Brown Butter Rosemary Rolls (Bread Machine + Oven-Baked)
Super-soft dinner rolls flavored with nutty brown butter and fresh rosemary. Mix and knead the dough on the bread machine’s DOUGH cycle, then shape it into traditional rolls or a festive pull-apart wreath and bake in your conventional oven.
15
rolls
Ingredients
- ¼ cup (57 g) butter
- ¾ cup (173 g) milk
- 2 tablespoons brown sugar
- 1 (50 g) large egg
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper - optional
- 2 teaspoons chopped fresh rosemary
- 2-1/2 cups (300 g) bread flour
- 2 teaspoons bread machine or instant yeast
Optional Topping
- melted butter
- finely chopped fresh rosemary
- flaky sea salt
Instructions
- Brown the butter: Melt 1/4 cup butter in a small saucepan over medium-low heat. Continue cooking until it smells nutty and golden-brown specks appear on the bottom of the pan. Remove it from the heat immediately so it doesn’t burn. Let it cool slightly before adding it to the bread-machine pan.
- Add the Ingredients: Add 3/4 cup milk to the bread machine pan along with 2 tablespoons brown sugar, 1 large egg, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 teaspoons chopped fresh rosemary, 2-1/2 cups bread flour, and 2 teaspoons bread machine or instant yeast in the order given.
- Select the DOUGH cycle: Start the machine. Check after one minute to be sure the paddles are engaged and dough is starting to clump. Open the lid again after 15 minutes to make sure the dough is smooth and elastic--sticking to the sides, then pulling away cleanly. Refer to this post for instructions on how to adjust the dough if the hydration level is incorrect.
- Check the Rise: When the DOUGH cycle finishes, the dough should have doubled in size. If not, allow it to sit in the machine until it does.
- Shape the Rolls: Remove the dough from the bread-machine pan and divide it into 15 equal pieces. Shape each piece into a smooth ball. For a wreath, arrange the balls in a single or double circle, leaving a small, even space between them. For traditional pull-apart rolls or slider buns, arrange them in two greased 8- or 9-inch round pans. Cover and allow the rolls to rise until almost doubled.
- Optional Topping: Just before baking, brush the rolls with melted butter and sprinkle them with finely chopped fresh rosemary and flaky sea salt.
- Bake: Bake in a preheated 375˚F (190˚C) oven for 12–15 minutes or until golden brown. The internal temperature should reach 195˚F when measured with an instant-read thermometer.
Notes
Do not double this recipe: Most bread machines cannot knead more than 4½–5 cups of flour effectively, and an oversized batch may cause the machine to overheat. If you need 30 rolls, make two separate batches.
Flavor variations: Substitute fresh thyme or sage for the rosemary, or add a small amount of garlic powder to the dough. Keep in mind that these variations will change the distinctive brown-butter-and-rosemary flavor.
Using another dough: You can form the wreath with your favorite soft dinner-roll dough or thawed frozen bread dough. Begin with the shaping instructions after the dough has completed its first rise.
Storage: These rolls are best served the day they are baked. Store leftovers in an airtight container at room temperature for up to 2 days.
Freezing and reheating: Freeze completely cooled rolls in an airtight container or freezer bag. Thaw them at room temperature, then wrap loosely in foil and warm in a low oven until heated through.
Make-ahead: For the best texture, bake and freeze the rolls rather than refrigerating the unbaked dough overnight.
Making Bread Without a Bread Machine
Stand Mixer Method:
1️⃣ Brown the butter as directed in Step 1. Add the cooled butter and remaining ingredients to the mixing bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe. By Hand:
1️⃣ Brown the butter as directed in Step 1. Combine the cooled butter and remaining ingredients in a large bowl to form a shaggy dough. Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed. Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.
1️⃣ Brown the butter as directed in Step 1. Add the cooled butter and remaining ingredients to the mixing bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe. By Hand:
1️⃣ Brown the butter as directed in Step 1. Combine the cooled butter and remaining ingredients in a large bowl to form a shaggy dough. Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed. Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.
Nutritional Information
Serving: 1roll | Calories: 128kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 178mg | Fiber: 1g | Sugar: 2g