Sage Brown Butter Clover Rolls

Prep Time
Cook Time
2h 50m
Ready In

Recipe: #36749

April 05, 2021

"Oh Yum! Note: the dough rising time is included in the prep. time."

Original is 15-30 servings


  • Serving Size: 1 (121.3 g)
  • Calories 299.3
  • Total Fat - 10.7 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 140.5 mg
  • Sodium - 308.5 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 6.8 g
  • Protein - 9.5 g
  • Calcium - 53.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Whisk together yeast, 5 grams sugar, and water in bowl of stand mixer and let sit 5 minutes.

Step 2

In a medium saucepan, bring milk to a scald, whisk in butter, remaining 75g of sugar, and salt. Let cool to at least 110*F.

Step 3

Add milk mixture to the yeast mixture in the bowl of the mixer fitted with dough hook. Add egg and all-purpose flour.

Step 4

Mix with the dough hook until a sticky glutinous dough is formed, 5 minutes on setting 2 and 5 min on setting 3. Rest in an oiled bowl covered with dish towel for 1 hour.

Step 5

While dough is resting, brush baking dish with melted butter.

Step 6

Divide dough into 40g pieces and shape into rounds on floured surface. Place balls of dough in each baking dish and brush all with more butter. Cover with plastic and let rise at room temp for approximately 30 minutes.

Step 7

Bake at 375ºF for about 15 minutes or until golden brown.

Step 8

Remove from oven and immediately brush with sage-infused brown butter (recipe below). Serve warm.

Sage Brown Butter

Step 9

Melt butter in a saucepan over medium heat. Add sage leaves and cook about 5 minutes, until leaves are crisp and butter is frothy and browned.

Step 10

Makes 30 rolls.


No special items needed.

1 Reviews


Very good dinner rolls -- we made two pans of rolls (one for the freezer and one for dinner) which we enjoyed. I did used ounces/tablespoons substitutions for grams which I think was close if not exact. Delicious! Thanks for sharing!


review by:
(22 Apr 2021)

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