A hot roll and a little butter make a heavenly treat.
Sure, diners flock to Farmhouse Restaurant in St. Helena for its warm, rustic-chic décor, as well as its impeccable, heirloom produce and grass-fed beef that come from its sister property, the 650-acre Long Meadow Ranch in the Napa Valley.
But let’s be honest—they also come for the rolls.
We’re talking house-made rolls that arrive at your table hot and golden in the cutest little cast-iron frying pan. They taste a bit like Parker House rolls with their subtle sweetness, crisp tops and soft, fluffy interiors. The difference is that these rolls are made with cooked, mashed Russet potatoes to make them even moister, says executive chef Sheamus Feeley.
Besides potatoes, the dough is a mixture of bread flour, butter, eggs, yeast, and salt, which is allowed to ferment for a day to develop greater structure and flavor.
When the rolls emerge from the oven, they are brushed with salted, cultured Spring Hill butter from Petaluma and sprinkled with flaky, Maldon sea salt.
The rolls, which have been served since the restaurant opened a year ago, are available at lunch and dinner. They’re free, but they’re only served upon request.
If you end up at Farmhouse, do yourself a favor and do ask for them.
738 Main St., St. Helena, (707) 963-9181, Longmeadowranch.com/Farmstead-Restaurant
More about:Napa Valley, Restaurants