Description
These quick dinner rolls are fluffy, golden, and ready in just about an hour. What sets them apart is a rich brown butter glaze brushed on after baking, adding a deep, nutty finish that elevates the flavor beyond the usual soft roll. Perfect for weeknight dinners, holidays, or whenever you need a comforting bread on the table—fast.
Equipment:
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Stand mixer (or large mixing bowl and wooden spoon)
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Dough hook (if using stand mixer)
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Measuring cups and spoons
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Kitchen thermometer (optional, for liquid temperature)
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9×13-inch baking dish
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Saucepan (for browning butter)
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Pastry brush
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Clean kitchen towel or plastic wrap
Ingredients
For the Dough:
- 3/4 cup warm milk (110°F)
- 1/2 cup warm water (110°F)
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 1/2 cups all-purpose flour (more if needed)
For the Brown Butter Glaze:
- 4 tablespoons unsalted butter
- Pinch of flaky sea salt (optional)
Instructions
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Activate the Yeast
In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, warm water, sugar, and yeast. Stir gently and let sit for 5 to 10 minutes until foamy on top. -
Make the Dough
Add the melted butter, salt, and egg to the yeast mixture and mix to combine. Add the flour one cup at a time, mixing with a dough hook or wooden spoon until the dough pulls away from the sides and forms a soft ball. It should be slightly tacky but not sticky. -
Knead the Dough
Knead on medium speed for 5–7 minutes (or by hand for about 10 minutes) until the dough is smooth and elastic. Add a bit more flour if the dough sticks heavily to your hands. -
First Rise
Cover the bowl with a clean towel or plastic wrap and let the dough rest in a warm place for 20–30 minutes, just until slightly puffy. -
Shape the Rolls
Turn the dough out onto a lightly floured surface. Divide it into 12 equal pieces and roll each into a ball. Place them in a greased 9×13-inch baking dish, spacing evenly. -
Second Rise
Cover and let the rolls rise again in a warm place for about 15–20 minutes, until noticeably puffy. -
Bake
Preheat your oven to 400°F. Bake the rolls for 16–18 minutes, or until golden brown on top. -
Make the Brown Butter Glaze
While the rolls bake, melt 4 tablespoons of butter in a small saucepan over medium heat. Let it cook, swirling occasionally, until the milk solids turn golden brown and it smells nutty—about 4–5 minutes. Remove from heat. -
Finish the Rolls
As soon as the rolls come out of the oven, brush the tops generously with the brown butter. Sprinkle with flaky sea salt if using. Serve warm.
Notes
The brown butter glaze is the standout element in this recipe. Most quick roll recipes use plain melted butter, but browning it adds a rich, toasty note that gives the rolls a more complex flavor—like you put in way more effort than you did. It’s an easy step that makes a big difference, especially when you’re serving them for guests or special dinners.
These rolls also freeze well. Let them cool completely, then store in an airtight container in the freezer for up to a month. To reheat, cover with foil and warm in a 300°F oven for 10–12 minutes.