These Brown Butter Sage Dinner Rolls are warm, fluffy, and packed with flavor! The nutty taste of brown butter combined with aromatic sage makes them a tasty treat for any meal.
They’re so easy to make, you’ll want to bake them every week! I love serving these rolls with soup or just spreading some butter on them—yum! 🥖💖
Key Ingredients & Substitutions
Whole Milk: Whole milk gives the rolls richness and moisture. You can use 2% milk or even a plant-based milk like almond or oat milk if you’re dairy-free. Just ensure it is unsweetened for the best flavor.
Active Dry Yeast: This is essential for making the rolls rise. If you have instant yeast on hand, you can use that as a direct substitute; just add it to the dry ingredients and skip the proofing step!
Fresh Sage: Sage is what brings a lovely earthy flavor to these rolls. Dried sage can work in a pinch, but use less (about 1 teaspoon) since it’s more concentrated. If you’re not a fan of sage, try rosemary or thyme instead.
Butter: Unsalted butter is ideal so that you can control the saltiness. If you need a dairy-free option, use vegan butter, which works really well in this recipe.
Flour: All-purpose flour is perfect here for structure. If you’re gluten-free, a 1:1 gluten-free flour blend can be used, but ensure it contains xanthan gum for better results.
How Do I Make Sure My Dinner Rolls Turn Out Fluffy?
The key to fluffy dinner rolls is in the kneading and rising process. Make sure to knead your dough until it feels smooth and elastic—that’s when the gluten develops properly. You can also perform the windowpane test: gently stretch a small piece of dough; if it stretches without tearing, it’s ready!
- For the first rise, cover the dough well and place it in a warm spot, like near a preheating oven. This will help the yeast do its job!
- Don’t skip the second rise! This step helps the rolls become light and airy.
- When baking, keep an eye on them in the last few minutes. Once they’re golden brown, they are done.
Remember to brush them with brown butter right after baking to keep them soft and tasty!
Brown Butter Sage Dinner Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter
- 2 tablespoons fresh sage leaves, finely chopped
- 3 to 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 large egg
For Garnish:
- Extra whole sage leaves for garnish
- Melted browned butter for brushing tops
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 2 to 2.5 hours for the rising stages. That includes a 1 to 1.5 hour first rise and a 45-minute second rise. It then takes about 25 minutes to bake. So in total, you’re looking at about 2.5 to 3 hours, but most of that is hands-off time while the dough rises!
Step-by-Step Instructions:
1. Prepare Brown Butter Sage:
In a small saucepan, melt the butter over medium heat. Keep cooking while swirling the pan occasionally until the butter turns golden brown and has a lovely nutty aroma, which takes about 4-5 minutes. Once done, remove it from the heat, add the chopped fresh sage leaves, and let it steep for about 10 minutes. After that, strain the butter to get rid of the sage leaves, reserving the sage-infused brown butter for later, and set it aside to cool slightly.
2. Activate Yeast:
In a large mixing bowl, combine the warmed milk, sugar, and yeast. Give it a gentle stir and let it sit for about 5-10 minutes, or until it’s nice and foamy. This means your yeast is active and ready to work!
3. Make Dough:
Add the egg, the sage brown butter you prepared (remember to save a few tablespoons for brushing later), and salt to the yeast mixture. Gradually mix in 3 cups of flour until a shaggy dough forms. Depending on the humidity, you can add a bit more flour if the dough feels too sticky.
4. Knead Dough:
Turn your dough onto a lightly floured surface. Knead the dough for about 6-8 minutes, adding more flour as needed, until it’s smooth and elastic. This helps develop the gluten for those fluffy rolls!
5. First Rise:
Place the kneaded dough into a greased bowl, covering it with a clean towel or plastic wrap. Let it rise in a warm spot until it doubles in size, which should take around 1 to 1.5 hours.
6. Shape Rolls:
After the first rise, punch down the dough to deflate it, then divide it into 12 equal pieces. Shape each piece into a tight ball using your hands.
7. Second Rise:
Arrange the dough balls closely together in a greased 9×13-inch baking dish. Cover the dish and let them rise again until they’re puffy and nearly doubled in size, which will take about 45 minutes to 1 hour.
8. Bake:
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the reserved brown butter, and if you like, gently press a fresh sage leaf on top of each roll for a decorative touch. Bake for about 20-25 minutes or until they are golden brown and cooked through.
9. Finish:
Once baked, remove the rolls from the oven and brush them again with any remaining brown butter for that glossy and flavorful finish. Let them cool slightly before serving!
Enjoy these delightful and fragrant rolls warm, either plain or slathered with butter, as a scrumptious side dish for any meal!
Can I Use Different Herbs Instead of Sage?
Absolutely! While sage gives these rolls a unique flavor, you can substitute it with other herbs like rosemary or thyme for a different yet delicious twist. Just adjust the amount based on your preference; about 1-2 tablespoons should work nicely.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be that your yeast was inactive. Make sure to check the expiration date on your yeast and ensure your milk isn’t too hot when activating it; around 110°F (43°C) is ideal. If everything is fine, try placing the dough in a warmer spot to encourage rising.
How Should I Store Leftover Rolls?
Store leftover dinner rolls in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just wrap them tightly in plastic wrap and store them in a freezer bag for up to 3 months. Thaw at room temperature and warm them in the oven for a few minutes before serving.
Can I Make These Rolls Ahead of Time?
Yes, you can prepare the dough and shape the rolls the day before. After shaping, place them in the fridge instead of letting them rise for the second time. Let them come to room temperature and rise for about an hour before baking the following day. This will save you time on the day you plan to serve them!