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Browned-Butter Rolls

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 10 mins
Total time 30 mins
Yield Serves 8 (serving size: 1 roll)
Use store-bought refrigerated bread dough to make pretty ­knotted rolls that you can gussy up with your favorite toppings.

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

Nutrition 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

How to Make It

  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.

  5. Version 1 Double-Sesame Rolls: Prepare Browned-Butter Rolls through step 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 6g (sat 8g); SODIUM 300mg

  6. Version 2 Bacon & Gruyère Rolls: Prepare Browned-Butter Rolls through step 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 2g (sat 3g); SODIUM 318mg