These brown butter sage dinner rolls are soft, fluffy, and packed with a rich flavor. The nutty brown butter mixed with fresh sage makes every bite special!
You just can’t resist the smell of these rolls baking! I love serving them warm with a pat of butter. They disappear quickly—so make sure to save a few for yourself! 😊
Key Ingredients & Substitutions
Whole Milk: Whole milk gives a rich flavor and helps the rolls rise nicely. If you’re looking for a dairy-free option, try almond or oat milk, but keep in mind the flavor will change a bit.
Active Dry Yeast: This is essential for the rise. Instant yeast can also work here—just skip the activation step, and mix it directly with the dry ingredients.
Sugar: Sugar feeds the yeast and adds sweetness. If you prefer less sugar, you can reduce it, or use honey or maple syrup as natural alternatives. Just remember to adjust the liquid slightly!
All-Purpose Flour & Bread Flour: Using a mix of both gives the rolls the perfect texture. If you’re out of bread flour, you can replace it with more all-purpose flour, but they won’t be quite as fluffy.
Sage: Fresh sage offers a wonderful aroma. If it’s hard to find, you can use dried sage—just use less, as it’s more concentrated, about a teaspoon should work!
How Do I Get My Rolls to Rise Perfectly?
Getting the perfect rise is all about warmth and patience. Here’s how to master it:
- Use warm milk to activate the yeast. It should feel like a warm bath (about 110°F).
- Let the yeast mixture sit until it’s foamy—this means it’s working!
- After mixing and kneading, let the dough rise in a warm, draft-free area. A turned-off oven works well.
- Be patient! A good rise should take 1 to 1½ hours, or until the dough doubles in size.
- For the second rise, give them another 45–60 minutes; the rolls should look puffy and full.
Following these tips will ensure your dinner rolls are light and fluffy!
How to Make Brown Butter Sage Dinner Rolls
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F/43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter
- 1 1/2 cups all-purpose flour, plus more for kneading
- 2 cups bread flour
- 1 tsp salt
- 1 large egg
- 10-12 fresh sage leaves
For Topping:
- 2 tbsp unsalted butter (for browning and brushing)
- Additional sage leaves for garnish (optional)
Time Needed:
This recipe requires about 20 minutes of active prep time and 2 to 2.5 hours for the dough to rise. After which, you will need around 20 minutes for baking. Perfect timing for a delicious side treat for dinner!
Step-by-Step Instructions:
1. Brown the Butter with Sage:
In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter along with 10-12 fresh sage leaves. Keep stirring until the butter turns golden brown and becomes fragrant—this usually takes about 3-5 minutes. Once it’s done, remove from heat, strain out the sage leaves, and let the browned butter cool until it’s warm, but not hot.
2. Activate the Yeast:
In a small bowl, combine the warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This means the yeast is active and ready to go!
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, bread flour, remaining 2 tablespoons of sugar, and salt. This ensures even distribution of the ingredients.
4. Combine Wet and Dry Mixtures:
Add the activated yeast mixture, browned butter, and the large egg to the dry ingredients. Mix everything together until a shaggy dough begins to form.
5. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky to the touch. If the dough feels too sticky, sprinkle a bit more flour as needed.
6. First Rise:
Shape the dough into a ball and place it in a greased bowl. Cover it with plastic wrap or a damp towel. Let it rise in a warm place for about 1 to 1 1/2 hours or until it doubles in size.
7. Shape the Rolls:
Once risen, punch down the dough to release the air. Turn it out onto a floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball and arrange them in a greased 9×13 inch baking pan, ensuring some space between each roll.
8. Second Rise:
Cover the shaped rolls with a towel and let them rise again for 45-60 minutes until they are puffy and have risen nicely.
9. Prepare the Sage Butter Topping:
While the rolls are rising for the second time, melt 2 tablespoons of unsalted butter in a small pan along with a couple of fresh sage leaves. Let it cook until fragrant, then set aside.
10. Preheat the Oven:
Preheat your oven to 375°F (190°C), making sure it’s fully heated before baking the rolls.
11. Brush and Garnish:
Just before baking, brush the puffy rolls generously with the sage-infused butter. If you’d like, place a small sage leaf on top of each roll for added flavor and decoration.
12. Bake the Rolls:
Bake your rolls in the preheated oven for 18-22 minutes, or until they are golden brown and cooked through.
13. Finish with Sage Butter:
As soon as you remove them from the oven, brush the rolls with any remaining sage butter for a beautiful finish and extra richness.
14. Serve Warm:
These delicious rolls are best enjoyed warm and can be served with extra butter on the side. Enjoy the fluffy, aromatic goodness of your brown butter sage dinner rolls!
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the dough and let it rise, then punch it down and shape the rolls. Place them in the baking pan and cover them, then refrigerate overnight. In the morning, let them come to room temperature and rise for about 30-45 minutes before baking.
What Can I Substitute for the Sage?
If you can’t find fresh sage, dried sage works well too! Just use about 1 teaspoon of dried sage instead. Other herbs like thyme or rosemary can also be used for a different flavor profile.
How Should I Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for about 2-3 days. If you want them to last longer, you can freeze the rolls. Just wrap them tightly in plastic wrap followed by aluminum foil. They can be frozen for up to 3 months.
Can I Use Whole Wheat Flour?
Yes, you can! You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just keep in mind that this may result in a denser roll, so adjust the liquid slightly if needed.