I meant for last night's dinner to be an easy one. It was supposed to just be a simple tray dinner with chicken from the freezer, and some miscellaneous veggies and herbs we had on hand. But then my favorite food blogger, Half Baked Harvest, posted an Instagram story making these super delicious looking brioche rolls that used the same herbs I had. I mean, I couldn't not.
So enter these Pull-Apart Parmesan Sage Butter Brioche Rolls, which made themselves the center of the dinner, and turned my quick chicken tray dinner into a two-hour affair. See below for how I made them and what I served it with!
Pull-Apart Parmesan Sage Butter Brioche Rolls
Recipe Inspiration: Half Baked Harvest Pull-Apart Parmesan Sage Butter Brioche Rolls
These soft and fluffy dinner rolls just remind me of home since we'd always have rolls with dinner growing up. I made an herby bread loaf earlier this year when quarantine started, and it was huge and kind of took over dinner (not complaining!). These rolls seemed like they'd be the perfect compliment to dinner tonight, plus I wanted an excuse to use our new KitchenAid mixer again!
The rolls start out like most bread, making the dough and then letting it rise. The sage butter is extra special because you crisp up the sage leaves in brown butter and garlic. When the dough has risen, turn it onto a floured surface and then roll it into a rectangle. Spread the butter, and then roll into a log. You cut the log into 8 parts, and then pinch the ends to seal the sage butter in and roll into a ball. Lots of rolling here! The dough balls rise again, and then you're ready to bake! The beaten egg on top really helps to turn the tops of the rolls golden brown.
Lemon Rosemary Dijon Chicken & Potatoes
Recipe Inspiration: Half Baked Harvest Sheet Pan Lemon Rosemary Dijon Chicken
Once I decided I was making the brioche rolls, I searched Half Baked Harvest's website for some chicken inspiration. I found this recipe and decided to make just the chicken part from it. I almost always forget to marinate my chicken before cooking, but this time, I marinated my chicken in the Dijon sauce for the hour or two it took to prepare the bread dough. The chicken turned out great, and I just roasted my potatoes like normal with some added fresh rosemary!
Roasted Acorn Squash
Recipe Inspiration: The Real Food Dieticians Herb-Roasted Parmesan Acorn Squash
I ended up just roasting the squash for the same amount of time as the potatoes, and it ended up tasting great! Love the scallops of the acorn squash!
Comments