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Microwave for 20 seconds at a time until butter is mostly melted. Buttermilk should be very warm but you should still be able to touch it without burning your finger (about 110 degrees). In a large bowl, combine honey and yeast. Whisk in buttermilk and butter mixture. Whisk in salt and egg. Add 2 1/2 cups flour.

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Melt butter in a saucepan. When the butter is mostly melted, stir in the milk. Heat to 100-110F. When milk/butter mixture is at temperature, add to yeast and honey. Stir to combine. If using active dry yeast, let the mixture sit for 5-10 minutes, or until foamy (picture on the right). Stir in egg and salt.

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In a large bowl, whisk together the yeast, flour, sugar and salt. Add the warm milk and mix until well combined. Add the egg, Milk Bread starter, 4 tablespoons of the Honey Sage Butter mixture, 1 tablespoon of honey and chopped sage. Mix well until a dough forms. On a lightly floured surface, knead the dough for about 3 minutes.

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Mixing time is approximately 3 1/2 minutes. Transfer the mixture to a stand mixer bowl and allow to cool to room temperature. Make the dough: In a mixing bowl, add the flour and Platinum Yeast. Stir to combine. To the lukewarm milk, add the egg, stir, then add it to the Tangzhong. Add the honey and salt; then add the flour-yeast mixture.

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To the bowl of a stand mixer fitted with the paddle attachment, add the water and sprinkle the yeast on top of it. Beat on low speed for about 10 seconds, just to combine; let mixture stand for 10 minutes. Add the egg, 1/4 cup honey, oil, salt, and mix until well-combined, about 2 minutes on low to medium-low speed.

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Place 1/4 cup butter and 3 sage leaves in a small or medium skillet over medium heat. Let the butter melt and then turn the heat to medium-low.

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Option 1: Prepare the dough through step 2 in recipe below. Place bread dough in a greased bowl, cover with plastic wrap and let ferment overnight in fridge or up to 12 hours. When ready to bake, remove bread dough from fridge and let it sit at room temperature 30 minutes. Shape and bake rolls as directed. Option 2:

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Pre-heat your oven to 400°F. Mix together the 1/2 cup softened butter and 1/4 cup honey until completely incorporated. Bake rolls for 14-15 minutes until very golden brown and the tops sound hollow when tapped. Remove from the oven and brush the tops with a fair amount of honey butter.

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Melt 2 oz of butter in the microwave for 30 seconds. Add the melted butter and honey to the warm buttermilk, and stir to combine. Ensure the liquid mixture is below 110°F, it should be warm to the touch and not piping hot. In a stand mixer bowl, add flour and salt, stir to distribute evenly.

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In a bowl, combine the yeast ad remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine. In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and.

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Bake the rolls for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Make the honey butter topping: While the rolls bake, mix the topping ingredients together to make a creamy honey butter.

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Form each part into a ball and place each in the prepared pan or sheet. Cover the pan with a dish towel and rest the dough balls for about 20 minutes. While the dough balls rest, preheat the oven to 400°F. In a small bowl, combine the melted butter with remaining honey. Brush the honey over the surface of the rolls.

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Instructions. 1. 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.

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Set aside. Add the egg to the milk and lightly whisk together with a fork. Add the milk/egg mixture to the Tangzhong in the stand mixer bowl. Add the honey (or sugar), and salt. Then add the flour-yeast mixture. Add the dough hook to the mixer and mix on low speed until the mixture comes together, about 1 minute.

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In a large bowl, whisk together the yeast, flour, sugar and salt. Add the warm milk and mix until well combined. Add the egg, Milk Bread starter, 4 tablespoons of the honey sage butter mixture, 1 tablespoon of honey and chopped sage. Mix well until a dough forms. On a lightly floured surface, knead the dough for about 3 minutes.