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Author Notes: Combine dinner rolls and stuffing into one delicious dish! Serve with traditional holiday meals, or keep around for a tasty snack. —Kristin | Tasty Joy
Makes 1 large loaf
- 120 milliliters chicken stock
- 2.5 tablespoons all-purpose flour
- 120 milliliters warm whole milk
- 1 teaspoon white sugar
- 25 grams fresh yeast
- 85 grams chicken glace
- 120 milliliters additional milk
- 1 large egg
- 60 grams butter, melted
- 600 grams all-purpose flour
- 1 large shallot
- 4-6 white mushrooms
- 1/2 red pepper
- 1 stalk celery
- 90 grams butter, divided
- 1 teaspoon Herbes de Provence
- Heat 120 ml (1/2 cup) stock until simmering, then sprinkle over 2.5 tablespoons of flour, continuously whisking until a smooth roux, or paste, forms. Remove from heat.
- Sprinkle the sugar over the warm milk, and stir in the fresh yeast. Let it sit for about 10 minutes, until foamy.
- When the yeast mixture is foamy, add the roux, glace, additional milk, egg, and melted butter, and stir until combined.
- Add the flour about a cup at a time, stirring after each addition.
- With the last addition of flour, tip contents onto a clean surface, and knead the remainder of the flour in with your hands, until the dough forms a smooth ball.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise about an hour until doubled in size.
- Finely chop all the vegetables and melt 60 grams of the butter over med-high heat. Sauté the vegetables in the butter for 7-8 minutes, until softened. Add the Herbes de Provence and sauté for another minute more. Remove from heat.
- Roll the dough out, on a lightly floured surface, into a 45cm x 35cm (18in x 14in) rectangle.
- Spread the reserved 30 grams of room temperature butter over the dough. Spread vegetable sauté evenly over dough.
- Cut dough into 8cm (3in) strips. Stack strips into an even pile, and cut into squares. Place squares, one pile at a time, vertically into a loaf pan.
- Tip: If you have extra dough, use a smaller loaf pan or a large cupcake pan for the remaining squares.
- Cover loosely with plastic wrap and let rise for about an hour.
- Preheat oven to 190 Celsius. Bake for 20-28 minutes, until golden brown.