Brown Butter & Sage Dinner Rolls
Upgrade your dinner table with these irresistible Brown Butter & Sage Dinner Rolls, a perfect blend of nutty, aromatic brown butter and fragrant sage. These rolls are not just your average dinner side; they are a culinary delight that promises melt-in-your-mouth goodness and a touch of gourmet flair. Ideal for special occasions, yet easy enough to whip up any day of the week, these rolls will quickly become a beloved staple. Savor the rich flavors that will remind you why baking from scratch is truly worth every moment.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
Ingredients
Unsalted butter (1/2 cup): Provides a rich, creamy base that becomes the aromatic brown butter.
Fresh sage (1 tablespoon finely chopped): Offers a fragrant herbal note, enhancing the depth of flavor.
Whole milk (3/4 cup): Complements the dough’s texture, adding richness and moisture.
Granulated sugar (2 tablespoons): Adds a touch of sweetness, promoting yeast growth for a good rise.
Active dry yeast (2 1/4 teaspoons): Essential for the dough’s rise, giving the rolls their light, fluffy texture.
All-purpose flour (3 cups): The foundation of the rolls, forming the dough’s structure.
Salt (1 teaspoon): Enhances the overall flavor, balancing sweetness and emphasizing savory elements.
Large egg (1): Contributes to the structure and adds richness and color to the rolls.
Instructions
Step 1: Prepare the Brown Butter
Begin by melting the unsalted butter in a saucepan over medium heat. Watch closely as it turns golden brown, releasing a nutty aroma. Once browned, quickly stir in the finely chopped fresh sage to infuse the butter with its fragrant notes. Remove the saucepan from the heat and let the mixture cool slightly.
Step 2: Prepare the Milk and Yeast Mixture
In a small saucepan, heat the whole milk just until it becomes lukewarm. Be careful not to overheat. Remove the saucepan from the burner, stir in the granulated sugar, and sprinkle the active dry yeast on top. Allow it to stand without stirring for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
Step 3: Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Form a well in the center and pour in the lukewarm brown butter and sage mixture, the whisked large egg, and the yeast mixture. Stir together with a wooden spoon or spatula until a dough begins to form.
Step 4: Knead the Dough
Lightly flour a clean work surface and transfer the dough onto it. Knead the dough with your hands for about 5 minutes, until it becomes smooth and elastic. Add more flour as necessary, a tablespoon at a time, if the dough seems too sticky.
Step 5: Allow the Dough to Rise
Transfer the kneaded dough into a lightly greased large bowl, rolling the dough around to coat it in oil. Cover the bowl with a clean damp kitchen towel or plastic wrap, and allow the dough to rise in a warm, draft-free area until doubled in size. This should take about 1-2 hours.
Step 6: Shape the Rolls
Punch down the dough to release the gases and divide it into 12 equal portions. Shape each piece into a smooth roll by tucking the dough underneath itself. Place the rolls onto a greased baking dish, spaced slightly apart.
Step 7: Second Rise
Cover the baking dish with a damp kitchen towel or plastic wrap and let the rolls rise again for 30-45 minutes, or until they have doubled in size and are puffy.
Step 8: Bake the Rolls
Preheat your oven to 350°F (177°C). Once preheated, place the baking dish in the oven and bake the rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped.
Step 9: Serve and Enjoy
Remove the rolls from the oven and let them cool slightly in the dish for a few minutes. Serve these heavenly rolls warm for the best experience, savoring their buttery, sage-infused flavor.
Notes
Sage Selection
Choose fresh sage for the most aromatic experience. Dried sage can be used in a pinch, but begin with less as its flavor is more concentrated. The fresh sage offers a vibrant green hue and a complex aroma that complements the nutty brown butter beautifully.
Yeast Activation
Ensure your yeast is fresh by checking the expiration date. Alternatively, test it by mixing it in warm water with sugar; if it doesn’t foam after 10 minutes, it may be inactive and should be replaced. Active dry yeast plays a crucial role in achieving the light, airy texture of these dinner rolls.
Temperature Control
Monitor the temperature of the milk closely; if it’s too hot, it can kill the yeast, preventing the dough from rising. Lukewarm, or akin to body temperature, is ideal. A kitchen thermometer can ensure you’re within the perfect range.
Kneading Technique
Kneading is vital for developing gluten in the dough, which gives the rolls their structure. Use a gentle yet firm hand motion, folding the dough and pressing it down, turning it 90 degrees each time. This ensures even gluten development for a smooth, elastic dough.
Storage and Reheating
Store any leftover rolls in an airtight container at room temperature for up to two days for optimal freshness. For longer storage, freeze the rolls, then reheat when needed. To refresh, simply warm them in an oven preheated to 300°F (150°C) until heated through.
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