Ever since I lived in the USA where I was schooled in all things Thanksgiving, I have loved a super soft, slightly sweet dinner roll. Of course I love my butter...Pepe Saya will tell you that! And so it was a match made in heaven to create a dinner roll with brown butter (swoon) and a touch of garlic for our Thanksgiving 2019 dinner. We celebrated early as I am cooking at the Cake Bake and Sweets Show in Melbourne on the Thanksgiving weekend. It was, as always, wonderful as we surrounded ourselves with family and friends and talked about the things we are most grateful for...yes butter was one of those! (Kidding, it was all about our families!) So whether you have or haven't ever celebrated Thanksgiving, these rolls will be amazing for any of a number of special occasions, and as for that butter....any time, any time. Don't forget the recipe is here in this recipe. I may have to do another post just so I don't forget where it went! Happy Thanksgiving!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 225 Grams Butter (This is one pack of Pepe Saya cultured butter) BUY
- 2 Garlic Cloves finely chopped
- 65 + 150 Grams cultured buttermilk
- 15+270 Grams Bakers or Strong Flour BUY
- 2 Teaspoons dried active yeast
- 2 Tablespoons Raw Caster Sugar BUY
- 2 Teaspoons Pink Salt Flakes BUY
- 2 eggs
You need to make the browned garlic butter first. Chop the butter into pieces and put it into a light coloured frying or sauce pan. Bring it to a medium high heat until it foams and the milk solids start to caramelise. This is what we are after. Keep going as long as you dare until the butter is a beautiful golden brown colour. Take off the heat and scrape into a bowl with the garlic. Allow the butter to set at room temperature as the garlic infuses.
Place 65g buttermilk, 15g flour into the Thermomix bowl and cook 3 min/100°C/speed 3.
In the following order, add the ingredients to the Thermomix bowl. Remaining buttermilk, remaining flour, yeast, sugar, salt and eggs. Blend 6 sec/speed 6.
Knead 3 min/Interval while you add around half of the solid butter through the hole in the lid, a tablespoon at a time waiting until it is incorporated before adding more.
Tip dough out onto a floured bread mat and gently bring it together until it is in a round. It is a super soft dough, but patience will help you bring it together. Use as much flour as you need so that it will handle easily. Wrap in the mat and allow to double in size.
Use some of the garlic butter to grease a large round tray or baking tin. Set aside.
Divide the dough into 16 pieces. Roll each into a roll shape and place seam side down on the prepared tray, not touching. Cover and rise until they are touching.
Preheat oven to 200°C. Turn temperature down once you put the rolls in to 170°C. Bake on the middle shelf approximately 15 minutes, turning the tray half way through to achieve an even colour.
Brush with any remaining garlic butter immediately on taking them from the oven. Serve with lashings of more butter...they are so soft and amazing. Butter is not entirely necessary. But why not?