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 Thanksgiving, 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 ham!

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 Thanksgiving, 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.

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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 ham!