Garlic Butter Rolls with Mushroom Cream Sauce
Brush these rolls with garlic butter partway through the baking. The butter and garlic give the bread a great flavor, along with a crispy crust and a glossy sheen.
Makes approximately 30 mini-rolls
Dough:
1 tablespoon active dry yeast
2 tablespoons sugar
1 1/2 cups lukewarm water
3 1/2-4 cups flour
1/4 cup melted butter
1 teaspoon salt
Garlic butter glaze:
1/4 cup butter
2 cloves garlic, crushed
1 handful chives, finely chopped
Mushroom cream sauce:
1/4 cup butter
2 cups fresh mushrooms, thinly sliced
2 tablespoons flour
1 cup heavy whipping cream or 1 cup milk
1/2 teaspoon salt
1 bunch parsley, chopped
Dough: Place yeast in a mixer bowl. Add sugar and1/2 cup of the lukewarm water. Allow yeast to stand for 10 minutes. With mixer running slowly, add the flour, butter, salt, and remaining 1 cup water. Knead for about 8 minutes and let rise in a warm place for about an hour.
Shape dough into bite-sized, oblong rolls (similar to mini-baguettes) and bake for 15 minutes at 350°F. While the rolls are baking, melt butter and mix it with garlic and chives.
Remove rolls from oven, brush with the flavored butter and return to oven, baking until golden brown.
Mushroom cream sauce: Melt butter in a pot. Add mushrooms and saute for 5 minutes. Add flour and mix slightly. Add cream or milk and salt and cook until mixture thickens somewhat. Remove from heat and sprinkle with parsley. For an especially creamy texture, blend the mixture in a food processor or with an immersion blender.
For an elegant presentation, pour mushroom cream sauce into a small, pretty dish (or into disposable, clear liqueur glasses), stick a small skewer into each tiny roll, and gently place one atop each cream-filled dish. The skewer makes it easy to dip the roll in the cream sauce.
Tip: You can make the rolls ahead of time and freeze them.
Tip: For mezonos rolls, replace one cup of the water in the dough with a cup of apple juice.
