Description
Soft, fluffy dinner rolls infused with nutty browned butter and aromatic herbs like sage and thyme. Perfect for holiday tables, cozy dinners, or any time you want bakery-quality rolls at home.
Ingredients
1/2 cup unsalted butter, cut into pieces
3/4 cup whole milk or buttermilk, warmed
2 1/4 teaspoons instant yeast (1 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
Instructions
- Brown the Butter: Melt butter in a light-colored skillet over medium heat, stirring constantly, until golden-brown and nutty (5–7 minutes). Pour into a bowl, including browned bits, and let cool 10 minutes.
- Activate Yeast: In a large bowl or stand mixer, whisk warm milk, yeast, and 1 tablespoon honey. Let sit 5–10 minutes until foamy.
- Make Dough: Add remaining honey, egg, 6 tablespoons of browned butter (reserve the rest for brushing), salt, herbs, and 1 cup flour. Mix, then gradually add remaining flour. Knead for 5 minutes in a mixer or by hand until soft, slightly sticky, and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise 1.5–2 hours until doubled.
- Shape Rolls: Punch down dough, divide into 14–16 pieces, shape into balls, and arrange in a greased 9×13-inch pan.
- Second Rise: Cover and let rise 45–60 minutes until puffy.
- Bake: Preheat oven to 350°F (177°C). Bake 23–27 minutes until golden, rotating pan halfway. Tent with foil if browning too fast.
- Finish: Reheat remaining browned butter with a pinch of sage and brush over warm rolls. Optionally, sprinkle with flaky sea salt. Cool slightly before serving.
Notes
Use dried herbs if fresh are unavailable (reduce by half).
Add grated parmesan or cheddar for cheesy rolls.
Swap herbs for cinnamon and sugar for sweet rolls with browned butter flavor.
Make smaller rolls for sliders or bake in a cast iron skillet for rustic presentation.
All-purpose flour can be used instead of bread flour; rolls will remain soft.
Store at room temperature for 2–3 days or refrigerate up to 1 week. Reheat in 300°F oven for 10 minutes. Rolls can also be frozen before or after baking.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 4g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
