Sage Brown Butter Clover Rolls

Now’s the time to start thinking about your Thanksgiving menu and if you’re stumped on what to serve alongside the bird, look to Mary Edinger’s pillowy rolls of perfection. You’ll need a gram scale, which is easily found on Amazon or any local kitchen store, to weigh out the ingredients and get precise measurements — but the end result is worth it. Give these a go this holiday, and you’ll never turn to canned rolls again.


Yields: 30 rolls


for the rolls
  • 14 grams instant yeast
  • 5 grams sugar
  • 114 grams water, room temperature
  • 57 grams unsalted butter
  • 75 grams sugar
  • 8 grams salt
  • 340 grams milk
  • 50 grams egg
  • 660 grams all-purpose flour
  • Extra melted butter for brushing on pre-baked rolls
for the sage brown butter
  • 4 tablespoons butter
  • 10-15 fresh sage leaves


for the rolls
  1. Whisk together yeast, 5 grams sugar, and water in bowl of stand mixer and let sit 5 minutes.
  2. In a medium saucepan, bring milk to a scald, whisk in butter, remaining 75g of sugar, and salt. Let cool to at least 110*F.
  3. Add milk mixture to the yeast mixture in the bowl of the mixer fitted with dough hook. Add egg and all-purpose flour.
  4. Mix with the dough hook until a sticky glutinous dough is formed, 5 minutes on setting 2 and 5 min on setting 3. Rest in an oiled bowl covered with dish towel for 1 hour.
  5. While dough is resting, brush baking dish with melted butter.
  6. Divide dough into 40g pieces and shape into rounds on floured surface. Place balls of dough in each baking dish and brush all with more butter. Cover with plastic and let rise at room temp for approximately 30 minutes.
  7. Bake at 375ºF for about 15 minutes or until golden brown.
  8. Remove from oven and immediately brush with sage-infused brown butter (recipe below). Serve warm.
for the sage brown butter
  1. Melt butter in a saucepan over medium heat. Add sage leaves and cook about 5 minutes, until leaves are crisp and butter is frothy and browned.

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