These Brown Butter Sage Dinner Rolls are perfect little breads full of flavor! The nutty brown butter and fragrant sage make them a cozy addition to any meal.
Honestly, who can resist warm, soft rolls? I like to enjoy them fresh from the oven with a little butter on top. They make any dinner feel special and inviting!
Key Ingredients & Substitutions
Whole Milk: This adds richness to the rolls. If you prefer, you can substitute with almond milk or soy milk for a dairy-free option. Just make sure it’s warmed for yeast activation!
Active Dry Yeast: If you have instant yeast, you can use that too! Just skip the initial foaming step. Instant yeast works faster and gives a better rise.
Unsalted Butter: Browned butter gives a nutty flavor to these rolls. If you’re looking for a lower fat option, consider using applesauce or yogurt for a slightly different texture. I often use ghee as a tasty alternative!
Sage Leaves: Fresh sage is wonderful here, but you can use dried sage in a pinch; just use about 1 teaspoon. You could also experiment with rosemary or thyme for a twist!
All-Purpose Flour: If you are looking for whole grain options, you can use a mix of all-purpose and whole wheat flour for a heartier roll.
How Do I Get My Rolls to Rise Perfectly?
The secret to great rolls lies in proper rising. Here’s how to get that fluffy texture:
- Make sure your yeast is fresh. If it doesn’t foam with the warm milk and sugar, it’s time to get a new packet.
- Finding a warm spot is key! A turned-off oven or a sunny counter can help the dough rise beautifully.
- Don’t rush the first rise. Give it the full time (1 to 1.5 hours) to double in size for the best texture.
- After shaping, let the rolls really puff up for the second rise. This only takes about 30-45 minutes, but it’s crucial!
With these tips, you’ll have tender and fluffy dinner rolls that everyone will love!
Brown Butter Sage Dinner Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
For Browning:
- ½ cup unsalted butter
- 8–10 fresh sage leaves
For Topping:
- 1 large egg (optional, for egg wash)
- Coarse sea salt and freshly ground black pepper, for topping
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours in total, including 1 to 1.5 hours for the first rise, about 30-45 minutes for the second rise, and 20-25 minutes for baking. You’ll have soft and fragrant rolls ready to enjoy in no time!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warmed milk (aim for around 110°F or 43°C) and granulated sugar. Stir lightly until the sugar is dissolved. Sprinkle the active dry yeast over the milk and let it sit for about 5-10 minutes until it becomes foamy. This shows that your yeast is active and ready to help the dough rise!
2. Prepare the Brown Butter Sage:
In a small saucepan, melt ½ cup of unsalted butter over medium heat. Add the fresh sage leaves to the pan and cook, stirring frequently, until the butter turns a lovely golden brown and gives off a nutty aroma, which should take about 4-6 minutes. Just be careful not to let it burn! Once done, remove it from heat and set it aside to cool slightly. You can either discard the sage leaves or save them for garnishing your rolls later.
3. Make the Dough:
In a large mixing bowl, mix the flour and kosher salt. Pour in the yeast mixture and add 4 tablespoons of softened unsalted butter (not the browned butter). Mix everything together until the dough starts to come together. You can either knead the dough by hand or use a stand mixer fitted with a dough hook for about 8-10 minutes until it becomes smooth and elastic. The dough will feel a bit soft and sticky, but that’s perfectly fine!
4. First Rise:
Transfer the dough to a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and place it in a warm location. Let it rise until it doubles in size, which will take about 1 to 1.5 hours. Patience is key here!
5. Shape the Rolls:
Once the dough has risen, gently punch it down to release some air and turn it onto a floured surface. Divide the dough into 12 equal pieces, and shape each piece into a tight ball. Place the balls closely together in a greased 9×13-inch baking dish or cast-iron skillet.
6. Second Rise:
Cover the shaped rolls loosely with a towel or plastic wrap and let them rise again in a warm spot until they are puffy and nearly doubled, which will take about 30-45 minutes.
7. Preheat the Oven:
While the rolls are rising, preheat your oven to 375°F (190°C). Get ready for the delicious smell that’s about to fill your kitchen!
8. Top and Bake:
If you want a shiny top, brush the rolls with a beaten egg wash. Generously brush the tops with the browned butter (you can use a spoon to drizzle it on). If you set aside the sage leaves, place one on top of each roll for a lovely garnish. Then, sprinkle them with coarse sea salt and freshly ground black pepper. Bake the rolls for 20-25 minutes until they are golden brown on top and sound hollow when tapped.
9. Cool and Serve:
Once baked, remove the rolls from the oven and brush them again with any leftover browned butter for an extra burst of flavor. Allow the rolls to cool slightly before serving them warm.
Enjoy these delicious, buttery soft rolls infused with sage flavor—perfect alongside soups, roasts, or any dinner!
Can I Use Alternative Flours for This Recipe?
Yes! You can substitute some or all of the all-purpose flour with whole wheat flour for a heartier texture. Just keep in mind that whole wheat flour may result in denser rolls, so you might want to add a little extra liquid if the dough feels too dry.
What Should I Do If My Dough Doesn’t Rise?
If your dough hasn’t risen, it could be due to inactive yeast. Make sure your yeast is fresh and that the milk wasn’t too hot or too cold during activation. If you suspect the yeast is old, it’s best to get a new packet to ensure a successful rise.
Can I Make These Rolls in Advance?
Absolutely! You can prepare the dough up to the first rise, then cover and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes before shaping and continuing with the second rise.
How Should I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also freeze them! Wrap tightly in plastic wrap, then place in a freezer bag. To reheat, thaw overnight in the fridge and warm them in the oven at 350°F (175°C) for about 10-15 minutes.