The sage butter adds a depth of flavour to an already wonderful savoury dish.
|butter — for greasing|
|500 g||flour — cake|
|7 g||Superbake Instant Yeast|
|60 ml||brown sugar|
|250 ml||pumpkin — cooked, mashed|
|50 g||butter, melted, or 60ml (¼c) olive oil|
|125 ml||water — lukewarm|
|1||eggs — whisked|
|125 g||butter — soft|
|60 ml||fresh sage — roughly chopped|
|rosemary sprigs — roughly chopped|
|sea salt — pinch|
the oven to 180°C.
an ovenproof dish, baking sheet or ovenproof pan well with butter and line with
1 DOUGH Mix
the flour, yeast, salt and sugar in a large mixing bowl.
a separate jug, beat the rest of the ingredients together and add to the flour
well, then knead until a soft dough forms – adding the extra water if
the dough to a clean bowl, cover with a tea towel and set aside in a warm place
to rise for about 1 hour or until doubled in volume.
back the dough and shape into 10-12 rolls.
the rolls closely together on the prepared dish, baking sheet or pan, cover and
set aside to rise for another 30 minutes.
5 TO FINISH Lightly brush the rolls with the egg and bake for 15-20 minutes or until
golden brown and done.
the butter, herbs and salt and serve with the rolls.