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Dinner rolls are essential to the Thanksgiving meal, and these homemade brown butter dinner rolls are perfection – fluffy, light, tender, and impossible to resist! Recipe makes 12 dinner rolls.

Brown Butter Dinner Rolls
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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 Rolls

Brushed 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

Did you try this Brown Butter Dinner Roll Recipe? Let me know by leaving a comment and rating below!

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Brown Butter Dinner Rolls

Brown Butter Dinner Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • 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
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Description

Brown butter dinner rolls are fluffy, buttery, and the perfect addition to any meal! You’ll love these easy dinner rolls made from scratch! Recipe makes 12 dinner rolls.


Ingredients

Rolls

  • 2 Tbsp (28 g) unsalted butter
  • 3 cups (420 g) all-purpose flour, divided
  • 2 tsp instant yeast
  • 1 1/2 Tbsp sugar
  • 3/4 tsp salt
  • 1 cup (240 g) buttermilk

Topping

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

Instructions

  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.
  6. 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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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24 Comments

  1. 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?

    Thanks,

    Lisa

    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.

  2. 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).

  3. 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.






  4. 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!