Close-up of Brown Butter & Sage Pull Apart Bread, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Brown Butter and Sage Pull-Apart Bread

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  • Level: Easy
  • Total: 1 hr 45 min (includes rising time)
  • Active: 15 min
  • Yield: 6 to 8 servings
One of Ree’s favorite Thanksgiving sides is bread, and she often buys frozen dinner rolls to serve on the big day. But there are so many other things you can do with frozen dinner rolls, such as this pull-apart bread, which is perfect for a special occasion.



  1. Coat a loaf pan with baking spray.
  2. Add the butter to a skillet over medium heat. Let the butter melt and foam, swirling the pan to keep the butter moving, until browned, 3 to 4 minutes. Add the garlic and 1 tablespoon of the sage, then set aside off heat.
  3. Put the grated Havarti on a plate.
  4. Flatten 1 dinner roll into a 5-inch round with a rolling pin. Brush both sides with the butter mixture, then press the round into the grated cheese, covering both sides. Cut the round in half, stack together and place side by side in the loaf pan. Repeat with the remaining rolls. Top with the remaining butter mixture, cheese and 1 tablespoon sage. Cover and let rise in a warm spot until doubled in size, 30 to 45 minutes.
  5. Preheat the oven to 375 degrees F.
  6. Bake until golden and cooked through, 40 to 45 minutes. Best served warm.