These Brown Butter Sage Dinner Rolls are super soft and smell amazing. The nutty flavor from the brown butter mixed with fresh sage makes them special!
Baking these rolls fills my kitchen with comfort. They are perfect for soaking up any sauce, and let’s be real, who doesn’t love a warm roll straight from the oven? 🍞
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of the rolls. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend, but the texture might vary a bit.
Active dry yeast: Essential for making the rolls rise. If you’re out of active dry yeast, you can substitute with instant yeast (same amount). Just mix it directly with your dry ingredients!
Unsalted butter: Browned butter adds a rich flavor. If you want to keep it dairy-free, use a plant-based butter or coconut oil instead.
Sage: Fresh sage is best for flavor, but you can substitute with other herbs like rosemary or thyme. Dried sage can work too, but use about 1 teaspoon since it’s more concentrated.
Milk: Whole milk provides richness, but you can use almond milk, oat milk, or any non-dairy milk for a lighter or lactose-free option.
How Do I Get My Rolls to Rise Perfectly?
Achieving the perfect rise is crucial for soft rolls. Here’s how to make sure your rolls rise beautifully:
- **Warm environment:** Find a cozy spot for your dough to rise. A turned-off oven (with the light on) or a warm corner of your kitchen works well.
- **Cover your dough:** Use a clean dish towel or plastic wrap to keep moisture in. This prevents the surface from drying out.
- **Check the yeast:** Make sure your yeast is fresh by proofing it. If it doesn’t foam, your yeast might be dead and you’ll need new yeast.
- **Don’t rush it:** Allow the dough enough time to double in size. Patience leads to light, fluffy rolls!
Brown Butter Sage Dinner Rolls
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour, divided
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F / 43°C)
- 4 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp salt
- 1 large egg, room temperature
- 8–10 fresh sage leaves (for dough and garnish)
- Flaky sea salt for topping
How Much Time Will You Need?
This recipe takes about 2 to 2.5 hours total. You’ll need 20 minutes for preparing the dough, followed by approximately 2 hours of rising time (broken up into two rises), and then about 20 minutes for baking. A little time invested will yield wonderfully fluffy rolls!
Step-by-Step Instructions:
1. Brown the Butter:
In a small saucepan over medium heat, melt the butter, swirling often. Keep an eye on it as you cook until it turns golden brown and has a delightful nutty aroma, which should take about 3–5 minutes. Once done, remove the pan from heat and add 6–8 chopped sage leaves to infuse the butter. Allow it to cool slightly.
2. Proof the Yeast:
In a small bowl, mix the warm milk with the yeast and 1 teaspoon of brown sugar. Let this sit for about 5–10 minutes until the mixture becomes foamy. This indicates that the yeast is active and ready to use!
3. Make the Dough:
In a large bowl, combine 3 cups of the flour with brown sugar and salt. Incorporate the egg, browned sage butter (strain out the leaves, or if you prefer, finely chop them and keep them in the dough for extra flavor), and the foamy yeast mixture. Mix until the dough starts to come together.
4. Knead the Dough:
Turn the dough out onto a floured surface and knead for about 8-10 minutes. If it feels too sticky, gradually add in the remaining flour as needed. You want the dough to be smooth and elastic, with a slight tackiness but not sticky to the touch.
5. First Rise:
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm environment for about 1 to 1.5 hours, or until it has doubled in size.
6. Shape the Rolls:
Once the dough has risen, gently punch it down to release any air. Divide the dough into 12 equal pieces and shape each piece into a smooth ball. Arrange the balls close together in a greased 9×13-inch baking dish or pan.
7. Second Rise:
Cover the shaped rolls and allow them to rise again until they are puffy and nearly doubled, about 45-60 minutes.
8. Preheat the Oven:
Preheat your oven to 375°F (190°C) as the rolls are finishing their second rise.
9. Bake with Sage Leaf Garnish:
Once your rolls are ready to bake, gently place one whole fresh sage leaf on top of each roll. Slide the dish into the oven and bake for about 18-22 minutes, or until the tops are golden brown.
10. Finish with Brown Butter and Salt:
While your rolls are baking, melt a couple tablespoons of your previously browned butter with a few sage leaves to infuse flavor. When the rolls come out of the oven, brush them immediately with this sage-infused brown butter and sprinkle with flaky sea salt.
11. Serve Warm:
Allow the rolls to cool slightly before serving them warm. This will help maintain their wonderful texture and enhance the flavors!
These rolls are super soft and pillowy, featuring a savory, nutty butter sage flavor. They’re perfect for dinners, holidays, or any special occasion you want to elevate your homemade bread experience!
Can I Use Dried Sage Instead of Fresh?
Yes, you can use dried sage if you don’t have fresh. Use about 1 teaspoon, as dried herbs are more concentrated in flavor. Add it to the dry ingredients for an even distribution.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it might be due to inactive yeast. First, check the expiration date. Make sure the milk was warm (not hot) when you proofed the yeast. If you’re still having trouble, try placing the dough in a warmer area, or use a warm oven with the light on as an extra heat source!
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the dough and shape the rolls, then place them in the refrigerator overnight before the second rise. Just let them sit at room temperature for about 30 minutes before baking the next day to help them regain warmth.
How Do I Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze them for up to 2 months. To reheat, simply thaw and warm them in the oven for a few minutes!
