Browned-Butter Rolls

Browned-Butter Rolls Recipe
Photo: Johnny Miller; Styling: Sarah Smart
Use store-bought refrigerated bread dough to make pretty ­knotted rolls that you can gussy up with your favorite toppings.

Yield:

Serves 8 (serving size: 1 roll)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 30 Minutes

Nutritional Information

Calories 133
Fat 3.5 g
Satfat 1.8 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 3.7 g
Carbohydrate 21.9 g
Fiber 0.9 g
Cholesterol 6 mg
Iron 1.3 mg
Sodium 300 mg
Calcium 3 mg

Ingredients

1 (13.2-ounce) package refrigerated French bread dough (such as Pillsbury Simply Rustic French Bread)
1 1/2 tablespoons unsalted butter
2 teaspoons finely chopped fresh sage
2 garlic cloves, minced
1/8 teaspoon kosher salt

Preparation

1. Preheat oven to 350°.

2. Remove dough from package. Place dough on a lightly floured surface; lightly dust dough with flour. Cut dough in half crosswise; cut each half lengthwise into 4 strips to form 8 strips total. Working with 1 strip at a time, stretch strip gently to extend length; tie in a knot, tucking the ends under. Arrange the knots 3 inches apart on a baking sheet lined with parchment paper.

3. Bake at 350° for 20 minutes or until golden.

4. While rolls bake, melt butter in a small skillet. Cook until bubbly and lightly browned (about 2 minutes). Add sage and garlic to pan; cook 1 minute or until fragrant. Brush butter mixture over hot rolls; sprinkle evenly with salt.

Version 1 Double-Sesame Rolls: Prepare Browned-Butter Rolls through step 3. Brush 1 tablespoon toasted sesame oil over hot rolls; sprinkle with 1 tablespoon toasted sesame seeds and 1/8 teaspoon kosher salt. SERVES 8 (serving size: 1 roll) CALORIES 134; FAT 3.6g (sat 0.8g); SODIUM 300mg

Version 2 Bacon & Gruyère Rolls: Prepare Browned-Butter Rolls through step 2. Sprinkle with 1/4 cup shredded Gruyère cheese and 2 finely chopped uncooked bacon slices. Bake. SERVES 8 (serving size: 1 roll) CALORIES 137; FAT 3.2g (sat 1.3g); SODIUM 318mg

Julianna Grimes,

Cooking Light

November 2013
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