Honey Berbere Rolls
Honey Berbere Rolls
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Ingredients
- 1 cup whole milk, warmed
- 2 ¼ teaspoons instant yeast
- ¼ cup plus 3 teaspoons honey
- 1 egg
- 1 egg yolk
- 1 teaspoon salt
- ¼ cup unsalted butter, melted and cooled, plus 2 tablespoons
- ¼ cup butter, softened
- 3½ cups bread flour
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2 tablespoons Morton & Bassett Chives
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1 tablespoon Morton & Bassett Berbere
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2 tablespoons Morton & Bassett Everything Sprinkle
Directions
In a stand mixer, add milk, yeast, and 1 teaspoon honey into the bowl. Slowly whisk together and let rest for 5-10 minutes, until frothy.
Switch out the stand mixer whisk for the dough hook attachment. Add egg and egg yolk, salt, and remaining honey while on low. Follow with M&B Chives, M&B Berbere, half the flour, and ¼ cup melted butter. Mix on low for about 1 minute, then add remaining flour. Continue mixing on slow for 1-2 minutes, until a slightly sticky dough has formed. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
Let the mixer knead the dough for 8-10 minutes. Dough should be soft and bounce back when poked.
Lightly oil a clean bowl and add the dough, flipping it to lightly coat all sides with oil. Let rise, covered, for 1-2 hours in a warm area, or until the dough has doubled in size.
Lightly oil a 9x9 baking dish. Punch the dough when it’s ready to release air and set on your working surface. Divide the dough into 16 even sections, shaping each section into a small ball. Set in the baking dish and cover to rise again for 1 hour.
Preheat the oven to 350° F. Brush remaining melted butter on top of the rolls and generously sprinkle with M&B Everything Sprinkle, Bake in the oven for 20-25 minutes, until golden brown. Cover with foil if browning too quickly.
Pull rolls from the oven. Serve fresh with butter, as a side for soups, or an appetizer for dinner.