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–+ servings

Bay Leaf Butter Bread (2023 Version)

5 | 4 reviews
Below please find the older version of these rolls. Very delicious and a bit seedier and nuttier, but I love them all the same!
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Servings: 12 large dinner rolls

Equipment

Ingredients

  • 1 cup whole milk, 234 grams
  • 1/2 cup water, 117 grams
  • 1/4 cup granulated sugar, 55 grams
  • 2 1/4 teaspoon active dry yeast, 1 packet, or 7 grams
  • 1 large egg
  • 4 cups all-purpose flour, 530 grams, plus more for dusting
  • 1 tablespoon Diamond Crystal kosher salt
  • 1 tablespoon fennel seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon dried sage
  • 1 tablespoon pumpkin seeds
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, finely grated
  • 1/4 cup softened salted butter, 57 grams, cut into small pieces
  • Any kind of oil, for greasing the bowl
For the egg wash
  • 1 large egg
  • 1 tablespoon whole milk
  • For the bay leaf butter/serving
For the bay leaf butter
  • 2-3 dried bay leaves
  • 1/2 cup salted butter, 113 grams
  • 1 teaspoon flaky salt, such as Maldon

Instructions 

  1. Whisk together the milk and water. Either on the stove or in the microwave, bring it up to 110°F-115°F.
  2. Whisk in the sugar until it dissolves. Evenly sprinkle the yeast over the top and whisk that in as well. Let this sit for five minutes or until foamy. Then whisk in the egg.
  3. In the bowl of a stand mixer, add the flour, salt, fennel, caraway, sage, pumpkin seeds, nutmeg, pepper and grated garlic and mix. Pour in the yeast mixture, and using the hook attachment, being to mix on medium speed. Add the butter a few pieces at a time, allowing it to mix into the dough before adding the next pieces. Mix the dough for a total of 8-9 minutes, or until it begins to pull away from the sides of the bowl. Test the gluten by taking a golf ball-sized piece of dough and stretching it apart with your fingers. If it stretches thin enough that you can see light shine through it, but doesn't break, that means it's ready to rest.
  4. Transfer the dough to an oiled bowl and cover. Leave in a dry, warm place to proof for one hour or until double in size. Once the dough has doubled in size, flour your hands and gently punch out any excess air.
  5. Transfer it to a lightly floured surface and form it into a smooth ball.
  6. Using a scale, portion the dough into 12 equal pieces, around 85 grams each.
  7. Stretch each piece into an oblong shape, around 4-5 inches long, then wrap it around your fingers to create a loop. Set each loop seam-side-down, and position them on a parchment-lined 9"x 13" baking sheet. Cover and let them proof another hour, or until puffed and 50% larger in size.
  8. Position a rack to the center of the oven and preheat to 375°F.
  9. Whisk together the egg wash ingredients and set aside. When the rolls are ready, brush them with the egg wash, then bake for 20-25 minutes or until golden.
  10. Make the bay leaf butter. Set a small pan over low heat and add the bay leaves and butter. Let the butter melt, and "steep" the bay leaves in the butter for 15-20 minutes, or until fragrant, before increasing the temperature to medium and allowing the butter to brown. When the milk solids have toasted to a golden brown, remove the bay leaves and transfer the butter to a small bowl. Set aside.
  11. When the rolls are out of the oven, let them cool for 10 minutes, then brush on about two tablespoons of the bay leaf butter. Sprinkle with flaky salt.
  12. Keep the remaining bay leaf butter in its small bowl. Add that small bowl to a larger bowl of ice water and whisk until the bay leaf butter cools to a smooth paste. Transfer this to a serving dish, sprinkle with any remaining flaky salt and serve alongside the rolls for spreading.