Browned-Butter Rolls

Ingredients

• 13.2 ounce bread dough refrigerated french (such as Pillsbury Simply Rustic Bread)
• 2 teaspoons sage fresh finely chopped
• 2  garlic cloves minced
• 0.1 teaspoon kosher salt 
• 1.5 tablespoons butter unsalted

Equipment

• frying pan
• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 35
2. Remove dough from package.
3. Place dough on a lightly floured surface; lightly dust dough with flour.
4. 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.
5. Bake at 350 for 20 minutes or until golden.
6. While rolls bake, melt butter in a small skillet. Cook until bubbly and lightly browned (about 2 minutes).
7. Add sage and garlic to pan; cook 1 minute or until fragrant.
8. Brush butter mixture over hot rolls; sprinkle evenly with salt.
9. Version 1 Double-Sesame
10. Rolls: Prepare Browned-Butter
11. Rolls through step
12. 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
13. Version 2 Bacon & Gruyre
14. Rolls: Prepare Browned-Butter
15. Rolls through step
16. Sprinkle with 1/4 cup shredded Gruyre cheese and 2 finely chopped uncooked bacon slices.
17. Bake. SERVES 8 (serving size: 1 roll) CALORIES 137; FAT 2g (sat 3g); SODIUM 318mg