Brown Butter Sage Dinner Rolls

Ingredients

• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• 1 cup whole milk, warmed to 110°F
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1 1/4 teaspoons salt
• 1 tablespoon unsalted butter, melted, for brushing
• 1/2 teaspoon flaky sea salt, for topping

Method

1. 1

   Melt the 6 tablespoons of butter in a small skillet over medium heat, swirling occasionally, until it turns golden brown and smells nutty, 5 to 7 minutes.

   5:00 · Brown the butter
2. 2

   Add the sage leaves to the browned butter and fry until crisp, about 30 seconds. Remove sage leaves and set aside on a paper towel; pour browned butter into a bowl to cool slightly.

   0:30 · Fry sage
3. 3

   In the bowl of a stand mixer, whisk together the warm milk, sugar, and yeast. Let stand until foamy, about 5 minutes.

   5:00 · Proof yeast
4. 4

   Whisk the egg and cooled browned butter into the yeast mixture.

5. 5

   Add the flour and salt, and mix with the dough hook on low speed until a shaggy dough forms, then increase speed to medium and knead until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
6. 6

   Shape the dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

7. 7

   Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball by rolling it against the counter under a cupped palm.

8. 8

   Arrange the dough balls in a greased 9x13-inch baking pan, spacing them evenly. Cover loosely with plastic wrap and let rise until puffy and touching, about 45 minutes.

   45:00 · Second rise
9. 9

   Preheat the oven to 375°F.

10. 10

    Brush the tops of the risen rolls with the melted butter and bake until golden brown, 20 to 25 minutes.

    20:00 · Bake rolls
11. 11

    Crumble the fried sage leaves over the warm rolls and sprinkle with flaky sea salt before serving.