Cut the butter from Ingredients 1 into cubes and leave at room temperature to soften.
Melt the butter from Ingredients 4.
Crumble the blue cheese.
Cut the butter from Ingredients 6 into cubes.
Peel, destem and crush the garlic.
Destalk the sage.
Fit the Spiral dough tool to the machine.
Grease the baking tray.
Add the first 2 items of Ingredients 1 (milk, butter) into a saucepan.
Heat over a medium high heat.
Add the rest of Ingredients 1 (yeast, sugar) into the saucepan.
Stir until dissolved.
Add Ingredients 2 (flour, egg) into the Mixer bowl.
Transfer the contents of the saucepan into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Knead on speed 1 for 10 minutes.
Cover with a tea towel.
Leave to rise for 30 minutes.
Add Ingredients 3 (salt, water) into the Mixer bowl.
Transfer the dough from the Mixer bowl to a lightly floured worksurface.
Roll the dough into balls.
Transfer the dough balls to the baking tray.
Brush the dough balls with Ingredients 4 (butter).
Pre heat the oven to 190ºC.
Bake for 25 minutes at 190°C until golden brown.
Remove the rolls from the oven.
Sprinkle Ingredients 5 (blue cheese) over the rolls.
Add the first item of Ingredients 6 (butter) to a saucepan.
Heat over a medium high heat until completely melted.
Add the next 2 items of Ingredients 6 (garlic cloves, sage) to the saucepan.
Fry over a medium high heat until lightly browned.
Carefully pour the contents of the saucepan onto the baking tray.
Sprinkle the rolls with the last item of Ingredients 6 (salt).