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Brown Butter Dinner Rolls

Brown Butter Dinner Rolls
These soft and fluffy brown butter dinner rolls bake up golden and delicious, perfect for any holiday meal or weeknight dinner!
Yield 12 rolls




  • 2 tablespoons (28g) unsalted butter
  • 3 cups (420g) all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 1/2 tablespoons granulated sugar
  • 3/4 teaspoon table salt
  • 1 cup (240g) buttermilk


  • 3 tablespoons (42g) unsalted butter
  • Flaky salt


  • Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 25 minutes.
  • Combine 2 cups (280g) flour, yeast, sugar, and salt in a large mixer bowl fitted with a flat beater/paddle; mix on low speed until incorporated. Heat buttermilk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm, but not too hot to touch (120-130°F). Add warm buttermilk and solidified brown butter to flour mixture and mix until combined; mix in remaining 1 cup (140g) of flour.
  • Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic. Place dough in a medium bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 30 minutes.
  • Spray a 7×11-inch baking dish with nonstick spray; set aside. Turn out dough onto a lightly floured board. Shape dough into a ball and use a sharp knife to cut into 12 equal portions.
  • Roll each piece into a ball, gently stretching the dough over itself and pinching together at the bottom. Place rolls in baking dish, cover with plastic, and let rise for 25 minutes or until indentation remains after lightly touching dough with finger.
  • While rolls rise, preheat oven to 400°F.
  • Brown the butter for topping: Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown. Pour into a glass measuring cup and let cool slightly.
  • Use a pastry brush to gently brush risen rolls with half of the brown butter. Bake rolls until golden, about 20 minutes. Remove from oven and immediately brush rolls with remaining brown butter and sprinkle with flaky salt before serving.


Recipe by Tutti Dolci

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Review & Comments

Dove McCabe | Reply

Hello– Can the rolls be made through Step 5 and then be refrigerated over night and baked the next day? Or is there a better way to make them ahead of time? Thank you.

Red Star Yeast | Reply

Hi Dove – You can refrigerate the rolls overnight and bake them the next day. Let them sit on the counter until they pass the ripe test, then proceed to bake according to directions.
Happy baking!

Bonnie | Reply

What modifications, if any, would need to be made to this recipe if I use regular Red Star Active Dry Yeast instead of the Platinum?

Red Star Yeast | Reply

Hi Bonnie,
Substitute Active Dry Yeast 1:1 for the Platinum Yeast. Your rise times may be a bit longer, just keep an eye on the dough.
Happy baking!

Janice Buehring | Reply

Thanks for your recipes! They are much appreciated!

Susan Craig | Reply

If I want to make these ahead for a dinner party, where do I stop? Can I refrigerate the dough at some point?

Red Star Yeast | Reply

Hi Susan,
Here’s some tips on par-baking and also refrigerating the dough the night before: I hope you will find this information helpful.
Happy baking!

Diane | Reply

Curious, what is the reason to solidify the browned butter instead of just letting it cool before adding?

Red Star Yeast | Reply

Hi Diane,
The solid butter will give the rolls a different texture than liquid butter. Let us know if you try them!
Happy baking!

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