Name: Savory Rolls
Yield: Serves eight
Ingredients: (You will have leftovers); 2 1/2 cups all-purpose flour; 2 cups filtered water; 1/4 teaspoon dry active yeast; 1 cup sponge (above); 1 large egg; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon instant yeast; 1 tablespoon brewer's yeast; 2 cups all-purpose flour; 1/4 cup water; 1/4 cup melted butter (margarine works); 1 teaspoon olive oil; 1 cup Cast-Iron Mushrooms; 2 pounds shallots, sliced; 1/2 cup cream sherry; 2 cups chopped dill; 1/2 pound shredded aged cheese (we use Comté); sea salt and pepper

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Savory RollsAmanda Marsalis, courtesy of Mark Batty Publisher

Nothing satiates the sentient like the gooey, almost raw central mass of a freshly baked sweet roll. As true seekers of new ways to sedate each other with homebaked carbs, we flipped the Cinnabon on its noggin' one New Year's Day and whipped up what has become our favorite recipe for savory rolls. Take everything sweet about a cinnamon roll and invert it: soft sweet bread becomes tart and savory, gooey brown-sugar butter morphs into salty caramelized shallot goo, and frosting slumps into melted aged cheese. Yeah this will take a few hours to a day … but it will hurt your friends and lovers in the most wonderful way.

Cooks' Note

BEVERAGE
Bear Valley Black Flag Imperial Stout

SOUNDTRACK
Inca Ore
"The Birds in the 56 Bushes"

Recipe notes

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