I love to make variations of butter rolls to accompany fresh hot rolls out of the oven ...and so this recipe was born. - micki barzilay
I love to make variations of butter rolls to accompany fresh hot rolls out of the oven ...and so this recipe was born. - micki barzilay—micki barzilay
Food52 Review: I started off leery of the tarragon in this recipe seeing as it’s one of those love/hate herbs and I am typically a backbench detractor. But in this compound butter the tarragon merely lingers as an undertone, almost helping to extend the flavor of the sweet cream butter. The peppery radishes provide a good crunch and the chives an oniony balance. This will be the flavored butter on the rolls that grace on my Christmas table because it has both the elegant flavor and right combination of colors. - cheese1227 —The Editors
bunch radishes ( very finely cut & chopped)
cubes of salted butter
sprigs fresh taragon
- Finely cut and chop radishes, chives, and taragon .Put 2 cubes of softened salted butter into a bowl and mix in the radishes, chives, and taragon. Place in refrigerator for 10 minutes till it just begins to harden but is still pliable. Tear off a piece of saran wrap and place butter a few inches from edge onto saran, then roll it up ,jelly roll style twisting and sealing ends of saran. Place back into refrigerator until butter fully hardens. When ready to serve- remove saran and cut slices of butter, radish, herb roll and place on butter plate to serve w/ warm rolls. Serving tip - place each sliced butter ring in a flower shape for a decorative touch !