brown butter dinner rolls


Dinner rolls are essential to the Thanksgiving meal, and these particular brown butter dinner rolls are perfection – fluffy, light, tender, and impossible to resist!

Brown Butter Dinner Rolls

Baked in partnership with Red Star Yeast, this recipe features Platinum yeast, a premium instant yeast with dough enhancers for quality you can count on with every single batch.

Brown Butter Dinner RollsBrushed with rich and nutty brown butter and topped with flaky salt, these brown butter dinner rolls are the perfect addition to your holiday table. Enjoy!

Brown Butter Dinner Rolls

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brown Butter Dinner Rolls

Brown Butter Dinner Rolls

  • Author: Laura | Tutti Dolci
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 dinner rolls
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Brown butter dinner rolls are fluffy, buttery, and the perfect addition to any meal! You’ll love these easy dinner rolls made from scratch!



  • 2 Tbsp (28 g) unsalted butter
  • 3 cups (420 g) flour, divided
  • 2 tsp Red Star PLATINUM Yeast
  • 1 1/2 Tbsp sugar
  • 3/4 tsp salt
  • 1 cup (240 g) buttermilk


  • 3 Tbsp (42 g) unsalted butter
  • flaky salt


  1. 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.
  2. Combine 2 cups (280 g) flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Heat buttermilk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Add warm buttermilk and solidified brown butter to flour mixture and mix until combined; mix in remaining 1 cup (140 g) of flour.
  3. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth. 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 x 11-inch baking dish with nonstick spray and turn out dough onto a lightly floured board. Shape dough into a ball and use a sharp knife to cut into 12 equal portions.
  4. Use lightly floured hands to 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. While rolls rise, preheat oven to 400°F and brown butter for the topping.
  5. 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 rolls with half of the brown butter. Bake rolls for 20 minutes, until golden. Remove from oven and immediately brush rolls with remaining brown butter and sprinkle with flaky salt before serving.

Keywords: Brown Butter, Dinner Rolls, Rolls, Bread

Follow Red Star Yeast – Facebook, Pinterest, Instagram, Twitter, Google+

Disclosure: I was compensated by Red Star Yeast for the development of this recipe. All opinions expressed are my own.

  1. I love this recipe, Laura, although I wish bloggers would consider that not everyone has a stand mixer with dough blade…as you can likely assume I do not. I pinned these delicious looking rolls for those who do have such an appliance. Thank you for all of the uber cool recipes you create here. I always look forward to seeing what you have baked up. Cheers, Ardith

  2. I love the little flecks of brown butter in these rolls. Now I’m thinking some homemade yeast rolls must happen at my house—these look incredible!11

  3. I love anything with brown butter and these look so fabulous. I’ve never tried brown butter rolls, just pinned it to try it out later this week. So good.
    Happy Thanksgiving love!!!

  4. These brown butter rolls look absolutely delicious! Totally drooling here! I love the flakey sea salt on the top 🙂 Perfect addition to the table! Bravo Laura! Happy Thanksgiving 🙂 XO

  5. Laura. Hello! I love all of your scone recipes and make them often. These rolls look great. I will definitely make them this week. You didn’t mention what type of pan you use to bake the rolls, ie glass, aluminum, etc. Thanks so much in advance for the response

    1. Hi Tricia, thank you! 🙂 You can use a glass or metal baking pan for the rolls – if you use a metal pan, they may bake a bit more quickly, so just keep an eye on them and check them after 15 minutes. Hope that helps!

  6. Rolls were excellent. The brown butter really elevates the flavor. My family said not to take them to our family’s house because then we would have to share….thanks for the recipe.

  7. Hi Laura,

    I had a bit of trouble with this recipe (I’m newer to baking) and I’m assuming that it was the yeast. Other roll recipes I’ve been successful with have activated the yeast prior to adding it to the other ingredients. I would love to get his right, do you have any insights for me? Thanks in advance!

    1. Hi Emily, what kind of trouble are you having, and what kind of yeast are you using? That will help me troubleshoot. 🙂

      1. I think that I killed the yeast, As they didn’t rise at all. Perhaps it was the temperature of the buttermilk. I know my yeast is good. I just used it on another roll recipe yesterday and they worked out great. So, I’m a little mystified on while this recipe didn’t work out for me. I am using instant yeast.

        1. Hi Emily, my guess is that the temperature of the buttermilk is too warm for the particular yeast that you’re using. Red Star Platinum Yeast works best with very warm liquids (120-130°F). If you’re using any other brand, then you want to heat your liquids until they’re warm (105-110°F).

  8. Once again, I would like to make in advance and freeze them before baking. Should I defrost overnight in the refrigerator the day before the dinner or just add onto the baking time?



    1. Hi Lisa, I always prefer dinner rolls freshly baked, so you could make these the night before and rewarm before serving. You can also bake them, let them fully cool, and then wrap well and freeze up to a month. Let them thaw a day ahead, then rewarm before your party.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.