Brown Butter Yeast Rolls
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 180 min · vegetarian
221 cal
5g protein
30g carbs
9g fat
per serving · estimated
Ingredients
- 1 3/4 tbsp unsalted butter, divided
- 1/4 cup whole milk
- 1/2 tbsp honey
- 2 1/4 tsp (1 packet) instant yeast
- 1 large egg
- 3/4 cup all-purpose flour
- for finishing flaky sea salt
Method (tap to check — screen stays awake)
- Brown 8 tablespoons of the butter in a small saucepan over medium heat, swirling, until the milk solids turn amber and it smells like toasted hazelnuts, about 5 minutes. Pour it — toasty bits and all — over the milk in a large bowl; the cold milk brings it to a yeast-friendly warmth (about 105F; it should feel like bath water).
- Whisk in the honey, egg, and yeast. Add the flour and 1 1/2 teaspoons fine salt and mix into a shaggy dough.
- Knead 8 minutes by hand (or 5 in a stand mixer) until smooth and slightly tacky. Round it into a greased bowl, cover, and let rise 75 minutes, until doubled.
- Punch down and divide into 12 equal pieces. Shape each into a tight ball by dragging it against the counter, and arrange in a buttered 9x13 pan, three rows of four.
- Cover and let rise again 45 minutes, until puffed and touching. Heat the oven to 375F during the last 15 minutes.
- Bake 17 to 18 minutes, until deep golden on top.
- Brown the remaining 2 tablespoons butter, brush it over the hot rolls, and shower with flaky sea salt. Serve warm — pull-apart is the law.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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