Brown Butter Dinner Rolls

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These soft and fluffy Brown Butter Dinner Rolls are made with rich, nutty browned butter and an easy, single-rise yeast dough. Perfect for holiday dinners, Sunday suppers, or serving alongside your favorite soups and stews.

Prep Time25

Cook Time20

Rise Time1

Total Time1 45

Course: Rolls-Biscuits-Muffins

Cuisine: American

Keyword: brown butter, dinner rolls, rolls

Servings: servings

Calories: 170kcal

Ingredients

½ cup salted butter
1 cup whole milk warmed to approximately 100°F
1 Tablespoon active dry yeast
3 Tablespoons granulated sugar
1 large egg
2 teaspoons coarse or flaky sea salt
3 cups all-purpose flour

Instructions

Melt the butter in a small saucepan over medium-high heat. Once melted, continue stirring frequently until the butter develops a rich amber color and a nutty aroma. Immediately remove the saucepan from the heat and set aside to cool for about 10–15 minutes.
In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently, cover with a clean kitchen towel, and let sit for about 5 minutes, or until the mixture becomes foamy.
Add the slightly cooled brown butter and egg to the yeast mixture. Whisk until well combined, making sure to scrape all of the flavorful browned bits from the saucepan.
Stir in the flour and salt until a soft dough forms and begins to pull away from the sides of the bowl.
Transfer the dough to a lightly floured surface or a stand mixer fitted with a dough hook. Knead for approximately 5 minutes, or until the dough is smooth and elastic.
Lightly grease a large mixing bowl with oil or nonstick cooking spray. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough into 15 equal portions and shape each into a smooth ball. Arrange the rolls in a greased 8x11-inch or 9x13-inch baking dish.
Preheat the oven to 375°F, allowing the shaped rolls to rest while the oven heats.
Bake for 15–20 minutes, or until the tops are golden brown and the rolls are baked through.
Let the rolls cool in the pan for a few minutes before serving. Enjoy warm!

Notes

Browning the Butter: Watch the butter carefully as it browns, stirring frequently to prevent burning. Be sure to include the toasted brown bits from the bottom of the saucepan for the best flavor.
Cooling the Butter: Let the brown butter cool for approximately 10–15 minutes before adding it to the yeast mixture. It should be warm, not hot, to avoid damaging the yeast.
Milk Temperature: Warm the milk to approximately 100°F before adding the yeast. Milk that is too hot can kill the yeast and prevent the dough from rising.
Checking the Yeast: If the yeast mixture doesn't become foamy after 5–10 minutes, your yeast may be expired or the milk may have been too hot. Start again with fresh yeast.
Rising Time: The dough may take longer to double in size depending on the temperature of your kitchen. In cooler environments, allow up to 90 minutes or longer.
Single-Rise Recipe: These rolls have been tested with just one full rise. After shaping, they only need to rest while the oven preheats before baking.
Evenly Sized Rolls: Use a kitchen scale to divide the dough into 15 equal portions for more consistent baking.
Coarse Sea Salt: Coarse sea salt adds little pops of flavor that complement the nutty brown butter.
Baking Dish: An 8x11-inch or 9x13-inch baking dish works well for this recipe.
Storage: Store completely cooled rolls in an airtight container at room temperature for up to 2–3 days.
Freezing Baked Rolls: Freeze cooled rolls in an airtight, freezer-safe container for up to 2 months. Reheat individual frozen rolls in the microwave for approximately 30–45 seconds, or until warmed through.
Freezing Unbaked Rolls: Freeze shaped, unbaked rolls for up to 3 months. When ready to bake, place them in a greased baking dish, cover loosely, and allow them to thaw completely at room temperature. Bake at 375°F for about 15–20 minutes, or until golden brown and fully baked. Allow additional time if the dough is still cold, and make sure the rolls are fully baked before serving.

** One little thing to keep in mind: The 1 hour 40 minute total time is an estimate. Since the dough needs to double in size and the brown butter needs to cool, actual timing may vary.

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