reduce the oven temp to 350 degrees F, then continue baking another 25-30 minutes. Serve warm with additional butter.

Recipe Notes

To Use Active Dry Yeast: Mix 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and honey. Let sit 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.

To Make Ahead: Prepare the bread through step 5. Do not let the bread rise. Cover the loaves of bread and place in the fridge for up to overnight. When ready to bake, remove the bread from the fridge 30 minutes prior to baking, then bake as directed.

To Freeze The Dough Before Baking: prepare the bread through step 5. Do not let the bread rise. Cover the loaves of dough tightly and freeze in the bread pans for up to 3 months. When ready to bake, remove the bread from the freezer and thaw for 2-3 hours on the counter, then bake as directed.

To Freeze The Bread After Baking: bake the bread as directed and allow to cool completely. Once cool, wrap the bread tightly with plastic wrap, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw on the counter and warm or toast before serving.

Leftovers: the bread is best served warm after baking, but the leftover bread is delicious when lightly toasted or served at room temperature.