Brown Butter Sage Dinner Rolls: The Cozy Upgrade Your Table Needs

There’s something about the smell of freshly baked bread that feels like a warm hug. These Brown Butter Sage Dinner Rolls take that feeling to the next level. Picture this: soft, pillowy rolls brushed with nutty brown butter and speckled with fragrant sage. They’re the kind of side dish that steals the spotlight at , Sunday supper, or any meal where carbs are the main event. Trust me, one bite and you’ll never go back to plain rolls again.

Why You’ll Love This Recipe

• Next-Level Flavor: Brown butter and sage = a match made in heaven.
• Make-Ahead Friendly: Prep the dough the night before.
• Crowd-Pleaser: Perfect for holidays or weeknight dinners.

Ingredients
Makes 12 rolls

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• 4 tbsp unsalted butter, divided (2 tbsp for dough, 2 tbsp for browning)
• 1 large egg
• 3 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 2 tbsp fresh sage leaves, finely chopped
• 1 tbsp olive oil (for greasing)
• Optional: Flaky sea salt for finishing

Step-by-Step Instructions

1. Activate the Yeast: In a bowl, combine warm milk, yeast, and sugar. Let sit 5–10 minutes until frothy.
2. Make the Dough: Melt 2 tbsp butter and let cool slightly. Add melted butter, egg, flour, and salt to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth.
3. First Rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
4. Brown the Butter: While dough rises, melt remaining 2 tbsp butter in a small pan over medium heat. Swirl until golden brown and nutty-smelling (about 3–4 minutes). Stir in chopped sage and set aside.
5. Shape & Second Rise: Punch down dough and divide into 12 equal pieces. Roll into balls and place in a greased 9×13 baking dish. Brush with half the brown butter mixture. Cover and let rise 30 minutes.
6. Bake: Preheat oven to 375°F. Bake rolls 18–20 minutes until golden. Brush with remaining brown butter and sprinkle with flaky salt.

Pro Tips

• Herb Swap: No sage? Try rosemary or thyme for a different twist.
• Make Ahead: After shaping, cover rolls and refrigerate overnight. Let sit at room temperature 30 minutes before baking.
• Extra Fluff: For cloud-like rolls, replace 1 cup of all-purpose flour with bread flour.

Serving Suggestions
Serve warm with a pat of butter or alongside roasted chicken, mashed potatoes, or your favorite soup. They’re also incredible as mini sliders for leftover turkey or !

Brown Butter

There’s something about the smell of freshly baked bread that feels like a warm hug. These Brown Butter Sage Dinner Rolls take that feeling to the next level. Picture this: soft, pillowy rolls brushed with nutty brown butter and speckled with fragrant sage. They’re the kind of side dish that steals the spotlight at , Sunday supper, or any meal where carbs are the main event. Trust me, one bite and you’ll never go back to plain rolls again.

Print Recipe Pin Recipe

Ingredients

  

• 1 cup whole milk warmed to 110°F
• 2 ¼ tsp active dry yeast 1 packet
• ¼ cup granulated sugar
• 4 tbsp unsalted butter divided (2 tbsp for dough, 2 tbsp for browning)
• 1 large egg
• 3 ½ cups all-purpose flour plus extra for dusting
• 1 tsp salt
• 2 tbsp fresh sage leaves finely chopped
• 1 tbsp olive oil for greasing

Instructions

 

• Activate the Yeast: In a bowl, combine warm milk, yeast, and sugar. Let sit 5–10 minutes until frothy.
• Make the Dough: Melt 2 tbsp butter and let cool slightly. Add melted butter, egg, flour, and salt to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 8–10 minutes until smooth.
• First Rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
• Brown the Butter: While dough rises, melt remaining 2 tbsp butter in a small pan over medium heat. Swirl until golden brown and nutty-smelling (about 3–4 minutes). Stir in chopped sage and set aside.
• Shape & Second Rise: Punch down dough and divide into 12 equal pieces. Roll into balls and place in a greased 9x13 baking dish. Brush with half the brown butter mixture. Cover and let rise 30 minutes.
• Bake: Preheat oven to 375°F. Bake rolls 18–20 minutes until golden. Brush with remaining brown butter and sprinkle with flaky salt.
• Pro Tips
• Herb Swap: No sage? Try rosemary or thyme for a different twist.
• Make Ahead: After shaping, cover rolls and refrigerate overnight. Let sit at room temperature 30 minutes before baking.
• Extra Fluff: For cloud-like rolls, replace 1 cup of all-purpose flour with bread flour.
• Serving Suggestions
• Serve warm with a pat of butter or alongside roasted chicken, mashed potatoes, or your favorite soup. They’re also incredible as mini sliders for leftover turkey or !