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Leek Milk Bread Rolls

Prep Time:  30 minutes active / 2 hours inactive

     Cook Time:  35 minutes

     Serves:  16

Sarah Woolworth had a knack for flavors well before she began her role in product development for local artisan jam company Quince & Apple. Formerly, she was the voice behind the popular Madison cooking blog, Wisconsin From Scratch. This recipe was originally developed for her blog and has been adjusted here to include leeks.

Ingredients

  • ⅓ cup butter, melted
  • 1 ⅓ cup milk
  • 1 egg, beaten + 1 more for egg wash
  • 1 Tbsp active dry yeast
  • 4 cups flour
  • ¼ cup sugar
  • 1 ½ tsp salt
  • 1 large leek, cleaned and finely chopped (about 2 cups)
  • 1 Tbsp sesame seeds

Directions

  1. Combine cooled butter, milk and 1 beaten egg in a small bowl. Stir in yeast and let rest until yeast begins to bubble, about 5-10 minutes.
  2. In a large bowl, mix together flour, sugar and salt. Add the milk mixture and stir until liquid is fully incorporated into the dough. Using your hands or a dough hook, knead dough until soft and springy, about 8 minutes. If dough is too wet to knead, add more flour in small increments until it’s workable.
  3. Knead in the leeks until they are well combined with the dough. Coat a large bowl with oil, then place dough in thebowl, cover with plastic wrap or a cloth, and let sit in a warm place until approximately doubled in size, about 1 hour.
  4. Grease two 9” round cake pans or one 9x13” baking pan.
  5. Turn dough out onto a well-floured surface and divide in half. Divide each half into 16 equal pieces. Shape each piece of dough into a round ball, pinching any edges to seal. Arrange shaped dough into greased pan(s).
  6. Cover the rolls with plastic wrap or a cloth, and let sit in a warm place to rise for another hour.
  7. Preheat oven to 350°F. Brush the tops of the risen rolls evenly with beaten egg, and sprinkle with sesame seeds.
  8. Bake rolls until golden brown on top, about 25-35 minutes. Turn out of pans onto a wire cooling rack to cool, then serve.

Notes