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Brown Butter Sage Dinner Rolls Recipe

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These Brown Butter Sage Dinner Rolls are soft, fluffy, and infused with the rich, nutty flavor of browned butter and fresh herbs. Perfect for a cozy dinner or holiday gathering, they are made with simple ingredients and baked to a golden perfection, topped with an extra brush of browned butter and a sprinkle of flaky sea salt.

Ingredients

Brown Butter

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 8 pieces

Dough

  • 3/4 cup (180ml) whole milk or buttermilk, warmed to about 110°F (43°C)
  • 2 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 3 Tablespoons (64g) honey, divided
  • 1 large egg, at room temperature
  • 1 teaspoon salt
  • 2 teaspoons fresh chopped sage leaves, plus an extra pinch for topping
  • 1 teaspoon fresh thyme leaves
  • 3 cups (390g) bread flour (spooned & leveled), plus more as needed
  • Optional: flaky sea salt, for finishing

Instructions

  1. Brown the Butter: Melt the butter in a light-colored skillet or saucepan over medium heat while stirring constantly. Watch closely as it foams and then begins to brown, showing light caramel-brown color and a nutty aroma after about 5–7 minutes. Remove from heat and pour into a medium heatproof bowl, including any browned bits. Let cool for 10 minutes.
  2. Prepare the Dough Base: In a mixing bowl or the stand mixer bowl, whisk together warm milk, yeast, and 1 Tablespoon honey. Cover loosely and let it sit 5–10 minutes until foamy and frothy.
  3. Mix Ingredients: Add remaining honey, egg, 6 Tablespoons of the cooled brown butter, salt, sage, thyme, and 1 cup flour. Mix on low speed for 30 seconds, scrape the bowl, then add remaining flour. Beat on medium speed until dough forms and pulls away from sides, about 2 minutes, adding more flour by tablespoon if too wet.
  4. Knead the Dough: Using the dough hook attachment, knead for 5 minutes in the mixer or knead by hand on a floured surface for 5 minutes. Add small amounts of flour if sticky. Dough should be soft, slightly tacky, and pass the windowpane test.
  5. First Rise: Grease a large bowl, place dough inside, turning to coat with oil. Cover and let rise in a warm spot for 1.5–2 hours until doubled in size.
  6. Prepare Baking Pan: Grease a 9×13-inch or two 9-inch pans, or use a cast iron skillet or lined baking sheet.
  7. Shape the Rolls: Punch down risen dough and divide into 14–16 equal pieces. Shape each into smooth balls and arrange in the prepared pan, leaving space between rolls.
  8. Second Rise: Cover shaped rolls and allow to rise for 45–60 minutes until puffy.
  9. Preheat Oven: Position rack low and preheat oven to 350°F (177°C) to prevent top burning.
  10. Bake Rolls: Bake rolls for 23–27 minutes until golden brown, rotating pan halfway. Tent with foil if tops brown too fast.
  11. Brush with Butter and Serve: Warm remaining browned butter and mix with fresh sage. Brush over hot rolls and sprinkle flaky sea salt if desired. Cool slightly before serving.
  12. Storage: Store leftover rolls tightly covered at room temperature for 2–3 days or refrigerated up to 1 week.

Notes

  • Use a light-colored skillet when browning butter to easily see color changes and avoid burning.
  • If dough feels too sticky, add flour one tablespoon at a time to maintain softness.
  • For a fluffier texture, ensure the dough passes the windowpane test during kneading.
  • You can bake rolls in various pans: 9×13-inch, two 9-inch pans, cast iron skillet, or baking sheet.
  • Storing rolls properly keeps them fresh; reheat before serving for best texture.

Find it online: https://bitezly.com/brown-butter-sage-dinner-rolls-recipe/