Brown Butter Sage Dinner Rolls Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Whole milk: Adds richness and helps to create a tender crumb.

Sugar: Feeds the yeast and adds a touch of sweetness.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Salt: Enhances the flavor of the rolls.

Unsalted butter: Adds richness and flavor, especially when browned.

Fresh sage: Provides a unique, earthy aroma and flavor.

When browning the butter, keep a close eye on it as it can go from perfectly browned to burnt very quickly. The milk solids in the butter will start to turn golden brown and give off a nutty aroma when it's ready. This step adds a deep, rich flavor to your dinner rolls.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture, suitable for dinner rolls.

• whole milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, though it may slightly alter the flavor and texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the dough.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without needing to be dissolved in water first, making the process quicker.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

• browned unsalted butter - Substitute with ghee: Ghee has a similar nutty flavor and can be used as a direct substitute for browned butter.

• chopped fresh sage - Substitute with dried sage: Dried sage can be used in place of fresh, though you should use about one-third the amount since dried herbs are more concentrated.

• Allow the dinner rolls to cool completely at room temperature. This prevents condensation from forming, which can make the rolls soggy.

• For short-term storage, place the cooled rolls in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer, you can also wrap them individually in plastic wrap to maintain their freshness.

• To keep the rolls fresh for a longer period, consider freezing them. Wrap each roll tightly in plastic wrap, then place them in a resealable freezer bag. This double layer of protection helps prevent freezer burn and preserves the flavor.

• When you're ready to enjoy the frozen rolls, remove the desired number from the freezer. Let them thaw at room temperature for a few hours or overnight in the refrigerator.

• To reheat the rolls, preheat your oven to 350°F (175°C). Place the thawed rolls on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them in the oven for about 10-15 minutes, or until they are heated through.

• For an extra touch of flavor, brush the reheated rolls with a bit of melted butter and sprinkle with a pinch of sea salt or additional chopped sage before serving. This will enhance the buttery and herbaceous notes of the brown butter sage dinner rolls.

• Preheat your oven to 350°F (175°C). Place the brown butter sage dinner rolls on a baking sheet. Lightly brush them with olive oil or melted butter. Cover the rolls with aluminum foil to prevent them from drying out. Bake for 10-15 minutes until they are warmed through and the aroma of sage fills your kitchen.

• For a quicker method, use a microwave. Place the dinner rolls on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you prefer a crispy exterior, use a toaster oven. Set the toaster oven to 350°F (175°C). Place the rolls directly on the rack or a baking sheet. Toast for 5-7 minutes, keeping an eye on them to ensure they don't over-brown.

• For a stovetop method, use a skillet. Heat the skillet over medium-low heat. Add a small amount of butter or olive oil. Place the rolls in the skillet and cover with a lid. Heat for 2-3 minutes on each side, until they are warmed through and slightly crispy.

• To reheat using a steamer, bring a pot of water to a simmer. Place the rolls in a steamer basket and cover. Steam for 5-7 minutes until they are heated through, which will keep them soft and moist.

• For an air fryer method, preheat the air fryer to 320°F (160°C). Place the rolls in the basket in a single layer. Air fry for 3-5 minutes, checking halfway through to ensure they are warming evenly without becoming too crispy.

• Mixing bowl: A large bowl used to combine the warm milk, sugar, and yeast, and later to mix the dough.

• Saucepan: Used to melt the butter over medium heat until browned and to cook the chopped sage.

• Measuring cups: Essential for accurately measuring the flour, milk, and sugar.

• Measuring spoons: Used to measure the yeast, salt, and chopped sage.

• Wooden spoon: Useful for mixing the dough initially before kneading.

• Stand mixer: Optional, but can be used to mix and knead the dough more efficiently.

• Kitchen thermometer: Helps ensure the milk is warmed to the correct temperature for activating the yeast.

• Plastic wrap: Used to cover the dough while it rises.

• Baking sheet: For placing the shaped rolls before baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Cooling rack: For cooling the rolls after they are baked.

Prepare ingredients in advance: Measure and chop all ingredients before starting to streamline the process.

Use a stand mixer: Let a stand mixer do the kneading to save time and effort.

Brown butter ahead: Make the brown butter and sage mixture in advance and store it in the fridge.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Preheat oven early: Start preheating the oven while shaping the rolls to save time.