Pillowy soft brown butter rolls topped with a sweet whipped honey browned butter evoke the simple indulgences of a peaceful household – inspired by the next generation of Wuthering Heights.
Wuthering Heights: A Gothic Romantic Feast
Across the boundless moors, beneath shifting skies, stands Wuthering Heights, the unwelcoming and treacherous setting of our gothic literary feast. While Catherine Earnshaw, Heathcliff and their tormented heirs have long since passed, their spirits remain bound to this weathered and wild setting. Emily Brontë’s timeless and only novel is a complex tale that begins with foreboding scratches at the window by a restless ghost, weaves through the troubled and violent relationships of the inhabitants of Wuthering Heights, reaches a frenzied peak with Cathy and Heathcliff’s final moment of passion, and painfully illustrates the lasting effects of Heathcliff’s own abuse and the resulting campaign of vengeance he carries out on everyone around him.
Each recipe leads us through this gripping story, reflecting the rugged environment, the social status of its inhabitants and pivotal moments that drive the plot. We invite you to devour these recipes either one at a time, at a wintery or Valentine’s (Galentine’s) Day dinner party, or at your next book club!
A New Generation at Wuthering Heights
In his final days, Heathcliff is overpowered by his memories of Catherine. No longer satisfied by exacting cruelty upon Hareton and Cathy Linton, he now wanders the grounds in restless agitation, drawn to the moors and memories of Catherine. It isn’t long before Heathcliff succumbs and is found dead at Wuthering Heights.
With the older generation now gone, the house becomes a gentler, more peaceful home. Cathy and Hareton, once divided by neglect and resentment, have grown deeply attached. Cathy lovingly teaches Hareton to read, and Hareton dotes on his beloved and beautiful Cathy. Wuthering Heights is thus transformed into a place of warmth, adorned with flowers from the garden Hareton planted for Cathy, and filled with comforting aromas from the kitchen.
These brown butter rolls with whipped honey browned butter reflect the final transformation and release from the cycle of torment. Pillowy soft and lightly sweetened, these comforting dinner rolls are enriched with flavourful brown butter and a spoonful of honey. Melted brown butter is whisked with even more honey into a rich, sweet compound butter, perfect for spreading over the warm rolls. Browning the butter gives a subtle toffee like flavour which elevates these light and airy dinner rolls. Serve on their own alongside a savoury dish or with the sweet honey butter for a decadent treat.
Beyond the house, on the windswept moors, local villagers whisper that two figures still wander the heath together. At last, Heathcliff’s restless spirit is reunited with Catherine’s.
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More Wuthering Heights Recipes
- Beef and Ale Stew with Suet Dumplings
- Yorkshire Oatcakes with Honey
- Raspberry Almond Cake
- Split Pea Soup
- Raspberry Rose Cocktail
- Cider Braised Chicken with Bacon and Leeks
Ingredients
Butter: I use salted butter in this recipe. If using unsalted, add a generous pinch of kosher salt to the whipped honey brown butter to balance the sweetness.
Flour: This recipe calls for all-purpose flour.
Yeast: This recipe uses traditional active dry yeast.
Honey: These rolls get a hint of sweetness from honey. You could substitute with sugar if you prefer.
How to Make Brown Butter Rolls
Brown the butter
In a small saucepan, melt the butter over medium heat. Let the butter simmer gently until it begins to brown, about 4 to 5 minutes. The butter will foam and then become clear, with the milk solids dropping to the bottom of the pan. Swirl the pan and stir occasionally while the butter is cooking to make sure it browns evenly.
When the milk solids turn brown, remove from the heat and pour into a mixing bowl. Allow the butter to cool for a few minutes before dividing. Spoon off and set aside 1 tbsp of the butter to brush the tops of the finished rolls. Spoon off 5 tbsp of the butter to use while making the dough. Be sure to catch some of the browned bits from the butter.
Activate the yeast
Heat the water to between 105°F and 115°F. Add the sugar and yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
Make the dough
In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, the reserved 5 tbsp browned butter, and 2 tbsp of honey, stirring to dissolve the honey. Add the yeast mixture and stir together. Add the flour and salt to the mixer.
Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add more flour, a tablespoon at a time.
Continue mixing with a dough hook on low speed for about 5 minutes until the dough is soft and stretchy. After mixing, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball.
Transfer the dough to a greased bowl. Rub a little oil on top of the dough. Cover with cling film or a tea towel and then set in a warm place to rise for about 1 1/2 hours until double in size.
Make the whipped butter
While the dough is rising, prepare the whipped butter by whisking over an ice bath. Fill the bottom of a large bowl with a layer of ice cubes. Place the mixing bowl containing the remaining browned butter into the large bowl and nestle within the ice cubes. Begin whisking the melted butter while it cools. The ice cubes will chill the bowl and harden the butter as you whisk. After about 1 minute, add the remaining 3 tbsp of honey and whisk to combine.
Continue whisking the butter until it thickens to the consistency of soft, spreadable butter. Transfer to a serving bowl, cover, and set aside at room temperature until ready to serve. Refrigerate if keeping the butter overnight.
Shape the rolls
After the dough has risen, punch it down to deflate. Transfer the dough to a lightly floured counter and divide into 12 equal pieces. Shape each piece into a small ball. Spray a 10-inch cast iron pan with non-stick spray. Arrange the rolls in the pan. Alternatively, use a 9 or 10-inch cake pan. Cover with a tea towel and let rise for 30 minutes.
Bake the rolls
While the dough is rising, preheat the oven to 350°F. Bake the rolls for 22 to 25 minutes until golden brown and cooked all the way through. Rotate the pan in the oven after 15 minutes to encourage even browning. Immediately brush the tops of the rolls with the reserved tablespoon of browned butter with a pastry brush. Let cool for 5 to 10 minutes before serving.
Serve the Brown Butter Rolls
Serve the brown butter rolls warm and topped with a generous dollop of whipped honey brown butter. Enjoy!
