Lately, a good fluffy roll has been one of my favorite things in the whole world! With the cold weather the past few days, these rolls on the side of a warm bowl of soup has given me life! We have gotten a foot of snow over the past few days and that never happens here in Memphis… so yes, I have been baking and cooking warm foods! Tonight I am making a venison pot roast and you better believe these rolls will be on the side! One thing that is so great about these rolls, is that you can taste a hint of goat cheese, but the main thing the goat cheese does is it creates a beautiful airy bread! The rosemary butter that you roll up inside these rolls is absolutely to die for! It is so savory and delicious! I can’t wait for you guys to get your hands on these!

Equipment for this Recipe:

• Stand Mixer
• Rolling Pin
• Saucepan
• Measuring Cups

Ingredients for this Recipe:

• Yeast
• Honey
• Milk
• Eggs
• Goat Cheese
• Salt
• Flour
• Butter
• Rosemary
• Garlic

Making the Rolls:

Step 1: Mix together the ingredients

In a stand mixer, mix together yeast, honey, warm milk, 2 eggs, 2 tbsp butter, goat cheese, and salt on low until well combined. Slowly add in the flour until it forms a dough that is not sticky but not too stiff. Use a kneading hook to knead the dough for 5 minutes in the stand mixer or knead by hand.

Step 2: Rise

Place the freshly kneaded dough in a greased bowl and cover the bowl with a cloth. Allow to rise for 1 hour.

Step 3: Make Compote Brown Butter

In a medium saucepan, melt 3 tbsp butter with minced garlic and rosemary. Brown the butter on a low to medium heat. The butter will brown in about 3-4 minutes but watch it closely so it doesn’t over brown. Once it is done browning, pour the melted browned butter over your remaining softened butter. Stir until it is well incorporated.

Step 4: Roll

Once your dough is done rising, roll out your dough until it is about 1/4 inch thick. Spread the compote butter over the top of the dough (just like you would with cinnamon rolls). Then roll the dough into a long log, again just like with cinnamon rolls. Then, cut the log into 8 equal parts.

Step 5: Set up & Rise Again

Place the rolls in a well greased 9-inch baking pan. Allow the rolls to rise for 20 more minutes. While the rolls are rising, preheat the oven to 375º.

Step 6: Cook

Cook the rolls for 15 minutes. Whisk an egg in a small bowl. After 15 minutes, take the rolls out and brush the egg over the rolls. Cook the rolls again for 15 more minutes or until the tops are golden brown. Serve while they are nice and warm!