These Brown Butter Sage Rolls bring warm, nutty flavors and aromatic herbs to classic Thanksgiving dinner rolls. Soft, fluffy, and brushed with rich brown butter, these rolls are an irresistible addition to your holiday table or cozy family dinners.
Pair these dinner rolls with baked mac and cheese, garlic mashed potatoes, roasted brussel sprouts, and honey butter carrots.
Ingredient Notes
Scroll down to the recipe card at the bottom of the page for the full ingredient quantities and instructions. Below, I’ve provided some notes on the ingredients you’ll need and potential substitutions.
– Browned Butter: This adds beautifully rich, nutty flavors to your rolls – and simply involves cooking the butter until it turns golden brown and fragrant before adding it to your dough. Use unsalted butter to control your seasoning.
– Sage and Thyme: Fresh sage and thyme infuse each bite with a gentle herbal warmth -the perfect seasonal herbs for fall/winter!
– Bread Flour: Bread flour provides a higher gluten content for extra-soft, chewy rolls. I wouldn’t recommend substituting for plain flour personally.
Variations & Substitutions
– Herb Swap: Swap sage for rosemary or chives for a different aromatic profile.
– Vegan Alternative: Replace butter with vegan butter, and use a plant-based milk like almond or oat. You may need to test the quantities for your rolls if they don’t turn out exactly the same.
– Honey Substitute: Maple syrup or agave work as sweet substitutes if you’re out of honey, as does caster sugar.
How To Make Your Brown Butter Sage Rolls
Below are some instructions for making your brown butter sage rolls – make sure you scroll down to the recipe card to see the exact ingredient quantities required!
1. Brown the Butter
Melt butter in a saucepan over medium heat. Stir frequently until it’s deep golden brown with a nutty aroma. Set aside to cool.
2. Activate the Yeast
In a mixer bowl, combine warm milk, 1 tbsp honey, and yeast. Let the ingredients sit for 5 minutes until foamy.
3. Mix the Dough
Add sage, thyme, the rest of the honey, and 1 cup of flour. Mix on low speed until combined, scraping the bowl as needed.
4. Knead the Dough
Gradually add remaining flour and knead until smooth and elastic. The dough should be tacky but manageable.
5. First Rise
Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
6. Shape and Second Rise
Divide dough into 12 pieces, roll each into a ball, and arrange in a baking pan. Cover and let rise again for about an hour.
Brush rolls with browned butter for a golden crust and bake until fluffy and golden brown.
Top Tips \ Chef’s Notes
– Find a Warm Spot for Rising: Let the dough rise near a warm area like a stove or sunny window for the best results.
– Don’t Overbrown the Butter: Watch carefully to avoid burning your butter; it should be golden brown with a nutty aroma.
Storage
Store Brown Butter Sage Rolls in an airtight container for 2-3 days. Reheat in the oven at a low temperature for freshness.
Serve these rolls with an extra brush of warm brown butter and a sprinkle of sea salt or a dash of pepper for added flavor.
FAQs
Yes, prepare the dough a day ahead, store it in the fridge, and let it rise to room temperature before baking.
Yes, freeze fully baked rolls in an airtight container for up to a month. Reheat in the oven to restore freshness.
Melt butter over medium heat, stirring frequently. Once it smells nutty and turns golden brown, it’s ready to use.
Brown Butter Sage Rolls
Fluffy, herby, and so delicious - these brown butter sage rolls are the perfect Thanksgiving side, or great for loading up with leftovers.
Ingredients
- 7g yeast
- 100ml milk, warmed
- 2 tbsp honey
- 8 tbsp butter (113g)
- 3 cups bread flour
- 4-5 sage leaves, chopped
- 1 tsp dried thyme
Instructions
- Add the butter to a saucepan and cook over medium heat for about 10 minutes, stirring frequently. The butter should melt, foam, and eventually turn a deep golden-brown color with a nutty aroma. Transfer the browned butter to a heatproof bowl and set aside to cool slightly.
- In the bowl of a stand mixer, combine the warmed milk, 1 tbsp of honey, and the yeast. Whisk gently to combine, then let the mixture rest for 5 minutes, or until it becomes foamy, indicating that the yeast is active.
- Add the chopped sage leaves, 6 tbsp brown butter, thyme, and the remaining honey to the bowl, along with 1 cup of flour. Using the dough hook attachment, mix on low speed for 2-3 minutes until the ingredients are well combined. Scrape down the sides of the bowl as needed.
- Gradually add the remaining flour and continue mixing on medium-low speed for about 4-5 minutes. The dough should become smooth, elastic, and start to pull away from the sides of the bowl. If it’s too sticky, add a bit more flour, a tablespoon at a time, until it reaches a tacky but manageable consistency.
- Lightly oil a clean mixing bowl and place the dough inside. Cover with plastic wrap or a clean kitchen towel, and leave it in a warm spot to rise for about 1 hour, or until it has doubled in size.
- Turn the dough out onto a lightly floured surface and gently deflate it. Divide the dough into 12 equal pieces and shape each piece into a smooth ball by rolling it between your palms or on the countertop.
- Arrange the dough balls in a prepared baking pan, leaving a bit of space between each. Cover again and let them rise for another 1 hour, or until they’re puffy and nearly doubled in size.
- Just before baking, brush the tops of the dough balls with some of the reserved browned butter for added flavor and a golden crust.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 209Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 66mgCarbohydrates: 28gFiber: 1gSugar: 3gProtein: 5g