Brown Butter Sage Dinner Rolls

Why You’ll Love This Recipe

These dinner rolls stand out from the usual batch thanks to the complex flavor of browned butter and aromatic herbs. The process of browning the butter gives the rolls a deep, nutty taste, while fresh sage and thyme add a touch of earthy warmth. Whether you’re hosting a holiday feast or simply want to upgrade your weekday meal, these rolls bring a touch of elegance and homemade charm. The dough is easy to work with, and the make-ahead options mean you can fit them into any schedule.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup unsalted butter, cut into pieces

• 3/4 cup whole milk or buttermilk, warmed

• 2 1/4 teaspoons instant yeast (1 standard packet)

• 3 tablespoons honey, divided

• 1 large egg, at room temperature

• 1 teaspoon salt

• 2 teaspoons fresh chopped sage leaves, plus more for topping

• 1 teaspoon fresh thyme leaves

• 3 cups bread flour, plus more as needed

• optional: flaky sea salt for finishing

Directions

1. Brown the Butter: Melt the butter in a light-colored skillet over medium heat, stirring constantly. After 5–7 minutes, it will begin to brown and smell nutty. Once golden-brown, remove from heat and pour into a bowl, including the browned bits. Let cool for 10 minutes.

2. Activate the Yeast: In a large bowl or stand mixer, whisk warm milk, yeast, and 1 tablespoon of honey. Let sit 5–10 minutes until foamy.

3. Make the Dough: Add the remaining honey, egg, 6 tablespoons of the browned butter (reserve the rest for brushing), salt, herbs, and 1 cup of flour. Mix, then add remaining flour. Knead in the mixer for 5 minutes or by hand until dough is soft, slightly sticky, and elastic.

4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.

5. Shape the Rolls: Punch down dough, divide into 14–16 equal pieces, and shape into balls. Arrange in a greased 9×13-inch baking pan or similar.

6. Second Rise: Cover and let rise again for 45–60 minutes until puffy.

7. Bake: Preheat oven to 350°F (177°C). Bake rolls for 23–27 minutes until golden, rotating the pan halfway through. Tent loosely with foil if browning too fast.

8. Finish: Reheat remaining browned butter with a pinch of sage and brush over the warm rolls. Optionally, sprinkle with flaky sea salt. Cool slightly before serving.

Servings and timing

• Yield: 14–16 rolls

• Prep Time: 3 hours 35 minutes (includes rise time)

• Cook Time: 25 minutes

• Total Time: 3 hours 50 minutes

Variations

• Herb Substitutions: Use dried herbs if fresh ones aren’t available (reduce quantity by half).

• Cheese Addition: Add grated parmesan or cheddar into the dough for a cheesy twist.

• Sweet Touch: Swap herbs for cinnamon and sugar to create sweet rolls with browned butter flavor.

• Shape Options: Make smaller rolls for sliders or bake in a cast iron skillet for a rustic presentation.

• Flour Types: Use all-purpose flour if bread flour isn’t on hand—rolls will still be soft and tender.

Storage/Reheating

Store leftover rolls tightly covered at room temperature for up to 2–3 days or in the refrigerator for up to 1 week. To reheat, cover with foil and warm in a 300°F oven for 10 minutes. Rolls can also be frozen before or after baking. Thaw frozen dough and allow it to rise for 4–5 hours before baking. Baked rolls can be thawed and reheated the same way.

FAQs

Can I make these rolls ahead of time?

Yes. Prepare them through shaping and refrigerate overnight. Let rise at room temperature for 1–2 hours before baking.

Can I freeze the dough?

Absolutely. Freeze the shaped dough balls, then thaw and allow to rise for several hours before baking.

What if I don’t have fresh sage or thyme?

Use dried herbs instead, reducing the amount by half. You can also skip herbs if preferred.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well. Bread flour gives a chewier texture, but both yield soft rolls.

How do I know the butter is browned enough?

Look for golden-brown color and a nutty aroma. Be sure to pour in the browned bits—they add flavor.

What milk is best for this recipe?

Whole milk or buttermilk are ideal for richness, but low-fat or non-dairy milk can be used as alternatives.

Can I knead by hand if I don’t have a stand mixer?

Yes, knead on a floured surface for 5–7 minutes until the dough is soft, smooth, and elastic.

Why didn’t my dough rise?

Make sure the yeast is fresh and the milk isn’t too hot, which can kill the yeast. A warm environment helps rising.

How can I make the rolls extra golden on top?

Bake on a lower rack and brush with browned butter immediately after baking for a glossy, golden finish.

What’s the best way to serve these rolls?

Serve warm with butter, or pair with soups, roasted meats, or holiday sides for a complete meal.

Conclusion

Brown Butter Sage Dinner Rolls bring a fragrant, flavorful upgrade to your traditional dinner rolls. With their buttery richness and herbaceous touch, they’re perfect for festive gatherings or a cozy meal at home. Easy to prepare in advance and flexible in ingredients, this is a roll recipe you’ll come back to all season long.