These brown butter sage dinner rolls are fluffy, warm, and infused with a lovely nutty flavor. The mix of rich brown butter and fragrant sage makes them simply irresistible!
Trust me, once you’ve tried these rolls, you’ll never look at plain bread the same way again! I love enjoying them hot with a pat of butter—pure comfort in every bite!
Key Ingredients & Substitutions
Whole Milk: This adds creaminess. If you’re dairy-free, almond milk or oat milk can work, but ensure they’re unsweetened. I’ve found that almond milk gets the closest texture!
Active Dry Yeast: Essential for making the rolls fluffy. If you have instant yeast, it can substitute directly; just mix it in with the flour without needing to proof it first.
Sugar: Helps with yeast activation and gives a slight sweetness. If you’re avoiding sugar, you can use honey or maple syrup, but adjust the liquid slightly in the recipe.
Unsalted Butter: Browned butter adds depth. If you’re trying to reduce calories, you can use a light olive oil, though the flavor will change a bit.
Sage Leaves: Fresh sage gives the best flavor, but dried sage is a good alternative. Use about a teaspoon of dried sage if that’s what you have.
All-Purpose Flour: Vital for structure. If you’re gluten-free, a 1:1 gluten-free flour blend could work. Just check if it includes xanthan gum for proper texture.
How Do You Make Brown Butter Without Burning It?
Making brown butter is a simple but important step! Here’s how to do it without a hitch:
- Start with a light-colored saucepan to easily see the butter’s color change.
- Use medium heat; too high can lead to burning before you realize it.
- Once the butter melts, watch it closely. It will bubble and then slowly turn golden brown and smell nutty.
- As soon as it reaches this stage, remove it from heat to prevent burning.
- Add the chopped sage immediately after removing from the heat; the residual heat will release its flavor.
With practice, you’ll get the timing just right for that perfect nutty flavor. Enjoy your rolls!
Brown Butter Sage Dinner Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F/43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter
- 6–8 fresh sage leaves, finely chopped
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 large egg
For the Topping:
- Additional melted brown butter for brushing
- Coarse sea salt for sprinkling
- Fresh sage leaves for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of active prep time, then you’ll need about 2-2.5 hours in total for the dough to rise twice, followed by 18-22 minutes for baking. You’ll be rewarded with warm, homemade dinner rolls that are perfect for any meal!
Step-by-Step Instructions:
1. Making the Brown Butter:
In a small saucepan over medium heat, melt the butter carefully, watching closely as it turns golden brown and develops a nutty aroma—this should take about 3-5 minutes. Once it’s ready, remove it from the heat and stir in the finely chopped sage leaves. Let this mixture cool to room temperature to infuse the flavors.
2. Activating the Yeast:
Warm the milk until it’s about 110°F; it should feel warm, not hot. In a large mixing bowl, combine the warm milk, active dry yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy on top. This indicates that the yeast is active!
3. Combining the Mixtures:
Once the brown butter and sage mixture have cooled, add it to the yeast mixture along with the egg and the remaining 2 tablespoons of sugar. Mix everything well to incorporate those rich flavors.
4. Preparing the Dough:
In another bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients, stirring with a wooden spoon or using a stand mixer with a dough hook. Keep mixing until a soft dough forms.
5. Kneading the Dough:
Turn the dough out onto a floured surface or continue kneading with the stand mixer for about 8-10 minutes. The dough should feel smooth, elastic, and only slightly tacky. If it feels too sticky, sprinkle in a bit more flour as needed.
6. First Rise:
Place the kneaded dough in a lightly greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours, or until it has doubled in size.
7. Shaping the Rolls:
Once the dough has risen, gently punch it down to release the air. Turn it onto a floured surface and divide it into 12 equal portions. Shape each portion into a smooth ball with your hands.
8. Second Rise:
Arrange the dough balls closely together in a greased baking dish or a parchment-lined baking tray. They should touch but not be too far apart. Cover them loosely with a towel and let them rise again for 45 minutes to 1 hour, until they are puffy.
9. Baking the Rolls:
Preheat your oven to 375°F (190°C). Just before placing the rolls in the oven, brush their tops generously with melted brown butter and sprinkle with some coarse sea salt.
10. Finishing Touches:
Bake the rolls for 18-22 minutes, or until they are golden brown on top. Once they’re out of the oven, brush them again with more melted brown butter and garnish with whole fresh sage leaves while still warm.
11. Enjoying Your Rolls:
Let the rolls cool slightly before serving. These fluffy, aromatic brown butter sage dinner rolls are delightful warm with butter or as a lovely side to any meal. Enjoy the amazing flavors!
With their tender crumb and beautiful rich flavor, these rolls will surely steal the spotlight at your dinner table!
Can I Use Dried Sage Instead of Fresh?
Yes, you can use dried sage if fresh isn’t available. Just use about 1 teaspoon of dried sage, as it’s more concentrated in flavor. Add it directly to the dry ingredients when mixing!
How Do I Keep These Rolls Fresh?
To store your leftover rolls, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them! Freeze in a zip-top bag and simply thaw at room temperature when you’re ready to enjoy.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough up until the first rise, then in the fridge overnight. Just make sure to let it come to room temperature and rise again for about an hour before shaping and baking.
What Should I Do If the Dough Doesn’t Rise?
If your dough doesn’t rise, it could be due to inactive yeast. Always check the expiration date on the yeast packet and ensure your milk isn’t too hot when activating. If needed, provide it with a warm, draft-free environment while it rises—sometimes, a slightly warmer spot can do the trick!
