Browned Butter Rolls

8
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"This recipe used store-bought dough so you can have "home-made" rolls in no time! From Cooking Light."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (50.5 g)
  • Calories 224.7
  • Total Fat - 11.3 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 10.9 mg
  • Sodium - 174.4 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 0.5 g
  • Sugars - 17.1 g
  • Protein - 2 g
  • Calcium - 8.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°.

Step 2

Remove the dough from the package. Place dough on a lightly floured surface; lightly dust dough with flour. Cut dough in half crosswise; cut each half lengthwise into 4 strips to form 8 strips total.

Step 3

Working with 1 strip at a time, stretch strip gently to extend the length; tie in a knot, tucking the ends under.

Step 4

Arrange the knots 3 inches apart on a baking dish lined with parchment paper.

Step 5

Bake at 350° for 20 minutes or until golden.

Step 6

While the rolls bake, melt butter in a small skillet. Cook until bubbly and lightly browned (about 2 minutes). Add the sage and garlic to the pan; cook 1 minute or until fragrant. Brush the butter mixtrue over the hot rolls; sprinkle evenly with salt.

Tips & Variations


  • Parchment Paper
  • Kitchen Shears or Sharp Knife

Related

Northwestgal

Oh wow, these are really good dinner biscuits. I used a small-sized canister of refrigerator biscuits that I had on hand, and it worked out fine. The knotted biscuits rolled and knotted well, and they baked fine. My only issue is that they turned out to be on the small side (which was to be expected because I used the smaller biscuit dough, so that is on me and isn’t an issue with the recipe). I wish I had used French bread dough though (as instructed in the recipe) because I think it would have produced larger biscuits that would have made a much nicer presentation. Despite their petite size, these biscuits were excellent, nonetheless! The sage butter gave the biscuits a wonderful savory touch to the biscuits. Thank you for a great recipe, breezermom. I will definitely make these again!

review by:
(3 Feb 2022)