Sage, Thyme, and Brown Butter Dinner Rolls

Makes 12 - 16 dinner rolls

There are few things as beloved as your regular dinner-table roll. Fluffy, buttery, and light, they’re a must for any major dinner party. These sage, thyme, and brown butter rolls are a celebration of fall flavors, perfect for any autumn or winter table.

Tips and Tricks

Can vegan butter really be browned?

Yes it can, and it’s just as delicious as any regular dairy butter! What’s more, the method is exactly the same: place in a pan, let melt completely, and cook until it produces a nutty aroma and starts to look golden-brown. For best results, I suggest using Miyoko’s butter.

Can I use other herbs?

While I love sage and thyme and believe them to be star herbs in the autumn season, feel free to add more or change up depending on your preferences. You can also use fresh herbs!

Why aquafaba?

The aquafaba is used as a substitute for what an egg would do: provide richness to the dough as well as cohesiveness and a little bit of rise. You could also use a 1/4 cup of silken tofu if you don’t have this on hand. If making this vegan isn’t a concern for you, use an egg.

Ingredients:

  • 1/2 cup plant-based butter (8 tbsp, Miyoko’s preferred)

  • 3/4 cup plant-based milk (preferably oat or almond), warmed

  • 2 1/4 tsp active dry yeast

  • 3 tbsp agave or maple syrup, divided

  • 1/4 cup aquafaba

  • 1 tsp kosher salt

  • 1 tsp ground sage

  • 1 tsp ground thyme

  • 3 cups all-purpose or bread flour

  • sea salt (for garnish)

Directions:

Melt your butter in a small saucepan. Let it foam and stir lightly while the butter starts to brown. You’ll notice brown specks forming at the bottom of the pan and it will start to smell somewhat nutty. Keep a watchful eye on it. Once the color turns golden-brown, remove from the heat and place in a bowl to cool for at least 10 minutes.

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Meanwhile, in the bowl of a stand mixer (or if doing by hand, a large bowl), add your warmed milk, yeast, and 1 tablespoon of the agave or maple syrup. Let sit for 5 - 10 minutes, or until the yeast is activated and the mixture looks frothy on top. Then add the remaining 2 tbsp of agave syrup, the aquafaba, 6 tbsp of the cooled brown butter, salt, sage, thyme, and 1 cup of flour. Mix for a minute or so, then add the remaining flour.

If using a stand mixer, beat on medium speed for 5 minutes, or until you have a smooth dough. (If it’s too sticky, add in a tablespoon of additional flour at a time, but caution - you don’t want the dough to be too dry). It doing by hand, knead for ten minutes.

Once you’re done kneading the dough, grease a large bowl with olive oil, place the dough inside, and cover with plastic wrap or a damp tea cloth. Let rise in a warm place until doubled in size (about 1 1/2 - 2 hours).

At the end of the first rise, punch down the dough and place on a flat working surface. Divide the dough into 12 or 16 equally-sized balls (how many you have will depend on how large you want your rolls to be). Grease a 9 x 13 inch pan and place the rolls inside. (It’s okay if they’re touching). Cover with the plastic wrap or tea towel for the second rise, 30 - 45 minutes. The dough won’t double in size, but it should look puffier than before.

In the meantime, preheat the oven to 350 degrees Fahrenheit. Once the dough has finished with its second rise, place in the oven to bake for 25 - 30 minutes, or until the tops of the rolls are nicely browned and fully baked.

Take out of the oven, brush with the remaining brown butter, and sprinkle with seat salt.