Ingredients
- 197 g milk
- 20 g fine granulated sugar
- 10 g fresh yeast
- 280 g wheat flour type 55
- 45 g butter
- 23 medium sage leaves
- 4 g fine salt
- Â In addition :
- 1 egg yolk + 1 tablespoon milk for brushing and sesame seeds for sprinkling.
Instructions
- Put the sage leaves in the bowl and blend for 10 seconds on speed 7. Scrape down the sides of the bowl with a spatula.
- Add the butter and melt for 2 minutes at 120°C, speed 1.
- Put the milk, sugar and yeast in the bowl and heat for 3 minutes at 37°C, speed 2.
- Add salt and flour and knead for 3 minutes.
- Place the dough in an oiled bowl, cover with a cloth and leave to rise for about 1 hour at a constant temperature ( shielded from draughts). The dough should double in size.
- Preheat the oven to 180°C.
- On an unfloured or lightly floured work surface, divide the dough into 16 equal pieces. Form the pieces into smooth balls and place them in a 20cm square baking tin, spacing them slightly apart.
- Cover the balls and leave them to rise for another hour until they have puffed up considerably.
- Mix the egg and milk and brush the rolls twice in a row, then sprinkle with sesame seeds.
- Bake the rolls at 180°C for 20 – 25 minutes until golden brown.
