I have a new obsession. Apart from these browned butter dinner rolls, of course. You might already know what this obsession is if you follow me on snapchat (palettedining). I’m totally obsessed with…drumroll please…ballet!
This might sound surprising to you if you know me personally, as ballet seems to be a form of art where the most strictly defined gender roles exist, and I identify as having a non-binary gender. In ballet, women wear tutus and buns, while men wear pants and shirts. But even though I like to present myself as very androgynous, I’ve always been fascinated by ballerinas.
When I was around eight years old, I had a friend who was an incredible dancer in multiple forms, but truly excelled in ballet. When she received her first pointe shoes, she called me over to share in her glory. I tiptoed around the room in those pastel pink shoes with their hard, flat toes, feeling tall, light, and bird-like. Then I fell over.
An eager kid to try absolutely everything, my encouraging mom took me to a ballet class, in which I quickly became frustrated with the controlled nature of the dance. As I got older, my interests gravitated to music, thus putting my ballerina dreams in a little cupboard at the back of my head. But now that I finally have the time, space, and ability in my life to take some ballet classes, this dream is going to become a reality!
The ballet classes don’t begin till the summer, so in the meantime, I’m practicing with a chair in my living room. I’m trying to learn the barre warm-up exercises so I can get a little taste of what the classes will be like. Though ballerinas make their flowing movements look effortless, after a 7-minute YouTube video I’m already exhausted. But I’m going to keep replaying that video as many times as I can, until it’s deeply ingrained. I’m hoping a leotard and ballet shoes will come next. Obsession.
This recipe from Cooking Classy is solid gold. The only change I made was browning the butter. When you spend the extra few minutes it takes to brown your butter, you’ll be very pleased with the results. Browned butter adds a rich, nutty flavour to everything in its path. Soft and extremely pliable, these rich, soft, slightly sweet browned butter dinner rolls are an excellent staple at any dinner table.
Tools used in this recipe (affiliate link):
Lodge 10.25 inch skillet: If I could marry one of my kitchen tools, this cast-iron pan would be the one. I love the idea of a kitchen tool that lasts forever, and you can safely say that about cast iron pans. These browned butter dinner rolls bake up beautifully in this pan, which can go directly in the oven.
Browned Butter Dinner Rolls
Author: Palette Dining
Prep time: 1 hour
Cook time: 15 mins
Total time: 1 hour 15 mins
Serves: 16 rolls
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 TB rapid rise instant yeast
- 1 tsp salt
- 3/4 cup water
- 2/3 cup whole milk
- 1/4 cup softened butter + 1/4 cup butter for topping
- 1 1/2 tsp lemon juice
- Preheat the oven to 150 F. In a large mixing bowl, stir together the flour, sugar, yeast, and salt.
- In a small, microwave-safe bowl add the water, milk, and 1/4 cup of the butter. Microwave until the temperature reaches 115 F (about 1 minute). Stir to melt the butter. Pour this into the dry ingredients, add the lemon juice, and stir to create a shaggy dough.
- On a well-floured surface, dump out the dough and knead until smooth and elastic (about 8 minutes). Cover with a tea towel and let sit for 10 minutes. Grease a cast-iron or a 9×13″ pan.
- Shape the kneaded dough into a square and, using a sharp knife or bench scraper, cut 16 equal pieces. Roll each piece into a ball and place in the pan. Turn off the oven and place the pan in the oven to rise for 30 minutes. Remove the pan from the oven, and preheat the oven to 375 F. Place the pan back in the oven and bake for 14 minutes, or until the tops are golden.
- While the rolls are baking, make the brown butter. Put the remaining 1/4 cup of butter in a small saucepan and heat over medium-high until the butter starts to bubble and foam. Continue heating and stirring until the foaming stops and the butter turns brown. Pour into a bowl and brush onto the tops of the baked rolls. Serve.
Recipe barely adapted from Cooking Classy