I'm On My 15 Minute Break But I Tried To List A Bunch Of My Favourite Off-brand Love Languages

I'm on my 15 minute break but I tried to list a bunch of my favourite off-brand love languages

List is incomplete

fun fact about me is that when i was a kid id write capital E’s with as many of those little horizontal lines as possible and id call them ladder E’s and adults fucking hated them

I scribed all the spells my wizard learned in our last D&D campaign!

WITCHY SAGE BUTTER ROLLS

These things are really like garlic rolls meet cinnamon rolls but with delicious sage butter!

They are perfect if you have a little extra time on your hands, and can be served alone or with a dinner, stew, or any type of soup and it pairs pretty well.

Quite the crowd pleaser ^_^

INGREDIENTS

For the Tangzhong:

2 tablespoons  bread flour

2 tablespoons water

4 tablespoons whole milk

For the Bread:

4 cups Bread flour

4 tbsp sugar

1/3 cup milk

A full packet of Instant Dry Yeast

2 large eggs

Half a stick of Salted butter

For the Egg Wash:

1 large egg

1 tbsp water

For the Sage Butter:

7 tbsp Salted butter

1 tsp garlic salt

2 tsp ground sage

1 tsp thyme

2 cloves minced garlic

DIRECTIONS:

Heat the Tangzhong ingredients over medium heat until they become very thick, about the consistency of a very thick brownie batter. It should be congealed enough so that it doesn't slide off the spatula very easily. This should take no longer than 5 minutes. Let it cool down completely (If you add it in hot, you will risk killing the yeast and the bread will not rise.

(What is Tangzhong?) Its a mixture of flour, milk, water that really steps up your game when it comes to the fluffiness of the rolls. Once you try adding this to your basic breads, you wont go back!

Bloom yeast in warm milk (Put in the microwave for about 15 seconds, it should be lukewarm, not hot. Add Flour, salt, and sugar into a stand mixer with the dough hook attachment.

Crack egg and milk into the yeast and with the stand mixer’s dough hook attachment, mix into the flour mixture. Add in Tangzhong. Add butter 1 tablespoon at a time and mix until the dough is elastic. Then mix for another 5 minutes. If the dough looks too dry, add a tablespoon of water, and repeat until smooth. If it is too liquidy, add a couple pinches of flour.

Put the bread dough in a lightly greased medium bowl, cover with plastic wrap, and let rise at room temperature for 2 hours. In the meantime, make your sage butter by beating your salted butter, garlic, and herbs.

Flour the workspace and roll the dough flat to about 1/4 inch thick. Smear all of your butter mixture onto the dough. Roll as you would a cinnamon roll, from the widest side of the rectangle to the other side.

Cover for 2 more hours for them to proof. Then combine egg and water to form your egg wash and brush it onto the rolls briefly before putting it in the oven. Put in the oven at 350 F for 25 minutes or until golden brown.

Enjoy!