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Brown Butter Sage Dinner Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 72 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 27 minutes
  • Total Time: 3 hours 50 minutes
  • Yield: 14 to 16 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter Sage Dinner Rolls are soft, fluffy, and infused with the rich, nutty flavor of browned butter and fresh herbs. The combination of sage and thyme adds a savory, aromatic note perfect for any dinner table. They feature a tender crumb with a slightly crispy golden-brown crust, enhanced by a buttery herb glaze brushed on top after baking. Ideal for holiday meals or everyday dinners, these rolls are made with simple, wholesome ingredients and a straightforward process that yields 14 to 16 delectable rolls.

Ingredients

For the Dough

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

For Finishing

  • Optional: flaky sea salt, for finishing

Instructions

  1. Brown the Butter: Place the sliced butter in a light-colored skillet or saucepan over medium heat. Stir or whisk constantly, watching the butter foam and then brown, forming lightly browned specks and a nutty aroma. Once it reaches a light caramel-brown color (after about 5–7 minutes), immediately remove from heat and pour it, including brown solids, into a medium heatproof bowl. Cool for 10 minutes.
  2. Prepare the Dough: In the bowl of a stand mixer or a large mixing bowl, whisk together warm milk, yeast, and 1 tablespoon honey. Cover loosely and let it sit for 5–10 minutes until foamy and frothy.
  3. Add Remaining Ingredients: Add the remaining 2 tablespoons honey, egg, 6 tablespoons of the slightly cooled brown butter (reserve the remainder for brushing), salt, sage, thyme, and 1 cup of bread flour. Mix on low speed for 30 seconds with a dough hook or paddle. Scrape the bowl sides, then add the remaining flour and beat on medium speed until dough pulls away from the bowl sides, about 2 minutes. Add more flour a tablespoon at a time if dough is too wet.
  4. Knead the Dough: Switch to the dough hook if using a mixer and knead for 5 minutes more, or knead by hand on a lightly floured surface for 5 minutes. Add flour sparingly if sticky. Dough should be soft, slightly sticky, and pass the windowpane test indicating proper gluten development.
  5. First Rise: Lightly grease a large bowl and place the dough inside, turning to coat in oil. Cover with foil, plastic wrap, or a towel, and let rise in a warm spot for 1.5 to 2 hours or until doubled in size.
  6. Prepare Baking Pan: Grease a 9×13-inch baking pan or two 9-inch square or round pans. Alternatively, use a cast iron skillet or a lined baking sheet.
  7. Shape the Rolls: Punch down the risen dough and divide it into 14–16 equal pieces using a bench scraper or by eye. Shape each piece into a smooth ball and arrange them slightly apart in the prepared pan(s).
  8. Second Rise: Cover the shaped rolls with foil, plastic wrap, or a clean towel and let rise for 45–60 minutes until puffy.
  9. Preheat Oven: Adjust oven rack to a lower position and preheat oven to 350°F (177°C) to ensure even baking and prevent burning of the tops.
  10. Bake the Rolls: Bake the rolls for 23–27 minutes until golden brown on top, rotating halfway through. Tent with foil if tops brown too quickly.
  11. Brush with Browned Butter Sage Mixture: Remove from oven and heat reserved browned butter until melted. Stir in a pinch of fresh chopped sage and brush this mixture over warm rolls. Optionally sprinkle flaky sea salt on top. Let cool slightly before serving.
  12. Storage: Store leftover rolls tightly covered at room temperature for 2–3 days or refrigerate for up to 1 week.

Notes

  • A light-colored pan is essential for properly browning butter since it allows you to see the color changes clearly.
  • You can substitute buttermilk for whole milk for slightly tangier flavor.
  • Adjust flour amount as necessary; dough should be soft and slightly sticky but manageable.
  • Using a bench scraper can help divide dough evenly.
  • These rolls can be baked in different pans including cast iron skillets or sheets; adjust spacing accordingly.
  • The browned butter sage glaze adds a delicious finishing flavor and moisture.
  • Keep an eye on baking time to prevent over-browning; tent with foil if necessary.

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