Sheena Otto wants her rolls to accompany other Thanksgiving dishes, not compete with them.
“In my family, Thanksgiving isn’t a time to make new dishes, so I created these rolls to elevate the superstars of your meal,” says the head baker at Il Buco restaurant in New York City. “The buttery soft rolls will go with anything on the table, while the rosemary and parmesan variation adds a spicy and herbal flavor.”
“If you’re worried about clogging up the oven, bake the rolls a few days in advance,” adds Otto. “Freeze them in ziplock bags, then thaw them on Thanksgiving morning.”
Plus, if you can keep yourself from eating all the rolls on Thursday, they make an ideal Friday sandwich. “They’re my go-to for killer Thanksgiving leftover sandwiches the next day,” she says.
Epic turkey sandwiches you can make with Thanksgiving leftovers
Rosemary Parmesan Brioche Rolls by Sheena Otto
1¼ cups warm whole milk
3 spoons of granulated sugar
1 tablespoon active dry yeast
4¾ cups bread flour or high-gluten all-purpose flour, plus more for topping
10 spoons. melted unsalted butter, cooled
3 large eggs, divided
3 oz. grated Parmesan cheese (about 1 cup), plus more for sprinkling
1 tablespoon of ground fresh rosemary
2 teaspoons table salt
¼ teaspoon black pepper
Cooking spray
1. In a small bowl, whisk milk, sugar and yeast until combined. Let stand until frothy, about 5 minutes.
2. Place the flour in the bowl of a stand mixer fitted with a dough hook. Add milk mixture, melted butter and 2 eggs; beat on low speed until combined, about 1 minute. Increase the speed to medium and beat until the dough comes together into one cohesive mass, 3 to 5 minutes. Turn off the mixer and let the dough rest for about 15 minutes.
3. Add parmesan, rosemary, salt and black pepper to the dough; beat on medium-low speed until combined, about 1 minute. Increase the speed to medium and mix until the dough is smooth and mostly pulls away from the sides and bottom of the bowl, 3 to 5 minutes. Transfer the dough to a large bowl coated with cooking spray and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour.
4. Grease a 13×9-inch baking dish with cooking spray. Turn the dough out onto a lightly floured counter. Divide dough into 24 equal golf ball-sized pieces (about 1¾ oz. each). Working with the dough piece by piece, place your hand over the dough and roll the dough into a circle on the work surface into a smooth, firm ball. Place the rolls in a baking sheet in rows of 4 by 6. Cover with plastic wrap; let rolls rise until almost doubled in size, 1 to 1½ hours. Preheat oven to 350° at the 1 hour mark.
5. Lightly beat the remaining eggs in a small bowl. Remove and discard the plastic wrap from the rolls, and gently brush the tops of the rolls with a slightly beaten egg. Sprinkle the rolls with Parmesan cheese.
6. Bake in the oven, turning once halfway through, until the rolls are golden brown and register a temperature of 205° to 210° using a thermometer probe, about 25 minutes. Transfer to a wire rack and let cool for 30 minutes before serving.
Makes: 24 Active time: 25 minutes Total time: 4 hours
Categories: Trends
Source: HIS Education