Brown Butter Sage Rolls

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 tablespoon 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