Holiday Sourdough Roasted Chestnut and Sage Dinner Roll Ring

Steps

1. 1

   Mix and knead the dough

   • In a large bowl, combine sourdough starter, bread flour, water, and salt.
   • Stir with a wet hand or wooden spoon for 2–3 minutes until all flour is hydrated and a shaggy dough forms.
   • If using a stand mixer, use the dough hook on medium speed for 4 minutes.
   • The dough will be sticky; don't add more flour.
   • Let it rest uncovered at room temperature for 20 minutes.

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   Ready when: Dough is shaggy and holds together; all flour is wet

   Tip: Sticky dough is correct for sourdough—resist the urge to add flour

2. 2

   Build brown butter filling

   • While dough rests, place 0.5 cup (115 g) unsalted butter in a small saucepan over medium heat.
   • Swirl occasionally (don't stir) and watch closely.
   • After 5–7 minutes, the butter will foam and solids will sink and turn golden brown.
   • You'll smell a rich, nutty aroma.
   • Pour into a small bowl to stop cooking, leaving any burnt bits behind.
   • Stir in the finely chopped sage leaves.
   • Let cool to room temperature (about 15 minutes), then set aside.
   • The brown butter will solidify slightly as it cools.

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   Ready when: Butter is deep golden brown with a nutty smell; solids are tan, not black

   Tip: Brown butter can burn quickly—keep your eyes on it. If it smells burnt, start over

3. 3

   Laminate dough with cold butter

   • After the 20-minute rest, stretch and fold the dough: wet your hand, grab one side of the dough, stretch it up and fold it over the top.
   • Repeat on all four sides (4 folds total).
   • This takes 1–2 minutes.
   • Then, using a bench scraper, roughly flatten the dough into a 6×8-inch rectangle on the counter.
   • Scatter 0.25 cup (55 g) cold unsalted butter—cut into ½-inch cubes—over the surface.
   • Fold the dough in half, then in half again, encasing the butter.
   • Use the heel of your hand to work the butter into the dough gently for 2 minutes, then fold and press a few more times.
   • The dough will be lumpy with butter pockets—this is intentional.

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   Ready when: Dough is roughly cohesive with visible butter pockets; not fully smooth

   Tip: Don't overwork—you want pockets of cold butter to remain for lamination, not a smooth dough

4. 4

   First bulk fermentation

   • Return the laminated dough to the bowl.
   • Cover loosely with a kitchen towel and let it rest at room temperature (68–72°F / 20–22°C) for 4–5 hours.
   • Perform 4–5 sets of stretch-and-folds at 30-minute intervals over the first 2 hours: wet your hand, lift one edge of the dough, stretch it gently upward, and fold it over the center.
   • Rotate the bowl 90 degrees and repeat on all four sides.
   • By hour 4, the dough should be puffy, jiggly, and roughly 1.5 times its original volume—not fully doubled yet.
   • It will be soft and hold a gentle indent when poked.

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   Ready when: Dough is 1.5 times original volume, jiggly, soft; poke leaves a slow indent

   Tip: Stretch-and-folds build strength without kneading; skip them only if your dough is already very puffy

5. 5

   Shape into roll discs

   • Turn the dough out onto a lightly oiled counter.
   • Gently flatten it into a 10×12-inch rectangle using your hands and minimal pressure.
   • Spread half the cooled brown butter (about 3 tablespoons / 45 g) evenly over the dough, leaving a thin margin at the edges.
   • Scatter the chopped roasted chestnuts and remaining chopped sage over the butter.
   • Roll the dough tightly from the long side, creating a 12-inch log.
   • Using a bench scraper or sharp knife, cut the log into 8 equal pieces (each about 1.5 inches wide).
   • Each piece will be a spiral showing the filling.

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   Ready when: Eight equal rolls, each showing a chestnut-sage spiral; log was rolled tightly

   Tip: A bench scraper dipped in water prevents sticking and gives cleaner cuts than a knife alone

6. 6

   Arrange rolls in ring and proof

   • Arrange the 8 rolls in a circle inside your parchment-lined 10-inch cake pan, seam-side down, with the spiral facing up.
   • The rolls should nestle together loosely with a small gap between each.
   • Brush the tops of each roll with the remaining brown butter (about 1 teaspoon per roll).
   • Cover the pan loosely with plastic wrap or a damp towel.
   • Let the rolls proof overnight at room temperature (68–72°F / 20–22°C) for 8–12 hours.
   • They will rise noticeably but should not double or overflow the pan by morning—they will be soft and puffy but with some spring left for oven rise.

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   Ready when: Rolls are pillowy and puffy, filling most of the pan; they jiggle when pan is gently moved

   Tip: Overnight proof at cool room temperature adds flavor. If your kitchen is warmer than 72°F (22°C), proof in the coldest spot or briefly in the fridge; check after 6 hours

7. 7

   Preheat oven and final prepOven 400°F / 205°C

   • About 30 minutes before baking, preheat your oven to 400°F (200°C).
   • Remove the proofed rolls from the fridge or cool spot and let them sit on the counter while the oven heats.
   • The rolls should feel soft and spring back slowly when lightly poked.
   • Place 8 whole sage leaves on top of the ring, one on each roll's center, pressing gently so they stay in place.
   • Sprinkle fleur de sel lightly over the entire ring—use a light hand; a few grains per roll is enough.

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   Ready when: Oven reaches 400°F (200°C); rolls feel room-temperature and soft

   Tip: Sage leaves can turn bitter if overtoasted—place them just before baking so they toast quickly but stay green

8. 8

   Bake until goldenOven 400°F / 205°C

   • Place the pan on a baking sheet (to catch any butter drips) and set in the preheated 400°F (200°C) oven.
   • Bake for 22–26 minutes, until the rolls are deep golden brown on top and the sides show a light golden crust.
   • The sage leaves will darken and crisp.
   • You should smell warm butter and toasted chestnuts.
   • If the tops brown too quickly, loosely tent with foil after 15 minutes.
   • Rotate the pan halfway through if your oven has hot spots.

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   Ready when: Rolls are deep golden brown; a light press yields slight resistance; internal temp of a roll center reads 205°F (96°C)

   Tip: The sage leaves burn easily—foil tenting prevents this without lowering oven heat

9. 9

   Cool and serve

   • Remove the roll ring from the oven and let it rest in the pan for 5 minutes.
   • This allows the structure to firm up slightly so the rolls stay intact when pulled apart.
   • Loosen the edges gently with a thin spatula if needed.
   • Serve the entire ring warm on a board or large platter, allowing diners to pull the rolls apart.
   • The rolls stay pull-apart but won't fall apart.

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   Ready when: Rolls are firm enough to hold together as a ring but still soft and warm throughout

   Tip: Serve immediately while the butter is still slightly warm and the crumb is at its softest