These Brown Butter Sage Dinner Rolls are soft, warm, and oh-so-flavorful! The nutty taste of brown butter pairs perfectly with the fresh aroma of sage, making every bite delightful.
Trust me, your kitchen will smell amazing while baking these rolls. They are perfect for dinner or simply enjoying with butter. I often pop a few extra in my bag—yes, for snack emergencies! 😄
Key Ingredients & Substitutions
Whole Milk: Whole milk adds richness and helps the rolls stay soft. If you’re dairy-free, try using almond or oat milk instead! Just make sure it’s unsweetened.
Active Dry Yeast: This is what makes the rolls rise. If you don’t have active dry yeast, feel free to use instant yeast—just mix it straight with the flour without activating it first.
Sugar: I use granulated sugar to feed the yeast. Brown sugar can be a great alternative for extra flavor, or you can reduce it slightly if you’re cutting down on sweetness.
Sage: Fresh sage gives a wonderful flavor to these rolls. If you can’t find fresh, dried sage works in a pinch. Use about 1 teaspoon of dried sage instead of 2 tablespoons of fresh.
All-Purpose Flour: This is the base for our rolls. If you want to make them a bit healthier, a mix of whole wheat flour and all-purpose flour can work well!
How Do I Ensure My Rolls Rise Properly?
A common challenge in baking rolls is getting them to rise well. Here are some steps to help you achieve that fluffy texture:
- Make sure your yeast is fresh! Old yeast won’t activate properly.
- Activate your yeast with warm milk (not hot!). If it doesn’t foam after 10 minutes, start over with fresh yeast.
- When letting the dough rise, find a warm spot in your kitchen. Consider using the oven turned off or a sunny window.
- Don’t rush the rising time. The dough should double in size before you move on to the next steps.
Follow these tips, and you’ll have perfectly fluffy rolls ready to impress your family and friends!
How to Make Brown Butter Sage Dinner Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup (240 ml) whole milk, warmed
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (50 g) granulated sugar
- 1 tsp salt
- 4 tbsp (56 g) unsalted butter
- 2 tbsp fresh sage leaves, finely chopped
- 3 1/2 to 4 cups (420-480 g) all-purpose flour, plus extra for dusting
- 1 large egg
For the Brown Butter Sage Topping:
- 4 tbsp (56 g) unsalted butter
- 1 tbsp fresh sage leaves, chopped
- Sea salt, for sprinkling
How Much Time Will You Need?
This recipe will take about 2 to 3 hours in total. You’ll need about 15-20 minutes for preparation, 2 hours for rising, and then about 20-30 minutes for baking and glazing. It’s totally worth the wait for these fluffy rolls!
Step-by-Step Instructions:
1. Brown the Butter with Sage:
Begin by melting 4 tbsp of unsalted butter in a small saucepan over medium heat. Cook it until it foams and turns a lovely golden brown, giving off a nutty aroma (this will take about 4-5 minutes). Add the chopped sage leaves and let them infuse for around 30 seconds. Then, remove from heat and set aside.
2. Activate the Yeast:
In a large mixing bowl, warm the milk to about 105°F (warm to the touch, but not hot). Stir in the sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes foamy and active.
3. Mix the Dough:
Add the brown butter mixture (you can strain out the sage leaves or leave them in for extra flavor), salt, egg, and 3 1/2 cups of flour to the activated yeast mixture. Stir everything together until it forms a shaggy dough.
4. Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes. As you knead, add flour a bit at a time until the dough becomes smooth, elastic, and only slightly tacky.
5. First Rise:
Lightly oil a large bowl and put the dough inside. Cover it with plastic wrap or a clean towel, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
6. Shape the Rolls:
Once risen, punch down the dough and transfer it to a lightly floured surface. Divide it into 12 equal pieces (about 60 g each). Shape each piece into a smooth ball by pulling the edges underneath.
7. Second Rise:
Arrange the dough balls in a greased 9×13-inch baking pan, placing them close together but not touching. Cover them and let rise again for 30-40 minutes, until they’re puffy.
8. Preheat the Oven:
While the rolls are rising, preheat your oven to 375°F (190°C).
9. Bake the Rolls:
Once risen, bake the rolls in the preheated oven for 18-22 minutes until they are golden brown on top.
10. Brown Butter Sage Glaze:
While the rolls are baking, melt the remaining 4 tbsp of butter in a small pan over medium heat. Allow it to brown gently until it becomes nutty and golden. Stir in the chopped sage.
11. Glaze the Rolls:
As soon as the rolls come out of the oven, brush them generously with the brown butter sage glaze and sprinkle lightly with sea salt.
12. Cool and Serve:
Let the rolls cool for a few minutes before serving them warm. Enjoy the soft, buttery, sage-infused rolls with your favorite meal!
These delightful rolls feature a tender, flaky crumb combined with a rich brown butter and fresh sage flavor that’s sure to impress anyone at your dinner table!
Can I Use a Different Herb Instead of Sage?
Absolutely! If sage isn’t your favorite, you can substitute it with rosemary or thyme for a different flavor profile. Just chop them finely and use the same amount as the recipe calls for.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be that your yeast isn’t active. Make sure you’re using fresh yeast and that the milk is at the right temperature (around 105°F). You can also try placing the dough in a warmer area or using the oven with the light on to encourage rising.
How Can I Store Leftover Rolls?
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them wrapped tightly in plastic wrap and then place them in a freezer bag. They can last in the freezer for up to 3 months!
Can I Make the Dough Ahead of Time?
Yes! You can make the dough ahead of time, let it complete the first rise, then punch it down and refrigerate it overnight. Just bring it back to room temperature before shaping the rolls and allowing for the second rise.
