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Brown Butter Sage Dinner Rolls Recipe

Brown Butter Sage Dinner Rolls Recipe
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★★★★★

4.9 from 21 reviews

These Brown Butter Sage Dinner Rolls are soft, aromatic, and flavorful rolls perfect for any dinner table. The nutty brown butter combined with fresh sage and thyme creates a fragrant and rich dough that bakes into golden, fluffy rolls with a hint of herbal warmth. Ideal as a side for soups, roasts, or holiday meals, these homemade rolls offer a delicate balance of sweet honey and savory herbs.

Ingredients

Scale

Brown Butter

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

Yeast Mixture

  • 3/4 cup (180ml) whole milk or buttermilk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 3 Tablespoons (64g) honey, divided

Dough

  • 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: In a light-colored skillet over medium heat, melt the unsalted butter. Continue cooking, swirling occasionally, until it turns a golden brown color and emits a nutty aroma. Be careful not to burn it. Remove from heat and let it cool slightly.
  2. Activate the yeast: In a small bowl, combine the warm milk or buttermilk with the instant yeast and 1 tablespoon of the honey. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
  3. Mix the dough: In a large bowl, mix the browned butter, remaining 2 tablespoons of honey, egg, salt, chopped sage, fresh thyme, and the foamy yeast mixture. Gradually add the bread flour, mixing until a soft dough starts to form. If the dough is too sticky, add a little more flour, one tablespoon at a time.
  4. Knead the dough: Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  5. Shape and rise again: Punch down the risen dough, then divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them in a greased baking pan, spacing them slightly apart. Sprinkle the tops with a pinch of fresh sage and flaky sea salt if desired. Cover and allow the rolls to rise a second time until nearly doubled, about 30 to 45 minutes.
  6. Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 18-22 minutes or until they are golden brown on top and sound hollow when tapped. Remove from the oven and allow to cool slightly before serving.

Notes

  • Whole milk or buttermilk can be used; buttermilk will add a slight tangy flavor and tenderness.
  • Ensure your milk is warmed to about 110°F to properly activate the yeast without killing it.
  • Adjust flour as needed since humidity and flour type affect dough consistency; dough should be soft but not overly sticky.
  • Fresh herbs enhance flavor best; dried herbs can be used but reduce quantity by half.
  • The second rise is crucial for light, fluffy rolls.
  • Serve warm with butter for best experience.

Nutrition

Keywords: brown butter rolls, sage dinner rolls, homemade dinner rolls, herbed bread rolls, soft rolls, bread with herbs

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