Name: Sage & Brown Butter Dinner Rolls
Ingredients: ¾ cup (170g) whole milk, lukewarm (110–115°F); 3 Tbsp (63g) Honey Next Door Pure Raw Atlanta Honey, divided; 2 ¼ tsp instant yeast (1 packet) [1]; 6 Tbsp (84g) Black & Bolyard Original Brown Butter, melted & cooled to lukewarm (110–115°F); 1 large egg, room temp; 1 tsp salt; 2 tsp finely chopped fresh sage leaves; ½ tsp dried oregano; 3 ¼ cups (390g) bread flour, divided; 2 Tbsp (28g) Black & Bolyard Original Brown Butter, melted; pinch of chopped fresh sage leaves; Maldon Sea Salt Flakes, optional

Instructions

In the bowl of your stand mixer, whisk together lukewarm milk and 1 teaspoon (7g) honey. Gently mix in yeast. Leave undisturbed for 5–10 minutes until the mixture gets foamy.
Add remaining 2 tablespoons + 2 teaspoons (56g) honey, melted brown butter, egg, salt, sage, and oregano. Gently whisk to combine.
Add 1 cup (120g) bread flour. Attach dough hook, then mix on low for 30–60 seconds until flour is mostly(ish) incorporated.
Scrape down bowl, then add remaining 2 ¼ cups (270g) flour. Mix on low until the dough starts to come together. Increase speed to medium and knead dough until it’s smooth and cleans the sides of the bowl, roughly 5 minutes.
NOTE: If your dough is too sticky, add flour 1 tablespoon at a time, kneading after each addition. You shouldn’t have to add more than 2–4 tablespoons.
Lightly grease a large bowl with neutral oil or baking spray. Form dough into a ball and place into bowl and roll around to coat all sides with oil. Cover bowl with beeswax wrap or cling film and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 1 ½ to 2 hours.
Grease a 9" x 13" baking dish. Set aside.
After dough has doubled in size, punch it down to release excess gas build-up. Turn out onto a lightly floured surface and divide dough into 15 equal pieces (about 51g each).
NOTE: This is a great time to make use of the bench scraper from our Bread & Butter box!
Form dough pieces into rolls. (If this is your first time making rolls, we highly recommend watching Certified Master Baker Jeffrey Hamelman’s technique.)
Place rolls into prepared baking dish, keeping ‘em evenly spaced apart. (A 3 x 5 pattern is perfect.)
Lightly cover rolls with beeswax wrap or cling film and allow to rise in a warm place until visibly puffy, 45–75 minutes.
NOTE: Wondering if your rolls have proofed enough? Give one a wee poke with your finger. If indentation springs back slowly, buns are ready to be baked. If the indentation springs back quickly, rolls need to continue proofing.
During the second rise, move an oven rack to the lower third of your oven. Heat oven to 350°F.
Bake for 20–25 minutes or until golden brown. (Internal temperature should be 190–200°F.)
Transfer baking dish to wire rack or trivet.
Melt 2 tablespoons (28g) brown butter, then mix in a pinch of chopped sage. Using a pastry brush, brush sage brown butter all over rolls. Sprinkle tops with flaky sea salt, if desired.

Notes

If you’re like us and buy 1-pound bricks of yeast, use the yeast spoon from our Bread & Butter box to make measuring out 1 packet’s worth of yeast super easy!
Wanna bake these rolls a day in advance? Follow the directions through step 12, baking the rolls until they’re slightly less golden brown than you would like. Once cool, cover with cling film and leave at room temp overnight. The next day, pop the rolls back into a 350°F oven for 5 minutes. Then brush with sage brown butter and sprinkle with sea salt.

Slightly adapted from: Sally’s Baking Recipes

Sage & Brown Butter Dinner Rolls